Experts Develop Engineered Yeast with Increased Healthy Fatty Acid

Using fermentation, researchers from the University of Alberta produced a genetically engineered yeast with high levels of punicic acid, a healthy fatty acid commonly found in pomegranates. The study, published in the Journal of Agricultural and Food Chemistry, provides significant insights into developing a sustainable source of this valuable fatty acid along with yeast biomass.

Punicic acid is known for its cholesterol-lowering, anti-inflammatory, and anti-carcinogenic properties derived from the seed oil of exotic fruits. However, pomegranates have a low seed-to-fruit ratio and oil yield, making production costly. To address this, the researchers used CRISPR-based gene shuffling to integrate genes linked to punicic acid synthesis directly into the genome of baker's yeast.

The experiments increased punicic acid content by 80-fold, to 26.7%, the highest level reported in engineered microorganisms or plants. The study also found that the yeast strain maintained stable punicic acid levels, making it a promising candidate for large-scale use. Their study is the first to use CRISPR-based gene shuffling to engineer yeast for producing plant-derived fatty acids, resulting in a faster, more efficient gene selection process.

For more information, read the article from the University of Alberta.