Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i>
The sweet protein thaumatin is emerging as a promising sugar replacer in the market today, especially in the food and beverage sector. Rising demand for its production necessitates the large-scale extraction of this protein from its natural plant source, which can be limited in terms of raw material...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1438 |
| _version_ | 1797499910158811136 |
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| author | Jewel Ann Joseph Simen Akkermans Jan F. M. Van Impe |
| author_facet | Jewel Ann Joseph Simen Akkermans Jan F. M. Van Impe |
| author_sort | Jewel Ann Joseph |
| collection | DOAJ |
| description | The sweet protein thaumatin is emerging as a promising sugar replacer in the market today, especially in the food and beverage sector. Rising demand for its production necessitates the large-scale extraction of this protein from its natural plant source, which can be limited in terms of raw material availability and production costs. Using a recombinant production technique via a yeast platform, specifically, <i>Pichia pastoris</i>, is more promising to achieve the product economically while maintaining batch-to-batch consistency. However, the bioproduction of recombinant proteins requires the identification of optimal process variables, constituting the maximal yield of the product of interest. These variables have a direct effect on the growth of the host organism and the secretion levels of the recombinant protein. In this study, two important environmental factors, pH, and temperature were assessed by cultivating <i>P. pastoris</i> in shake flasks to understand their influence on growth and the production levels of thaumatin II protein. The results from the pH study indicate that <i>P. pastoris</i> attained a higher viable cell density and secretion of protein at pH 6.0 compared to 5.0 when grown at 30 °C. Furthermore, within the three levels of temperatures investigated when grown at pH 6.0, the protein levels were the highest at 30 °C compared to 20 and 25 °C, whereas 25 °C exhibited the highest viable cell density. Interestingly, the trend observed from the qualitative effects of temperature and pH occurred in all the media that was investigated. These results broaden our understanding of how pH and temperature adjustment during <i>P. pastoris</i> cultivation aid in enhancing the production yields of thaumatin II prior to optimising the fed batch bioreactor operation. |
| first_indexed | 2024-03-10T03:54:14Z |
| format | Article |
| id | doaj.art-8199ea95a1d042a1b438de06b7775068 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:54:14Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8199ea95a1d042a1b438de06b77750682023-11-23T10:59:07ZengMDPI AGFoods2304-81582022-05-011110143810.3390/foods11101438Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i>Jewel Ann Joseph0Simen Akkermans1Jan F. M. Van Impe2BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, BelgiumBioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, BelgiumBioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, BelgiumThe sweet protein thaumatin is emerging as a promising sugar replacer in the market today, especially in the food and beverage sector. Rising demand for its production necessitates the large-scale extraction of this protein from its natural plant source, which can be limited in terms of raw material availability and production costs. Using a recombinant production technique via a yeast platform, specifically, <i>Pichia pastoris</i>, is more promising to achieve the product economically while maintaining batch-to-batch consistency. However, the bioproduction of recombinant proteins requires the identification of optimal process variables, constituting the maximal yield of the product of interest. These variables have a direct effect on the growth of the host organism and the secretion levels of the recombinant protein. In this study, two important environmental factors, pH, and temperature were assessed by cultivating <i>P. pastoris</i> in shake flasks to understand their influence on growth and the production levels of thaumatin II protein. The results from the pH study indicate that <i>P. pastoris</i> attained a higher viable cell density and secretion of protein at pH 6.0 compared to 5.0 when grown at 30 °C. Furthermore, within the three levels of temperatures investigated when grown at pH 6.0, the protein levels were the highest at 30 °C compared to 20 and 25 °C, whereas 25 °C exhibited the highest viable cell density. Interestingly, the trend observed from the qualitative effects of temperature and pH occurred in all the media that was investigated. These results broaden our understanding of how pH and temperature adjustment during <i>P. pastoris</i> cultivation aid in enhancing the production yields of thaumatin II prior to optimising the fed batch bioreactor operation.https://www.mdpi.com/2304-8158/11/10/1438<i>Pichia pastoris</i>recombinant sweet proteinthaumatincultivation conditions |
| spellingShingle | Jewel Ann Joseph Simen Akkermans Jan F. M. Van Impe Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> Foods <i>Pichia pastoris</i> recombinant sweet protein thaumatin cultivation conditions |
| title | Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> |
| title_full | Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> |
| title_fullStr | Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> |
| title_full_unstemmed | Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> |
| title_short | Effects of Temperature and pH on Recombinant Thaumatin II Production by <i>Pichia pastoris</i> |
| title_sort | effects of temperature and ph on recombinant thaumatin ii production by i pichia pastoris i |
| topic | <i>Pichia pastoris</i> recombinant sweet protein thaumatin cultivation conditions |
| url | https://www.mdpi.com/2304-8158/11/10/1438 |
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