Rebooting life: engineering non-natural nucleic acids, proteins and metabolites in microorganisms

Hans, Shriya; Kumar, Nilesh; Gohil, Nisarg; Khambhati, Khushal; Bhattacharjee, Gargi; Deb, Shalini S.; Maurya, Rupesh; Kumar, Vinod; Reshamwala, Shamlan M. S.; Singh, Vijai

doi:10.1186/s12934-022-01828-y

Cited by 5 publications

(1 citation statement)

References 109 publications

(123 reference statements)

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“…Fermentation is a biological process that uses microbes such as fungi, yeast, bacteria, or a combination of these to convert fermentable carbohydrates into end products such as alcohol, carbon dioxide, and organic acids (Ravyts et al., 2012). Microbes are often called microbial cell factories as they can produce native or non‐native biomolecules of commercial interest using synthetic biology and metabolic engineering tools (Hans et al., 2022). During fermentation, microbial biomass grows and multiplies, requiring a range of proteins for metabolic processes.…”

Section: Learningsmentioning

confidence: 99%

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Nadar,

Fletcher,

Moreira

et al. 2024

Comp Rev Food Sci Food Safe

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Increasing global consumption of protein over the last five decades, coupled with concerns about the impact on emissions of animal‐based protein production, has created interest in alternative protein sources. Microbial proteins (MPs), derived through the fermentation of agro‐industrial byproducts, present a promising option. This review assesses a century of advancements in this domain. We conducted a comprehensive review and meta‐analysis, examining 347 relevant research papers to identify trends, technological advancements, and key influencing factors in the production of MP. The analysis covered the types of feedstocks and microbes, fermentation methods, and the implications of nucleic acid content on the food‐grade quality of proteins. A conditional inference tree model and Bayesian factor were used to ascertain the impact of various parameters on protein content. Out of all the studied parameters, such as type of feedstock (lignocellulose, free sugars, gases, and others), type of fermentation (solid, liquid, gas), type of microbe (bacteria, fungi, yeast, and mix), and operating parameters (temperature, time, and pH), the type of fermentation and microbe were identified as the largest influences on protein content. Gas and liquid fermentation demonstrated higher protein content, averaging 52% and 42%, respectively. Among microbes, bacterial species produced a higher protein content of 51%. The suitable operating parameters, such as pH, time, and temperature, were also identified for different microbes. The results point to opportunities for continued innovation in feedstock, microbes, and regulatory alignment to fully realize the potential of MP in contributing to global food security and sustainability goals.

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Section: Learningsmentioning

confidence: 99%

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Nadar,

Fletcher,

Moreira

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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Cell-Free Systems for Sustainable Production of Biofuels

Maurya

Chaudhari

Mansuri

et al. 2023

Biomanufacturing for Sustainable Production of Biomolecules

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Recombinant and Semisynthesis of Peptides

Fonte,

Malcangi,

Stucchi

et al. 2024

Sustainability in Tides Chemistry

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In the 1970s, recombinant deoxyribonucleic acid (rDNA) methods for cloning and expressing genes in microorganisms were developed and allowed the creation of various recombinant proteins with medicinal uses. The first therapeutically useful protein product resulting from recombinant DNA technology was human insulin obtained by Genentech. Its successful production in bacteria provided a practical, scalable source of human insulin and paved the way to the production of recombinant human hormones and their therapeutic use. rDNA technology and chemical synthesis are two possible manufacturing processes covering different areas of need. The rDNA approach is advantageous when peptides with longer sequences are produced, because yield and product purity do not depend on the peptide chain length. Biotechnology offers the possibility of large-scale peptide production at affordable cost using bacteria or yeasts as expression systems. There is no universal expression platform that is optimal for all therapeutic peptides and strong efforts have to be made to define it. An initial investment in research and development is mandatory to meet the target, but it is then rewarded by easy scale-up to the manufacturing plant. In terms of sustainability, biotechnology has a clear ecological advantage over classical industrial processes. Fermentation is a water-based process that uses waste from primary agriculture products as substrates and consumption of solvents in the purification step is relatively low. High cell density cultures are a preferred strategy to optimize recombinant protein volumetric productivity, which is a key parameter of bioprocess cost-effectiveness and sustainability.

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Rebooting life: engineering non-natural nucleic acids, proteins and metabolites in microorganisms

Cited by 5 publications

References 109 publications

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Cell-Free Systems for Sustainable Production of Biofuels

Recombinant and Semisynthesis of Peptides

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