Genetically Modified Algae Flavor and Aroma Reduction
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Solution Overview
Problem
Algal food products, such as spirulina, have an unpleasant flavor and aroma due to the production of compounds like geosmin, 2-methylisoborneol, and polyamines, which deter widespread consumer adoption.
Innovation Solution
Genetic modification of algae using CRISPR/Cas, TALENs, or zinc fingers to target and edit genes responsible for the production of undesirable flavor and aroma compounds, thereby reducing their concentration or eliminating their production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If algae are grown photosynthetically in outdoor ponds or photobioreactors to produce biomass, then productivity and resource efficiency are improved, but the algae develop an unpleasant fishy, muddy, or seaweed-like flavor and odor
Solution Approach 1:
The patent identifies and removes specific genes (geosmin synthase, 2-MIB synthase, and polyamine biosynthesis genes) responsible for producing unpleasant flavor and odor compounds. By extracting and eliminating these specific genetic elements, the algae retain their productivity while losing the ability to generate harmful sensory properties.
Solution Approach 2:
The patent changes the biochemical parameters of algae by modifying gene expression levels. Through genetic engineering, the production of geosmin, 2-MIB, and polyamines is reduced or eliminated, fundamentally altering the flavor and odor profile while maintaining biomass production capabilities.
2Object-generated harmful factors
If genetic modification is used to eliminate undesirable flavor compounds, then taste and aroma are improved, but device complexity and manufacturing difficulty increase
Solution Approach 1:
The patent focuses on removing specific target genes rather than implementing complex multi-component systems. By identifying and eliminating only the essential genes responsible for unpleasant flavors (geosmin synthase, 2-MIB synthase, polyamine genes), the solution achieves flavor improvement with relatively straightforward genetic engineering approaches.
3Productivity
If conventional growing conditions are used to maximize biomass production, then productivity is improved, but the algae produce compounds that create unpleasant taste and aroma
Solution Approach 1:
The patent applies genetic modification before the algae are grown for biomass production. By pre-editing the genome to remove or reduce the activity of flavor-compound-producing genes, the algae are programmed in advance to produce pleasant flavors regardless of growing conditions, eliminating the need for post-harvest flavor correction.
Data Source
AI summary
The present disclosure provides for genetically modified organisms that provide numerous health benefits but also have an improved flavor profile and a more palatable aroma for the consumer of the organism.