Kyoto University Professor Nishida Keiji and his coworkers at Kobe University in Japan have created an unprecedented method for DNA base editing. This pioneering approach allows creation of precise genetic variations in different Lactobacillus strains. This new technique’s major advantage lies in the fact that it doesn’t require template DNA from other organisms, a major boon to the emerging field of microbial engineering. The study was published in Applied Microbiology and Biotechnology. Importantly, it shows how this technology can help make Lactobacillus-based products, such as yogurt and probiotics, safer and more effective.
To prevent this retrograde path to extinction, the team engineered a new Lactobacillus strain. This yogurt strain significantly reduces the production of a chemical compound that can worsen type 2 diabetes. This made the yogurt safer for those who live with this condition. Nishida and colleagues have successfully achieved an editing rate of up to 100% in targeting specific sites within the two dominant genomes of Lactobacillus. This advancement paves the way for improving additional Lactobacillus strains for use in a wide range of applications.
Precision in Genetic Editing
Nishida’s team applied a new technique called “Target-AID,” that offers a host of benefits compared to older approaches such as CRISPR-Cas9. This cutting-edge technology creates accurate point mutations without inducing breaks in the DNA. Unlike conventional editing approaches that garner cell death, this technique sidesteps that challenge.
“We have invented a DNA base editing technology named ‘Target-AID,’ which is superior to conventional techniques such as ‘CRISPR-Cas9’ in several aspects. For example, CRISPR-Cas9 induces DNA breaks and often causes cell death, while our Target-AID inserts precise point mutations without such breaks.” – Nishida
This new ability to make precise edits in singular genes within different Lactobacillus strains opens up vast possibilities. Their successful manipulation of a single gene that controls the production of a nasty little chemical linked to type 2 diabetes. This scientific innovation represents a major step forward in yogurt safety. More importantly, it signals the opportunity to create previously unavailable probiotics that can begin to alleviate the toll of lifestyle-related diseases.
Regulatory Advantages and Commercial Potential
Nishida’s research touches upon an important point here — that the bacteria generated from this process aren’t considered GMOs. This important distinction makes their use in food, dietary supplements, and medicines possible without GMO labeling. This regulatory advantage makes it easier to commercialize these engineered strains after safety assessments deemed necessary.
“The bacteria we produced are not subject to regulations concerning genetically modified organisms when used as foods, supplements or medicines. We thus expect that they can be readily commercialized after appropriate safety confirmation.” – Nishida
Nishida’s team points out that social acceptance can be a major barrier for any genetically modified product. By employing a method that strictly avoids the rigorous regulations placed on GMOs, they seek to make their innovations more commercially viable.
“As a consequence, using such transgenic techniques is not favorable for food products due to legislation being restrictive and social acceptance being low.” – Nishida Keiji
Future Applications and Health Benefits
There’s thrilling potential in these strains of engineered Lactobacillus. They have the potential to be developed into complex probiotic products offering a wide range of health benefits. Nishida lists improving relief effects on lifestyle-related diseases, strengthening physical immunity, and enhancing allergic tolerance as those benefits.
“We think our research will enable probiotic products with various health benefits, such as alleviating the effects on lifestyle-related diseases, strengthening immunity, improving allergic tolerance, and other benefits.” – Nishida
This research points toward a hopeful future for health-minded consumers and the food sector alike. With additional research and development, these optimized engineered strains could transform the way probiotics are formulated, delivered, and consumed in several different markets.