Receive KAIST news by email!
Type your e-mail address here.
by recently order
by view order
KAIST presents a microbial cell factory as a source of eco-friendly food and cosmetic coloring
Despite decades of global population growth, global food crisis seems to be at hand yet again because the food productivity is cut severely due to prolonged presence of abnormal weather from intensifying climate change and global food supply chain is deteriorated due to international conflicts such as wars exacerbating food shortages and nutritional inequality around the globe. At the same time, however, as awareness of the environment and sustainability rises, an increase in demand for more eco-friendly and high-quality food and beauty products is being observed not without a sense of irony. At a time like this, microorganisms are attracting attention as a key that can handle this couple of seemingly distant problems. KAIST (President Kwang-Hyung Lee) announced on the 26th that Kyeong Rok Choi, a research professor of the Bioprocess Research Center and Sang Yup Lee, a Distinguished Professor of the Department of Chemical and Biomolecular Engineering, published a paper titled “Metabolic Engineering of Microorganisms for Food and Cosmetics Production” upon invitation by “Nature Reviews Bioengineering” to be published online published by Nature after peer review. ※ Paper title: Systems metabolic engineering of microorganisms for food and cosmetics production ※ Author information: Kyeong Rok Choi (first author) and Sang Yup Lee (corresponding author) Systems metabolic engineering is a research field founded by Distinguished Professor Sang Yup Lee of KAIST to more effectively develop microbial cell factories, the core factor of the next-generation bio industry to replace the existing chemical industry that relies heavily on petroleum. By applying a systemic metabolic engineering strategy, the researchers have developed a number of high-performance microbial cell factories that produce a variety of food and cosmetic compounds including natural substances like heme and zinc protoporphyrin IX compounds which can improve the flavor and color of synthetic meat, lycopene and β-carotene which are functional natural pigments that can be widely used in food and cosmetics, and methyl anthranilate, a grape-derived compound widely used to impart grape flavor in food and beverage manufacturing. In this paper written upon invitation by Nature, the research team covered remarkable cases of microbial cell factory that can produce amino acids, proteins, fats and fatty acids, vitamins, flavors, pigments, alcohols, functional compounds and other food additives used in various foods and cosmetics and the companies that have successfully commercialized these microbial-derived materials Furthermore, the paper organized and presents systems metabolic engineering strategies that can spur the development of industrial microbial cell factories that can produce more diverse food and cosmetic compounds in an eco-friendly way with economic feasibility. < Figure 1. Examples of production of food and cosmetic compounds using microbial cell factories > For example, by producing proteins or amino acids with high nutritional value through non-edible biomass used as animal feed or fertilizer through the microbial fermentation process, it will contribute to the increase in production and stable supply of food around the world. Furthermore, by contributing to developing more viable alternative meat, further reducing dependence on animal protein, it can also contribute to reducing greenhouse gases and environmental pollution generated through livestock breeding or fish farming. In addition, vanillin or methyl anthranilate, which give off vanilla or grape flavor, are widely added to various foods, but natural products isolated and refined from plants are low in production and high in production cost, so in most cases, petrochemicals substances derived from vanillin and methylanthranilic acid are added to food. These materials can also be produced through an eco-friendly and human-friendly method by borrowing the power of microorganisms. Ethical and resource problems that arise in producing compounds like Calmin (cochineal pigment), a coloring added to various cosmetics and foods such as red lipstick and strawberry-flavored milk, which must be extracted from cochineal insects that live only in certain cacti. and Hyaluronic acid, which is widely consumed as a health supplement, but is only present in omega-3 fatty acids extracted from shark or fish livers, can also be resolved when they can be produced in an eco-friendly way using microorganisms. KAIST Research Professor Kyeong Rok Choi, the first author of this paper, said, “In addition to traditional fermented foods such as kimchi and yogurt, foods produced with the help of microorganisms like cocoa butter, a base ingredient for chocolate that can only be obtained from fermented cacao beans, and monosodium glutamate, a seasoning produced through microbial fermentation are already familiar to us”. “In the future, we will be able to acquire a wider variety of foods and cosmetics even more easily produced in an eco-friendly and sustainable way in our daily lives through microbial cell factories.” he added. < Figure 2. Systems metabolic engineering strategy to improve metabolic flow in microbial cell factories > Distinguished Professor Sang Yup Lee said, “It is engineers’ mission to make the world a better place utilizing science and technology.” and added, “Continuous advancement and active use of systems metabolic engineering will contribute greatly to easing and resolving the problems arising from both the food crisis and the climate change." This research was carried out as a part of the “Development of Protein Production Technology from Inorganic Substances through Control of Microbial Metabolism System Project” (Project Leader: Kyeong Rok Choi, KAIST Research Professor) of the the Center for Agricultural Microorganism and Enzyme (Director Pahn-Shick Chang) supported by the Rural Development Administration and the “Development of Platform Technologies of Microbial Cell Factories for the Next-generation Biorefineries Project” (Project Leader: Sang Yup Lee, KAIST Distinguished Professor) of the Petroleum-Substitute Eco-friendly Chemical Technology Development Program supported by the Ministry of Science and ICT.
Interactive Map of Metabolical Synthesis of Chemicals
An interactive map that compiled the chemicals produced by biological, chemical and combined reactions has been distributed on the web - A team led by Distinguished Professor Sang Yup Lee of the Department of Chemical and Biomolecular Engineering, organized and distributed an all-inclusive listing of chemical substances that can be synthesized using microorganisms - It is expected to be used by researchers around the world as it enables easy assessment of the synthetic pathway through the web. A research team comprised of Woo Dae Jang, Gi Bae Kim, and Distinguished Professor Sang Yup Lee of the Department of Chemical and Biomolecular Engineering at KAIST reported an interactive metabolic map of bio-based chemicals. Their research paper “An interactive metabolic map of bio-based chemicals” was published online in Trends in Biotechnology on August 10, 2022. As a response to rapid climate change and environmental pollution, research on the production of petrochemical products using microorganisms is receiving attention as a sustainable alternative to existing methods of productions. In order to synthesize various chemical substances, materials, and fuel using microorganisms, it is necessary to first construct the biosynthetic pathway toward desired product by exploration and discovery and introduce them into microorganisms. In addition, in order to efficiently synthesize various chemical substances, it is sometimes necessary to employ chemical methods along with bioengineering methods using microorganisms at the same time. For the production of non-native chemicals, novel pathways are designed by recruiting enzymes from heterologous sources or employing enzymes designed though rational engineering, directed evolution, or ab initio design. The research team had completed a map of chemicals which compiled all available pathways of biological and/or chemical reactions that lead to the production of various bio-based chemicals back in 2019 and published the map in Nature Catalysis. The map was distributed in the form of a poster to industries and academia so that the synthesis paths of bio-based chemicals could be checked at a glance. The research team has expanded the bio-based chemicals map this time in the form of an interactive map on the web so that anyone with internet access can quickly explore efficient paths to synthesize desired products. The web-based map provides interactive visual tools to allow interactive visualization, exploration, and analysis of complex networks of biological and/or chemical reactions toward the desired products. In addition, the reported paper also discusses the production of natural compounds that are used for diverse purposes such as food and medicine, which will help designing novel pathways through similar approaches or by exploiting the promiscuity of enzymes described in the map. The published bio-based chemicals map is also available at http://systemsbiotech.co.kr. The co-first authors, Dr. Woo Dae Jang and Ph.D. student Gi Bae Kim, said, “We conducted this study to address the demand for updating the previously distributed chemicals map and enhancing its versatility.” “The map is expected to be utilized in a variety of research and in efforts to set strategies and prospects for chemical production incorporating bio and chemical methods that are detailed in the map.” Distinguished Professor Sang Yup Lee said, “The interactive bio-based chemicals map is expected to help design and optimization of the metabolic pathways for the biosynthesis of target chemicals together with the strategies of chemical conversions, serving as a blueprint for developing further ideas on the production of desired chemicals through biological and/or chemical reactions.” The interactive metabolic map of bio-based chemicals.
Bae's Design Team Wins Good Design Award
An eco-friendly pot humidifier designed by a KAIST team led by Prof. Sang-Min Bae of the Department of Industrial Design won the G-Mark award at the 2009 Good Design Award, university authorities said on Tuesday (Sept. 29). The Good Design Award is a Japanese comprehensive design evaluation and commendation system operated by the Japan Industrial Design Promotion Organization (JIDPO). It originated from the Good Design Selection system, known as the "G-Mark System," instituted by the Ministry of International Trade and Industry of Japan in 1957. More than 1,000 companies and designers from 50-odd countries submit about 3,000 entries for consideration for the Good Design Awards each year. The humidifier controls the indoor humidity by natural vaporization using the tissue ball. The tissue ball is made of honeycomb shaped felt so that it can enhance water absorbing ability with large surface. In the package of the pot, there is a bottle of aroma liquid and people can use it for the fragrances as well as humidification. The pot, called "Love Pot," was designed for the Nanum (Sharing) Project, a charity activity to establish funds for donations through new products development. International aid organization World Vision, oil company GS Caltex and Prof. Bae"s ID+IM design laboratory have teamed up for the project. The KAIST team worked for free to design the pot. Profits from the sale of the pots were donated for education programs for low-income households. Among the products made under the Nanum Project was a cross cube MP3 player which won the silver prize at the 2008 International Design Excellence Awards (IDEA). IDEA is one of the world"s top three design awards along with Germany"s International Forum DEsign Awards and the Red Dot Design Awards. Prof. Bae"s team also won the "Best of the Best" award at Red Dot last November with the "Roly Poly Pot," a planter that tips to the side when the plant is thirsty.
Prof. Park to Receive HP's Annual Innovation Research Award
Prof. In-Kyu Park of the Department of Mechanical Engineering, KAIST, has been will receive an award from Hewlett-Packard"s second annual Labs Innovation Research Program, university authorities said on Wednesday (July 8). Prof. Park was chosen as the winner of the research award for his paper entitled "Eco-friendly nanomanufacturing for intelligent environment sensing applications." Sixty projects from 46 universities in 12 countries were selected as the recipients of the awards from HP Labs, the company"s central research arm. The program is designed to create opportunities for colleges, universities and research institutes to conduct collaborative research with HP. HP Labs Innovation Research Awards provide project funding of up to $100,000 for one year to each of the chosen academic institutions, which is renewable for up to three years based on research progress and HP business requirements. Prof. Park has conducted joint researches on nanoimprinting, nanosensors, and nanoelectronics with HP"s Information and Quantum Systems Lab since 2005. Starting from the later half of 2009, he is to receive research grants under the industry-academia cooperation program of the world"s information technology giant firm.
마지막 페이지 1
KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
Copyright(C) 2020, Korea Advanced Institute of Science and Technology,
All Rights Reserved.