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Thorakkattu P, Awasti N, Sajith Babu K, Khanashyam AC, Deliephan A, Shah K, Singh P, Pandiselvam R, Nirmal NP. 3D printing: trends and approaches toward achieving long-term sustainability in the food industry. Crit Rev Biotechnol 2024:1-21. [PMID: 38797671 DOI: 10.1080/07388551.2024.2344577] [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: 03/07/2023] [Accepted: 06/17/2023] [Indexed: 05/29/2024]
Abstract
Global food security has recently been under serious threat from the rapid rise in the world's population, the problems brought on by climate change, and the appearance of new pandemics. As a result, the need for novel and innovative solutions to solve the existing problems and improve food sustainability has become crucial. 3D printing is expected to play a significant role in providing tangible contributions to the food industry in achieving sustainable development goals. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. The problem of whether the cost of the printed meal and 3D printing itself can be sustainably produced is becoming more and more important due to global concerns. This review intends to provide a comprehensive overview of 3D printed foods with an overview of the current printing methodologies, illustrating the technology's influencing factors, and its applications in personalized nutrition, packaging, value addition, and valorization aspects to fully integrate sustainability concerns thus exploring the potential of 3D food printing.
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Affiliation(s)
- Priyamvada Thorakkattu
- Department of Animal Sciences and Industry, Food Science Institute, KS State University, Manhattan, USA
| | | | | | | | | | | | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University Mathura, Chaumuhan, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
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Günter E, Popeyko O, Vityazev F, Popov S. Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels. Gels 2024; 10:273. [PMID: 38667692 PMCID: PMC11048760 DOI: 10.3390/gels10040273] [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: 03/29/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of the present study was to prepare pectin hydrogels with immobilized Lemna minor callus cells and to identify the effect of cell immobilization on the textural, rheological, and swelling properties; loading; and releasing of grape seed extract (GSE) from the hydrogels. Hardness, adhesiveness, elasticity, the strength of linkage, and complex viscosity decreased with increasing cell content in the hydrogels based on pectin with a degree of methyl esterification (DM) of 5.7% (TVC) and during incubation in gastrointestinal fluids. An increase in the rheological properties and fragility of pectin/callus hydrogels based on pectin with a DM of 33.0% (CP) was observed at a cell content of 0.4 g/mL. TVC-based pectin/callus beads increased their swelling in gastrointestinal fluids as cell content increased. TVC-based beads released GSE very slowly into simulated gastric and intestinal fluids, indicating controlled release. The GSE release rate in colonic fluid decreased with increasing cell content, which was associated with the accumulation of GSE in cells. CP-based beads released GSE completely in the intestinal fluid due to weak textural characteristics and rapid degradation within 10 min. Pectin/callus hydrogels have the ability to preserve GSE for a long time and may have great potential for the development of proanthocyanidin delivery systems due to their novel beneficial physicochemical and textural properties.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
| | | | | | - Sergey Popov
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
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Emilia N, Pia SV, Tiina HP, Antti N, Anniina V, Anneli R, Michael L, Natalia RS. In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources. Food Res Int 2024; 182:114146. [PMID: 38519176 DOI: 10.1016/j.foodres.2024.114146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/13/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
This study evaluated the nutritional quality of different microbial biomass samples by assessing their protein digestibility and carbohydrate fermentability in the colon using in vitro methods. Four microbial samples were produced: one hydrogen-oxidizing bacterial strain (Nocardioides nitrophenolicus KGS-27), two strains of filamentous fungi (Rhizopus oligosporus and Paecilomyces variotii), and one yeast strain (Rhodotorula babjevae). The microorganisms were grown in bioreactors, harvested and dried before analysis. The commercial fungal product Quorn was used as a reference. The protein digestibility of the microbial samples was analysed using the INFOGEST in vitro model, followed by quantification of N-terminal amine groups. An in vitro faecal fermentation experiment was also performed to evaluate the degradation of carbohydrates in microbial biomass samples and formation of short-chain fatty acids (SCFA). The fungal biomass samples had higher protein hydrolysis (60-75 %) than the bacterial sample (12 %) and Quorn (45 %), while the yeast biomass had the highest protein digestibility (85 %). Heat-treatment of the biomass significantly reduced its protein digestibility. Total dietary fibre (DF) content of fungal biomass was 31 - 43 %(DW), mostly insoluble, whereas the bacterial biomass contained mainly soluble DF (total DF: 25.7 %, of which 23.5 % were soluble and 2.2 % insoluble). After 24 h of colonic in vitro fermentation, SCFA production from the biomass of Paecilomyces, Quorn and Rhodotorula was similar to that of wheat bran, while 17 % and 32 % less SCFA were produced from the biomass of Rhizopus and the bacterial strain, respectively. Further studies are needed to clarify the reasons for the observed differences in protein digestibility and DF fermentability, especially regarding the cell wall structures and role of post-processing.
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Affiliation(s)
- Nordlund Emilia
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland.
| | | | | | - Nyyssölä Antti
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
| | - Valtonen Anniina
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland; Nordic Umami Company Ltd., Karamalmintie 2, 02630 Espoo, Finland(1)
| | - Ritala Anneli
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
| | - Lienemann Michael
- VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland
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Raikar SV, Isak I, Patel S, Newson HL, Hill SJ. Establishment of feijoa ( Acca sellowiana) callus and cell suspension cultures and identification of arctigenin - a high value bioactive compound. FRONTIERS IN PLANT SCIENCE 2024; 14:1281733. [PMID: 38298607 PMCID: PMC10829094 DOI: 10.3389/fpls.2023.1281733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 12/20/2023] [Indexed: 02/02/2024]
Abstract
Feijoa (Acca sellowiana (O. Berg.) Burret), also known as pineapple guava, is a member of the Myrtaceae family and is well known for its fruit. Chemical profiling of the different tissues of the feijoa plant has shown that they generate an array of useful bioactive compounds which have health benefits such as significant antioxidant activities. In this study, an in vitro culture system has been developed, which could be explored to extract high-value bioactive compounds from feijoa. Feijoa tissue culture was initiated by the induction of callus from floral buds. Sections of floral buds were plated on MS medium supplemented with 2,4-D and BAP at 2.0mg/L and 0.2mg/L concentrations, respectively. Cell suspension cultures of feijoa were established using a liquid MS medium with different concentrations of 2,4-D and BAP and cultured on a rotary shaker. The growth of the cell suspension was evaluated with different parameters such as different carbohydrate sources, concentration of MS media, and inoculum density. When the cell suspensions were treated with different concentrations of MeJA at different time points, phytochemicals UPLC - QTOF MS analysis identified extractables of interest. The main compounds identified were secondary metabolites (flavonoids and flavonoid-glucosides) and plant hormones. These compounds are of interest for their potential use in therapeutics or skin and personal care products. This report investigates essential methodology parameters for establishing cell suspension cultures from feijoa floral buds, which could be used to generate in vitro biomass to produce high-value bioactive compounds. This is the first study reporting the identification of arctigenin from feijoa, a high-value compound whose pharmaceutical properties, including anti-tumour, anti-inflammatory and anti-colitis effects, have been widely reported. The ability of feijoa cell cultures to produce such high-value bioactive compounds is extremely promising for its use in pharmaceuticals, cosmeceuticals and nutraceuticals applications.
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Dushina E, Popov S, Zlobin A, Martinson E, Paderin N, Vityazev F, Belova K, Litvinets S. Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food. Gels 2024; 10:42. [PMID: 38247765 PMCID: PMC10815391 DOI: 10.3390/gels10010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G' value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods.
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Affiliation(s)
- Elena Dushina
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (N.P.); (F.V.)
| | - Andrey Zlobin
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Ekaterina Martinson
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Nikita Paderin
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (N.P.); (F.V.)
| | - Fedor Vityazev
- Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences”, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (N.P.); (F.V.)
| | - Kseniya Belova
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
| | - Sergey Litvinets
- Institute of Biology and Biotechnology, Vyatka State University, 36, Moskovskaya Str., 610000 Kirov, Russia; (E.D.); (A.Z.); (E.M.); (K.B.); (S.L.)
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Martinez AA, Panuska C, Kurina-Sanz M, Rinaldoni AN, Orden AA. Undifferentiated Cells of Tessaria absinthioides with High Nutritional Value and Health-Promoting Phytochemicals. An Approach Based on Plant Cellular Agriculture. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:742-747. [PMID: 37737926 DOI: 10.1007/s11130-023-01105-2] [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] [Accepted: 09/07/2023] [Indexed: 09/23/2023]
Abstract
In vitro cultures of undifferentiated plant cells of Tessaria absinthioides, a native herb popularly recognized and used for its health benefits, were studied as potential food supplements. These tissues were incubated under two light conditions, and the biomass obtained was freeze-dried and oven-dried. To evaluate their nutritional value, their physicochemical and functional properties were determined. Although in some cases there were significant differences in the results according to the drying methodology applied, all these tissues presented a high proportion of proteins (23.6-28.3%), a low percentage of fats (< 2%) constituted mainly by phytosterols, and a significant amount of crude fibers (6.9-9.0%) and ashes (> 10%). In addition, the freeze-dried calli resulted in a product with better functional properties. On the other hand, their phytochemical profiles and antioxidant capacity were studied and compared with tissues from wild specimens and with green tea and chamomile as reference extracts.
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Affiliation(s)
- Antares A Martinez
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Camila Panuska
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Marcela Kurina-Sanz
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina
| | - Ana N Rinaldoni
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina.
| | - Alejandro A Orden
- INTEQUI-CONICET, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Almirante Brown 1455, D5700ANW, San Luis, Argentina.
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Aisala H, Kärkkäinen E, Jokinen I, Seppänen-Laakso T, Rischer H. Proof of Concept for Cell Culture-Based Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18478-18488. [PMID: 37972222 PMCID: PMC10690795 DOI: 10.1021/acs.jafc.3c04503] [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: 07/02/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/19/2023]
Abstract
The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is a promising alternative to produce plant-based commodities such as coffee, which are conventionally produced by farming. In this study, the complex process of drying and roasting was adapted for bioreactor-grown coffee cells to generate a coffee-like aroma and flavor. The brews resulting from different roasting regimes were characterized with chemical and sensory evaluation-based approaches and compared to conventional coffee. Roasting clearly influenced the aroma profile. In contrast to conventional coffee, the dominant odor and flavor attributes were burned sugar-like and smoky but less roasted. The intensities of bitterness and sourness were similar to those of conventional coffee. The present results demonstrate a proof of concept for a cellular agriculture approach as an alternative coffee production platform and guide future optimization work.
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Affiliation(s)
- Heikki Aisala
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | - Elviira Kärkkäinen
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | - Iina Jokinen
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
| | | | - Heiko Rischer
- VTT Technical Research Centre
of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland
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Srivastava S, Pandey VK, Singh R, Dar AH. Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D. Food Sci Biotechnol 2023; 32:1783-1804. [PMID: 37781048 PMCID: PMC10541363 DOI: 10.1007/s10068-023-01352-8] [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: 03/20/2023] [Revised: 05/10/2023] [Accepted: 05/22/2023] [Indexed: 10/03/2023] Open
Abstract
Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.
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Affiliation(s)
- Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, India
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Jämsä T, Tervasmäki P, Pitkänen JP, Salusjärvi L. Inactivation of poly(3-hydroxybutyrate) (PHB) biosynthesis in 'Knallgas' bacterium Xanthobacter sp. SoF1. AMB Express 2023; 13:75. [PMID: 37452197 PMCID: PMC10349022 DOI: 10.1186/s13568-023-01577-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Accepted: 06/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aerobic hydrogen-oxidizing 'Knallgas' bacteria are promising candidates for microbial cell factories due to their ability to use hydrogen and carbon dioxide as the sole energy and carbon sources, respectively. These bacteria can convert atmospheric CO2 to chemicals which could help to mitigate climate change by replacing fossil fuel-based chemicals. A known method to enhance the product yield is to disrupt competing metabolic pathways in the host organism. One such pathway in many 'Knallgas' bacteria is polyhydroxybutyrate (PHB) biosynthesis. In this study, the PHB biosynthesis genes of a non-model 'Knallgas' bacterium Xanthobacter sp. SoF1 were identified. Consequently, the phaA, phaB and phaC genes were individually deleted and the resulting knockouts were evaluated for their ability to produce PHB in autotrophic shake flask and small-scale bioreactor cultivations. The results demonstrate that PHB production was inactivated in the phaC1 knockout strain, which advances the development of Xanthobacter sp. SoF1 as a production host.
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Affiliation(s)
- Tytti Jämsä
- VTT Technical Research Centre of Finland Ltd., 02150, Espoo, Finland.
| | | | | | - Laura Salusjärvi
- VTT Technical Research Centre of Finland Ltd., 02150, Espoo, Finland
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Yuorieva N, Sinetova M, Messineva E, Kulichenko I, Fomenkov A, Vysotskaya O, Osipova E, Baikalova A, Prudnikova O, Titova M, Nosov AV, Popova E. Plants, Cells, Algae, and Cyanobacteria In Vitro and Cryobank Collections at the Institute of Plant Physiology, Russian Academy of Sciences-A Platform for Research and Production Center. BIOLOGY 2023; 12:838. [PMID: 37372123 DOI: 10.3390/biology12060838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 06/04/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023]
Abstract
Ex situ collections of algae, cyanobacteria, and plant materials (cell cultures, hairy and adventitious root cultures, shoots, etc.) maintained in vitro or in liquid nitrogen (-196 °C, LN) are valuable sources of strains with unique ecological and biotechnological traits. Such collections play a vital role in bioresource conservation, science, and industry development but are rarely covered in publications. Here, we provide an overview of five genetic collections maintained at the Institute of Plant Physiology of the Russian Academy of Sciences (IPPRAS) since the 1950-1970s using in vitro and cryopreservation approaches. These collections represent different levels of plant organization, from individual cells (cell culture collection) to organs (hairy and adventitious root cultures, shoot apices) to in vitro plants. The total collection holdings comprise more than 430 strains of algae and cyanobacteria, over 200 potato clones, 117 cell cultures, and 50 strains of hairy and adventitious root cultures of medicinal and model plant species. The IPPRAS plant cryobank preserves in LN over 1000 specimens of in vitro cultures and seeds of wild and cultivated plants belonging to 457 species and 74 families. Several algae and plant cell culture strains have been adapted for cultivation in bioreactors from laboratory (5-20-L) to pilot (75-L) to semi-industrial (150-630-L) scale for the production of biomass with high nutritive or pharmacological value. Some of the strains with proven biological activities are currently used to produce cosmetics and food supplements. Here, we provide an overview of the current collections' composition and major activities, their use in research, biotechnology, and commercial application. We also highlight the most interesting studies performed with collection strains and discuss strategies for the collections' future development and exploitation in view of current trends in biotechnology and genetic resources conservation.
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Affiliation(s)
- Natalya Yuorieva
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Maria Sinetova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Ekaterina Messineva
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Irina Kulichenko
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Artem Fomenkov
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Olga Vysotskaya
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Ekaterina Osipova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Angela Baikalova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Olga Prudnikova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Maria Titova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Alexander V Nosov
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
| | - Elena Popova
- K.A. Timiryazev Institute of Plant Physiology of Russian Academy of Sciences, Botanicheskaya 35, 127276 Moscow, Russia
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11
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Widsten P, Salo S, Niemelä K, Helin H, Salonen M, Alakomi HL. Tannin-Based Microbicidal Coatings for Hospital Privacy Curtains. J Funct Biomater 2023; 14:jfb14040187. [PMID: 37103276 PMCID: PMC10144558 DOI: 10.3390/jfb14040187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
The goal of this study was to develop a sustainable, tannin-based option for silver-based and other current antimicrobial solutions for hospital privacy curtains. Commercial tree-derived tannins were characterized and their in vitro antibacterial properties against Staphylococcus aureus and Escherichia coli were determined. Hydrolysable tannins showed greater antibacterial efficacy than condensed tannins but differences in antibacterial efficacy between any of the tannins could not be attributed to their functional group content or molar mass. Outer membrane disruption was not a significant factor in antibacterial efficacy of tannins against E. coli. In a hospital field study, draw patches coated with hydrolysable tannins and affixed to privacy curtains reduced total bacteria count by 60% over eight weeks compared to their matching uncoated reference sides. In a follow-up laboratory study with S. aureus, very light spraying with water improved contact between bacteria and coating, enhancing the antibacterial effect by several orders of magnitude.
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Affiliation(s)
- Petri Widsten
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, 02150 Espoo, Finland
- Correspondence:
| | - Satu Salo
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, 02150 Espoo, Finland
| | - Klaus Niemelä
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, 02150 Espoo, Finland
| | - Hanna Helin
- FIMLAB Laboratoriot Ltd., Arvo Ylpön katu 4, 33520 Tampere, Finland
| | - Minna Salonen
- Hospital Nova of Central Finland, The Central Finland Health Care District Consortium, Hoitajantie 3, 40620 Jyväskylä, Finland
| | - Hanna-Leena Alakomi
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, 02150 Espoo, Finland
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12
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Günter E, Popeyko O, Popov S. Ca-Alginate Hydrogel with Immobilized Callus Cells as a New Delivery System of Grape Seed Extract. Gels 2023; 9:gels9030256. [PMID: 36975705 PMCID: PMC10048767 DOI: 10.3390/gels9030256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
The development of new delivery systems for polyphenols is necessary to maintain their antioxidant activity and targeted delivery. The purpose of this investigation was to obtain alginate hydrogels with immobilized callus cells, in order to study the interaction between the physicochemical properties of hydrogels, texture, swelling behaviour, and grape seed extract (GSE) release in vitro. The inclusion of duckweed (LMC) and campion (SVC) callus cells in hydrogels led to a decrease in their porosity, gel strength, adhesiveness, and thermal stability, and an increase in the encapsulation efficiency compared with alginate hydrogel. The incorporation of LMC cells (0.17 g/mL), which were smaller, resulted in the formation of a stronger gel. The Fourier transform infrared analyses indicated the entrapment of GSE in the alginate hydrogel. Alginate/callus hydrogels had reduced swelling and GSE release in the simulated intestinal (SIF) and colonic (SCF) fluids due to their less porous structure and the retention of GSE in cells. Alginate/callus hydrogels gradually released GSE in SIF and SCF. The faster GSE release in SIF and SCF was associated with reduced gel strength and increased swelling of the hydrogels. LMC-1.0Alginate hydrogels with lower swelling, higher initial gel strength, and thermal stability released GSE more slowly in SIF and SCF. The GSE release was dependent on the content of SVC cells in 1.0% alginate hydrogels. The data obtained show that the addition of callus cells to the hydrogel provides them with physicochemical and textural properties that are useful for the development of drug delivery systems in the colon.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Oxana Popeyko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
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13
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Widsten P, Salo S, Hakkarainen T, Nguyen TL, Borrega M, Fearon O. Antimicrobial and Flame-Retardant Coatings Prepared from Nano- and Microparticles of Unmodified and Nitrogen-Modified Polyphenols. Polymers (Basel) 2023; 15:polym15040992. [PMID: 36850276 PMCID: PMC9958896 DOI: 10.3390/polym15040992] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/01/2023] [Accepted: 02/09/2023] [Indexed: 02/19/2023] Open
Abstract
The purpose of this study was to elucidate the structures and functional properties of tannin- and lignin-derived nano- and microparticles and the coatings prepared from them. Nanoparticles prepared from technical lignins and water-insoluble tannin obtained from softwood bark showed large differences in the suspension testing of antibacterial efficacy against methicillin-resistant Staphylococcus aureus (MRSA) bacteria. A common factor among the most effective lignin nanoparticles was a relatively low molar mass of the lignin, but that alone did not guarantee high efficacy. Tannin nanoparticles showed good antibacterial activity both in suspension testing and as coatings applied onto cellulose. The nanoparticles of nitrogen-modified tannin and the small microparticles of nitrogen-modified kraft lignin exhibited promising flame-retardant parameters when applied as coatings on cellulose. These results illustrate the potential of nano- and microsized particles of unmodified and chemically modified polyphenols to provide functional coatings to cellulosic substrates for environments and applications with high hygiene and fire safety requirements.
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14
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Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius. Gels 2023; 9:gels9010045. [PMID: 36661811 PMCID: PMC9857940 DOI: 10.3390/gels9010045] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/09/2023] Open
Abstract
The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enriched ink was successfully 3D printed at concentrations of 33 and 50 g/100 mL of LA14 callus and 33 g/100 mL of LA16 callus. The feasibility of 3D printing is extremely reduced at higher concentrations of callus material in the ink. The hardness, cohesiveness, and gumminess of the 3D-printed gel with LA16 callus were weakened compared to the gel with LA14 callus. The results of rheological measurements showed that an increase in the content of LA16 callus interfered with the formation of a k-carrageenan gel network, while LA14 callus strengthened the k-carrageenan gel with increasing concentration. Gel samples at different concentrations of LA14 and LA16 calluses formed a spongy network structure, but the number of pores decreased, and their size increased, when the volume fraction occupied by LA14 and LA16 calluses increased. Simple polysaccharides, galacturonic acid residues, and phenolic compounds (PCs) were released from A-FP gels after sequential in vivo oral and in vitro gastrointestinal digestion. PCs were released predominantly in the simulated intestinal and colonic fluids. Thus, incorporating lupin callus into the hydrocolloid ink for food 3D printing can be a promising approach to developing a gelling material with new mechanical, rheological, and functional properties.
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15
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Borrega M, Hinkka V, Hörhammer H, Kataja K, Kenttä E, Ketoja JA, Palmgren R, Salo M, Sundqvist-Andberg H, Tanaka A. Utilizing and Valorizing Oat and Barley Straw as an Alternative Source of Lignocellulosic Fibers. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7826. [PMID: 36363418 PMCID: PMC9658622 DOI: 10.3390/ma15217826] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/20/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
The transition to sustainable, biodegradable, and recyclable materials requires new sources of cellulose fibers that are already used in large volumes by forest industries. Oat and barley straws provide interesting alternatives to wood fibers in lightweight material applications because of their similar chemical composition. Here we investigate processing and material forming concepts, which would enable strong fiber network structures for various applications. The idea is to apply mild pretreatment processing that could be distributed locally so that the logistics of the raw material collection could be made efficient. The actual material production would then combine foam-forming and hot-pressing operations that allow using all fractions of fiber materials with minimal waste. We aimed to study the technical features of this type of processing on a laboratory scale. The homogeneity of the sheet samples was very much affected by whether the raw material was mechanically refined or not. Straw fibers did not form a bond spontaneously with one another after drying the sheets, but their effective bonding required a subsequent hot pressing operation. The mechanical properties of the formed materials were at a similar level as those of the conventional wood-fiber webs. In addition to the technical aspects of materials, we also discuss the business opportunities and system-level requirements of using straw as an alternative source of lignocellulosic fibers.
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Affiliation(s)
- Marc Borrega
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | - Ville Hinkka
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | - Hanna Hörhammer
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | - Kirsi Kataja
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | - Eija Kenttä
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | - Jukka A. Ketoja
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
- Department of Chemical Engineering, Mid Sweden University, SE-85170 Sundsvall, Sweden
| | - Rosa Palmgren
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
- Supply Chain Management and Social Responsibility, Hanken School of Economics, FI-00101 Helsinki, Finland
| | - Minna Salo
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
| | | | - Atsushi Tanaka
- VTT Technical Research Centre of Finland Ltd., FI-02044 Espoo, Finland
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16
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Thakur K, Partap M, Kumar P, Sharma R, Warghat AR. Understandings of bioactive composition, molecular regulation, and biotechnological interventions in the development and usage of specialized metabolites as health-promoting substances in Siraitia grosvenorii (Swingle) C. Jeffrey. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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17
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Kärkkäinen E, Aisala H, Rischer H, Sozer N. Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Pöhler T, Widsten P, Hakkarainen T. Improved Fire Retardancy of Cellulose Fibres via Deposition of Nitrogen-Modified Biopolyphenols. Molecules 2022; 27:molecules27123741. [PMID: 35744867 PMCID: PMC9231188 DOI: 10.3390/molecules27123741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/08/2022] [Accepted: 06/08/2022] [Indexed: 11/16/2022] Open
Abstract
Driven by concerns over the health and environmental impacts of currently used fire retardants (FRs), recent years have seen strong demand for alternative safer and sustainable bio-based FRs. In this paper, we evaluated the potential of nitrogen-modified biopolyphenols as FRs for cellulosic natural fibres that could be used in low-density cellulose insulations. We describe the preparation and characterisation of nitrogen-modified lignin and tannin containing over 10% nitrogen as well as the treatment of cellulose pulp fibres with combinations of lignin or tannin and adsorption-enhancing retention aids. Combining lignin or tannin with a mixture of commercial bio-based flocculant (cationised tannin) and anionic retention chemical allowed for a nearly fourfold increase in lignin adsorption onto cellulosic pulp. The nitrogen-modified biopolyphenols showed significant improvement in heat release parameters in micro-scale combustion calorimetry (MCC) testing compared with their unmodified counterparts. Moreover, the adsorption of nitrogen-modified lignin or tannin onto cellulose fibres decreased the maximum heat release rate and total heat release compared with cellulose reference by 15-23%. A further positive finding was that the temperature at the peak heat release rate did not change. These results show the potential of nitrogen-modified biopolyphenols to improve fire-retarding properties of cellulosic products.
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19
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Partap M, Warghat AR, Kumar S. Cambial meristematic cell culture: a sustainable technology toward in vitro specialized metabolites production. Crit Rev Biotechnol 2022:1-19. [PMID: 35658789 DOI: 10.1080/07388551.2022.2055995] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Cambial meristematic cells (CMCs) culture has received a fair share of scientific and industrial attention among the trending topics of plant cell culture, especially their potential toward secondary metabolites production. However, the conventional plant cell culture is often not commercially feasible because of difficulties associated with culture dedifferentiated cells. Several reports have been published to culture CMCs and bypass the dedifferentiation process in plant cell culture. Numerous mitochondria, multiple vacuoles, genetic stability, self-renewal, higher biomass, and stable metabolites accumulation are the characteristics features of CMCs compared with dedifferentiated cells (DDCs) culture. The CMCs culture has a broader application to produce large-scale natural compounds for: pharmaceuticals, food, and cosmetic industries. Cutting-edge progress in plant cellular and molecular biology has allowed unprecedented insights into cambial stem cell culture and its fundamental processes. Therefore, regarding sustainability and natural compound production, cambial cell culture ranks among the most vital biotechnological interventions for industrial and economic perspectives. This review highlights the recent advances in plant stem cell culture and understands the cambial cells induction and culture mechanisms that affect the growth and natural compounds production.
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Affiliation(s)
- Mahinder Partap
- Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Ashish R Warghat
- Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Sanjay Kumar
- Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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20
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Tailoring sensory properties of plant cell cultures for food use. Food Res Int 2022; 157:111440. [DOI: 10.1016/j.foodres.2022.111440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/16/2022] [Accepted: 05/26/2022] [Indexed: 11/20/2022]
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21
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Mazac R, Meinilä J, Korkalo L, Järviö N, Jalava M, Tuomisto HL. Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80. NATURE FOOD 2022; 3:286-293. [PMID: 37118200 DOI: 10.1038/s43016-022-00489-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 03/16/2022] [Indexed: 04/30/2023]
Abstract
Global food systems face the challenge of providing healthy and adequate nutrition through sustainable means, which is exacerbated by climate change and increasing protein demand by the world's growing population. Recent advances in novel food production technologies demonstrate potential solutions for improving the sustainability of food systems. Yet, diet-level comparisons are lacking and are needed to fully understand the environmental impacts of incorporating novel foods in diets. Here we estimate the possible reductions in global warming potential, water use and land use by replacing animal-source foods with novel or plant-based foods in European diets. Using a linear programming model, we optimized omnivore, vegan and novel food diets for minimum environmental impacts with nutrition and feasible consumption constraints. Replacing animal-source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints.
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Affiliation(s)
- Rachel Mazac
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland.
- Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland.
| | - Jelena Meinilä
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Liisa Korkalo
- Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Natasha Järviö
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
- Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland
- Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Mikkeli, Finland
| | - Mika Jalava
- Department of Built Environment, School of Engineering, Aalto University, Helsinki, Finland
| | - Hanna L Tuomisto
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
- Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland
- Natural Resources Institute Finland, Helsinki, Finland
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22
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Kobayashi Y, Kärkkäinen E, Häkkinen ST, Nohynek L, Ritala A, Rischer H, Tuomisto HL. Life cycle assessment of plant cell cultures. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 808:151990. [PMID: 34843779 DOI: 10.1016/j.scitotenv.2021.151990] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/21/2021] [Accepted: 11/22/2021] [Indexed: 06/13/2023]
Abstract
A novel food such as plant cell culture (PCC) is an important complementary asset for traditional agriculture to tackle global food insecurity. To evaluate environmental impacts of PCC, a life cycle assessment was applied to tobacco bright yellow-2 and cloudberry PCCs. Global warming potential (GWP), freshwater eutrophication potential (FEUP), marine eutrophication potential, terrestrial acidification potential (TAP), stratospheric ozone depletion, water consumption and land use were assessed. The results showed particularly high contributions (82-93%) of electricity consumption to GWP, FEUP and TAP. Sensitivity analysis indicated that using wind energy instead of the average Finnish electricity mix reduced the environmental impacts by 34-81%. Enhancement in the energy efficiency of bioreactor mixing processes and reduction in cultivation time also effectively improved the environmental performance (4-47% reduction of impacts). In comparison with other novel foods, the environmental impacts of the PCC products studied were mostly comparable to those of microalgae products but higher than those of microbial protein products produced by autotrophic hydrogen-oxidizing bacteria. Assayed fresh PCC products were similar or close to GWP of conventionally grown food products and, with technological advancements, can be highly competitive.
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Affiliation(s)
- Yumi Kobayashi
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland
| | - Elviira Kärkkäinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Suvi T Häkkinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Anneli Ritala
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Heiko Rischer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland.
| | - Hanna L Tuomisto
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Natural Resources Institute Finland, P.O. Box 2, 00790 Helsinki, Finland
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23
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Fruit derived callus and cell suspension culture as promising alternative sources for mogrosides production in Siraitia grosvenorii (Swingle) C. Jeffrey: a zero-caloric natural sweetener. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104450] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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24
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Rosa‐Sibakov N, Sorsamäki L, Immonen M, Nihtilä H, Maina NH, Siika‐aho M, Katina K, Nordlund E. Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16378] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Mikko Immonen
- Department of Food and Nutrition University of Helsinki Helsinki Finland
| | - Hanna Nihtilä
- Department of Food and Nutrition University of Helsinki Helsinki Finland
| | - Ndegwa H. Maina
- Department of Food and Nutrition University of Helsinki Helsinki Finland
| | | | - Kati Katina
- Department of Food and Nutrition University of Helsinki Helsinki Finland
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25
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Wikandari R, Manikharda, Baldermann S, Ningrum A, Taherzadeh MJ. Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security. Bioengineered 2021; 12:11305-11330. [PMID: 34779353 PMCID: PMC8810126 DOI: 10.1080/21655979.2021.2003665] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/20/2022] Open
Abstract
The growing population and the climate changes put a pressure on food production globally, therefore a fundamental transformation of food production is required. One approach to accelerate food production is application of modern biotechnology such as cell culture, marker assisted selection, and genetic engineering. Cell culture technology reduces the usage of arable land, while marker-assisted selection increases the genetic gain of crop breeding and genetic engineering enable to introduce a desired traits to crop. The cell culture technology has resulted in development of cultured meat, fungal biomass food (mycoprotein), and bioactive compounds from plant cell culture. Except cultured meat which recently begin to penetrate the market, the other products have been in the market for years. The marker-assisted selection and genetic engineering have contributed significantly to increase the resiliency against emerging pests and abiotic stresses. This review addresses diverse techniques of cell culture technology as well as advanced genetic engineering technology CRISPR Cas-9 and its application for crop improvement. The pros and cons of different techniques as well as the challenges and future perspective of application of modern biotechnology for strengthening food security are also discussed.
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Affiliation(s)
- Rachma Wikandari
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Manikharda
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Susanne Baldermann
- Faculty of Life Science, Food Nutrition and Health, Food Metabolome, Universitat Bayreuth, Kulmbach, 95326, Germany
- Food4Future (F4F), Leibniz Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg1, Grossbeeren, Germany
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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26
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Komarnytsky S, Retchin S, Vong CI, Lila MA. Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century. Annu Rev Food Sci Technol 2021; 13:239-261. [PMID: 34813357 DOI: 10.1146/annurev-food-082421-114831] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The world food supply depends on a diminishing list of plant crops and animal livestock to not only feed the ever-growing human population but also improve its nutritional state and lower the disease burden. Over the past century or so, technological advances in agricultural and food processing have helped reduce hunger and poverty but have not adequately addressed sustainability targets. This has led to an erosion of agricultural biodiversity and balanced diets and contributed to climate change and rising rates of chronic metabolic diseases. Modern food supply chains have progressively lost dietary fiber, complex carbohydrates, micronutrients, and several classes of phytochemicals with high bioactivity and nutritional relevance. This review introduces the concept of agricultural food systems losses and focuses on improved sources of agricultural diversity, proteins with enhanced resilience, and novel monitoring, processing, and distribution technologies that are poised to improve food security, reduce food loss and waste, and improve health profiles in the near future. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Slavko Komarnytsky
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina; .,Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina
| | - Sophia Retchin
- Kenan-Flagler Business School, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina
| | - Chi In Vong
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina; .,Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina; .,Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina
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27
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Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E, Mikkonen KS. Insight on Current Advances in Food Science and Technology for Feeding the World Population. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.626227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.
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28
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Rischer H, Nohynek L, Puupponen-Pimiä R, Aguiar J, Rocchetti G, Lucini L, Câmara JS, Mendanha Cruz T, Boscacci Marques M, Granato D. Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments. Food Chem 2021; 366:130571. [PMID: 34284185 DOI: 10.1016/j.foodchem.2021.130571] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/08/2021] [Accepted: 07/07/2021] [Indexed: 12/19/2022]
Abstract
Plant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of flavones, phenolic acids, lignans, and total carotenoids, while CL, ST and SB presented the opposite behavior. AB and SB presented the lowest FRAP and CUPRAC values, while AB and CL presented the lowest reducing power. SB presented the lowest antioxidant activity measured by single electron transfer assays and the lowest content of lignans, phenolic acids, and flavones. CL and LI decreased the viability of in vitro mammary gland adenocarcinoma while only LI decreased the viability of in vitro lung carcinoma and showed protective effects of human erythrocytes against mechanical hemolysis.
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Affiliation(s)
- Heiko Rischer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland.
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland
| | - Riitta Puupponen-Pimiä
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Finland
| | - Joselin Aguiar
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira. Campus da Penteada, 9020-105 Funchal, Portugal
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland (Luke) - Latokartanonkaari 9, FI- 00790 Helsinki, Finland; Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
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Teng X, Zhang M, Mujumdar AS. 4D printing: Recent advances and proposals in the food sector. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.076] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Eibl R, Senn Y, Gubser G, Jossen V, van den Bos C, Eibl D. Cellular Agriculture: Opportunities and Challenges. Annu Rev Food Sci Technol 2021; 12:51-73. [PMID: 33770467 DOI: 10.1146/annurev-food-063020-123940] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Cellular agriculture is the controlled and sustainable manufacture of agricultural products with cells and tissues without plant or animal involvement. Today, microorganisms cultivated in bioreactors already produce egg and milk proteins, sweeteners, and flavors for human nutrition as well as leather and fibers for shoes, bags, and textiles. Furthermore, plant cell and tissue cultures provide ingredients that stimulate the immune system and improve skin texture, with another precommercial cellular agriculture product, in vitro meat, currently receiving a great deal of attention. All these approaches could assist traditional agriculture in continuing to provide for the dietary requirements of a growing world population while freeing up important resources such as arable land. Despite early successes, challenges remain and are discussed in this review, with a focus on production processes involving plant and animal cell and tissue cultures.
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Affiliation(s)
- Regine Eibl
- Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland;
| | - Yannick Senn
- Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland;
| | - Géraldine Gubser
- Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland;
| | - Valentin Jossen
- Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland;
| | | | - Dieter Eibl
- Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland;
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31
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Krasteva G, Georgiev V, Pavlov A. Recent applications of plant cell culture technology in cosmetics and foods. Eng Life Sci 2021; 21:68-76. [PMID: 33716606 PMCID: PMC7923559 DOI: 10.1002/elsc.202000078] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/26/2020] [Accepted: 11/29/2020] [Indexed: 12/19/2022] Open
Abstract
Plants have been used as the main source of phytochemicals with nutritional, medicinal, cultural and cosmetic applications since times immemorial. Nowadays, achieving sustainable development, global climate change, restricted access to fresh water, limited food supply and growing energy demands are among the critical global challenges faced by humanity. Plant cell culture technology has the potential to address some of these challenges by providing effective tools for sustainable supply of phyto-ingredients with reduced energy, carbon and water footprints. The main aim of this review is to discuss the recent trends in the development of plant cell culture technologies for production of plant-derived substances with application in food products and cosmetic formulations. The specific technological steps and requirements for the final products are discussed in the light of the advances in cultivation technologies used for growing differentiated and undifferentiated plant in vitro systems. Future prospects and existing challenges of the commercialization of plant cell culture-derived products have been outlined through the prism of the authors' point of view. We expect this review will encourage scientists, policymakers and business enterprises to join efforts for speeding-up the mass commercialization and popularization of plant cell culture technology as an eco-friendly alternative method for sustainable production of plant-derived additives with application in food and cosmetic products.
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Affiliation(s)
- Gergana Krasteva
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Vasil Georgiev
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Atanas Pavlov
- Laboratory of Cell BiosystemsThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
- Department of Analytical Chemistry and PhysicochemistryUniversity of Food TechnologiesPlovdivBulgaria
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32
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Gubser G, Vollenweider S, Eibl D, Eibl R. Food ingredients and food made with plant cell and tissue cultures: State-of-the art and future trends. Eng Life Sci 2021; 21:87-98. [PMID: 33716608 PMCID: PMC7923591 DOI: 10.1002/elsc.202000077] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/02/2020] [Accepted: 12/05/2020] [Indexed: 11/11/2022] Open
Abstract
Climate change and an increasing world population means traditional farming methods may not be able to meet the anticipated growth in food demands. Therefore, alternative agricultural strategies should be considered. Here, plant cell and tissue cultures (PCTCs) may present a possible solution, as they allow for controlled, closed and sustainable manufacturing of extracts which have been or are still being used as colorants or health food ingredients today. In this review we would like to highlight developments and the latest trends concerning commercial PCTC extracts and their use as food ingredients or even as food. The commercialization of PCTC-derived products, however, requires not only regulatory approval, but also outstanding product properties or/and a high product titer. If these challenges can be met, PCTCs will become increasingly important for the food sector in coming years.
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Affiliation(s)
- Geraldine Gubser
- Institute of Chemistry and BiotechnologyZurich University of Applied Sciences (ZHAW)WadenswilSwitzerland
| | | | - Dieter Eibl
- Institute of Chemistry and BiotechnologyZurich University of Applied Sciences (ZHAW)WadenswilSwitzerland
| | - Regine Eibl
- Institute of Chemistry and BiotechnologyZurich University of Applied Sciences (ZHAW)WadenswilSwitzerland
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Häkkinen ST, Nygren H, Nohynek L, Puupponen-Pimiä R, Heiniö RL, Maiorova N, Rischer H, Ritala A. Plant cell cultures as food-aspects of sustainability and safety. PLANT CELL REPORTS 2020; 39:1655-1668. [PMID: 32892290 PMCID: PMC7644541 DOI: 10.1007/s00299-020-02592-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
Sustainability and safety aspects of plant cell cultures as food are presented. Applicability of dairy side streams as carbon source and use of natural growth enhancers in cultivation are shown. Biotechnologically produced cellular products are currently emerging to replace and add into the portfolio of agriculturally derived commodities. Plant cell cultures used for food could supplement current food production. However, still many aspects need to be resolved before this new food concept can enter the market. Issues related to sustainability and safety for human consumption are relevant for both consumers and regulators. In this study, two plant cell cultures, deriving from arctic bramble (Rubus arcticus) and birch (Betula pendula), were cultivated using lactose-rich dairy side streams as alternative carbon sources to replace sucrose. Biomasses were comparable to those of original plant cell culture media when up to 83% and 75% of the original sucrose was replaced by these side streams for arctic bramble and birch cell cultures, respectively. Furthermore, nutritional composition or sensory properties were not compromised. Synthetic plant growth regulators were replaced by natural components, such as coconut water and IAA for several subculture cycles. Finally, it was shown that only trace amounts of free growth regulators are present in the cells at the harvesting point and assessment by freshwater crustaceans assay indicated that toxicity of the cells was not exceeding that of traditionally consumed bilberry fruit.
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Affiliation(s)
- Suvi T Häkkinen
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland.
| | - Heli Nygren
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Riitta Puupponen-Pimiä
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Raija-Liisa Heiniö
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Natalia Maiorova
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Heiko Rischer
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
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Bianconi M, Ceriotti L, Cuzzocrea S, Esposito E, Pressi G, Sgaravatti E, Bertaiola O, Guarnerio C, Barbieri E, Semenzato A, Negri S, Commisso M, Avesani L, Guzzo F. Red Carrot Cells Cultured in vitro Are Effective, Stable, and Safe Ingredients for Skin Care, Nutraceutical, and Food Applications. Front Bioeng Biotechnol 2020; 8:575079. [PMID: 33195137 PMCID: PMC7609948 DOI: 10.3389/fbioe.2020.575079] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Accepted: 09/15/2020] [Indexed: 12/20/2022] Open
Abstract
Plant biomasses growing in bioreactor could be developed as production systems for cosmetic ingredients, nutraceuticals and food additives. We previously reported that the red carrot cell line R4G accumulates high levels of anthocyanins, which are potent antioxidants with multiple health-promoting properties. To investigate the industrial potential of this cell line in detail, we tested extract for antioxidant and anti-inflammatory activity in the mouse monocyte/macrophage cell-line J774A.1 and in reconstructed skin tissue models. We also compared the R4G extract to commercial carrot extracts in terms of stability and metabolomic profiles. We found that the R4G extract have potent antioxidant and anti-inflammatory activities, protecting mammalian cells from the oxidative stress triggered by exposure to bacterial lipopolysaccharides and H2O2. The extract also inhibited the nuclear translocation of NF-κB in an epidermal skin model, and induced the expression of VEGF-A to promote the microcirculation in a dermal microtissue model. The anthocyanins extracted from R4G cells were significantly more stable than those found in natural red carrot extracts. Finally, we showed that R4G extract has similar metabolomic profile of natural extracts by using a combination of targeted and untargeted metabolomics analysis, demonstrating the safety of R4G carrot cells for applications in the nutraceutical and food/feed industries.
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Affiliation(s)
| | | | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Emanuela Esposito
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | | | | | | | | | | | - Alessandra Semenzato
- Department of Pharmaceutical and Pharmacological Sciences, University of Padua, Padua, Italy
| | - Stefano Negri
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Mauro Commisso
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Linda Avesani
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Flavia Guzzo
- Department of Biotechnology, University of Verona, Verona, Italy
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Affiliation(s)
- S. M. Loveday
- Food & Bio‐based Products Group AgResearch Limited Palmerston North New Zealand
- Riddet Institute Massey University Palmerston North New Zealand
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36
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Bustamante MÁ, Michelozzi M, Barra Caracciolo A, Grenni P, Verbokkem J, Geerdink P, Safi C, Nogues I. Effects of Soil Fertilization on Terpenoids and Other Carbon-Based Secondary Metabolites in Rosmarinus officinalis Plants: A Comparative Study. PLANTS 2020; 9:plants9070830. [PMID: 32630705 PMCID: PMC7411580 DOI: 10.3390/plants9070830] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/29/2020] [Accepted: 06/29/2020] [Indexed: 01/01/2023]
Abstract
Rosmarinus officinalis is an evergreen aromatic plant with important commercial interest as it contains numerous essential oils (composed of terpenoid compounds) and phenolic constituents (natural antioxidant compounds). This work aims at evaluating the concomitant effects of different inorganic and organic fertilization treatments and the subsequent increases in soil nutrient availability on terpenoids and other carbon-based secondary metabolites, e.g., flavonoids and phenolic compounds, in Rosmarinus officinalis leaves. The results showed that, as expected, the structural carbohydrate content (lignocellulosic compounds) in stems was higher in fertilized plants than in controls. Additionally, positive correlations were observed of the absolute amounts of total terpenoids and some single terpenoid compounds with N or P contents in leaves. On the contrary, the phenolic and flavonoid concentrations in all the rosemary plant parts were lower with the fertilization treatments. Indeed, negative correlations between the phenolic compounds (and flavonoids) and N in rosemary leaves were also found. Overall, the results suggest that the terpenoid production's response to fertilization was due to N, which is essential for protein synthesis and terpene synthase activity, and to P, which is necessary for the synthesis of both terpenoid precursors and ATP and NADPH, also needed for terpenoid synthesis. On the other hand, the basis for the fertilization's effects on the production of phenolic compounds is the direct nitrogen trade-off between growth and the shikimic acid pathway by which phenolics compounds are synthesized.
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Affiliation(s)
- Maria Ángeles Bustamante
- Department of Agrochemistry and Environment, Miguel Hernandez University, EPS-Orihuela, ctra. Beniel km 3.2, 03312 Orihuela, Spain;
| | - Marco Michelozzi
- Institute of Biosciences and Bioresources, National Research Council, via Madonna del Piano 10, 50019 Sesto Fiorentino, Florence, Italy;
| | - Anna Barra Caracciolo
- Water Research Institute, National Research Council, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy; (A.B.C.); (P.G.)
| | - Paola Grenni
- Water Research Institute, National Research Council, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy; (A.B.C.); (P.G.)
| | - Janine Verbokkem
- Wageningen Food & Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (J.V.); (P.G.); (C.S.)
| | - Peter Geerdink
- Wageningen Food & Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (J.V.); (P.G.); (C.S.)
| | - Carl Safi
- Wageningen Food & Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (J.V.); (P.G.); (C.S.)
| | - Isabel Nogues
- Research Institute of Terrestrial Ecosystems, National Research Council, Via Salaria km 29.300, 00015 Monterotondo, Rome, Italy
- Correspondence: ; Tel.: +39-06-9067-2227
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Park SM, Kim HW, Park HJ. Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109781] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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38
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Rischer H, Szilvay GR, Oksman-Caldentey KM. Cellular agriculture — industrial biotechnology for food and materials. Curr Opin Biotechnol 2020; 61:128-134. [DOI: 10.1016/j.copbio.2019.12.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/03/2019] [Accepted: 12/09/2019] [Indexed: 12/13/2022]
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Titov E, Sokolov A, Litvinova E, Kidyaev S, Shishkina D, Baranov B. Dietary fibres in preventative meat products. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-387-395] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.
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Plant cell culture technology in the cosmetics and food industries: current state and future trends. Appl Microbiol Biotechnol 2018; 102:8661-8675. [PMID: 30099571 PMCID: PMC6153648 DOI: 10.1007/s00253-018-9279-8] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 07/27/2018] [Accepted: 07/28/2018] [Indexed: 12/02/2022]
Abstract
The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years. More than 50 products based on extracts from plant cell cultures have made their way into the cosmetics industry during this time, whereby the majority is produced with plant cell suspension cultures. In addition, the first plant cell culture-based food supplement ingredients, such as Echigena Plus and Teoside 10, are now produced at production scale. In this mini review, we discuss the reasons for and the characteristics as well as the challenges of plant cell culture-based productions for the cosmetics and food industries. It focuses on the current state of the art in this field. In addition, two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.
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