Cranfield researchers are developing a new way to produce ovotransferrin, a valuable protein found in chicken eggs. Using naturally occurring fungi as tiny protein factories, the project team are investigating if they can produce an animal-free version of the protein through precision fermentation.
Ovotransferrin is a protein naturally found in egg whites with antimicrobial and iron-binding properties and is used in products such as dietary supplements and functional foods.
Production currently relies on chicken eggs, but that means that supplies can be affected by factors such as bird flu outbreaks, rising costs and environmental pressures. Exploring alternative production technologies could complement established farming systems and help to build a more resilient and sustainable supply.
Fungi protein factories
The project uses filamentous fungi, which are already widely used in biotechnology to produce useful ingredients. The team will work with specially engineered fungal strains to determine whether they can produce ovotransferrin. The fungi are grown in controlled tanks where they act as tiny protein factories, producing the protein without the need for chickens. The aim of the project is to establish a proof-of-concept production process that could provide the foundation for future scale-up and commercial development.
If it’s successful, the new approach could extend to producing other high-value proteins.
Industry partnership will develop next-generation of food proteins
The proof-of-concept project is funded by the National Alternative Protein Innovation Centre (NAPIC) and brings together researchers from Cranfield University's Magan Centre of Applied Mycology (MCAM) and biotechnology company HyphaPro.
The project is led by Dr Abhishek Baghela, Senior Lecturer at Cranfield University, with support from Dr Carla Cervini, Lecturer at Cranfield University, in collaboration with Dr Andrew J. Foster, Director of HyphaPro.
Dr Baghela said: “As demand grows for sustainable ingredients, we need to explore new ways to produce valuable proteins without putting additional pressure on our traditional food systems.
"Through this project we aim to demonstrate the potential of fungal precision fermentation to manufacture high-value functional ingredients. It's an exciting opportunity to bring together fungal biotechnology and food sciences to develop new approaches for the alternative protein sector."
Interested in studying the future of food, biotechnology or sustainable manufacturing? Explore Cranfield University's range of postgraduate courses, available full-time, part-time and online.
