IISc Develops Safer Protein Production Using MSG

May 31, 2024

The Department of Biochemistry at the Indian Institute of Science has developed a new way to make recombinant proteins. Monosodium glutamate (MSG), a better and easier-to-get food additive, is now used instead of methanol, which was previously used in the activation process.

Understanding Recombinant Protein Production

Growing genetically modified cells in big bioreactors make recombinant proteins, which include important things like insulin, vaccine antigens, and monoclonal antibodies. People often use the yeast Pichia pastoris, which is now known as Komagataella phaffii, because it can easily express proteins. To start making hybrid proteins, this yeast has a special promoter that is turned on by methanol. However, methanol is dangerous and can cause several problems, such as fires and damage to proteins through oxidation.

The Role of MSG in Safer Protein Production

The IISc researchers came up with a new way to use MSG to turn on a different promoter in the yeast genome. This time, they chose the one that codes for the enzyme phosphoenolpyruvate carboxykinase (PEPCK). This new idea not only lowers the risks of using methanol, but it also keeps protein production levels at a good level.

Applications and Future Outlook

This MSG-based expression method is safe and works well. It has big implications for biotechnology. It gives us a good way to make a lot of different proteins that are used in medicine (like therapeutic molecules), baby food products, and other fields. If this study is successful, it could lead to a change in biotechnological methods around the world that are safer and better for the environment.

About Monosodium glutamate (MSG)

Monosodium glutamate (MSG) is a flavor enhancer that comes from glutamic acid, an amino acid that is naturally found in many foods. MSG was found by the Japanese scientist Kikunae Ikeda in 1908. It doesn’t have its own taste, but it makes other flavors stand out and taste better. The FDA says that MSG is safe, despite what most people think. Side effects are rare and usually mild. MSG doesn’t make people fat, and it doesn’t have a big effect on blood pressure or heart rate. It is also found naturally in foods like cheese and peppers, and the body breaks it down in the same way that other amino acids do. Despite what some people say, scientific research has not found a clear link between MSG and asthma or headaches. Since MSG also improves flavor, it can be used to cut down on salt intake.

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