Case 1
Developing a plant protein with great taste
- Goal: to provide a low-calorie, plant-based, high potency sweetener as a sugar substitute
- Origin: edible plant
- Size: 6.5 kDa
- Host: Pichia pastoris
- Status: developmental
- Partner: open
To demonstrate the power and versatility of the precision fermentation approach, we used microbial fermentation to produce three model proteins of potential value for human nutrition.
These protein examples come from a plant, an animal and from a probiotic gut bacterium respectively. As every microbial platform has its preferences when it comes to expressing proteins, we took advantage of our own range of production platforms to choose the ones best suited.
Having identified a desirable protein of choice that matches a list of criteria including functionality, safety and nutritional value, the next key step is selecting a matching microbial production host from our range of platforms.
Our production hosts are the result of continuous improvement programs at BRAIN involving a genetic toolbox, proprietary genome editing and a wealth of experience.
Promising initial productivities seen for a target protein are further improved by developing suitable fermentation and downstream processes. These need to match requirements for cost-efficient production when scaled up to commercial scale at our ISO-certified production plant or a selected toll manufacturer.
Brazzein is a small, sweet-tasting plant protein and is 1000x sweeter than sucrose. The high-potency sweetener brazzein illustrates the potential of alternative proteins produced by precision fermentation to be used as a valuable food ingredient to improve taste. This is relevant because sucrose, which is commonly used, is known to have negative health effects when consumed in excess.
Protein A1 is an example for taking a microbial protein and turning it into a source of nutrition. Naturally produced by a health-promoting (probiotic) microbe of the human digestive system, A1 is a candidate for evaluation as a food ingredient.
Originally sourced from animals, this functional protein was precisely produced by microbial fermentation in yeasts and is used to improve food functionality by modifying fats in egg yolk. Acting as an enzyme, this particular protein’s function is limited to the food preparation process (processing aid) and is inactivated before consumption.
Tap into the competencies and resources of the BRAIN Group! Don’t hesitate to reach out to us. Our expert for alternative proteins is Patrick Lorenz.