Application of Recombinant Proteins in Contemporary Food Biotechnology: A Scoping Review DOI
Sergey Filkin, А. В. Липкин, A. N. Fedorov

et al.

Deleted Journal, Journal Year: 2024, Volume and Issue: 2(2)

Published: June 30, 2024

Introduction : Since 1994, the dynamic development of biotechnology and widespread application recombinant enzymes have led to new technological solutions in food production. Modern technologies enable production sugar, bread, beer, cheese, sausages, other products using biotechnological processes industrial enzymes. The bioproduction proteins has replaced natural enzymes, offering with enhanced catalytic functions, stability, an extended range operating conditions. These proven be economically more advantageous compared previously used Purpose: To delineate scope research on their role modern from 1973 2024. Materials Methods: Sources were searched databases PubMed, RSCI, Google Scholar. review methodology adhered PRISMA-ScR protocol. chronological spans Results: initial search keywords identified 121 sources: 101 20 sources. After removing duplicates, 113 sources remained. A total 111 full-text publications assessed for eligibility, two full excluded as ineligible. main body indicates a trend towards use modified improved physicochemical properties. There is noticeable produced by precision fermentation methods. General information industry provided. highlighted. Conclusions: molecular creation industry, expanding cheese making, confectionery, baking. Challenges exist developing expression systems bioproduction, bioprocesses fundamentally characteristics, leading greater economic feasibility. analysis revealed challenges related need regulatory compliance current capabilities trends industry. results obtained can improve properties enhance stability enzyme preparations. findings are useful targeted protein systems, increasing productivity through better understanding directions

Language: Английский

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing DOI Creative Commons
Alice Njolke Mafe, Great Iruoghene Edo,

Raghda Makia

et al.

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100852 - 100852

Published: Nov. 26, 2024

Language: Английский

Citations

13
Opportunities to produce food from substantially less land DOI Creative Commons
Hubert Charles, Joseph Poore, Hannah Ritchie

et al.

BMC Biology, Journal Year: 2024, Volume and Issue: 22(1)

Published: June 24, 2024

Abstract The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and technology offer prospect producing using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields certain crops with a small area footprint, some foods be synthesized inorganic precursors industrial facilities. Animal-based require substantial land per unit protein calorie switching to alternatives could reduce demand for types agricultural Plant-based meat substitutes those produced through fermentation are widely available becoming more sophisticated while future cellular may become technically economical viable at scale. We review state play these potentially disruptive technologies explore how they interact other factors, both endogenous exogenous system, affect

Language: Английский

Citations

8
Precision Fermentation as an Alternative to Animal Protein, a Review DOI Creative Commons
Marilia M. Knychala,

Larissa A. Boing,

Jaciane Lutz Ienczak

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 315 - 315

Published: June 14, 2024

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. rising demands of consumers for products that are safe, healthy, and have animal welfare standards led an increased interest in alternative proteins the development cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution produce with reduced ecological footprints. This review provides summary related current production, explores how can contribute address these issues. Additionally, we report on main animal-derived produced by fermentation, particular focus those used nutraceutical industries. general principles will be explained, strain bioprocess optimization. Examples efficient recombinant protein bacteria yeasts, such milk proteins, egg-white structural flavoring also addressed, along case examples companies producing at commercial scale. Through examples, explore supports sustainable holds potential innovations sector.

Language: Английский

Citations

7
Sustainable media feedstocks for cellular agriculture DOI
Lutz Großmann

Biotechnology Advances, Journal Year: 2024, Volume and Issue: 73, P. 108367 - 108367

Published: April 26, 2024

Language: Английский

Citations

6
Precision Fermentation as an Alternative to Animal Protein, a Review DOI Open Access
Marilia M. Knychala,

Larissa A. Boing,

Jaciane Lutz Ienczak

et al.

Published: May 1, 2024

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. rising demands of consumers for products that are safe, healthy, and have animal welfare standards led an increased interest in alternative proteins the development cellular agriculture field. Within this innovative field, precision fermentation emerges as a promising technological solution produce with reduced ecological footprints. This review provides summary related current production, explore how can contribute address these issues. Additionally, we will report on main animal-derived produced by fermentation, particular focus those used nutraceutical industries. general principles be explained, strain bioprocess optimization. Examples efficient recombinant protein bacteria yeasts, such milk proteins, egg-white structural flavoring also addressed, along case examples companies producing commercial scale. Through examples, supports sustainable holds potential innovations sector.

Language: Английский

Citations

6
Efficient Mycoprotein Production with Low CO2 Emissions through Metabolic Engineering and Fermentation Optimization of Fusarium venenatum DOI
Sheng Tong,

Wuxi Chen,

Ruru Hong

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2023, Volume and Issue: 72(1), P. 604 - 612

Published: Dec. 28, 2023

The global protein shortage is intensifying, and promising means to ensure daily supply are desperately needed. mycoprotein produced by Fusarium venenatum a good alternative animal/plant-derived protein. To comprehensively improve the synthesis, stepwise strategy blocking byproduct ethanol synthesis gluconeogenesis pathway optimizing fermentation medium was herein employed. Ultimately, compared wild-type strain, rate, carbon conversion ratio, content of from engineered strain were increased 57% (0.212 vs 0.135 g/L·h), 62% (0.351 0.217 g/g), (61.9 39.4%), respectively, accompanied significant reductions in CO2 emissions. These results provide referential that could be useful for improving other fungi; more importantly, obtained high-mycoprotein-producing has potential promote development edible industry compensate gap resources.

Language: Английский

Citations

13
Current status and challenges for cell-cultured milk technology: a systematic review DOI Creative Commons
Hyuk-Cheol Kwon,

Hyun Su Jung,

Vahinika Kothuri

et al.

Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology, Journal Year: 2024, Volume and Issue: 15(1)

Published: June 8, 2024

Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as alternative to traditional agriculture. While most cellular predominantly centered on the production of cultured meat, there a growing demand understanding techniques involved in dairy within This review focuses current status sector and technical challenges cell-cultured milk production. has been classified into fermentation-based animal cell culture-based Currently, various companies synthesize components through precision fermentation technology. Nevertheless, several startup are pursuing cell-based technology, driven by public concerns regarding genetically modified organisms Hence, this offers up-to-date exploration produce components, specifically emphasizing structural, functional, productive aspects mammary epithelial cells, providing new information industry academia.

Language: Английский

Citations

4
Can lab-grown milk be a novel trend in the dairy industry? DOI
Carini Aparecida Lelis, Thiago Silveira Álvares, Carlos Adam Conté-Júnior

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 10

Published: Feb. 24, 2025

Milk using the traditional production system has been associated with environmental problems such as gas emissions and climate change, drawing attention of industry researchers to search for alternatives that may be more sustainable milk production. Cellular agriculture is an emerging process proposed food without animal involvement. Although through cellular in initial phase presents many technical challenges, its promising attracted key players dairy sector. This review highlighted two types lab-grown production: mammary cells precision fermentation specific microbial hosts. There are still few scientific articles address agriculture. Studies have focused on obtaining proteins can combined other constituents, water, oils, carbohydrates, create products simulate milk's nutritional functional properties. Patent applications from industries startups describing methods include genetic manipulation, selection microorganisms, culture medium growth microorganisms or cells, factors, engineering bioreactors used and/or constituents. Challenges related optimal profile, costs regulatory issues must addressed coming years. Therefore, this article provides relevant information discussion about milk, which, despite being promising, early stages.

Language: Английский

Citations

0
Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients DOI Open Access

Daniel T. F. Rice,

Ranjit Singh, Himani Priya

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown

Published: March 4, 2025

Global levels of critical food insecurity continue to rise as the projected population is expected reach approximately 10 billion in 2050. Meeting growing demands for protein, improved nutritional quality, and environmental sustainability requires transitioning from animal-sourced products. Plant-based products have emerged most prominent major alternative solution toward improving current production system; however, plant-based come with their flaws. Generating flavorful, nutritious, high-protein derived entirely plant sources typically lacks consumer acceptance. However, field precision fermentation within systems offers a substantial enhancing revolutionizing derive more textural analogs. Precision entails genetically modifying microorganisms such yeast, bacteria, microalgae, fungi, generate specific proteins, carbohydrates, lipids, vitamins, flavonoids. closing flavor gap between traditional animal-based This process provides controlled key ingredients that may improve final product's safety, sustainability, sensory value. Currently, well-known example fermented integrated into foods heme protein burgers, but there even greater potential. review highlights through microbial enhance organoleptic quality alternatives. © 2025 Society Chemical Industry.

Language: Английский

Citations

0
Fungi as a Source of Single Cell Proteins DOI

Sucheta Sharma,

Himanshu Prasad,

Anand Roy

et al.

IGI Global eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 163 - 190

Published: March 14, 2025

Fungi offer a promising solution for sustainable protein production and global food security as single-cell sources (SCPs). Their rapid growth, diverse substrate utilization, high content make them attractive candidates. Key fungal species, including filamentous fungi yeasts, are explored their characteristics applications. Various substrates, focusing on waste valorization circular economy integration, analyzed SCP production. Bioprocess engineering aspects, such fermentation methods, bioreactor designs, process optimization, discussed. The nutritional value, safety, applications of SCPs, ranging from feed to nutraceuticals, bioelectronics, packaging materials, examined. Challenges in scaling up production, technical, economic, consumer acceptance issues, addressed, along with advances genetic engineering, biorefinery novel extraction technologies. economic environmental impacts evaluated.

Language: Английский

Citations

0