In an innovative leap that could transform the availability and affordability of a key bioactive milk protein, California-based biotech startup Triplebar Bio has joined forces with FrieslandCampina Ingredients, a subsidiary of Dutch dairy giant FrieslandCampina, to scale up the production of lactoferrin through precision fermentation. This collaboration stands to revolutionize the way this valuable protein is sourced, overcoming the traditional constraints of extraction from cow’s milk.
Lactoferrin, an iron-binding anti-microbial protein found in mammalian milk, is known for its wide-ranging health benefits, including immune system support, iron regulation, digestive health, and contributions to endurance and muscle strength. However, the production of lactoferrin has been limited due to the high costs and challenges associated with its extraction. It typically requires thousands of liters of milk to produce just one kilogram of lactoferrin, making it a scarce and expensive commodity. Currently, the market price for bovine lactoferrin ranges from $700 to $2,000 per kilo, reflecting the demand that far exceeds the supply.
The partnership aims to leverage Triplebar Bio’s cutting-edge ‘hyper-throughput’ screening platform, which was developed by biochemist Dr. Jeremy Agresti. This platform combines microfluidics, rapid testing, artificial intelligence, and machine learning to create more efficient biomanufacturing platforms. The approach allows for the optimization of microbial or animal cells to produce not only lactoferrin but also other products such as superior cell lines for cultivated meat and novel therapeutic biologic drug candidates. With $25 million in funding from backers like Synthesis Capital and The Production Board, Triplebar Bio is well-positioned to advance its ambitious goals.
The production process involves genetically engineered microbes that are optimized to produce lactoferrin in fermentation tanks, a method that could significantly reduce the cost and increase the availability of the protein. According to Triplebar CEO Maria Cho, the company’s rapid testing platform can identify highly productive strains that can generate bio-equivalent proteins in large quantities, which are correctly folded and maintain the right efficacy, despite lactoferrin’s inherent anti-microbial properties that make it difficult to express in a microbial system.
One of the key advantages of precision fermentation is that the lactoferrin is secreted directly into the fermentation broth, simplifying the downstream processing as there is no need to rupture the cells to extract the protein. The challenge lies in evolving cell lines that not only achieve high titers but also possess the necessary properties to scale production effectively.
Triplebar’s platform is described as a “microprocessor for biology,” integrating various disciplines to miniaturize and accelerate the evolutionary process. This allows for the screening of millions of mutations and the optimization of a microbial strain over many generations at an unprecedented speed. The technology enables the company to rapidly identify the genetic profile of an organism that produces the desired end product.
This collaboration model is gaining traction in the food industry, where companies are increasingly seeking partnerships to bring products to market more rapidly. Triplebar’s expertise in optimizing production strains could be a game-changer for companies looking to scale their offerings.
In addition to FrieslandCampina, Triplebar is also working with other partners like UMAMI Bioworks to develop optimized cell lines suitable for large-scale production, such as cultivated seafood. With the ability to test millions of potential phenotypic solutions in a fraction of the time it normally takes, Triplebar is poised to make significant contributions to the field of biomanufacturing.
The partnership between Triplebar Bio and FrieslandCampina Ingredients represents a significant step forward in the democratization of lactoferrin, potentially unlocking new markets and applications beyond infant formula, including adult and performance nutrition. This collaboration could herald a new era in the production of valuable bioactives, making them more accessible and affordable for a wider range of consumers and industries.