Para
ilmuwan menggunakan mikroba , metana untuk menciptakan Omega 3 berkelanjutan
Date:
May 5, 2016
Source:
University of
Nottingham
Summary:
Para ilmuwan berusaha untuk menemukan cara baru untuk menghasilkan asam lemak gizi yang disebut Omega 3 yang saat ini bersumber dari minyak ikan dari menurunnya stok ikan alam dunia .
Para ilmuwan berusaha untuk menemukan cara baru untuk menghasilkan asam lemak gizi yang disebut Omega 3 yang saat ini bersumber dari minyak ikan dari menurunnya stok ikan alam dunia .
..................
Para ilmuwan berusaha untuk menemukan cara baru
untuk menghasilkan asam lemak gizi yang disebut Omega 3 yang
saat ini bersumber dari minyak ikan dari menurunnya stok ikan alam dunia .
Dalam cabang terobosan ilmu baru - biologi sintetis -¬ tim di The University of
Nottingham's Synthetic Biology Research Centre are working with biotechnology
company CHAIN Biotech and industry partner Calysta, Inc. to
untuk mengembangkan teknologi mikroba yang menggunakan mikroorganisme untuk
fermentasi gas metana menjadi suplemen gizi yang berharga .
Proyek perintis yang disebut PUFA ( asam lemak tak jenuh ganda ) . Ini akan berjalan selama satu tahun dan didanai oleh industri hibah katalis bioteknologi dari InnovateUK dan BBSRC dengan potensi skala up investasi yang signifikan lebih lanjut dari Calysta , sebuah perusahaan nutrisi yang berkelanjutan yang berbasis di AS
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Scientists to
use microbes, methane to create sustainable Omega 3
Date:
May 5, 2016
Source:
University of
Nottingham
Summary:
Scientists are trying to find a new way to produce the nutritional fatty
acids called Omega 3 that are currently sourced from fish oil from the world’s
declining natural fish stocks.
..................
Scientists are trying to find a new way to produce the nutritional fatty
acids called Omega 3 that are currently sourced from fish oil from the world's
declining natural fish stocks.
In a groundbreaking branch of new science -- synthetic biology - the team
at The University of Nottingham's Synthetic Biology Research Centre are working
with biotechnology company CHAIN Biotech and industry partner Calysta, Inc. to
develop microbial technology that uses microorganisms to ferment methane gas
into valuable nutritional supplements.
The pioneering project is called PUFA (polyunsaturated fatty acids). It
will run for a year and is being funded by industrial biotechnology catalyst
grants from InnovateUK and the BBSRC with potential further significant scaling
up investment from Calysta, a sustainable nutrition company based in the US.
Omega 3 fatty acids are essential for the growth, development and healthy
maintenance of the brain and are incorporated in many kinds of foods and infant
nutrition products as well as animal feed and health products. Currently Omega
3 fatty acids are sourced from fish oils, but wild fish stocks are under
pressure and there is an urgency to find alternative sources that are both
sustainable and economical.
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asam lemak omega 3 yang penting bagi pertumbuhan , pengembangan dan pemeliharaan sehat untuk otak dan digabungkan dalam berbagai jenis makanan dan produk nutrisi bayi serta pakan ternak dan produk kesehatan . Saat Omega 3 asam lemak yang bersumber dari minyak ikan , tetapi stok ikan liar berada di bawah tekanan dan ada urgensi untuk menemukan sumber-sumber alternatif yang baik berkelanjutan dan ekonomis .
Leading the research at Nottingham's Synthetic Biology Research Centre,
Professor Nigel Minton said: "We specialise in the use of fermentation of
certain gases to produce sustainable industrial chemicals and biofuels, and now
through this project to produce vital feedstock ingredients like Omega 3 fatty
acids. We will be engineering the Methanococcus microbe to produce
polyunsaturated fatty acids from a cheap and replenishable feedstock -- methane
gas. There are huge potential benefits in terms of reducing dependency on
fishing and also creating a new use for a plentiful gas that has a harmful
effect on the environment if unharnessed. Methane is a low cost and sustainable
feedstock that can be produced from a variety of renewable sources, including
anaerobic digestion which is now prevalent in the UK and EU."
Dr Basil Omar, Chief Commercial Officer at CHAIN Biotech Ltd said:
"This is a great example of how publicly funded early stage research is being
leveraged and commercially exploited with an industry partner to scale up
successful discoveries made in the lab. This highly innovative project will
draw upon CHAIN's world leading expertise in Synthetic Biology to improve
production characteristics by targeting both cell growth and product yield
simultaneously with a focus on Omega 3 fatty acids. We hope it will offer a
cheaper route to a high demand product with positive environmental and social
knock on effects."
Calysta, the project's commercial partner, specialise in the production of
microbial proteins for the commercial fish feed and livestock markets.
Microbial proteins are already used to make foods like the popular savoury
spreads made from yeast extract. Fish farming is growing in response to
increased global demand for seafood and Calysta has developed and is
commercialising a new patented product called FeedKind™ protein to provide a
sustainable fish food ingredient for the fish farming industry. The company
will offer a fast track to scaling up of the PUFA manufacturing process.
Calysta is based in California and will open a market introduction facility for
FeedKind in Teesside, England, later this year. A commercial-scale plant in the
US is expected to come online in 2018.
Alan Shaw, Ph.D., Calysta President and Chief Executive Officer,
said:"Partnering The University of Nottingham and CHAIN Biotech in this
project means we can develop the next generation of FeedKind protein.
"FeedKind protein is a natural, safe, high-quality, non-GMO protein
source produced by a single cell organism, using a natural, proprietary
fermentation process. By replacing fishmeal, fish oil and soy protein
concentrate with a nutritious naturally occurring protein, the aquaculture
industry can reduce its impact on the environment and on wild fisheries while
continuing to grow to feed the world's population.
"Successful completion of this research will result in a step-change
in sustainable human nutrition and will be welcomed by the food industry,
retailers and consumers globally."
Story Source:
The above post is reprinted from materials provided byUniversity
of Nottingham. Note: Materials may be edited for content and length.