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Kumar R, Guleria A, Padwad YS, Srivatsan V, Yadav SK. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources. Crit Rev Food Sci Nutr 2024:1-50. [PMID: 39011754 DOI: 10.1080/10408398.2024.2367564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.
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Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Aditi Guleria
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Yogendra S Padwad
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- Protein Processing Centre, Dietetics, and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Sudesh Kumar Yadav
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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Augustin MA, Hartley CJ, Maloney G, Tyndall S. Innovation in precision fermentation for food ingredients. Crit Rev Food Sci Nutr 2024; 64:6218-6238. [PMID: 36640107 DOI: 10.1080/10408398.2023.2166014] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support technology development for the production of fermentation-derived food ingredients. The business and markets for fermentation-derived ingredients, including policy and regulations are discussed. A patent landscape of fermentation for the production of alternative proteins, lipids and carbohydrates for the food industry is provided. The science relating to strain engineering, fermentation, downstream processing, and food ingredient functionality that underpins developments in precision fermentation for the production of proteins, fats and oligosaccharides is examined. The production of sustainably-produced precision fermentation-derived ingredients and their introduction into the market require a transdisciplinary approach with multistakeholder engagement. Successful innovation in fermentation-derived ingredients will help feed the world more sustainably.
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Timira V, Chen X, Zhou P, Wu J, Wang T. Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Compr Rev Food Sci Food Saf 2024; 23:e13326. [PMID: 38572572 DOI: 10.1111/1541-4337.13326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 04/05/2024]
Abstract
A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.
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Affiliation(s)
- Vaileth Timira
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Wu
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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He J, Tang M, Zhong F, Deng J, Li W, Zhang L, Lin Q, Xia X, Li J, Guo T. Current trends and possibilities of typical microbial protein production approaches: a review. Crit Rev Biotechnol 2024:1-18. [PMID: 38566484 DOI: 10.1080/07388551.2024.2332927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 01/17/2024] [Indexed: 04/04/2024]
Abstract
Global population growth and demographic restructuring are driving the food and agriculture sectors to provide greater quantities and varieties of food, of which protein resources are particularly important. Traditional animal-source proteins are becoming increasingly difficult to meet the demand of the current consumer market, and the search for alternative protein sources is urgent. Microbial proteins are biomass obtained from nonpathogenic single-celled organisms, such as bacteria, fungi, and microalgae. They contain large amounts of proteins and essential amino acids as well as a variety of other nutritive substances, which are considered to be promising sustainable alternatives to traditional proteins. In this review, typical approaches to microbial protein synthesis processes were highlighted and the characteristics and applications of different types of microbial proteins were described. Bacteria, fungi, and microalgae can be individually or co-cultured to obtain protein-rich biomass using starch-based raw materials, organic wastes, and one-carbon compounds as fermentation substrates. Microbial proteins have been gradually used in practical applications as foods, nutritional supplements, flavor modifiers, and animal feeds. However, further development and application of microbial proteins require more advanced biotechnological support, screening of good strains, and safety considerations. This review contributes to accelerating the practical application of microbial proteins as a promising alternative protein resource and provides a sustainable solution to the food crisis facing the world.
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Affiliation(s)
- JinTao He
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Min Tang
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - FeiFei Zhong
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Changsha Institute for Food and Drug Control, Changsha, China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Lin Zhang
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - QinLu Lin
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xu Xia
- Huaihua Academy of Agricultural Sciences, Huaihua, China
| | - Juan Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Ting Guo
- Jiangsu Academy of Agricultural Sciences, Nanjing, China
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Rajput SD, Pandey N, Sahu K. A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:26378-26414. [PMID: 38536571 DOI: 10.1007/s11356-024-33004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Accepted: 03/16/2024] [Indexed: 05/04/2024]
Abstract
The food insecurity due to a vertical increase in the global population urgently demands substantial advancements in the agricultural sector and to identify sustainable affordable sources of nutrition, particularly proteins. Single-cell protein (SCP) has been revealed as the dried biomass of microorganisms such as algae, yeast, and bacteria cultivated in a controlled environment. Production of SCP is a promising alternative to conventional protein sources like soy and meat, due to quicker production, minimal land requirement, and flexibility to various climatic conditions. In addition to protein production, it also contributes to waste management by converting it into food and feed for both human and animal consumption. This article provides an overview of SCP production, including its benefits, safety, acceptability, and cost, as well as limitations that constrains its maximum use. Furthermore, this review criticizes the downstream processing of SCP, encompassing cell wall disruption, removal of nucleic acid, harvesting of biomass, drying, packaging, storage, and transportation. The potential applications of SCP, such as in food and feed as well as in the production of bioplastics, emulsifiers, and as flavoring agents for baked food, soup, and salad, are also discussed.
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Affiliation(s)
- Sharda Devi Rajput
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Neha Pandey
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Keshavkant Sahu
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India.
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Hasan Z, Lateef M. Transforming food waste into animal feeds: an in-depth overview of conversion technologies and environmental benefits. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17951-17963. [PMID: 37847367 DOI: 10.1007/s11356-023-30152-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 09/25/2023] [Indexed: 10/18/2023]
Abstract
Food waste is a global concern, with significant quantities of edible food being discarded every day. However, innovative conversion technologies have emerged to effectively transform this waste into valuable animal feed. This review paper provides a comprehensive examination of the conversion technologies used to transform food waste into animal feed, along with an analysis of the environmental benefits associated with these processes. The paper delves into various conversion methods such as anaerobic digestion, insect-based conversion, and microbial fermentation along with exploring their mechanisms and suitability for converting food waste into valuable animal feed resources. Additionally, the environmental benefits, including waste reduction, greenhouse gas emission reduction, and resource conservation, are discussed in detail. The review highlights the potential of these technologies to address the pressing issue of food waste while contributing to a more sustainable and resource-efficient food system. The findings of this review emphasize the importance of adopting and further developing these conversion technologies as a means to mitigate environmental impacts, promote circular economy principles, and enhance the overall sustainability of the food and agriculture sector.
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Affiliation(s)
- Ziaul Hasan
- Department of Biosciences, Jamia Millia Islamia, New Delhi, India.
- Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
| | - Muneera Lateef
- Department of Agricultural Genetic Engineering, Niğde Ömer Halisdemir University, Nigde, Turkey
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Jomnonkhaow U, Plangklang P, Reungsang A, Peng CY, Chu CY. Valorization of spent coffee grounds through integrated bioprocess of fermentable sugars, volatile fatty acids, yeast-based single-cell protein and biofuels production. BIORESOURCE TECHNOLOGY 2024; 393:130107. [PMID: 38016585 DOI: 10.1016/j.biortech.2023.130107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
Recovering nutrients from waste for biological processes aligns with sustainability principles. This study aimed to convert spent coffee grounds (SCG) into valuable products, including fermentable sugars, volatile fatty acids (VFAs), yeast-based single-cell protein and biofuels. Alkaline pretreatment was conducted before enzymatic hydrolysis, in which the pretreated SCG was hydrolyzed with varying enzyme loadings (20-60 filter paper units (FPU)/g-solid) and solid loadings (3-15 % w/v). The hydrolyzed slurry was utilized for VFAs and hydrogen production, yielding high values of 0.66 g/g-volatile solids (VS) and 109 mL/g-VS, respectively, using an enzyme loading of 50 FPU/g-solid and a solid loading of 3 % (w/v). The derived VFAs were used to cultivate a newly isolated yeast, Candida maltosa KKU-ARY2, resulting in an accumulated protein content of 43.7 % and a biomass concentration of 4.6 g/L. This study highlights the conversion of SCG into essential components, emphasizing the benefits of waste utilization through cascade bioprocesses.
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Affiliation(s)
- Umarin Jomnonkhaow
- Research Group for Development of Microbial Hydrogen Production Process from Biomass, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pensri Plangklang
- Research Group for Development of Microbial Hydrogen Production Process from Biomass, Khon Kaen University, Khon Kaen 40002, Thailand; Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Alissara Reungsang
- Research Group for Development of Microbial Hydrogen Production Process from Biomass, Khon Kaen University, Khon Kaen 40002, Thailand; Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand; Academy of Science, Royal Society of Thailand, Bangkok 10300, Thailand.
| | - Chi-Yen Peng
- Master's Program of Green Energy Science and Technology, Feng Chia University, Taichung 40724, Taiwan; Institute of Green Products, Feng Chia University, Taichung 40724, Taiwan
| | - Chen-Yeon Chu
- Master's Program of Green Energy Science and Technology, Feng Chia University, Taichung 40724, Taiwan; Institute of Green Products, Feng Chia University, Taichung 40724, Taiwan
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Liu K, Huang S, Zhang L, Xiong Y, Wang X, Bao Y, Li D, Li J. Efficient production of single cell protein from biogas slurry using screened alkali-salt-tolerant Debaryomyces hansenii. BIORESOURCE TECHNOLOGY 2024; 393:130119. [PMID: 38040306 DOI: 10.1016/j.biortech.2023.130119] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 11/25/2023] [Accepted: 11/26/2023] [Indexed: 12/03/2023]
Abstract
Production of single cell protein (SCP) by recovering ammonia nitrogen from biogas slurry shows great potential against protein scarcity and unsustainable production of plant and animal proteins. Herein, a high-alkali-salt-tolerant yeast strain, Debaryomyces hansenii JL8-0, was isolated and demonstrated for high-efficient SCP production. This strain grew optimally at pH 8.50 and 2500 mg/L NH4+-N, and it could efficiently utilize acetate as the additional carbon source. Under optimal conditions, SCP biomass of 32.21 g/L and productivity of 0.32 g/L·h-1 were obtained in fed-batch fermentation. Remarkably, nearly complete (97.40 %) ammonia nitrogen from biogas slurry was recovered, probably due to its high affinity for NH4+-N. Altogether, this strain showed advantages in terms of cell biomass titer, productivity, and yield. A cultivation strategy was proposed by co-culturing D. hansenii with other compatible yeast strains to achieve high-efficient SCP production from biogas slurry, which could be a promising alternative technology for biogas slurry treatment.
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Affiliation(s)
- Keyun Liu
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Siyuan Huang
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lu Zhang
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Yingjie Xiong
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China
| | - Xiaoyan Wang
- Chemical Engineering College, Inner Mongolia University of Technology, Hohhot 010050, China
| | - Yali Bao
- Chemical Engineering College, Inner Mongolia University of Technology, Hohhot 010050, China
| | - Dong Li
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jiabao Li
- CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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Wang L, Liu H. Microbial electrosynthesis of single cell protein and methane by coupling fast-growing Methanococcus maripaludis with microbial electrolysis cells. BIORESOURCE TECHNOLOGY 2024; 393:130025. [PMID: 37972904 DOI: 10.1016/j.biortech.2023.130025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 11/19/2023]
Abstract
Single cell protein (SCP) is a promising alternative protein source, as its production bypasses the disadvantages of animal protein production in industrial agriculture. Coupling a fast-growing hydrogen consuming organism with microbial electrolysis cells (MECs) could be a viable method for SCP production. In this study, a fast-growing and protein-rich methanogen, Methanococcus maripaludis was selected as the primary SCP source. The inoculation of M. maripaludis in MECs triggered cell synthesis with methane production. The doubling time measured was 11.2 h and the specific growth rate was 0.062 1/h. The highest SCP production rate was 13.7 mg/L/h. In the dried biomass, the weight of protein was over 60 %. Amino acid profiling of the harvested biomass demonstrated high abundance of essential amino acids. The electron flux analysis indicated that 31.3 % electrons in the electrochemical systems were directed into SCP synthesis. These results illustrated the potential for SCP production by coupling a fast-growing methanogen with MECs.
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Affiliation(s)
- Luguang Wang
- Department of Biological and Ecological Engineering, Oregon State University, Corvallis, OR 97331, United States; Department of Biological Engineering, Utah State University, Logan, UT 84322, United States
| | - Hong Liu
- Department of Biological and Ecological Engineering, Oregon State University, Corvallis, OR 97331, United States.
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Sekoai PT, Roets-Dlamini Y, O’Brien F, Ramchuran S, Chunilall V. Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production. Microorganisms 2024; 12:166. [PMID: 38257991 PMCID: PMC10819637 DOI: 10.3390/microorganisms12010166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/05/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
The rapidly increasing population and climate change pose a great threat to our current food systems. Moreover, the high usage of animal-based and plant-based protein has its drawbacks, as these nutritional sources require many hectares of land and water, are affected by seasonal variations, are costly, and contribute to environmental pollution. Single-cell proteins (SCPs) are gaining a lot of research interest due to their remarkable properties, such as their high protein content that is comparable with other protein sources; low requirements for land and water; low carbon footprint; and short production period. This review explores the use of food waste as a sustainable feedstock for the advancement of SCP processes. It discusses SCP studies that exploit food waste as a substrate, alongside the biocatalysts (bacteria, fungi, yeast, and microalgae) that are used. The operational setpoint conditions governing SCP yields and SCP fermentation routes are elucidated as well. This review also demonstrates how the biorefinery concept is implemented in the literature to improve the economic potential of "waste-to-protein" innovations, as this leads to the establishment of multiproduct value chains. A short section that discusses the South African SCP scenario is also included. The technical and economic hurdles facing second-generation SCP processes are also discussed, together with future perspectives. Therefore, SCP technologies could play a crucial role in the acceleration of a "sustainable protein market", and in tackling the global hunger crisis.
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Affiliation(s)
- Patrick T. Sekoai
- Biorefinery Industry Development Facility, Council for Scientific and Industrial Research, Durban 4041, South Africa;
| | - Yrielle Roets-Dlamini
- Bioprocessing Group, Council for Scientific and Industrial Research, Pretoria 0001, South Africa; (Y.R.-D.); (F.O.); (S.R.)
| | - Frances O’Brien
- Bioprocessing Group, Council for Scientific and Industrial Research, Pretoria 0001, South Africa; (Y.R.-D.); (F.O.); (S.R.)
| | - Santosh Ramchuran
- Bioprocessing Group, Council for Scientific and Industrial Research, Pretoria 0001, South Africa; (Y.R.-D.); (F.O.); (S.R.)
- School of Life Science, University of KwaZulu-Natal, Durban 4041, South Africa
| | - Viren Chunilall
- Biorefinery Industry Development Facility, Council for Scientific and Industrial Research, Durban 4041, South Africa;
- Discipline of Chemical Engineering, University of KwaZulu-Natal, Durban 4041, South Africa
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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12
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Peterson EC, Siao R, Chua GG, Busran CT, Pavlovic R, Thong A, Hermansen C, Sofeo N, Kanagasundaram Y, Weingarten M, Lindley N. Single cell protein and oil production from solid cocoa fatty acid distillates co-fed ethanol. BIORESOURCE TECHNOLOGY 2023; 387:129630. [PMID: 37544531 DOI: 10.1016/j.biortech.2023.129630] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/02/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
The use of solid lipid sidestreams have been overlooked as a feedstock for the production of microbial biomass for food and feed applications and little to no recent work has examined the utilization of solid fatty acid distillates (FADs), which are a significant residue from vegetable oil processing. Yarrowia lipolytica and Rhodosporidium toruloides cultivated on cocoa fatty acid distillates (CFAD) generated final cell dry weight values > 40 g/L, with strong productivity (3.3 g/L·h) and rich protein (>45%) and lipid content (>25%). Interestingly, microbial oils were > 65% unsaturated fatty acids, compared < 20% unsaturated content in FAD. Importantly, to overcome mass-transfer limitations associated with bioconversion of solid lipid residues, ethanol was applied as a co-substrate to solubilize FAD residues. Here, FAD residues from cocoa deodorization have been demonstrated to be high energy feedstocks that represent an attractive substrate for the production of both single cell protein and oil (SCPO).
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Affiliation(s)
- Eric Charles Peterson
- Institut National de la Recherche Scientifique - Eau Terre Environnement (INRS-ETE), 490 Rue de la Couronne, Quebec City, QC G1K 9A9, Canada; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore.
| | - Rowanne Siao
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Gi Gi Chua
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Coleen Toledo Busran
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Renata Pavlovic
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Aaron Thong
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Christian Hermansen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Naazneen Sofeo
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Yoganathan Kanagasundaram
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Melanie Weingarten
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
| | - Nic Lindley
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
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13
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Wang K, Lin L, Wei P, Ledesma-Amaro R, Ji XJ. Combining orthogonal plant and non-plant fatty acid biosynthesis pathways for efficient production of microbial oil enriched in nervonic acid in Yarrowia lipolytica. BIORESOURCE TECHNOLOGY 2023; 378:129012. [PMID: 37019413 DOI: 10.1016/j.biortech.2023.129012] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 03/30/2023] [Accepted: 04/01/2023] [Indexed: 06/19/2023]
Abstract
Nervonic acid has proven efficacy in brain development and the prevention of neurodegenerative diseases. Here, an alternative and sustainable strategy for nervonic acid-enriched plant oil production was established. Different β-ketoacyl-CoA synthases and heterologous Δ15 desaturase were co-expressed, combined with the deletion of the β-oxidation pathway to construct orthogonal plant and non-plant nervonic acid biosynthesis pathways in Yarrowia lipolytica. A "block-pull-restrain" strategy was further applied to improve the supply of stearic acid as the precursor of the non-plant pathway. Then, lysophosphatidic acid acyltransferase from Malania oleifera (MoLpaat) was identified, which showed specificity for nervonic acid. Endogenous LPAAT was exchanged by MoLPAAT resulted in 17.10 % nervonic acid accumulation. Finally, lipid metabolism was engineered and cofactor supply was increased to boost the lipid accumulation in a stable null-hyphal strain. The final strain produced 57.84 g/L oils with 23.44 % nervonic acid in fed-batch fermentation, which has the potential to substitute nervonic acid-enriched plant oil.
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Affiliation(s)
- Kaifeng Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Lu Lin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Ping Wei
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Rodrigo Ledesma-Amaro
- Department of Bioengineering and Imperial College Centre for Synthetic Biology, Imperial College London, London SW7 2AZ, United Kingdom
| | - Xiao-Jun Ji
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China.
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14
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Wang J, Yu X, Wang K, Lin L, Liu HH, Ledesma-Amaro R, Ji XJ. Reprogramming the fatty acid metabolism of Yarrowia lipolytica to produce the customized omega-6 polyunsaturated fatty acids. BIORESOURCE TECHNOLOGY 2023; 383:129231. [PMID: 37244310 DOI: 10.1016/j.biortech.2023.129231] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 05/29/2023]
Abstract
Omega-6 polyunsaturated fatty acids (ω6-PUFAs), such as γ-linolenic acid (GLA), dihomo-γ-linolenic acid (DGLA) and arachidonic acid (ARA), are indispensable nutrients for human health. Harnessing the lipogenesis pathway of Yarrowia lipolytica creates a potential platform for producing customized ω6-PUFAs. This study explored the optimal biosynthetic pathways for customized production of ω6-PUFAs in Y. lipolytica via either the Δ6 pathway from Mortierella alpina or the Δ8 pathway from Isochrysis galbana. Subsequently, the proportion of ω6-PUFAs in total fatty acids (TFAs) was effectively increased by bolstering the provision of precursors for fatty acid biosynthesis and carriers for fatty acid desaturation, as well as preventing fatty acid degradation. Finally, the proportions of GLA, DGLA and ARA synthesized by customized strains accounted for 22.58%, 46.65% and 11.30% of TFAs, and the corresponding titers reached 386.59, 832.00 and 191.76 mg/L in shake-flask fermentation, respectively. This work provides valuable insights into the production of functional ω6-PUFAs.
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Affiliation(s)
- Jinpeng Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Xiao Yu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Kaifeng Wang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Lu Lin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China
| | - Hu-Hu Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, No. 1 Nongda Road, Changsha 410128, People's Republic of China
| | - Rodrigo Ledesma-Amaro
- Department of Bioengineering and Imperial College Centre for Synthetic Biology, Imperial College London, London SW7 2AZ, UK
| | - Xiao-Jun Ji
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing 211816, People's Republic of China.
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15
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Elgarahy AM, Eloffy MG, Alengebawy A, El-Sherif DM, Gaballah MS, Elwakeel KZ, El-Qelish M. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review. ENVIRONMENTAL RESEARCH 2023; 225:115558. [PMID: 36842700 DOI: 10.1016/j.envres.2023.115558] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food waste (FW) contains many nutritional components such as proteins, lipids, fats, polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to produce value-added products. Furthermore, FW can be converted into biogas, biohydrogen, and biodiesel, and this type of green energy can be used as an alternative to nonrenewable fuel and reduce reliance on fossil fuel sources. It has been demonstrated in many reports that at the laboratory scale production of biochemicals using FW is as good as pure carbon sources. The goal of this paper is to review approaches used globally to promote turning FW into useable products and green energy. In this context, the present review article highlights deeply in a transdisciplinary manner the sources, types, impacts, characteristics, pre-treatment strategies, and potential management of FW into value-added products. We find that FW could be upcycled into different valuable products such as eco-friendly green fuels, organic acids, bioplastics, enzymes, fertilizers, char, and single-cell protein, after the suitable pre-treatment method. The results confirmed the technical feasibility of all the reviewed transformation processes of FW. Furthermore, life cycle and techno-economic assessment studies regarding the socio-economic, environmental, and engineering aspects of FW management are discussed. The reviewed articles showed that energy recovery from FW in various forms is economically feasible.
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Affiliation(s)
- Ahmed M Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt; Egyptian Propylene and Polypropylene Company (EPPC), Port-Said, Egypt.
| | - M G Eloffy
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Ahmed Alengebawy
- College of Engineering, Huazhong Agricultural University, Wuhan, 430070, PR China.
| | - Dina M El-Sherif
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Mohamed S Gaballah
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt; College of Engineering (Key Laboratory for Clean Renewable Energy Utilization Technology, Ministry of Agriculture), China Agricultural University, Beijing, 100083, PR China.
| | - Khalid Z Elwakeel
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt.
| | - Mohamed El-Qelish
- Water Pollution Research Department, National Research Centre, El Buhouth St., Dokki, 12622, Cairo, Egypt.
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16
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Cardoso Alves S, Díaz-Ruiz E, Lisboa B, Sharma M, Mussatto SI, Thakur VK, Kalaskar DM, Gupta VK, Chandel AK. Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world. Food Res Int 2023; 166:112596. [PMID: 36914347 DOI: 10.1016/j.foodres.2023.112596] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 01/27/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
In the modern world, animal and plant protein may not meet the sustainability criteria due to their high need for arable land and potable water consumption, among other practices. Considering the growing population and food shortage, finding alternative protein sources for human consumption is an urgent issue that needs to be solved, especially in developing countries. In this context, microbial bioconversion of valuable materials in nutritious microbial cells represent a sustainable alternative to the food chain. Microbial protein, also known as single-cell protein (SCP), consist of algae biomass, fungi or bacteria that are currently used as food source for both humans and animals. Besides contributing as a sustainable source of protein to feed the world, producing SCP, is important to reduce waste disposal problems and production costs meeting the sustainable development goals. However, for microbial protein as feed or food to become an important and sustainable alternative, addressing the challenges of raising awareness and achieving wider public regulatory acceptance is real and must be addressed with care and convenience. In this work, we critically reviewed the potential technologies for microbial protein production, its benefits, safety, and limitations associated with its uses, and perspectives for broader large-scale implementation. We argue that the information documented in this manuscript will assist in developing microbial meat as a major protein source for the vegan world.
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Affiliation(s)
- Samara Cardoso Alves
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo 12.602.810, Brazil
| | - Erick Díaz-Ruiz
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo 12.602.810, Brazil
| | - Bruna Lisboa
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo 12.602.810, Brazil
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut- Condorcet, 7800 ATH, Belgium
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800 Kongens Lyngby, Denmark
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, UK; School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun 248007, Uttarakhand, India
| | - Deepak M Kalaskar
- UCL Institute of orthopedics and Musculoskeletal Sciences (IOMS), Division of Surgery and Interventional Science, Royal National Orthopaedic Hospital-NHS Trust, Stanmore, Middlesex HA7 4LP, UK.
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh, UK; Department of Biotechnology, Graphic Era Deemed to be University, Dehradun 248002, Uttarakhand, India.
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo 12.602.810, Brazil.
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17
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
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18
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Dygas D, Kręgiel D, Berłowska J. Sugar Beet Pulp as a Biorefinery Substrate for Designing Feed. Molecules 2023; 28:2064. [PMID: 36903310 PMCID: PMC10004680 DOI: 10.3390/molecules28052064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/20/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
An example of the implementation of the principles of the circular economy is the use of sugar beet pulp as animal feed. Here, we investigate the possible use of yeast strains to enrich waste biomass in single-cell protein (SCP). The strains were evaluated for yeast growth (pour plate method), protein increment (Kjeldahl method), assimilation of free amino nitrogen (FAN), and reduction of crude fiber content. All the tested strains were able to grow on hydrolyzed sugar beet pulp-based medium. The greatest increases in protein content were observed for Candida utilis LOCK0021 and Saccharomyces cerevisiae Ethanol Red (ΔN = 2.33%) on fresh sugar beet pulp, and for Scheffersomyces stipitis NCYC1541 (ΔN = 3.04%) on dried sugar beet pulp. All the strains assimilated FAN from the culture medium. The largest reductions in the crude fiber content of the biomass were recorded for Saccharomyces cerevisiae Ethanol Red (Δ = 10.89%) on fresh sugar beet pulp and Candida utilis LOCK0021 (Δ = 15.05%) on dried sugar beet pulp. The results show that sugar beet pulp provides an excellent matrix for SCP and feed production.
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Affiliation(s)
- Dawid Dygas
- Department of Environmental Biotechnology, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Łódź, Poland
| | - Dorota Kręgiel
- Department of Environmental Biotechnology, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Łódź, Poland
| | - Joanna Berłowska
- Department of Environmental Biotechnology, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Łódź, Poland
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19
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Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022; 12:foods12010107. [PMID: 36613323 PMCID: PMC9818480 DOI: 10.3390/foods12010107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/02/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.
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20
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Liu M, Wang C, Ren X, Gao S, Yu S, Zhou J. Remodelling metabolism for high-level resveratrol production in Yarrowia lipolytica. BIORESOURCE TECHNOLOGY 2022; 365:128178. [PMID: 36279979 DOI: 10.1016/j.biortech.2022.128178] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
Resveratrol is a polyphenol with numerous applications in food, pharma, and cosmetics. Lack of precursors and low titer are the main problems hindering industrial scale resveratrol production. Based on previous prescreening, expressing the combination of FjTAL, Pc4CL1 and VvSTS achieved the best resveratrol titer. This was further improved to 235.1 mg/L through engineering the shikimic acid pathway, applying a modular enzyme assembly of Pc4CL1 and VvSTS, enhancing p-coumaric acid supply and diverting glycolytic flux toward erythrose-4-phosphate. The titer was increased to 819.1 mg/L following two rounds of multicopy integration of resveratrol biosynthesis and malonyl-CoA supply, respectively. The titer reached 22.5 g/L with a yield on glucose of 65.5 mg/g using an optimum fed-batch strategy in a 5 L bioreactor with morphology control. This research is the highest report on the de novo production of resveratrol in Yarrowia lipolytica and the findings lay a solid foundation for other producing polyphenols.
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Affiliation(s)
- Mengsu Liu
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chao Wang
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xuefeng Ren
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Song Gao
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiqin Yu
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Salazar-López NJ, Barco-Mendoza GA, Zuñiga-Martínez BS, Domínguez-Avila JA, Robles-Sánchez RM, Ochoa MAV, González-Aguilar GA. Single-Cell Protein Production as a Strategy to Reincorporate Food Waste and Agro By-Products Back into the Processing Chain. Bioengineering (Basel) 2022; 9:623. [PMID: 36354534 PMCID: PMC9687355 DOI: 10.3390/bioengineering9110623] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 09/19/2023] Open
Abstract
Food waste is a serious problem with negative environmental and economic consequences. Unused food (either as waste or by-products and referred to as food residues in the present work) is a source of carbohydrates, lipids, proteins, vitamins, minerals and bioactive compounds that could be used in an alternate or secondary life cycle to avoid discarding it. The present work reviews the potential use of food residues for the bioengineering of single-cell protein (SCP), addressing aspects of production, nutrition and safety, as well as the main challenges and perspectives. SCP is obtained from various microorganisms, including fungi, bacteria, yeasts and algae, in pure or mixed form. SCP generally contains a higher percentage of protein (30-80%) compared to soy (38.6%), fish (17.8%), meat (21.2%) and whole milk (3.28%). SCP is a source of essential amino acids, including methionine, threonine and lysine. The use of food residues as substrates for the production of SCP would reduce production costs (35-75%); however, optimization and industrial scaling are some of the main challenges to its sustainable production. The use food waste and agro by-products from the food industry could be a promising alternative to obtain protein according to a circular production scheme.
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Affiliation(s)
- Norma Julieta Salazar-López
- Facultad de Medicina de Mexicali, Universidad Autónoma de Baja California, Dr. Humberto Torres Sanginés S/N, Centro Cívico, Mexicali 21000, Baja California, Mexico
| | - Gabriel A. Barco-Mendoza
- Instituto Tecnológico de Sonora, 5 de Febrero No. 818, Centro, Urb. No. 1, Ciudad Obregón 85000, Sonora, Mexico
| | - B. Shain Zuñiga-Martínez
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - J. Abraham Domínguez-Avila
- CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - R. Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Monica A. Villegas Ochoa
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
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New roles for Yarrowia lipolytica in molecules synthesis and biocontrol. Appl Microbiol Biotechnol 2022; 106:7397-7416. [PMID: 36241927 DOI: 10.1007/s00253-022-12227-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/02/2022]
Abstract
Reprogramming of host metabolism is a common strategy for improving desired compounds in host cells and is essential to generate overproducing strains in biotechnology. As a promising feedstock converter, Yarrowia lipolytica has been engineered to extend its bioproduction ability related to the synthesis of new value-added molecules relevant to human food and disease treatment. New synthetic tools have been reported and new enzymes with biotechnological importance are recovered. Additionally, metabolic events occurring during substrate utilization and recombinant protein production have been elucidated. Its contributions as feed and in controlling disease in the food industry have also been provided. Likewise, the recent abilities of Yarrowia lipolytica in the bioconversion of food waste into single-cell protein have been reported. These aforementioned events made the novelty of this review compared to the existing ones on this oleaginous yeast. KEY POINTS: • The production of biolipids by the heterotrophic yeast Yarrowia lipolytica is examined. • A Summary of information concerning new value-added molecules has been highlighted. • Special focus on the importance of Yarrowia lipolytica in regulating the immune system has been provided.
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