Altai State University is implementing the "Metabolic Engineering Products and Technologies" project as part of the "Priority 2030" program. It is part of the strategic technology project "Biotechnological Engineering for Managing the Properties of Living Objects."
Biotechnology is a discipline aimed at producing useful products for humans using living organisms, their systems, or the products of their vital activity.
"Biotechnology has been part of human civilization for a very long time. The simplest biotechnological products known to us include cheese, which results from the curdling of milk, as well as foods obtained through fermentation: sauerkraut, kvass, cider, etc. People have long harvested them in large quantities to sustain themselves through winter. This is first-order biotechnology— we obtain a finished product. "We regard the bacteria themselves and the enzymes that enable all these processes to occur to be high-tech products," explains Evgeniya Kolosova, a research fellow at the Altai State University Center for Recombinant Technologies.
To produce high-tech products, we employ genetic engineering methods — we deliberately alter the DNA of organisms to create new or modified organisms. This is precisely the focus of scientists at the Altai State University Center for Recombinant Technologies.
This approach enables the creation of microorganisms capable of synthesizing valuable substances such as proteins, amino acids, vitamins, and other biologically active compounds, or reducing the toxicity of existing natural organisms. The introduction of genetic engineering has undoubtedly been revolutionary, achieving significant advancements across various industries, such as medicine, agriculture, and food production. Metabolic engineering, aimed at modifying the metabolism of genetically altered organisms, has evolved as a natural extension of genetic engineering. The project titled as "Metabolic Engineering Products and Technologies" aims to develop tools for producing microorganisms capable of synthesizing organic substances from inorganic ones during their life cycle, as well as producing specific target products, such as antibiotics or food additives, in large quantities.
"As part of Priority 2030, we have already introduced several products. For example, a milk-clotting enzyme —recombinant chymosin. More specifically, we offer a variety of chymosins that enable cheese production from different types of milk (cow, goat, etc.). We also produce the enzyme lactase. In this area, we are collaborating with Ingredico, which is interested in our development of various chymosins as an alternative to foreign, often low-quality analogues," notes Evgeniya Kolosova.
Another outcome of the project is the development of biological products for agriculture. The spread of infectious diseases and insect pests poses a significant challenge, and producers worldwide often rely on chemical treatment. However, biological methods are considered the most promising and environmentally sustainable solutions.
"Biotechnological approaches can address these issues, in particular, through the creation of microorganisms using metabolic engineering. We have developed several such products. For instance, Agro-84, a substance derived from the producer bacteria via metabolic engineering, is effective against the crown gall pathogen (of the genus Agrobacterium). Enzyme preparations are also utilized to combat viral plant diseases. Strains of nematophagous fungi are effective against nematodes," explains the scientist.
Various additives and nutrients are employed in livestock and poultry feed to inhance productivity. One such substance is astaxanthin. To obtain this carotenoid, microorganisms and algae-based producers are used. Scientists at the Center for Recombinant Technologies have recreated the synthesis pathways of this compound in yeast using metabolic engineering, thereby achieving increased yields.
"The astaxanthin we obtained can be used to produce feed for poultry and fish. Our experiments have demonstrated that this feed improves the survival rate of chickens and enhances the quality of fry growth. We have manufactured a trial batch for the Altai Forel company and are currently monitoring its effectiveness," emphasizes Evgeniya Kolosova.
Thus, Altai State University is making a significant contribution to ensuring Russia’s food security and independence, enhancing the competitiveness of domestic agricultural products in global food markets, and reducing technological risks in agricultural production.