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Barnum CR, Paviani B, Couture G, Masarweh C, Chen Y, Huang YP, Markel K, Mills DA, Lebrilla CB, Barile D, Yang M, Shih PM. Engineered plants provide a photosynthetic platform for the production of diverse human milk oligosaccharides. NATURE FOOD 2024:10.1038/s43016-024-00996-x. [PMID: 38872016 DOI: 10.1038/s43016-024-00996-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 05/13/2024] [Indexed: 06/15/2024]
Abstract
Human milk oligosaccharides (HMOs) are a diverse class of carbohydrates which support the health and development of infants. The vast health benefits of HMOs have made them a commercial target for microbial production; however, producing the approximately 200 structurally diverse HMOs at scale has proved difficult. Here we produce a diversity of HMOs by leveraging the robust carbohydrate anabolism of plants. This diversity includes high-value and complex HMOs, such as lacto-N-fucopentaose I. HMOs produced in transgenic plants provided strong bifidogenic properties, indicating their ability to serve as a prebiotic supplement with potential applications in adult and infant health. Technoeconomic analyses demonstrate that producing HMOs in plants provides a path to the large-scale production of specific HMOs at lower prices than microbial production platforms. Our work demonstrates the promise in leveraging plants for the low-cost and sustainable production of HMOs.
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Affiliation(s)
- Collin R Barnum
- Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA, USA
- Department of Plant Biology, University of California, Davis, Davis, CA, USA
- Feedstocks Division, Joint Bioenergy Institute, Emeryville, CA, USA
| | - Bruna Paviani
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
| | - Garret Couture
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
- Department of Chemistry, University of California, Davis, Davis, CA, USA
| | - Chad Masarweh
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
| | - Ye Chen
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
- Department of Chemistry, University of California, Davis, Davis, CA, USA
| | - Yu-Ping Huang
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
| | - Kasey Markel
- Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA, USA
- Feedstocks Division, Joint Bioenergy Institute, Emeryville, CA, USA
- Environmental Genomics and Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | - Carlito B Lebrilla
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
- Department of Chemistry, University of California, Davis, Davis, CA, USA
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, Davis, CA, USA
| | - Minliang Yang
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA
| | - Patrick M Shih
- Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA, USA.
- Feedstocks Division, Joint Bioenergy Institute, Emeryville, CA, USA.
- Environmental Genomics and Systems Biology Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA.
- Innovative Genomics Institute, University of California, Berkeley, Berkeley, CA, USA.
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Lin T, Chen X, Du L, Wang J, Hu Z, Cheng L, Liu Z, Liu H. Traceability Research on Dendrobium devonianum Based on SWATHtoMRM. Foods 2023; 12:3608. [PMID: 37835262 PMCID: PMC10572708 DOI: 10.3390/foods12193608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
SWATHtoMRM technology was used in this experiment to further identify and trace the sources of Dendrobium devonianum and Dendrobium officinale produced in the same area using TOF and MS-MRM. After the conversion of the R package of SWATHtoMRM, 191 MRM pairs of positive ions and 96 pairs of negative ions were obtained. Dendrobium devonianum and Dendrobium officinale can be separated very well using the PCA and PLS-DA analysis of MRM ion pairs; this shows that there are obvious differences in chemical composition between Dendrobium devonianum and Dendrobium officinale, which clearly proves that the pseudotargeted metabolomics method based on SWATHtoMRM can be used for traceability identification research. A total of 146 characteristic compounds were obtained, with 20 characteristic compounds in Dendrobium devonianum. The enrichment pathways of the characteristic compounds were mainly concentrated in lipids and atherosclerosis, chagas disease, fluid shear stress and atherosclerosis, proteoglycans in cancer, the IL-17 signaling pathway, the sphingolipid signaling pathway, diabetic cardiomyopathy, arginine and proline metabolism, etc., among which the lipid and atherosclerosis pathways were more enriched, and 11 characteristic compounds affected the expression levels of IL-1, TNFα, CD36, IL-1β, etc. These can be used as a reference for research on variety improvement and active substance accumulation in Dendrobium devonianum and Dendrobium officinale.
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Affiliation(s)
- Tao Lin
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; (T.L.); (X.C.); (L.D.); (Z.L.)
| | - Xinglian Chen
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; (T.L.); (X.C.); (L.D.); (Z.L.)
| | - Lijuan Du
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; (T.L.); (X.C.); (L.D.); (Z.L.)
| | - Jing Wang
- Longling Agricultural Environmental Protection Monitoring Station, Baoshan 678300, China; (J.W.); (Z.H.)
| | - Zhengxu Hu
- Longling Agricultural Environmental Protection Monitoring Station, Baoshan 678300, China; (J.W.); (Z.H.)
| | - Long Cheng
- SCIEX Analytical Instrument Trading Co., Ltd., Shanghai 200335, China;
| | - Zhenhuan Liu
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; (T.L.); (X.C.); (L.D.); (Z.L.)
| | - Hongcheng Liu
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; (T.L.); (X.C.); (L.D.); (Z.L.)
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Barnum CR, Paviani B, Couture G, Masarweh C, Chen Y, Huang YP, Mills DA, Lebrilla CB, Barile D, Yang M, Shih PM. Plant-based production of diverse human milk oligosaccharides. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.09.18.558286. [PMID: 37786679 PMCID: PMC10541580 DOI: 10.1101/2023.09.18.558286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/04/2023]
Abstract
Human milk oligosaccharides (HMOs) are a diverse class of carbohydrates that aid in the health and development of infants. The vast health benefits of HMOs have made them a commercial target for microbial production; however, producing the ∼130 structurally diverse HMOs at scale has proven difficult. Here, we produce a vast diversity of HMOs by leveraging the robust carbohydrate anabolism of plants. This diversity includes high value HMOs, such as lacto-N-fucopentaose I, that have not yet been commercially produced using state-of-the-art microbial fermentative processes. HMOs produced in transgenic plants provided strong bifidogenic properties, indicating their ability to serve as a prebiotic supplement. Technoeconomic analyses demonstrate that producing HMOs in plants provides a path to the large-scale production of specific HMOs at lower prices than microbial production platforms. Our work demonstrates the promise in leveraging plants for the cheap and sustainable production of HMOs.
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Liu Y, Zhang Z, Lin W, Liang H, Lin M, Wang J, Chen L, Yang P, Liu M, Zheng Y. A novel FCTF evaluation and prediction model for food efficacy based on association rule mining. Front Nutr 2023; 10:1170084. [PMID: 37701374 PMCID: PMC10493461 DOI: 10.3389/fnut.2023.1170084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 08/16/2023] [Indexed: 09/14/2023] Open
Abstract
Introduction Food-components-target-function (FCTF) is an evaluation and prediction model based on association rule mining (ARM) and network interaction analysis, which is an innovative exploration of interdisciplinary integration in the food field. Methods Using the components as the basis, the targets and functions are comprehensively explored in various databases and platforms under the guidance of the ARM concept. The focused active components, key targets and preferred efficacy are then analyzed by different interaction calculations. The FCTF model is particularly suitable for preliminary studies of medicinal plants in remote and poor areas. Results The FCTF model of the local medicinal food Laoxianghuang focuses on the efficacy of digestive system cancers and neurological diseases, with key targets ACE, PTGS2, CYP2C19 and corresponding active components citronellal, trans-nerolidol, linalool, geraniol, α-terpineol, cadinene and α-pinene. Discussion Centuries of traditional experience point to the efficacy of Laoxianghuang in alleviating digestive disorders, and our established FCTF model of Laoxianghuang not only demonstrates this but also extends to its possible adjunctive efficacy in neurological diseases, which deserves later exploration. The FCTF model is based on the main line of components to target and efficacy and optimizes the research level from different dimensions and aspects of interaction analysis, hoping to make some contribution to the future development of the food discipline.
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Affiliation(s)
- Yaqun Liu
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Zhenxia Zhang
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Wanling Lin
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Hongxuan Liang
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Min Lin
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
- School of Laboratory Medicine, Youjiang Medical University for Nationalities, Baise, Guangxi, China
| | - Junli Wang
- School of Laboratory Medicine, Youjiang Medical University for Nationalities, Baise, Guangxi, China
| | - Lianghui Chen
- School of Laboratory Medicine, Youjiang Medical University for Nationalities, Baise, Guangxi, China
| | - Peikui Yang
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Mouquan Liu
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
| | - Yuzhong Zheng
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, Guangdong, China
- School of Laboratory Medicine, Youjiang Medical University for Nationalities, Baise, Guangxi, China
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Huang YP, Paviani B, Fukagawa NK, Phillips KM, Barile D. Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour. Food Chem 2023; 409:135267. [PMID: 36586264 DOI: 10.1016/j.foodchem.2022.135267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause intestinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amperometric detection was developed, validated, and used to measure major oligosaccharides. Additional low-abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spectrometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12-0.19 mg/g in almond milk, 3.6-6.4 mg/g in soy milk, and 74-77 and 4.8-57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide consumption from dietary intake and facilitate further studies on their bioactivity.
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Affiliation(s)
- Yu-Ping Huang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Bruna Paviani
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Naomi K Fukagawa
- USDA ARS Beltsville Human Nutrition Research Center, 10300 Baltimore Ave, BARC-East, Center Road, Beltsville, MD 20705, United States
| | | | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
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Machida K, Huang YP, Furlan Gonçalves Dias F, Barile D, Leite Nobrega de Moura Bell JM. Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02847-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation.
Graphical abstract
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