Expression of heterologous proteins for cultured meat and plant-based applications

• Grant number: 24/02154-0
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: March 01, 2024
• End date: February 29, 2028
• Field of knowledge: Biological Sciences - Biochemistry - Biochemistry of Microorganisms
• Principal Investigator: Rosana Goldbeck Coelho
• Grantee: Esteban Ivan da Silva Vejar
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 22/05731-2 - BEYOND: establishing a fungal cell factory for recombinant protein production, AP.TEM

Abstract

The worldwide population growth and the increase in global demand for meat products in thenext decades have driven the search for alternative sources of protein. Traditional meatproduction presents disadvantages and there are negative aspects about high meatconsumption. The main problems are related to the high risk of contamination, inefficient useof environmental resources, increase in greenhouse gas emissions, nutritional diseases, andanimal suffering. Plant-based products and cultured meat have been the subject of study andinvestments for protein alternative resources. However, these alternatives require new toolsand face many challenges. Minimization of production costs, animal component-free rawmaterials and organoleptic properties similar to conventional meat are the real obstacles tolarge-scale production and consumer acceptance. In this context, animal-free recombinantproteins have an important role in the production of cultured meat and plant-based products.Precision fermentation can produce recombinant proteins such as transferrin, responsible forthe regulation of iron delivery to cells. The production of high-quality recombinant transferrinfor cell culture purposes can reduce the costs of bovine serum-free media. The mechanism ofrecombinant hemoglobin production in microbial cell factories (E. coli, P. pastoris and A.oryzae) may also be the key to the production of alternative meats. The heme component isresponsible for imparting flavor and aroma to meat products, as well as the associated colorchange of the cooked meat. Another effective enzyme in the production of alternative proteinsis microbial transglutaminase. This protein-crosslinking enzyme induces the formation of cellaggregates and improves the quality and texture of the products. Based on the challenges ofproducing alternative meats, the present proposal aims the expression and production ofheterologous proteins such as transferrin, hemoglobin and transglutaminase, to reduce oreliminate some existing limitations in the manufacturing process of cultured meat andplant-based products. (AU)