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Did you know how Komagataella uses methanol as an energy source and becomes a biotechnology star?
In the world of biotechnology, the name Komagataella is slowly gaining traction, particularly for its ability to utilize methanol as a source of carbon and energy. This yeast was first discovered in the 1960s and was originally named Pichia pastoris. After many classifications, it was finally renamed Komagataella pastoris in 1995. With further research, the scientific community confirmed in 2005 that in fact most strains used commercially and in research are actually Komagataella phaffii. Today, this yeast has become an important player in the field of biotechnology, showing a wide range of potential applications in protein production and genetic research.
Komagataella can not only grow on simple media, but also achieve rapid proliferation under high-density conditions.
Komagataella’s natural habitat
In its natural environment, Komagataella usually grows on trees, such as chestnut trees, making it a heterotroph. Although they are able to utilize a variety of carbon sources, such as glucose, glycerol, and methanol, they are unable to utilize lactose.
Komagataella as a model organism
In recent years, Komagataella has been considered a good model organism, with advantages including simple reproduction and rapid growth. The researchers developed several low-cost media that allow Komagataella to grow rapidly at high cell densities. In addition, the whole genome sequencing of Komagataella has been completed, which is of great significance for studying its gene function and evolutionary relationship.
Whole genome data allow scientists to identify homologous proteins and study evolutionary relationships.
Expression system as protein production
Due to its ability to efficiently utilize methanol, Komagataella is becoming a popular expression system in biotechnology. Its characteristics include the ability to grow in simple and economical media and to proliferate at high cell densities, which gives it great potential in protein production.
Komagataella's AOX gene promotes the utilization of methanol, a property that makes it irreplaceable in specific applications.
With in-depth research on Komagataella, scientists have established its applications in multiple industrial fields such as pharmaceuticals and food processing, including the production of a variety of biotherapeutics and enzymes. For example, in the field of biopharmaceuticals, Komagataella has been used in the production of more than 500 biotherapeutic products.
Advantages and challenges of Komagataella
Despite its many advantages in protein production, Komagataella also faces some challenges. Because some proteins require molecular chaperones for correct folding, Komagataella is incapable of efficient protein production in some cases. However, the current technology for introducing mammalian chaperone genes still needs to be improved.
Komagataella is capable of forming disulfide bonds and glycosylation, but this requires appropriate gene editing techniques to overcome limitations.
Overall, Komagataella not only shows potential in various fields of biotechnology, but also provides new ideas for future research and applications. With in-depth research and technological advancements in this yeast, will we be able to discover more surprising applications and even inspire new biotechnology innovations?
