Kangwon National University
Title: Overproduction of functional food ingredients and biotherapeutics by probiotics and their derived enzymes
Biography: Byong Lee
The market of bioactive functional ingredients and biotherapeutics has been increased to US $ 167 billion per year at a 7.3% increase in 2014 and is expected to US $ 279 billion by the end of 2021 (www. transparencymarketresearch.com). The specific components of my research pertain to the molecular and biochemical characterization as well as scale up production of probiotic and fungal recombinant enzymes in order to: (i) produce and demonstrate the suitability of those enzymes derived bioactive compounds as functional food ingredients and biotherapeutics, and (ii) develop health promoting probiotics (anti-cholesterol, anti-cancer, anti-obesity, etc). Among 10 different enzymes were genetically overproduced up to 1,000 folds in different hosts, two recombinant enzymes (lipase and aminopeptidase) have been scaled up to 1,500 liter reactor with excellent performance and reliable results at all scales.
After screening the robust probiotic strains by conventional and metagenomic methodsfive commercial probiotics and their enzymes were developed: (1) cholesterol reducing bile salt hydrolase (BSH) active strain, (2) anti-hypertensive peptide producing and accelerated cheese ripening aminopeptidase active strain, (3) transgalactosyl and hydrolytic lactase producing strains which produce large amounts of galacto-oligosaccharides (GOS) and lactose free milk, (4) esterase/lipase active strains which produce a large amount of natural butyric acid (pro drug) and strong esterification (inter- and trans-) activities, and (5) conjugated linoleic acid (CLA) producing strains with anti-obesity and anti-cancer properties. Those applications are immense and some of these data will briefly be presented.