Methods and compositions for egg white protein production

Abstract

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

1 - 26 . (canceled) 
     
     
         27 . A method for producing a consumable food composition, the method comprising:
 recombinantly expressing a first avian egg white protein in a first host cell, thereby secreting the first avian egg white protein from the first host cell, and   combining the first avian egg white protein with a first consumable ingredient to produce the consumable food composition;   wherein the first avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 95% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 95% sequence identity to SEQ ID NO: 5.   
     
     
         28 . The method of  claim 27 , wherein the first avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 97% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 97% sequence identity to SEQ ID NO: 5. 
     
     
         29 . The method of  claim 27 , wherein the first avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 99% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 99% sequence identity to SEQ ID NO: 5. 
     
     
         30 . The method of  claim 27 , further comprising combining a second avian egg white protein with the consumable food composition,
 wherein the second avian egg white protein is selected from the group consisting of ovomucoid comprising a sequence with at least 99% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, lysozyme comprising a sequence with at least 99% sequence identity to SEQ ID NO: 9, ovalbumin comprising a sequence with at least 99% sequence identity to SEQ ID NO: 1, ovotransferrin comprising a sequence with at least 99% sequence identity to SEQ ID NO: 2, ovoglobulin G2 comprising a sequence with at least 99% sequence identity to SEQ ID NO: 5, ovoglobulin G3 comprising a sequence with at least 99% sequence identity to SEQ ID NO: 6, and ovomucin comprising a sequence with at least 99% sequence identity to any one of SEQ ID NO: 7 or SEQ ID NO: 8, and   wherein the second avian egg white protein is different from the first avian egg white protein.   
     
     
         31 . The method of  claim 27 , wherein the first host cell is a yeast cell or a filamentous fungal cell. 
     
     
         32 . The method of  claim 31 , wherein the first host cell is a  Pichia pastoris  cell. 
     
     
         33 . The method of  claim 30 , wherein the second avian egg white protein is recombinantly expressed. 
     
     
         34 . The method of  claim 33 , wherein the second avian egg white protein is recombinantly expressed in a second host cell. 
     
     
         35 . The method of  claim 27 , further comprising a step of drying the first avian egg white protein before combining it with a first consumable ingredient. 
     
     
         36 . The method of  claim 30 , wherein the first avian egg white protein is ovomucoid comprising a sequence with at least 99% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4. 
     
     
         37 . The method of  claim 36 , wherein the second avian egg white protein is lysozyme comprising a sequence with at least 99% sequence identity to SEQ ID NO: 9. 
     
     
         38 . The method of  claim 30 , wherein the first avian egg white protein or the second avian egg white protein has a glycosylation, acetylation, or phosphorylation pattern different from the corresponding naturally-occurring avian egg white protein. 
     
     
         39 . The method of  claim 27 , wherein the consumable food composition is selected from the group consisting of a food product, a beverage product, a dietary supplement, and a food additive, or any combination thereof. 
     
     
         40 . A processed consumable product comprising a first recombinant avian egg white protein secreted from a host cell and a first consumable ingredient,
 wherein the first recombinant avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 95% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 95% sequence identity to SEQ ID NO: 5;   wherein the processed consumable product is selected from the group consisting of a food product, a beverage product, a dietary supplement, and a food additive, or any combination thereof.   
     
     
         41 . The processed consumable product of  claim 40 , wherein the first recombinant avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 97% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 97% sequence identity to SEQ ID NO: 5. 
     
     
         42 . The processed consumable product of  claim 40 , wherein the first recombinant avian egg white protein is selected from the group consisting of ovomucoid comprising an amino acid sequence with at least 99% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, and ovoglobulin G2 comprising an amino acid sequence with at least 99% sequence identity to SEQ ID NO: 5. 
     
     
         43 . The processed consumable product of  claim 40 , wherein the processed consumable product lacks flavoprotein. 
     
     
         44 . The processed consumable product of  claim 40 ,
 wherein the processed consumable product further comprises a second avian egg white protein selected from the group consisting of ovomucoid comprising a sequence with at least 99% sequence identity to any one of SEQ ID NO: 3 or SEQ ID NO: 4, lysozyme comprising a sequence with at least 99% sequence identity to SEQ ID NO: 9, ovalbumin comprising a sequence with at least 99% sequence identity to SEQ ID NO: 1, comprising a sequence with at least 99% sequence identity to SEQ ID NO: 2, ovoglobulin G2 comprising a sequence with at least 99% sequence identity to SEQ ID NO: 5, ovoglobulin G3 comprising a sequence with at least 99% sequence identity to SEQ ID NO: 6, and ovomucin comprising a sequence with at least 99% sequence identity to any one of SEQ ID NO: 7 or SEQ ID NO: 8, and   wherein the second avian egg white protein is different from the first recombinant avian egg white protein.   
     
     
         45 . The processed consumable product of  claim 44 , where the second avian egg white protein is a recombinant avian egg white protein. 
     
     
         46 . The processed consumable product of  claim 44 , wherein the first recombinant avian egg white protein or the second avian egg white protein functions as a processing agent and/or the first recombinant avian egg white protein or the second avian egg white protein functions as an antimicrobial. 
     
     
         47 . The processed consumable product of  claim 44 , wherein the first recombinant avian egg white protein or the second avian egg white protein has a glycosylation, acetylation, or phosphorylation pattern different from the corresponding naturally-occurring avian egg white protein.