Korištenje genetički modificiranih mikroorganizama za proizvodnju enzima u prehrambenoj industriji

undergraduate thesis

• Title (english): The use of genetically modified microorganisms for industrial food enzyme production
• Author: Martina Kožul
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2023-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Enzimi se desetljećima koriste u prehrambenoj industriji i njihova upotreba u industriji konstantno raste. Enzimi se mogu ekstrahirati iz tkiva biljaka i životinja ili se mogu dobiti fermentacijom pomoću mikroorganizama, pri čemu se mogu koristiti divlji tipovi ili genetički modificirani sojevi. Proizvodnjom enzima iz mikroorganizama postiže se veći prinos i stabilnost te ih je lakše genetički modificirati s ciljem dobivanja željenog enzima. Korištenjem genetički modificiranih mikroorganizama omogućena je ekspresija enzima u organizmima koji ne proizvode taj enzim te je ograničena proizvodnja toksina. Genetičke modifikacije mogu se dobiti primjenom rekombinantnih enzima ili modifikacijom proizvodnog soja. Jedna od novijih tehnologija za uvođenje genetičkih modifikacija je CRISPR/Cas9. Rekombinantni enzimi mogu se dobiti pomoću racionalnog dizajna, poluracionalnog dizajna i usmjerene evolucije. Europski Parlament je donio četiri uredbe za usklađivanje kriterija za procjenu i odobrenje prehrambenih aditiva, enzima i aroma. Prije stavljanja na tržište, prehrambeni enzim mora proći sigurnosnu provjeru Europske agencije za sigurnost hrane (EFSA).

Abstract (english)

Enzymes have been used in the food industry for decades, and their use in the industry is constantly growing. Enzymes can be extracted from plant and animal sources or obtained through microbial fermentation using either wild-type or genetically modified strains. Microbial enzyme production achieves a higher yield and stability, and it is easier to genetically modify microorganisms in order to obtain the desired enzyme. The use of genetically modified microorganisms enables the expression of enzymes in organisms that would not produce that enzyme. In addition, the production of toxins is limited. Genetic modifications can be obtained by using recombinant enzymes or by genetic modification of the production strain. One of the newer technologies for introducing genetic modifications is CRISPR/Cas9. Recombinant enzymes can be obtained by rational design, semi-rational design, and directed evolution. The European Parliament published four regulations in order to obtain a harmonized safety evaluation and approval of food additives, enzymes and flavourings. Before being placed on the market, a food enzyme must pass a risk assessment by the European Food Safety Agency (EFSA).

• Keywords: prehrambeni enzimi; genetički modificirani mikroorganizmi; europske uredbe; kontrola sigurnosti
• Keywords (english): food enzymes; genetically modified microorganisms; European Directives; safety control
• Language: croatian
• URN:NBN: urn:nbn:hr:159:305835
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-19 11:47:55