food-technology-2016_scientifictracks-workshop

32 / 54

Page 79
Notes:
conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Transcription of a bovine collagen gene fragment in yeast (Pichia pastoris) cells
Zulal Kesmen1, Ayten Gulluce2 and Hasan Yetim1
1Cumhuriyet University, Turkey
2Erciyes University, Turkey
Gelatin is a multipurpose food additive widely used in the food industry. It is a hydrolyzed protein that produced through acid
and alkaline extraction of collagen from animal tissues such as pig skin, bovine hides and their bones. Consumers may have
some hesitations about the animal derived gelatin use in food and pharmacological products. Since in Islamic beliefs, consuming of
products derived from non-halal sources is certainly forbidden, instead of animal derived gelatin, alternative gelatin sources must be
developed to contribute to the protection of religious precision. Recently, recombinant collagen has been expressed in microbial hosts,
and became one of the most popular collagen alternatives especially for medical applications. In this research, a bovine collagen gene
fragment was transcribed in a yeast expression system to produce bovine recombinant gelatin for the food industry. For this purpose,
a 1000 bp length fragment of bovine (Bos taurus) collagen, COL1A1 gene was transferred to Pichia pastoris KM71 yeast strain cells by
electroporation, and transcription of the gene fragment was checked by PCR. Approximately, 1000 bp PCR product was obtained as
targeted gene fragment, and accuracy of the PCR products was controlled by sequence analysis. When the nucleotide sequence was
searched from GenBank database, a 99% alignment was observed with Bos taurus COL1A1 gene sequence. Consequently, a target
bovine collagen gene fragment was successfully transcribed in P. pastoris as a one of the most important step of recombinant collagen
production but there is more research needed to achieve optimal functional recombinant collagen/gelatin for the industry.
Biography
Zulal Kesmen has received her PhD from Ataturk University, Turkey. She is an Associate Professor at the Department of Food Engineering in Erciyes University,
Kayseri, Turkey. She has been working on Food Microbiology and Biotechnology.
Zulal Kesmen et al., J Food Process Technol 2016, 7:12 (Suppl)