In a press-service of the University emphasize that the enzyme is a recombinant chymosin — is import substitution. The project Manager is candidate of biological Sciences, associate Professor of organic chemistry Dmitry Shcherbakov.

"Earlier, we did the enzyme used in the production of cheese based on cow chymosin. But we had the idea to make a new drug using knowledge of proteomics. For example, chymosin to become active and, accordingly, applicable in cheese-making, must acquire a certain structure, or, more simply, to coagulate. The process of folding can provide additional proteins. Our design team developed a design, which in addition to chymosin contains additional protein-assistant thioredoxin, providing it's returned," he notes.

The scientist emphasizes that prior to this, this drug has never been done before.

At the moment, scientists of ASU has already received the enzyme, and now specialists from the Siberian research Institute of cheesemaking conduct its testing.

The working title of the result of the work of University scientists genetically engineered milk-clotting enzyme.

"If he will show some advantage, improved technical characteristics, then, perhaps, it will be given a special name. By the end of 2018 we plan to complete testing of the enzyme and to its technical characteristics", — concluded Dmitry Shcherbakov.

Photo: businesjournal.ru