| Protein name |
Leghemoglobin |
| Host compatibility |
Kluyveromyces marxianus |
| Yield |
7.27 g/L (Tian et al., 2024)
|
| Scale (in specific example) |
Lab scale in bioreactor (Tian et al., 2024)
|
| Biggest scale product has been develloped in this organism |
Lab scale in bioreactor (Tian et al., 2024)
|
| Regulatory status in Europe |
Not allowed |
| Regulatory status in other parts of the world |
No FDA GRAS approval in US, not allowed in Canada |
| Companies producing this protein in this organism |
NA |
| Extra/remark |
|
| Publications/references |
-
Tian, T., Wu, X., Wu, P., Lu, X., Wang, Q., Lin, Y., Liu, C., Zhou, J., Yu, Y., & Lu, H. (2024). High-level expression of leghemoglobin in Kluyveromyces marxianus by remodeling the heme metabolism pathway. Frontiers in Bioengineering and Biotechnology, 11. https://doi.org/10.3389/fbioe.2023.1329016
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Jin, Y., He, X., Andoh‐Kumi, K., Fraser, R. Z., Lu, M., & Goodman, R. E. (2017). Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris. Molecular Nutrition & Food Research, 62(1). https://doi.org/10.1002/mnfr.201700297
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Ahmad, M. I., Farooq, S., Alhamoud, Y., Li, C., & Zhang, H. (2023). Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications. Trends in Food Science & Technology, 141, 104199. https://doi.org/10.1016/j.tifs.2023.104199
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Świątek, M., Antosik, A., Kochanowska, D., Jeżowski, P., Smarzyński, K., Tomczak, A., & Kowalczewski, P. Ł. (2023). The potential for the use of leghemoglobin and plant ferritin as sources of iron. Open Life Sciences, 18(1). https://doi.org/10.1515/biol-2022-0805
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Wu, H., Sakai, K., Zhang, J., & McClements, D. J. (2024). Plant-based meat analogs: color challenges and coloring agents. Food, Nutrition and Health., 1(1). https://doi.org/10.1007/s44403-024-00005-w
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Younes, M., Aquilina, G., Degen, G., Engel, K., Fowler, P., Fernandez, M. J. F., Fürst, P., Gundert‐Remy, U., Gürtler, R., Husøy, T., Manco, M., Mennes, W., Passamonti, S., Moldeus, P., Shah, R., Waalkens‐Berendsen, I., Wright, M., Baviera, J. M. B., Gott, D., . . . Castle, L. (2024). Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive. EFSA Journal, 22(6). https://doi.org/10.2903/j.efsa.2024.8822
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Hargrove, M. S., Barry, J. K., Brucker, E. A., Berry, M. B., Phillips, G. N., Olson, J. S., Arredondo-Peter, R., Dean, J. M., Klucas, R. V., & Sarath, G. (1997). Characterization of recombinant soybean leghemoglobin a and apolar distal histidine mutants. Journal of Molecular Biology, 266(5), 1032–1042. https://doi.org/10.1006/jmbi.1996.0833
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