Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2022-07-03 DOI:10.1080/08905436.2022.2093216

Shi-Yie Tan, Y. How, P. Siak, L. Pui, L. L. In

引用次数: 0

Abstract

ABSTRACT Milk is a common carrier for live cultures due to its abundant nutrients. Accumulating evidence has shown the efficacy of live culture as a vector to deliver drugs. This study aimed to develop recombinant Lactococcus lactis NZ9000-fermented milk expressing KRAS-139A-TTD mimotope. The fermentation conditions were optimized with inoculum concentration (6.4, 7, 8 log10 CFU/mL), temperature (22–25, 30, 37°C), and time (3, 16, 24, 48 h). The optimized L. lactis-fermented milk (8 log10 CFU/mL inoculum, 48 h, and 30°C) had a viability of 9.79 log10 CFU/mL, pH 5.16, and 0.54% titratable acidity. There was an absence of post-acidification and syneresis, with a 17.3% viability reduction after 26 days of storage at 4°C. Furthermore, the KRAS peptides expression in fermented milk after 10 days of storage was detected through SDS-PAGE. This showed that L. lactis NZ9000-fermented milk has the potential as KRAS positive therapeutic or prophylactic functional drink.

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含KRAS乳酸菌的治疗性或预防性重组乳酸乳球菌nz9000发酵乳的研制

摘要牛奶营养丰富，是活菌培养的常见载体。越来越多的证据表明，活培养作为一种载体来递送药物是有效的。本研究旨在开发表达KRAS-139A-TTD模拟表位的重组乳酸乳球菌NZ9000发酵乳。发酵条件通过接种物浓度（6.4、7、8 log10 CFU/mL）、温度（22-25、30、37°C）和时间（3、16、24、48小时）进行优化。优化的乳酸乳发酵乳（8 log10 CFU/mL接种物，48小时，30°C）的活力为9.79 log10 CFU/mL，pH为5.16，可滴定酸度为0.54%。在4°C下储存26天后，不存在后酸化和脱水，存活率降低17.3%。此外，通过SDS-PAGE检测储存10天后发酵乳中KRAS肽的表达。这表明乳酸乳杆菌NZ9000发酵乳具有作为KRAS阳性治疗或预防功能性饮料的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.