Gene Knockout-based Food Preservation Solution

Knocking out undesirable trait related genes can improve the shelf life and quality of food (especially fruits and vegetables). Aprofood deeply applies gene knockout technology to the field of food preservation, and provides global customers with comprehensive food preservation solutions based on gene knockout technology.

Gene Knockout Technology for Food Preservation

Knockout is a technology that uses DNA fragments containing certain known sequences and genes with the same or similar sequences in the genome of the receptor cell to carry out homologous recombination and integrate them into the genome of the receptor cell. It is particularly useful for studying gene functions and removing some unwanted traits controlled by specific genes.

At present, gene knockout technology has been widely used in food preservation. For example, CRISPR/Cas9 mediates RIN gene knockout that regulates tomato fruit ripening, and the resulting mutants show delayed fruit ripening and extended shelf life; Polyphenol oxidase (PPO) causes enzymatic browning by catalyzing the oxidation of polyphenols to quinones. Using CRISPR/Cas9 editing technology, six PPO genes in mushroom (Agaricus bisporus) were knocked out to reduce enzyme activity by 30% and reduce mushroom browning. In addition, the application of the same method in eggplant and potato also reduced the occurrence of corresponding enzymatic browning. In fresh cut fruits, gene knockout technology is used to silence genes related to color change, so as to obtain products with better color and longer storage time.

Our Solutions

Better quality food can be obtained by knocking out genes related to undesired traits by CRISPR/Cas technology. Aprofood has deeply applied gene knockout technology to the field of food preservation, providing global customers with gene knockout-based food preservation solutions.

• We can use gene knockout technology to preserve a variety of fruits and vegetables (especially juicy and fleshy types). Targeted silencing or knockout is carried out for gene expression or overexpression of undesirable traits (including but not limited to: synthesis of signal molecules inducing disease pests, secretion of over mature related hormones, related signal pathways affecting oxidation system and synthesis of enzymes, and factors affecting the color, smell and texture of fruits and vegetables).
• We can also use gene knockout technology to conduct research in the field of food microorganisms and apply it to food preservation, specifically: promote the growth, reproduction and mass production of antagonistic bacteria (lactic acid bacteria, killer yeast, bacillus, etc.) to carry out microbial control; Discovery of new metabolites (amino acids, proteins, peptides, etc.) to develop of natural food preservation additives.
• Relying on a professional research team, we provide one-stop services in the whole process from target gene discovery to knockout and final expression verification. We have the latest CRISPR/Cas technology and other related genetic engineering technologies. In addition to silencing single genes and knocking out over expressed genes, we can also provide gene mutation, gene replacement, genome editing and other services.

Our Advantages

Professional Team

Advanced Technology

Strict Control

Customized Service

Aprofood is committed to providing extensive support to customers around the world in research related to food preservation. Our professionals can provide you with comprehensive solutions for food preservation using genetic knockout technology. Please contact us for more possibilities of your project!

References

1. Monroe, J.G., Arciniegas, J.P., Moreno, J.L., Sanchez, F., Sierra, S., Valdes, S., Torkamaneh, D., Chavarriaga, P. (2020) The lowest hanging fruit: Beneficial gene knockouts in past, present, and future crop evolution. Current Plant Biology, 4, 100185.
2. Zhang, D., Zhang, Z., Unver, T., & Zhang, B. (2020). CRISPR/Cas: A powerful tool for gene function study and crop improvement. Journal of advanced research, 29, 207–221.