Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695, USA.
Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695, USA.
Curr Opin Microbiol. 2017 Jun;37:79-87. doi: 10.1016/j.mib.2017.05.015. Epub 2017 Jun 13.
The advent of CRISPR-based technologies has opened new avenues for the development of next-generation food microorganisms and probiotics with enhanced functionalities. Building off two decades of functional genomics studies unraveling the genetic basis for food fermentations and host-probiotic interactions, CRISPR technologies offer a wide range of opportunities to engineer commercially-relevant Lactobacillus and Bifidobacteria. Endogenous CRISPR-Cas systems can be repurposed to enhance gene expression or provide new features to improve host colonization and promote human health. Alternatively, engineered CRISPR-Cas systems can be harnessed to genetically modify probiotics and enhance their therapeutic potential to deliver vaccines or modulate the host immune response.
CRISPR 技术的出现为开发具有增强功能的下一代食品微生物和益生菌开辟了新途径。在对揭示食品发酵和宿主-益生菌相互作用遗传基础的 20 年功能基因组学研究的基础上，CRISPR 技术为工程化具有商业相关性的乳杆菌和双歧杆菌提供了广泛的机会。内源性 CRISPR-Cas 系统可以被重新利用来增强基因表达或提供新的特性，以改善宿主定植并促进人类健康。或者，可以利用工程化的 CRISPR-Cas 系统来遗传修饰益生菌并增强其治疗潜力，以递送疫苗或调节宿主免疫反应。
