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A German research team has developed an innovative method to produce fatty acids used in a wide range of everyday products, employing yeast cells and modified enzymes, in a breakthrough that could help reduce dependence on certain components derived from palm oil.
According to a report by German broadcaster Deutsche Welle, researchers at Goethe University in Frankfurt, led by Professor Martin Grininger, have successfully reprogrammed the fatty acid synthesis enzyme inside yeast cells to produce fatty acids with specific carbon chain lengths, including a 12-carbon fatty acid whose properties closely resemble those naturally found in palm kernels and coconut oil.
The new method relies on acetic acid as a feedstock, which can be sourced from renewable inputs such as wood and food waste. The acetic acid is then converted inside bioreactors by yeast into the target fatty acids, enabling their production without the need to expand large-scale palm tree cultivation.
The researchers noted that palm oil and coconut oil are used in the formulation of a broad range of products, most notably detergents, cosmetics, and certain food items. At the same time, the global expansion of oil palm plantations has been linked to extensive deforestation and the loss of sensitive natural habitats, a reality that motivated the team to pursue more sustainable alternatives.
The team successfully produced fatty acids of varying chain lengths after introducing precise modifications to the enzyme. The researchers have filed patents for the technology and are currently advancing its development in collaboration with industrial partners, with the aim of scaling up production.
Early findings point to the potential of providing alternatives to certain fatty acids currently extracted from vegetable oils. However, transferring the technology to commercial-scale production still requires further development of manufacturing processes and effective partnerships with the industrial sector.
Source: Al Bawaba News