Yeast's fermentation capability has long been used by human for the production of various foods in our daily lives, including beer, bakery, and wine. In the past century, many yeast strains have been engineered for producing high-value chemicals, biofuels, pharmaceuticals, and sustainable foods. In a recent study published in PNAS, researchers from Stanford University successfully engineered brewer's yeast for generating noscapine, a cough suppressant that was traditionally isolated from opium poppies.
Li et al. segregated the noscapine biosynthetic pathway into three parts, then synthesized and assembled them into the yeast genome. A sum of 25 enzyme-coding genes from different species, including poppy, other plants, and even rats, were cloned into yeast gene. By borrowing the manufacturing process of noscapine in opium poppies, the resulting engineered yeast strain has an over 18,000 fold increase in noscapine production.
The traditional production process of noscapine involves its isolation from opium poppies, which contain many narcotic molecules. However, this engineered yeast strain provided a new noscapine synthesis platform that is not only more efficient, but also purer.
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