BIOTECHNOLOGY
THE FIGHT FOR SURVIVAL Te research showed that regardless of how well or poorly they were previously fed, bacteria stopped reproducing when they were deprived of food. In this “maintenance phase,” organisms struggle for bare survival. All available energy
sources – for example, the cellular remains of dead bacteria – are used to sustain the metabolism. In this extreme situation, many cells die of starvation within a few days. However, the death rate is particularly high among rapidly growing E. coli
bacteria. “Tey are primed for rapid growth and waste energy resources. Tis leads to their demise during the hunger phase,” explains Gerland.
As it turns out, the abundantly fed bacteria have an increased need for energy, as further experiments prove. Surviving times of scarcity is more difficult for organisms with a high energy consumption. “We now understand why evolution doesn’t favor the fastest possible reproduction,” says Gerland. “Te biological fitness that is crucial for the survival of a species builds on a balance between growth and survivability.”
Elena Biselli, member of the TUM’s research team, at the microscope
ANTIBIOTIC THERAPY WITH A CARROT AND A STICK Te research results may find application in the future, for example, to improve the effect of antibiotics: “Applying a carrot and stick principle, intestinal bacteria growth could be stimulated by consuming a sweet dish. Tis would weaken the bacteria if an antibiotic against an intestinal infection is then administered,” explains Gerland. However, it is still too early for concrete recommendations. More research will be necessary.
DESIGNING ROBUST MICROBIAL STRAINS IN BIOTECH F
rom sourdough starters to biotechnological bugs, micro- organisms make the products society wants and needs. The new European Green Deal is dependent on engineered microbes to make biochemicals to replace oil and synthetic chemicals as building blocks for consumer goods. Microbes can be repurposed to make useful products, but one limitation is
that many microbes are not able to cope with the stressful conditions of industrial production. Scientists are searching for ways to increase the strength and resilience of industrial microbes such as yeast. This will accelerate the development of clean sustainable processes for industry. Researchers in the EU-funded project
CHASSY took an innovative approach to find ways of increasing the stress tolerance of yeasts. They used high-end computational studies to identify genes that were extra active in yeast under stress. The function of most of these genes was not known so the researchers developed a new gene- sorting method to try and understand them. In an unexpected twist, the most important genes were all young genes that
evolved recently. That means in the last 25 million years or so! This result is a game-changer since it
now points scientists in a new direction for biotechnology. By inserting these new genes into industrial yeasts, it will be possible to construct more robust strains that will perform better in large industrial fermentations. According to the project lead, Dr John Morrissey (University College Cork) “Up to now, everybody focused on ancient genes that are shared among all species. Our results indicate that the more relevant genes are those that evolved recently to help yeasts adapt to harsh environments. This really represents a paradigm shift”. This work will lead to more rapid development of alternatives to current unsustainable industrial production and benefits both the economy and the European citizen.
For more information visit
www.chassy.eu
www.scientistlive.com 37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60
