Biosynthesis of artificial starch and microbial protein from agricultural residue

文献类型： 外文期刊

第一作者： You, Chun

作者： You, Chun;Zhang, Yi-Heng P. Job;Ma, Yanhe;Xu, Xinxin;Zhang, Wei;Fan, Chao;Ji, Wangli;Park, Jong-Tae;Kwak, Jiyun;Chen, Hongge

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关键词： Biorefining; Cellulose hydrolysis; Food security; Microbial protein; Sustainable agriculture

期刊名称：SCIENCE BULLETIN （ 影响因子：18.9； 五年影响因子：14.2 ）

ISSN： 2095-9273

年卷期： 2023 年 68 卷 2 期

页码：

收录情况： SCI

摘要： Growing populations and climate change pose great challenges to food security. Humankind is confronting a serious question: how will we feed the world in the near future? This study presents an out-of-the-box solution involving the highly efficient biosynthesis of artificial starch and microbial proteins from available and abundant agricultural residue as new feed and food sources. A one-pot biotransformation using an in vitro coenzyme-free synthetic enzymatic pathway and baker's yeast can simultaneously convert dilute sulfuric acid-pretreated corn stover to artificial starch and microbial protein under aerobic conditions. The beta-glucosidase-free commercial cellulase mixture plus an ex vivo two-enzyme complex containing cellobiose phosphorylase and potato alpha-glucan phosphorylase displayed on the surface of Saccharomyces cerevisiae, showed better cellulose hydrolysis rates than a commercial beta-glucosidase-rich cellulase mixture. This is because the channeling of the hydrolytic product from the solid cellulosic feedstock to the yeast mitigated the inhibition of the cellulase cocktail. Animal tests have shown that the digestion of artificial amylose results in slow and relatively small changes in blood sugar levels, suggesting that it could be a new health food component that prevents obesity and diabetes. A combination of the utilization of available agricultural residue and the biosynthesis of starch and microbial protein from non-food biomass could address the looming food crisis in the food-energy-water nexus. (C) 2023 Science China Press. Published by Elsevier B.V. on behalf of Science China Press This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

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