2 results about "Paromomycin" patented technology

This invention discloses a method for constructing an engineered algal strain of high-intensity sweet protein variants derived from *Chlamydomonas reinhardtii* and its application. First, the sweeteners Thaumatin and Brazzein are genetically modified. Then, through codon optimization based on *Chlamydomonas reinhardtii* preference, the encoding genes for CrThaumatin and CrBrazzein are synthesized and cloned into the expression vector pGM6. The recombinant expression vector is introduced into wild-type *Chlamydomonas reinhardtii* sp. algal strains. Using the paromomycin resistance marker carried by the expression vector, the engineered algal strains are successfully obtained. The engineered algal strains are fermented to produce dried, stable *Chlamydomonas reinhardtii* powder rich in the target sweet protein. Finally, oral administration tests after protein purification show that its sweetness is 3-5 times that of natural Thaumatin and Brazzein proteins.

This invention discloses a method for constructing an engineered algal strain of high-concentration sweetness-inducing protein variants from *Chlamydomonas reinhardtii* and its applications. First, the protein coding sequences of the sweetness-inducing proteins Miraculin and Neoculin are modified and optimized to obtain optimized CrMiraculin and CrNeoculin gene sequences. These sequences are then cloned into the expression vector pGM6 to construct a recombinant expression vector. This recombinant expression vector is introduced into wild-type *Chlamydomonas reinhardtii* strains, and the transformed algal strains are selected using a paromomycin resistance marker carried by the vector. The obtained engineered algal strains can stably inherit and efficiently express the target sweetness-inducing proteins. The engineered algal strains are then fermented to obtain *Chlamydomonas reinhardtii* algal powder rich in CrMiraculin and CrNeoculin sweetness-inducing proteins. Finally, after protein purification, mixing with acidic substances can induce a sweet taste, thus demonstrating significant application potential in the food, condiment, or health product fields.