Cell-Associated Enzymes in Recombinant Yeast for Lower-Cost Baking
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Solution Overview
Problem
The high cost of exogenous purified food and feed enzymes, such as baking enzymes, in the production of baked products necessitates the development of a more cost-effective source of enzyme activity.
Innovation Solution
Recombinant yeast host cells are genetically engineered to express cell-associated heterologous food and/or feed enzymes, allowing for intracellular or membrane-associated enzyme expression, thereby eliminating the need for external enzyme supplementation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If exogenous purified food and feed enzymes are used in the production of baked products, then the processing and quality of baked products is improved, but the production cost increases significantly
Solution Approach 1:
The patent combines the yeast propagation function with the enzyme production function into a single integrated system. The recombinant yeast cells simultaneously perform fermentation and produce food/feed enzymes, eliminating the need for separate enzyme addition steps and reducing overall production costs while maintaining product quality
Solution Approach 2:
The recombinant yeast cells are engineered to produce their own required enzymes during propagation. The yeast cells self-supply the enzymatic activities needed for processed food/feed applications, eliminating dependence on external enzyme purchases and reducing manufacturing costs
2Ease of manufacture
If cell-associated heterologous enzymes are expressed in recombinant yeast host cells, then the cost of enzyme activity is reduced, but the complexity of genetic engineering increases
Solution Approach 1:
The recombinant yeast host cells are designed to perform multiple functions simultaneously: they propagate as yeast cells and simultaneously express heterologous food/feed enzymes. This multi-functionality allows the same biological system to serve both fermentation and enzyme production purposes, reducing overall system complexity despite the genetic modifications
Solution Approach 2:
The patent modifies specific parameters of the yeast cells through genetic engineering, such as introducing heterologous genes and altering expression patterns. These targeted parameter changes enable enzyme production without fundamentally changing the entire yeast system, thereby managing complexity while achieving cost reduction
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of recombinant yeast host cells provides a lower-cost source of enzyme activity, improving the processing and quality of baked products while reducing the reliance on expensive external enzymes.
Implementation Method 1
recombinant yeast host cells which have been genetically engineered to express one or more cell-associated heterologous food and/or feed enzyme
Implementation Method 2
The heterologous nucleic acid molecule is operatively associated with an heterologous promoter allowing the expression of the heterologous nucleic acid molecule during propagation
Implementation Method 3
TT is an amino acid tethering moiety for associating the food and/or feed enzyme to a cell wall of the recombinant yeast host cell; and '-' is an amide linkage
Data Source
AI summary
The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast hosts cells. The recombinant yeast host cells can be used in a subsequent production process to make food and/or feed products, for example, baked products.