Antibiotic-free expression system for the production of human interferon-beta protein

Pal, Dharam; Tripathy, Rajan K.; Teja, Madaka Surya; Kumar, Manoj; Banerjee, Uttam Chand; Pande, Abhay H.

doi:10.1007/s13205-017-1056-3

Cited by 6 publications

(2 citation statements)

References 23 publications

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“…Hsp65-producing L. lactis in the present format is still not suitable for human use because of the antibiotic resistant gene and the requirement for xylose for Hsp65 induction. However, novel recombinant technologies that makes possible the expression of exogenous proteins in probiotics used for dairy products without the use of antibiotics and exogenous inducing agents are available ( 62 – 66 ). A version of Hsp65-producing L. lactis with such features would be suitable for clinical studies.…”

Section: Discussionmentioning

confidence: 99%

Hsp65-Producing Lactococcocus lactis Prevents Antigen-Induced Arthritis in Mice

et al. 2020

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Oral tolerance is the physiological process that enables the immune system to differentiate between harmless dietary and microbiota antigens from pathogen derived antigens. It develops at the mucosal surfaces and can result in local and systemic regulatory and anti-inflammatory effects. Translation of these benefits to the clinical practice faces limitations involving specificity and doses of antigen as well as regimens of feeding. To circumvent these problems, we developed a recombinant Hsp65 delivered by the acid lactic bacteria Lactococcus lactis NCDO 2118 directy in the intestinal mucosa. Hsp65 is a ubiquitous protein overexpressed in inflamed tissues and capable of inducing immunoregulatory mechanisms. L. lactis has probiotic properties and is commonly and safely used in dairy products. In this study, we showed that continuous delivery of HSP65 in the gut mucosa by L. lactis is a potent tolerogenic stimulus inducing regulatory CD4 + LAP + T cells that prevented collagen-induced and methylated bovine serum albumin-induced arthritis in mice. Clinical and histological signs of arthritis were inhibited as well as levels of inflammatory cytokines such as IL-17 and IFN-γ, serum titers of anti-collagen antibodies and rheumatoid factor. Oral administration of L. lactis induced alterations in microbiota composition toward an increased abundance of anaerobic bacteria such as Bifidobacterium and Lactobacillus. Tolerance to HSP65 and arthritis prevention induced by the recombinant L. lactis was associated with increase in IL-10 production by B cells and it was dependent on LAP + T cells, IL-10 and TLR2 signaling. Therefore, HSP65-producing treatment induced effective tolerance and prevented arthritis development suggesting it can be used as a therapeutic tool for autoimmune diseases.

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Section: Discussionmentioning

confidence: 99%

Hsp65-Producing Lactococcocus lactis Prevents Antigen-Induced Arthritis in Mice

et al. 2020

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“…Images for the protein electrophoresis spectrum were taken using an AlphaEase FC gel imaging system (Genetic Technologies Inc, Miami, FL, USA). Densitometry analysis was performed using Image Studio Lite (version 5.2, LI-COR Biosciences, Lincoln, NE, USA) for the relative quantification of the different protein bands (66, 42, 39, 38, 27, 26, 22, and 18 kDa) …”

Section: Materials and Methodsmentioning

confidence: 99%

Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure

Zhang

Liu

Jiang

et al. 2019

J. Agric. Food Chem.

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Converting peanut protein biomass waste into environmentally friendly meat substitutes by a high-moisture extrusion process can help solve both resource and waste problems and be “double green”. A multiscale method combined with some emerging techniques such as atomic force microscopy-based infrared spectroscopy and X-ray microscopy was used to make the whole extrusion process visible to show the process of forming a meat-like fibrous structure using two-dimensional and three-dimensional perspectives. The results showed that the protein molecules underwent dramatic structural changes and unfolded in the extruder barrel, which created favorable conditions for molecular rearrangement in the subsequent zones. It was confirmed that the meat-like fibrous structure started to form at the junction of the die and the cooling zone and that this structure was caused by the phase separation and rearrangement of protein molecules in the cooling zone. Moreover, the interactions between hydrogen bonds and disulfide bonds formed in the cooling zone maintained the meat-like fibrous structure with an α-helix > β-sheet > β-turn > random coil. Of the two main peanut proteins, arachin played a greater role in forming the fibrous structure than conarachin, especially those subunits of arachin with a molecular weight of 42, 39, and 22 kDa.

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