Sintezno biološki pristopi za pridobivanje živilskih arom

diplomsko delo

Maj Hrovat (Author), Polona Jamnik (Mentor), Polona Jamnik (Thesis defence commission member), Roman Jerala (Thesis defence commission member), Mojca Narat (Thesis defence commission member), Iztok Prislan (Thesis defence commission member), Roman Jerala (Co-mentor)

Abstract

Vonj in okus sta med seboj povezani, kompleksni čutili, s katerima zaznavamo nekatere male molekule v naši neposredni bližini. Tekom zgodovine naše vrste smo razvili množico receptorjev, ki z interakcijami s specifičnimi spojinami vzbudijo akcijske potenciale živcev, ki jih naši možgani interpretirajo kot senzacijo arome. Naravna mešanica aromatičnih spojin v živilu je kljub kompleksnosti eden od glavnih vzrokov za senzorično sprejemljivost izdelkov. V industriji se tako arome in ojačevalci arom živilom dodajajo, da omogočijo boljše senzorične izkušnje potrošnikom. A zaradi omejenih naravnih virov, preference potrošnikov po naravnih sestavinah in industrijskega posluževanja netrajnostne kemijske sinteze, se danes išče alternativne poti za pridobivanje naravnih aromatičnih spojin. Sintezna biologija nam kot inženirska disciplina s svojimi pristopi omogoča, da mikroorganizme prikrojimo svojim proizvodnim potrebam. Tako skupaj z industrijsko biotehnologijo predstavlja ekonomičen pristop k trajnostni proizvodnji naravnih arom za uporabo v živilski industriji. V 21. stoletju postane mogoče v laboratorijskih in industrijskih bioreaktorjih po vsem svetu, s pomočjo živih celic, z inženirsko prikrojenimi genomi, proizvajati raznovrstne spojine. Tudi take, ki jih v naravi najdemo le v strokih orhideje z Madagaskarja, lubju aromatičnega drevesa iz Indije ali omamnih cvetovih sivke s polj v Franciji. Le-te pa se nato lahko vključijo kot aditivi v živila po vsem svetu.

Keywords

sintezna biologija;metabolni inženiring;biotehnološka proizvodnja spojin;aromatične spojine;

Data

Language:	Slovenian
Year of publishing:	2020
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[M. Hrovat]
UDC:	606:62:602.6:578/579:604.4:663.051:663.051:576.343(043.2)
COBISS:	27269123
Views:	496
Downloads:	113
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Synthetic biology approaches to food flavours production
Secondary abstract:	Taste and smell are interconnected, complex senses which enable us to perceive specific small molecules in our presence. During our history as a species, we evolved a group of receptors, which bind specific compounds and trigger action potentials of nerves, which are interpreted as aroma sensations. Natural mixture of aromatic compounds in food is complex, but essentially one of biggest reasons for sensory acceptance of food products. In industry therefore flavourings, fragrances and flavour enhancers are used as food additives, resulting in better sensory experiences of food products. But because of limited natural sources, consumer preference for natural ingredients and unsustainable chemical synthesis at industrial scales, industry seeks alternatives to natural aromatic compounds production. Synthetic biology is an engineering discipline with approaches that enable us to shape microorganisms to our production needs. Together with industrial biotechnology it enables an economical approach to sustainable natural flavour and fragrance production for use in food industry. In 21st century becomes possible to use laboratory or industrial bioreactor and utilize live cells with modified genomes to produce amazing range of natural products. Even ones that are naturally found only in beans of Madagascar’s orchid, bark of aromatic tree in India or even flowering lavender fields of France. Those can subsequently become part of food products all around the globe.
Secondary keywords:	synthetic biology;metabolic engineering;biotechnology;production of compounds;aromatic compounds;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije
Pages:	VI, 22 str.
ID:	12021436