JP-2022531390-A5 -

Dates

Publication Date

20230512

Application Date

20200501

Description

Novel features of the present invention are described in detail in the appended claims. A deeper understanding of the features and advantages of the present invention will be obtained by referring to the following detailed description illustrating explanatory embodiments in which the principles of the present invention are utilized, and to the appended drawings. In embodiments of the present invention, for example, the following items are provided. (Item 1) A cheese composition containing solidified colloids, The coagulated colloid comprises α-casein protein and κ-casein protein associated in micelle form. At least one of the α (alpha) casein protein and the κ (copper) casein protein is produced by recombination. A cheese composition that does not contain β (beta) casein protein. (Item 2) The cheese composition according to item 1, wherein the casein produced by recombinant DNA is produced from bacterial host cells. (Item 3) The cheese composition according to item 1 or item 2, wherein both the α and κ casein proteins are produced by recombinant. (Item 4) The cheese composition according to item 3, wherein the α and κ casein proteins produced by the aforementioned recombination are produced from one or more bacterial host cells. (Item 5) The cheese composition according to any one of items 1 to 4, wherein the α-casein protein has no post-translational modifications or substantially reduced post-translational modifications compared to native α-casein. (Item 6) The cheese composition according to item 5, wherein the α-casein protein is completely free of phosphorylation or substantially reduced compared to native α-casein. (Item 7) The cheese composition according to any one of items 1 to 6, wherein the κ-casein protein has no or substantially reduced post-translational modifications compared to native κ-casein. (Item 8) The cheese composition according to item 7, wherein the κ-casein protein is completely or substantially glycosylated compared to native κ-casein. (Item 9) The cheese composition according to item 7 or 8, wherein the κ-casein protein is completely free of phosphorylation or substantially reduced compared to native κ-casein. (Item 10) The bacterial host cell is Lactococci sp. , Lactococcus lactis, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis and Bacillus megaterium, Brevibacillus choshinensis, Mycobacterium smegmatis, Rhodococcus erythropolis and Corynebacterium glutamicum, Lactobacilli sp. A cheese composition according to item 2 or item 4, selected from the group consisting of Lactobacillus fermentum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Synechocystis sp. 6803, and E. coli. (Item 11) The cheese composition according to item 10, wherein the bacterial host cell secretes casein protein produced by recombination. (Item 12) The cheese composition according to item 10, wherein the bacterial host cell retains the recombinant casein protein within the cell. (Item 13) The cheese composition according to item 10 or 11, wherein the production of the protein produced by recombination in the bacterial host cell is regulated by an inducible promoter. (Item 14) The cheese composition according to item 10 or 11, wherein the production of the protein produced by recombination in the bacterial host cell is regulated by a constitutive promoter. (Item 15) A cheese composition according to any one of items 1 to 14, wherein the ratio of α-casein protein to κ-casein protein is 1:1 to about 15:1. (Item 16) The cheese composition according to item 15, wherein the ratio of α-casein protein to κ-casein protein is approximately 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, or 15:1. (Item 17) The cheese composition according to any one of items 1 to 15, wherein the α-casein protein is αS1 or αS2. (Item 18) The cheese composition according to any one of items 1 to 16, wherein the α-casein protein has an amino acid sequence that includes one of sequence numbers 1 to 26 or a variant thereof having at least 80% sequence homology. (Item 19) The cheese composition according to any one of items 1 to 16, wherein the κ-casein protein has an amino acid sequence that includes one of sequence numbers 27 to 40 or a variant thereof having at least 80% sequence homology. (Item 20) A cheese composition according to any one of items 1 to 19, comprising a group of micelles having a size between approximately 150 nm and approximately 500 nm or between approximately 100 nm and approximately 500 nm. (Item 21) The cheese composition according to item 20, wherein some of the micelle morphology of the group is less than 100 nm in size or between about 10 nm and 100 nm. (Item 22) A cheese composition according to any one of items 1 to 21, further comprising at least one salt selected from the group consisting of calcium salts, citrates, and phosphates. (Item 23) The cheese composition according to any one of items 1 to 22, wherein the cheese lacks any addit