Strategic Communications and Marketing News Bureau

Artificial intelligence to run the chemical factories of the future

CHAMPAIGN, Ill. — A new proof-of-concept study details how an automated system driven by artificial intelligence can design, build, test and learn complex biochemical pathways to efficiently produce lycopene, a red pigment found in tomatoes and commonly used as a food coloring, opening the door to a wide range of biosynthetic applications, researchers report.  

The results of the study, which combined a fully automated robotic platform called the Illinois Biological Foundry for Advanced Biomanufacturing with AI to achieve biomanufacturing, are published in the journal Nature Communications.

“Biofoundries are factories that mimic the foundries that build semiconductors, but are designed for biological systems instead of electrical systems,” said Huimin Zhao, a University of Illinois chemical and biomolecular engineering professor who led the research.

However, because biology offers many pathways to chemical production, the researchers assert that a system driven by AI and capable of choosing from thousands of experimental iterations is required for true automation.

Previous biofoundry efforts have produced a wide variety of products such as chemicals, fuels, and engineered cells and proteins, the researchers said, but those studies were not performed in a fully automated manner.

“Past studies in biofoundry development mainly focused on only one of the design, build, test and learn elements,” Zhao said. “A researcher was still required to perform data analysis and to plan for the next experiment. Our system, dubbed BioAutomata, closes the design, build, test and learn loop and leaves humans out of the process.”

BioAutomata completed two rounds of fully automated construction and optimization of the lycopene-production pathway, which includes the design and construction of the lycopene pathways, transfer of the DNA-encoding pathways into host cells, growth of the cells, and extraction and measurement of the lycopene production.

“BioAutomata was able to reduce the number of possible lycopene-production pathways constructed from over 10,000 down to about 100 and create an optimized quantity of lycopene-overproducing cells within weeks – greatly reducing time and cost,” Zhao said.  

Zhao envisions fully automated biofoundries being a future revolution in smart manufacturing, not unlike what automation did for the automobile industry.

“A hundred years ago, people built cars by hand,” he said. “Now, that process is much more economical and efficient thanks to automation, and we imagine the same for biomanufacturing of chemicals and materials.”

Zhao also is affiliated with the departments of chemistry, biochemistry and bioengineering, and is a theme leader at the Carl R. Woese Institute for Genomic Biology and at the Center for Advanced Bioenergy and Bioproducts Innovation at the U. of I.

The U.S. Department of Energy’s Center for Advanced Bioenergy and Bioproducts Innovation and the IGB supported this research.

To reach Huimin Zhao, call 217-333-2631; email zhao5@illinois.edu.

The paper “Towards a fully automated algorithm driven platform for biosystems design” is available online and from the U. of I. News Bureau. DOI: 10.1038/s41467-019-13189-z

Read Next

Uncategorized Portrait photos of, from left, Carl Bernacchi, Stephen Long and Donald Ort

Review: Heat-resilient crops are within reach — given enough time and money

CHAMPAIGN, Ill. — Laboratory and field experiments have repeatedly shown that modifying the process of photosynthesis or the physical characteristics of plants can make crops more resilient to hotter temperatures. Scientists can now alter the abundance or orientation of leaves, change leaf chemistry to improve heat tolerance and adjust key steps in the process of […]

Arts Diptych image of the book cover of "Natural Attachments" and a portrait of Pollyanna Rhee standing in front of greenery.

Book explores how ‘domestication’ of environmentalism limits who it protects

CHAMPAIGN, Ill. — The response to a 1969 oil spill off the coast of Santa Barbara, California, reveals how the modern environmental movement has been used to protect the interests of private homeowners, said a University of Illinois Urbana-Champaign researcher. Landscape architecture professor Pollyanna Rhee chronicled how affluent homeowners use what she calls “ownership environmentalism” […]

Agriculture Graduate student Andrea Jimena Valdés-Alvarado, left, and food science professor Elvira Gonzalez de Mejia standing in the Edward R. Madigan Laboratory holding samples of the legume pulses they used in the study.

Fermenting legume pulses boosts their antidiabetic, antioxidant properties

CHAMPAIGN, Ill. — Food scientists at the University of Illinois Urbana-Champaign identified the optimal fermentation conditions for pulses ― the dried edible seeds of legumes ― that increased their antioxidant and antidiabetic properties and their soluble protein content. Using the bacteria Lactiplantibacillus plantarum 299v as the microorganism, the team fermented pulses obtained from varying concentrations […]

Strategic Communications and Marketing News Bureau

507 E. Green St
MC-426
Champaign, IL 61820

Email: stratcom@illinois.edu

Phone (217) 333-5010