Kobe University Researchers Produce Healthier Yogurt Using Gene Editing

A research team from Kobe University found a way to precisely edit the DNA of Lactobacillus strains without using genetic material from other organisms. This method creates a strain that is capable of reducing diabetes-aggravating chemicals in yogurt.

Humans have been enhancing microorganisms for thousands of years by selecting strains that improve the production of wine, yogurt, and other products. In recent decades, the emergence of gene-editing technologies has enabled more precise modification in organisms, but has also faced social resistance due to the use of foreign DNA. As such, bioengineer Nishida Keiji said that these techniques are not favorable for food production.

Led by Nishida, the Kobe University team developed a high-efficiency DNA base editing technique called Target-AID, which inserts precise point mutations without DNA breaks. Using Target-AID, the research team edited a gene linked to a chemical aggravating type 2 diabetes and created a Lactobacillus strain that produces yogurt with less than one-tenth of the chemical. This breakthrough offers a promising approach for safer probiotic products without legal restrictions.

For more information, read the article from Kobe University.