Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 2
Written by Ioannis Ilie KARPATHAKIS, Călina Petruţa CORNEA
Brazzein, a highly potent sweetener derived from the fruit of the African plant Pentadiplandra brazzeana, has garnered attention due to its potential as a low-calorie alternative to sugar. This study presents a comparison between in vivo and in vitro systems for the production of brazzein, focusing on yield, cost-effectiveness, and sustainability. Utilizing genetically modified organisms (GMOs) in in vivo systems, specifically engineered yeast and bacteria, we explored the scalability and efficiency of brazzein production. Conversely, in vitro systems involved cell-free synthesis, highlighting the control over production conditions and the reduced risk of contamination. Economic analysis revealed that while in vivo systems benefit from lower initial investment costs and higher production rates, in vitro systems may offer long-term sustainability and lower environmental impact, attributed to reduced resource consumption and waste generation. This study provides critical insights into the feasibility of scaling brazzein production for commercial use, evaluating the pros and cons of each system. Further research into genetic engineering and optimization of culture conditions could enhance the efficiency and yield of brazzein production, contributing to the development of healthier sweetening options for the global market.
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