GENETIC MODIFICATION OF PROBIOTIC ESCHERICHIA COLI TO PRODUCE OMEGA-3 FATTY ACIDS
GENETIC MODIFICATION OF PROBIOTIC ESCHERICHIA COLI TO PRODUCE OMEGA-3 FATTY ACIDS
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Date
2019
Authors
Greenberg, Julianna
Kalla, Neha
Kambhampati, Roja
Murphy, Erin
Qadri, Aasheen
Reveiz, Mateo
Advisor
Biswas, Debabrata
Citation
DRUM DOI
Abstract
Omega-3 (Ω-3) fatty acids are an essential component of the human diet
that have been linked to reduced risk of both neurological and cardiovascular
diseases in humans; however, Ω-3 fatty acids are far underconsumed in the typical
American diet. The expense of fatty fish such as salmon makes obtaining Ω-3
fatty acids difficult for much of the population and plant alternatives have proven
to be insufficient sources of this vital nutrient. To address aforementioned issues,
probiotic bacteria will be modulated to produce Ω-3 for the potential application
in fermented food products like yogurt. This new application would not only
increase access to Ω-3, but also provide a significant environmental benefit
through reduced overfishing and ocean contamination currently associated with
the mass production of fish products for their Ω-3 benefits.
Notes
Gemstone Team OMEGA