Pinnacle Food Group Validates Yeast-Derived Breast Milk Protein Expression in Hong Kong

Canadian firm Pinnacle Food Group’s Hong Kong subsidiary has confirmed the expression of recombinant human lactoferrin protein through its yeast strain in a bench-scale fermenter.

Months after developing a breakthrough methanol-free precision fermentation process to produce a key breast milk protein with yeast, Pinnacle Food Group has validated the technology on a small scale.

The Canadian firm’s Hong Kong division, Pinnacle Food Agtech HK, has completed the first bench-scale fermentation of its recombinant human lactoferrin yeast strain in a five-litre tank.

It marks the first evaluation of the microbial strain under controlled bench-scale conditions since its creation six months ago, and the results will further inform strain optimisation and process development, as well as support the company’s evaluation of potential scale-up.

Pinnacle Food Group bets on methanol-free process

Lactoferrin is a glycoprotein found in both bovine colostrum and human milk, known for its iron-regulating abilities. It’s prized for its antiviral, antibacterial, immunity-boosting, and gut-strengthening properties, and is used to treat low iron levels during pregnancy, lower the risk of respiratory tract infections, and enhance metabolism.

The protein is present in significantly higher concentrations in breast milk, and unlike its bovine counterpart, human lactoferrin can match the structure and function of proteins naturally present in the human body, and is gentler and more effectively absorbed.

The protein has two iron-binding sites, enabling it to bind and transport iron ions – a property that gives it antibacterial and antiviral properties, making it suitable for use in health supplements, infant formula, women’s wellness, functional nutrition, and more.

However, purified lactoferrin is hard to obtain, so its supply is limited and costs are astronomical, ranging from $600 to $2,000 per kg. Precision fermentation, which involves inserting specific DNA into microbes to instruct them to produce desired molecules when fermented, enables companies to produce much larger volumes at a cheaper cost.

Pinnacle Food Group has developed the first generation of a recombinant yeast strain to produce this protein with Pichia, a yeast genus widely used in the food industry. The company accesses its Pichia strain via a research collaboration with Canadian company BioBoost Synbio Consulting.

Traditional fermentation relies on methanol, a highly flammable, toxic solvent that requires massive capital expenditure and explosion-proof facilities. But Pinnacle Food Group’s patented process eschews the need for methanol, mitigating severe fire hazards, substantially reducing costs, and ensuring zero toxic residue (a critical advantage for high-purity infant nutrition applications)

Precision-fermented lactoferrin a fast-growing market

Various lab analyses, including high-performance liquid chromatography, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and Immunoblotting, confirmed the expression of human lactoferrin in Pinnacle Food Group’s fermentation process.

“Completing our first bench-scale fermentation and confirming recombinant human lactoferrin expression is an important step for our biotech programme,” said Jiulong You, CEO of Pinnacle Food Group.

“This result gives our team a solid foundation for the next phase of work as we evaluate the path toward scale-up. We remain focused on building our precision fermentation capabilities to support the development of high-value biological ingredients for potential industry partners.”

A bunch of precision fermentation companies are dedicating their resources to commercialising lactoferrin. Helaina‘s human lactoferrin is already available in around a dozen products, and Nestlé is now working with the startup to develop baby formula.

All G has launched its precision-fermented bovine lactoferrin in the US and expects to commercialise a recombinant human version imminently. Aside from the US, it’s cleared to use its cow-free lactoferrin for personal care sales in China, and is targeting approval for infant formula (which will involve a separate GRAS filing and additional safety data).

TurtleTree’s bovine lactoferrin is also on the market via products like IronKind (by its consumer brand Intentional) and Waywyld’s supplement powder, with the firm now manufacturing and commercialising its protein with Novonesis. Meanwhile, Vivici has self-affirmed Generally Recognized as Safe (GRAS) status for its bovine lactoferrin in the US.

Pinnacle Food Agtech HK, for its part, is working with the Open Yeast Collection and Bioboost Synbio Consulting to explore the establishment of an Open Yeast Platform hub at the Hong Kong-Shenzhen Innovation and Technology Park.