Revolutionizing Punicic Acid Production: A Breakthrough in Sustainable Biotechnology
in a groundbreaking development, researchers at the University of Alberta have harnessed the power of fermentation to produce higher amounts of punicic acid, a healthy fatty acid primarily found in pomegranates. By engineering baker’s yeast to contain elevated levels of this valuable compound, the team has unlocked a sustainable method to produce both the fatty acid and yeast biomass, a supplemental protein source widely used in food and animal feed industries.
“This means we could produce this high-value lipid much more quickly and economically in the future, without needing to use arable land, and it also shows how we can develop and nutritionally enhance sustainable sources of specialty oil,” says Guanqun (Gavin) Chen, associate professor in the Faculty of Agricultural, Life & Environmental Sciences and Canada Research Chair in Plant lipid Biotechnology.
The Power of punicic Acid
derived from the seed oil of pomegranates, punicic acid boasts numerous health benefits, including cholesterol-lowering, anti-inflammatory, and anti-carcinogenic properties. However, it’s natural production is limited by the pomegranate’s low seed-to-fruit ratio and oil yield, making it a costly commodity compared to other oilseed crops like canola.
To address this challenge, Chen and his team turned to CRISPR-based gene shuffling, a cutting-edge gene-editing technique. By randomly integrating genes involved in punicic acid synthesis into the genome of baker’s yeast, they created a library of yeast strains. This innovative approach allowed them to identify the most effective gene combinations without the labor-intensive process of testing each one individually.
“The gene shuffling process allowed us to randomly add genes to the yeast strains to make a library, then screen that library to identify the best ones,” explains Juli Wang, who conducted the experiments as part of her PhD in plant science. “We get the screening out of the best strain first and then figure out what genes are transformed. This guarantees better performance in our results, as it tells us which genes work better with one another.”
A Leap Forward in Production
The results were staggering. The team achieved an 80-fold increase in punicic acid content, reaching 26.7%—the highest level ever reported in engineered microorganisms or plants. “That is high enough to show great potential for commercial-scale production,” Chen notes.
Moreover, the yeast strain demonstrated stable punicic acid content, a critical factor for large-scale industrial use. “For bioindustrial production, it means that the genes that get added into the yeast don’t get lost from one batch of fermentation to the next,” Wang adds.
A Sustainable Future
This breakthrough builds on earlier research by the team, which explored the dynamics of increasing punicic acid content in yeast through gene-stacking. The discoveries have already led to a provisional patent submission, paving the way for future commercialization.
By leveraging fermentation and CRISPR-based gene shuffling, the University of Alberta researchers have not only enhanced the production of punicic acid but also demonstrated the potential of biotechnology to create sustainable, high-value products.
| Key Highlights | Details |
|—————————————-|—————————————————————————–|
| technique Used | CRISPR-based gene shuffling |
| Punicic Acid Increase | 80-fold, reaching 26.7% |
| Primary Application | Sustainable production of punicic acid and yeast biomass |
| health Benefits | Cholesterol-lowering, anti-inflammatory, anti-carcinogenic properties |
| Commercial Potential | High, with stable punicic acid content for industrial use |
This innovative approach marks a notable step forward in the production of punicic acid, offering a sustainable choice to conventional agricultural methods. As the world seeks greener solutions, the work of Chen, Wang, and their team shines as a beacon of progress in biotechnology.Researchers are taking a significant step toward scaling up the production of high-yield strains using lab-scale fermenters, a move that could pave the way for commercial applications. This advancement is part of a broader effort to harness the potential of CRISPR-based gene shuffling, a versatile technique that could revolutionize the production of valuable compounds.the team’s innovative approach isn’t limited to a single application. By engineering baker’s yeast, they aim to produce unusual fatty acids, such as those derived from castor oil. According to Chen, this method holds “exciting potential for developing other bioproducts,” opening doors to a wide range of industrial and agricultural innovations.
The research was made possible through funding from several key organizations, including the Natural Sciences and Engineering Research Council of Canada Finding and Alliance grants, the Canada Research Chairs Programme, and Alberta Innovates. Additional support came from the Canadian Poultry Research Council, Cargill/Diamond V, Results Driven Agriculture Research, the Canada Foundation for Innovation-john R. Evans Leaders Fund, and the Research Capacity Program of Alberta. Wang, a key contributor to the project, was supported by an Alberta Innovates Graduate Student Scholarship.
Key Highlights of the research
| Aspect | Details |
|———————————|—————————————————————————–|
| Technique | CRISPR-based gene shuffling |
| Application | Engineering baker’s yeast for unusual fatty acids (e.g., castor oil) |
| Next Step | Scaling up production using lab-scale fermenters |
| Potential | Development of other bioproducts |
| Funding Sources | NSERC, Canada Research Chairs, Alberta Innovates, Cargill/Diamond V, and more |
This groundbreaking work underscores the importance of collaborative funding and cutting-edge technology in driving scientific progress. As the team moves closer to commercial production, the implications for industries ranging from agriculture to biotechnology are immense.
Stay tuned for updates on this exciting development and explore how CRISPR technology is transforming the future of bioproducts. For more insights into innovative research, visit the Natural Sciences and Engineering Research Council of Canada and Alberta Innovates.
