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Optimizing the bioavailability of nutrients in fermented Andean grains: Saccharomyces Cerevisiae engineering with fitasa and ferric reductase

  • Mayorga Ramos, Arianna Carolina (Co-Director)
  • Barba Ostria, Carlos Arturo (Researcher)
  • Carpio Alvarez, Santiago Domingo (Researcher)
  • Tosi Velez, Augusto Andres (Research Technician)
  • Guaman Bautista, Jessica Maritza (Researcher Responsible for External Project)

Project: Research

Project Details

Description

Our project proposes to improve the bioavailability of essential nutrients present in the Andean and amaranth pseudocereal, which are highly nutritious, rich in proteins, vitamins and minerals. However, they contain high levels of phytates, which inhibit the absorption of minerals and although they have iron, it is in their non -biodisitable form. Through the genetic engineering of Saccharomyces Cerevisiae, fitasa and ferric reductase enzymes will be expressed in order to degrade phytates and reduce ferric to ferrous iron, thus improving the absorption of these nutrients. To do this, efficient and reductant ferric phytas will be selected and using CRISPR-CAS9 technology, these genes will be introduced in the genome of S. Cerevisiae, the expression and secretion of these enzymes will be optimized both at the molecular level and of bioreactor and subsequently the enzymatic in vitro activity will be evaluated by colorimetric tests for phytasa and ferric reduce. In booreactor tests, sufficient biomass of the modified strain will be obtained to later be microencapsulated in Maltodextrin, a polymeric matrix of food degree. Finally, a fermented quinoa and amaranth beer will be prepared with the modified and microencapsulated strain, maintaining optimal fermentation conditions. Fitate reduction and ferrous iron increase will be measured to evaluate nutrient bioavailability. Modified strains are expected to effectively degrade phytates and improve the absorption of essential minerals, significantly contributing to nutrition and health, especially in populations with high diets in phytates. This innovative approach has the potential to develop functional foods and improved nutritional supplements, opening new opportunities in the food industry since the quinoa and amaranth beverage constitutes a proof of concept that can easily be extrapolated to all types of foods made from cereals and pseudocereal.

Call for Applications

OUTSIDE THE CALL FOR PROPOSALS EXTERNAL FUNDS
Short titleOptimizing bioavailability Andean nutrients
StatusFinished
Effective start/end date2/01/251/01/26

Keywords

  • Andean grain nutrients

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