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Kawecki NS, Chen KK, Smith CS, Xie Q, Cohen JM, Rowat AC. Scalable Processes for Culturing Meat Using Edible Scaffolds. Annu Rev Food Sci Technol 2024; 15:241-264. [PMID: 38211941 DOI: 10.1146/annurev-food-072023-034451] [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] [Indexed: 01/13/2024]
Abstract
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.
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Affiliation(s)
- N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, California, USA
| | - Corinne S Smith
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Qingwen Xie
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Julian M Cohen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Amy C Rowat
- California NanoSystems Institute, University of California, Los Angeles, Los Angeles, California, USA
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, California, USA
- Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, California, USA
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2
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Lee C, Han SI, Na H, Kim Z, Ahn JW, Oh B, Kim HS. Comprehensive understanding of the mutant 'giant' Arthrospira platensis developed via ultraviolet mutagenesis. FRONTIERS IN PLANT SCIENCE 2024; 15:1369976. [PMID: 38567133 PMCID: PMC10985164 DOI: 10.3389/fpls.2024.1369976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 03/07/2024] [Indexed: 04/04/2024]
Abstract
Introduction Cyanobacteria are typically of a size that can be observed under a microscope. Here, we present cyanobacteria of a size that can be observed with the naked eye. Arthrospira platensis NCB002 strain showed differentiated morphological characteristics compared to previously reported Arthrospira spp. Methods Arthrospira platensis NCB002 was obtained by the UV irradiation of Arthrospira sp. NCB001, which was isolated from freshwater and owned by NCell Co., Ltd. A. platensis NIES-39 was obtained from the National Institute for Environmental Studies (Tsukuba, Japan). We used various analytical techniques to determine its overall characteristics. Results and discussion The draft genome of strain NCB002 consists of five contigs comprising 6,864,973 bp with a G+C content of 44.3 mol%. The strain NCB002 had an average length of 11.69 ± 1.35 mm and a maximum of 15.15 mm, which is 23.4-50.5 times longer than the length (0.3-0.5 mm) of previously known Arthrospira spp., allowing it to be harvested using a thin sieve. Transcriptome analysis revealed that these morphological differences resulted from changes in cell wall formation mechanisms and increased cell division. Our results show that NCB002 has outstanding industrial value and provides a comprehensive understanding of it.
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Affiliation(s)
- Changsu Lee
- Bio Division, NCell. Co., Ltd., Seoul, Republic of Korea
| | - Sang-Il Han
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Ho Na
- Bio Division, NCell. Co., Ltd., Seoul, Republic of Korea
| | - Zun Kim
- Bio Division, NCell. Co., Ltd., Seoul, Republic of Korea
| | - Joon Woo Ahn
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Byeolnim Oh
- Department of Electronic Engineering, Kwangwoon University, Seoul, Republic of Korea
| | - Hyun Soo Kim
- Department of Electronic Engineering, Kwangwoon University, Seoul, Republic of Korea
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3
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Javourez U, Matassa S, Vlaeminck SE, Verstraete W. Ruminations on sustainable and safe food: Championing for open symbiotic cultures ensuring resource efficiency, eco-sustainability and affordability. Microb Biotechnol 2024; 17:e14436. [PMID: 38465733 PMCID: PMC10926176 DOI: 10.1111/1751-7915.14436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 02/22/2024] [Indexed: 03/12/2024] Open
Abstract
Microbes are powerful upgraders, able to convert simple substrates to nutritional metabolites at rates and yields surpassing those of higher organisms by a factor of 2 to 10. A summary table highlights the superior efficiencies of a whole array of microbes compared to conventionally farmed animals and insects, converting nitrogen and organics to food and feed. Aiming at the most resource-efficient class of microbial proteins, deploying the power of open microbial communities, coined here as 'symbiotic microbiomes' is promising. For instance, a production train of interest is to develop rumen-inspired technologies to upgrade fibre-rich substrates, increasingly available as residues from emerging bioeconomy initiatives. Such advancements offer promising perspectives, as currently only 5%-25% of the available cellulose is recovered by ruminant livestock systems. While safely producing food and feed with open cultures has a long-standing tradition, novel symbiotic fermentation routes are currently facing much higher market entrance barriers compared to axenic fermentation. Our global society is at a pivotal juncture, requiring a shift towards food production systems that not only embrace the environmental and economic sustainability but also uphold ethical standards. In this context, we propose to re-examine the place of spontaneous or natural microbial consortia for safe future food and feed biotech developments, and advocate for intelligent regulatory practices. We stress that reconsidering symbiotic microbiomes is key to achieve sustainable development goals and defend the need for microbial biotechnology literacy education.
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Affiliation(s)
- Ugo Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSAToulouseFrance
| | - Silvio Matassa
- Department of Civil, Architectural and Environmental EngineeringUniversity of Naples Federico IINaplesItaly
| | - Siegfried E. Vlaeminck
- Department of Bioscience Engineering, Faculty of ScienceUniversity of AntwerpAntwerpenBelgium
| | - Willy Verstraete
- Center for Microbial Ecology and Technology (CMET), Faculty of Bioscience EngineeringGhent UniversityGentBelgium
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4
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Tong S, Chen W, Hong R, Chai M, Sun Y, Wang Q, Li D. Efficient Mycoprotein Production with Low CO 2 Emissions through Metabolic Engineering and Fermentation Optimization of Fusarium venenatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:604-612. [PMID: 38153978 DOI: 10.1021/acs.jafc.3c08509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2023]
Abstract
The global protein shortage is intensifying, and promising means to ensure daily protein supply are desperately needed. The mycoprotein produced by Fusarium venenatum is a good alternative to animal/plant-derived protein. To comprehensively improve the mycoprotein synthesis, a stepwise strategy by blocking the byproduct ethanol synthesis and the gluconeogenesis pathway and by optimizing the fermentation medium was herein employed. Ultimately, compared to the wild-type strain, the synthesis rate, carbon conversion ratio, and protein content of mycoprotein produced from the engineered strain were increased by 57% (0.212 vs 0.135 g/L·h), 62% (0.351 vs 0.217 g/g), and 57% (61.9 vs 39.4%), respectively, accompanied by significant reductions in CO2 emissions. These results provide a referential strategy that could be useful for improving mycoprotein synthesis in other fungi; more importantly, the obtained high-mycoprotein-producing strain has the potential to promote the development of the edible protein industry and compensate for the gap in protein resources.
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Affiliation(s)
- Sheng Tong
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Wuxi Chen
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Ruru Hong
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Mengdan Chai
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Yuanxia Sun
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Qinhong Wang
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
| | - Demao Li
- Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
- National Innovation Centre for Synthetic Biology, Tianjin 300308, China
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5
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Zhu G, Gao D, Li L, Yao Y, Wang Y, Zhi M, Zhang J, Chen X, Zhu Q, Gao J, Chen T, Zhang X, Wang T, Cao S, Ma A, Feng X, Han J. Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells. Nat Commun 2023; 14:8163. [PMID: 38071210 PMCID: PMC10710416 DOI: 10.1038/s41467-023-44001-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 11/27/2023] [Indexed: 12/18/2023] Open
Abstract
Cultured meat production has emerged as a breakthrough technology for the global food industry with the potential to reduce challenges associated with environmental sustainability, global public health, animal welfare, and competition for food between humans and animals. The muscle stem cell lines currently used for cultured meat cannot be passaged in vitro for extended periods of time. Here, we develop a directional differentiation system of porcine pre-gastrulation epiblast stem cells (pgEpiSCs) with stable cellular features and achieve serum-free myogenic differentiation of the pgEpiSCs. We show that the pgEpiSCs-derived skeletal muscle progenitor cells and skeletal muscle fibers have typical muscle cell characteristics and display skeletal muscle transcriptional features during myogenic differentiation. Importantly, we establish a three-dimensional differentiation system for shaping cultured tissue by screening plant-based edible scaffolds of non-animal origin, followed by the generation of pgEpiSCs-derived cultured meat. These advances provide a technical approach for the development of cultured meat.
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Affiliation(s)
- Gaoxiang Zhu
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Dengfeng Gao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Linzi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yixuan Yao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Yingjie Wang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Minglei Zhi
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Jinying Zhang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Xinze Chen
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Qianqian Zhu
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Jie Gao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Tianzhi Chen
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Xiaowei Zhang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Tong Wang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Suying Cao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing, China.
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Jianyong Han
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China.
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6
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Woern C, Grossmann L. Microbial gas fermentation technology for sustainable food protein production. Biotechnol Adv 2023; 69:108240. [PMID: 37647973 DOI: 10.1016/j.biotechadv.2023.108240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/01/2023]
Abstract
The development of novel, sustainable, and robust food production technologies represents one of the major pillars to address the most significant challenges humanity is going to face on earth in the upcoming decades - climate change, population growth, and resource depletion. The implementation of microfoods, i.e., foods formulated with ingredients from microbial cultivation, into the food supply chain has a huge potential to contribute towards energy-efficient and nutritious food manufacturing and represents a means to sustainably feed a growing world population. This review recapitulates and assesses the current state in the establishment and usage of gas fermenting bacteria as an innovative feedstock for protein production. In particular, we focus on the most promising representatives of this taxon: the hydrogen-oxidizing bacteria (hydrogenotrophs) and the methane-oxidizing bacteria (methanotrophs). These unicellular microorganisms can aerobically metabolize gaseous hydrogen and methane, respectively, to provide the required energy for building up cell material. A protein yield over 70% in the dry matter cell mass can be reached with no need for arable land and organic substrates making it a promising alternative to plant- and animal-based protein sources. We illuminate the holistic approach to incorporate protein extracts obtained from the cultivation of gas fermenting bacteria into microfoods. Herein, the fundamental properties of the bacteria, cultivation methods, downstream processing, and potential food applications are discussed. Moreover, this review covers existing and future challenges as well as sustainability aspects associated with the production of microbial protein through gas fermentation.
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Affiliation(s)
- Carlos Woern
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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7
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Bai Z, Wu X, Lassaletta L, Haverkamp A, Li W, Yuan Z, Aguilera E, Uwizeye A, Sanz-Cobena A, Zhang N, Fan X, Zhu F, Dicke M, Wang X, Ma L. Investing in mini-livestock production for food security and carbon neutrality in China. Proc Natl Acad Sci U S A 2023; 120:e2304826120. [PMID: 37844251 PMCID: PMC10614834 DOI: 10.1073/pnas.2304826120] [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: 03/23/2023] [Accepted: 08/18/2023] [Indexed: 10/18/2023] Open
Abstract
Future food farming technology faces challenges that must integrate the core goal of keeping the global temperature increase within 1.5 °C without reducing food security and nutrition. Here, we show that boosting the production of insects and earthworms based on food waste and livestock manure to provide food and feed in China will greatly contribute to meeting the country's food security and carbon neutrality pledges. By substituting domestic products with mini-livestock (defined as earthworms and insects produced for food or feed) protein and utilizing the recovered land for bioenergy production plus carbon capture and storage, China's agricultural sector could become carbon-neutral and reduce feed protein imports to near zero. This structural change may lead to reducing greenhouse gas emissions by 2,350 Tg CO2eq per year globally when both domestic and imported products are substituted. Overall, the success of mini-livestock protein production in achieving carbon neutrality and food security for China and its major trading partners depends on how the substitution strategies will be implemented and how the recovered agricultural land will be managed, e.g., free use for afforestation and bioenergy or by restricting this land to food crop use. Using China as an example, this study also demonstrates the potential of mini-livestock for decreasing the environmental burden of food production in general.
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Affiliation(s)
- Zhaohai Bai
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Xiaofei Wu
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Luis Lassaletta
- Research Centre for the Management of Agricultural and Environmental Risks, Escuela Técnica Superior de Ingeniería Agronomica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid28040, Spain
| | - Alexander Haverkamp
- Laboratory of Entomology, Wageningen University and Research, Wageningen6700 AA, The Netherlands
| | - Wei Li
- Department of Earth System Science, Ministry of Education Key Laboratory for Earth System Modeling, Institute for Global Change Studies, Tsinghua University, Beijing100084, China
| | - Zengwei Yuan
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing210023, China
| | - Eduardo Aguilera
- Research Centre for the Management of Agricultural and Environmental Risks, Escuela Técnica Superior de Ingeniería Agronomica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid28040, Spain
- Alimentta, Think Tank para la Transición Alimentaria, Andalucía18320, Spain
| | - Aimable Uwizeye
- Animal Production and Health Division, Food and Agriculture Organization of the United Nations, Rome00153, Italy
| | - Alberto Sanz-Cobena
- Research Centre for the Management of Agricultural and Environmental Risks, Escuela Técnica Superior de Ingeniería Agronomica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid28040, Spain
| | - Nannan Zhang
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Xiangwen Fan
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Feng Zhu
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Marcel Dicke
- Laboratory of Entomology, Wageningen University and Research, Wageningen6700 AA, The Netherlands
| | - Xuan Wang
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
| | - Lin Ma
- Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, Hebei050021, China
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8
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Lucas E, Guo M, Guillén-Gosálbez G. Low-carbon diets can reduce global ecological and health costs. NATURE FOOD 2023; 4:394-406. [PMID: 37188875 DOI: 10.1038/s43016-023-00749-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 04/05/2023] [Indexed: 05/17/2023]
Abstract
Potential external cost savings associated with the reduction of animal-sourced foods remain poorly understood. Here we combine life cycle assessment principles and monetarization factors to estimate the monetary worth of damage to human health and ecosystems caused by the environmental impacts of food production. We find that, globally, approximately US$2 of production-related external costs were embedded in every dollar of food expenditure in 2018-corresponding to US$14.0 trillion of externalities. A dietary shift away from animal-sourced foods could greatly reduce these 'hidden' costs, saving up to US$7.3 trillion worth of production-related health burden and ecosystem degradation while curbing carbon emissions. By comparing the health effects of dietary change from the consumption versus the production of food, we also show that omitting the latter means underestimating the benefits of more plant-based diets. Our analysis reveals the substantial potential of dietary change, particularly in high and upper-middle-income countries, to deliver socio-economic benefits while mitigating climate change.
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Affiliation(s)
- Elysia Lucas
- Science and Solutions for a Changing Planet DTP, and the Department of Chemical Engineering, Imperial College London, London, UK
- Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, Switzerland
| | - Miao Guo
- Department of Engineering, King's College London, London, UK
| | - Gonzalo Guillén-Gosálbez
- Institute for Chemical and Bioengineering, Department of Chemistry and Applied Biosciences, ETH Zürich, Zürich, Switzerland.
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9
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Deng Y, Yang X, Yan T, Xu W, Li J, Niu R, Zhao R, Wang H, Wang H, Chen T, Guo M, Wang W, Liu D. Ultrasound-induced cell disintegration and its ultrastructure characterization for the valorisation of Chlorella pyrenoidosa protein. BIORESOURCE TECHNOLOGY 2023; 381:129046. [PMID: 37044154 DOI: 10.1016/j.biortech.2023.129046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 05/08/2023]
Abstract
Chlorella pyrenoidosa (CP) has great potential for feeding future demands in food, environment, energy, and pharmaceuticals. To achieve this goal, the exploitation of emerging efficient technique such as ultrasound-assisted extraction (UAE) for CP nutrient enrichment is crucial. Here, UAE is deployed for high-efficient CP protein (CPP) valorisation. Compared to conventional solvent extraction (CSE), remarkable mass transfer enhancements with 9-time protein yields and 3-time extraction rate are achieved by ultrasonic cavitation in UAE, indicating UAE can drastically shift intracellular nutrients including proteins and pigments to solvent. Cell morphology and ultrastructure show the different responses of cell wall and membrane, indicating that the cell membrane may play a role in the extraction process, based on which the extremely-low efficiency of CSE and high efficiency of UAE are highlighted. This study provides a solution for future food crisis by extracting CPP and may open a new discussion field in ultrasonic extraction.
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Affiliation(s)
- Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Han Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hao Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tingting Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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10
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Fu W, Xie L, Yu J, He Y, Zeng J, Liu J, Liang K, Chen P, Jiang L, Gu Z, Kong B. In Situ Interfacial Super-Assembly of Nanobiohybrids through Plant for Food-Grade Oral Medicine. ACS APPLIED MATERIALS & INTERFACES 2023; 15:7282-7293. [PMID: 36701261 DOI: 10.1021/acsami.2c19791] [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] [Indexed: 06/17/2023]
Abstract
Developing a next-generation oral drug delivery system with enhanced efficacy and limited side effects is highly desired for refractory diseases treatment such as colitis. The bioinspired assembly of drugs within food-grade plants highlights its potential value of this unique hybrid material. Herein, we report the preparation of drug-encapsulated vegetable nanobiohybrid superassembled frameworks as an oral food-grade drug delivery system (SAF-FGDD). The in situ superassembly of SAF-FGDD driven by natural transpiration from living plants is carried out through a sustainable and low-carbon manner, allowing for the assembly of distinct precursors inside edible living plants. As an example, mesalazine, an anti-inflammatory drug, is encapsulated in the frameworks for colitis treatment. The cell activity and feeding experiments of zebrafish and mice demonstrate the excellent efficacy of this SAF-FGDD. Compared with those of the control groups, the disease activity index scores and histological scores of the SAF-FGDD group were significantly decreased by 80% and 98%, respectively. The improved performance is attributed to the biocompatibility and protective effect of SAF-FGDD, allowing for abundant mesalazine to be released and act at the site of the intestine during the process of food digestion. In combination with mature soilless cultivation technology, plant-based organisms with natural structure-forming abilities possess broad commercial prospects in large-scale production of various food-grade functional materials.
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Affiliation(s)
- Wenlong Fu
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, P. R. China
| | - Lei Xie
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, P. R. China
- School of Life Science and Technology, Xi'an Jiaotong University, Xi'an 710049, P. R. China
| | - Jicheng Yu
- Zhejiang Provincial Key Laboratory of Advanced Drug Delivery Systems, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - Yanjun He
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, P. R. China
| | - Jie Zeng
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, P. R. China
| | - Jian Liu
- State Key Laboratory of Catalysis, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, P. R. China
| | - Kang Liang
- School of Chemical Engineering, Graduate School of Biomedical Engineering, and Australian Centre for NanoMedicine, University of New South Wales, Sydney NSW 2052, Australia
| | - Pu Chen
- Department of Chemical Engineering, University of Waterloo, Ontario N2L 3G1, Canada
| | - Lei Jiang
- CAS Key Laboratory of Bio-Inspired Materials and Interfacial Science, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing 100190, P. R. China
| | - Zhen Gu
- Zhejiang Provincial Key Laboratory of Advanced Drug Delivery Systems, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, P. R. China
- Department of General Surgery, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, P. R. China
- Zhejiang Laboratory of Systems & Precision Medicine, Zhejiang University Medical Center, Hangzhou 311121, P. R. China
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, P. R. China
| | - Biao Kong
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, P. R. China
- Yiwu Research Institute of Fudan University, Yiwu, Zhejiang 322000, P. R. China
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11
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Tzachor A, Richards CE, Smidt-Jensen A, Skúlason AÞ, Ramel A, Geirsdóttir M. The Potential Role of Iceland in Northern Europe's Protein Self-Sufficiency: Feasibility Study of Large-Scale Production of Spirulina in a Novel Energy-Food System. Foods 2022; 12:foods12010038. [PMID: 36613252 PMCID: PMC9818573 DOI: 10.3390/foods12010038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/12/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Europe is dependent on protein-rich crop imports to meet domestic food demand. This has moved the topic of sustainable protein self-sufficiency up the policy agenda. The current study assesses the feasibility of protein self-sufficiency in Iceland, and its capacity to meet Northern Europe's demand, based on industrial-scale cultivation of Spirulina in novel production units. Production units currently operating in Iceland, and laboratory-derived nutritional profile for the Spirulina cultivated, provide the basis for a theoretical protein self-sufficiency model. Integrating installed and potentially installed energy generation data, the model elaborates six production scale-up scenarios. Annual biomass produced is compared with recommended dietary allowance figures for protein and essential amino acids to determine whether Northern Europe's population demands can be met in 2030. Results show that Iceland could be protein self-sufficient under the most conservative scenario, with 20,925 tonnes of Spirulina produced using 15% of currently installed capacity. In a greater allocation of energy capacity used by heavy industry, Iceland could additionally meet the needs of Lithuania, or Latvia, Estonia, Jersey, Isle of Man, Guernsey, and Faroe Islands. Under the most ambitious scenario utilizing planned energy projects, Iceland could support itself plus Denmark, or Finland, or Norway, or Ireland with up to 242,366 tonnes of biomass. On a protein-per-protein basis, each kilogram of Spirulina consumed instead of beef could save 0.315 tonnes CO2-eq. Under the most ambitious scenario, this yields annual savings of 75.1 million tonnes CO2-eq or 7.3% of quarterly European greenhouse gas emissions. Finally, practicalities of production scale-up are discussed.
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Affiliation(s)
- Asaf Tzachor
- Centre for the Study of Existential Risk, University of Cambridge, Cambridge CB2 1SB, UK
- School of Sustainability, Reichman University, Herzliya 4610101, Israel
- Correspondence:
| | - Catherine E. Richards
- Centre for the Study of Existential Risk, University of Cambridge, Cambridge CB2 1SB, UK
- Department of Engineering, University of Cambridge, Cambridge CB2 1PZ, UK
| | - Asger Smidt-Jensen
- Centre for Food Technology, Danish Technological Institute (DTI), 8000 Århus, Midtjylland, Denmark
| | - Arnar Þór Skúlason
- Faculty of Life and Environmental Sciences, University of Iceland, Ssn. 600169-2039, 113 Reykjavík, Iceland
| | - Alfons Ramel
- Faculty of Food Science and Nutrition, University of Iceland, Ssn. 600169-2039, 113 Reykjavík, Iceland
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12
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Orusmurzaeva Z, Maslova A, Tambieva Z, Sadykova E, Askhadova P, Umarova K, Merzhoeva A, Albogachieva K, Ulikhanyan K, Povetkin S. Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry. POTRAVINARSTVO 2022. [DOI: 10.5219/1803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologies
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Tzachor A, Smidt-Jensen A, Ramel A, Geirsdóttir M. Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2022; 24:991-1001. [PMID: 36071348 PMCID: PMC9560931 DOI: 10.1007/s10126-022-10162-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 08/28/2022] [Indexed: 05/30/2023]
Abstract
Spirulina algae (Spirulina platensis) cultivated in geothermally powered photobioreactors is here proposed as a potentially resource efficient, zero-carbon, and nutritious alternative to conventional beef meat. Employing a standard life cycle assessment, environmental impacts of large-scale Spirulina production in this facility are calculated. The production facility is sited in Orka náttúrunnar (ON Power) Geothermal Park, Iceland, and benefits from resource streams accessible through Hellisheiði (Hellisheidi) power station, including renewable electricity for illumination and power usage, hot and cold water streams for thermal management, freshwater for cultivation, and CO2 for biofixation. During cultivation, GHG-intensive ammonia-based fertilizers are replaced with macronutrients sourced from natural open mines. LCA results show that production of 1 kg of wet edible biomass in this facility requires 0.0378 m2 non-arable land, 8.36 m3 fresh water and is carbon neutral with - 0.008 CO2-eq GHG emissions (net zero). Compared with conventionally produced meat from beef cattle, Spirulina algae cultured in the ON Power Geothermal Park, referred to in this study as GeoSpirulina, requires less than 1% land and water and emits less than 1% GHGs. Considering food and nutritional security concerns, cultivation in a controlled environment agriculture system assures consistent nutritional profile year-round. Moreover, GeoSpirulina biomass assessed in this study contains all essential amino acids as well as essential vitamins and minerals. While keeping a balanced nutrition, for every kg beef meat replaced with one kg GeoSpirulina, the average consumer can save ~ 100 kg CO2-eq GHGs. It is concluded that environmental impacts of GeoSpirulina production in the Hellisheidi facility are considerably lower than those of conventionally produced ruminants.
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Affiliation(s)
- Asaf Tzachor
- Global Food Security Research Center & Centre for the Study of Existential Risk, University of Cambridge, Cambridge, UK
- School of Sustainability, Reichman University, Herzliya, Israel
| | - Asger Smidt-Jensen
- Centre for Food Technology, Danish Technological Institute (DTI), Århus, Midtjylland, Danmark
| | - Alfons Ramel
- Bioactive Compounds Group, Matís, Reykjavík, Iceland
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14
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The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications. Foods 2022; 11:foods11182811. [PMID: 36140940 PMCID: PMC9497830 DOI: 10.3390/foods11182811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/31/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study, a biological processing method based on semi-solid fermentation was optimized for the treatment of the seaweed Gracilaria gracilis. For the first time, selected lactic acid bacteria and non-conventional coagulase-negative staphylococci were used as starter preparations for driving a bio-processing and bio-stabilization of raw macroalga material to obtain new seaweed-based food prototypes for human consumption. Definite food safety and process hygiene criteria were identified and successfully applied. The obtained fermented products did not show any presence of pathogenic or spoilage microorganisms, thereby indicating safety and good shelf life. Lactobacillus acidophilus-treated seaweeds revealed higher α-amylase, protease, lipase, endo-cellulase, and endo-xylanase activity than in the untreated sample. This fermented sample showed a balanced n-6/n-3 fatty acid ratio. SBM-11 (Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus) and PROMIX 1 (Staphylococcus xylosus) treated samples showed fatty acid compositions that were considered of good nutritional quality and contained relevant amounts of isoprenoids (vitamin E and A). All the starters improved the nutritional value of the seaweeds by significantly reducing the insoluble indigestible fractions. Preliminary data were obtained on the cytocompatibility of G. gracilis fermented products by in vitro tests. This approach served as a valid strategy for the easy bio-stabilization of this valuable but perishable food resource and could boost its employment for newly designed seaweed-based food products.
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15
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Zannini E, Sahin AW, Arendt EK. Resistant Protein: Forms and Functions. Foods 2022; 11:foods11182759. [PMID: 36140887 PMCID: PMC9498059 DOI: 10.3390/foods11182759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
Several global health risks are related to our dietary lifestyle. As a consequence of the overconsumption of ultra-processed and highly digestible protein (150–200% of the recommended value), excess dietary proteins reach the colon, are hydrolysed to peptides and amino acids by bacterial proteases and fermented to various potentially toxic end products. A diet reformulation strategy with reduced protein content in food products appears to be the most effective approach. A potential approach to this challenge is to reduce food digestibility by introducing resistant protein into the diet that could positively influence human health and gut microbiome functionality. Resistant protein is a dietary constituent not hydrolysed by digestive enzymes or absorbed in the human small intestine. The chemical conformation and the amino acid composition strictly influence its structural stability and resistance to in vivo proteolysis and denaturation. Responding to the important gap in our knowledge regarding the digestibility performance of alternative proteins, we hypothesise that resistant proteins can beneficially alter food functionality via their role in improving metabolic properties and health benefits in human nutrition, similar to fibres and resistant starches. A multidisciplinary investigation of resistant protein will generate tremendous scientific impact for other interlinked societal, economic, technological and health and wellbeing aspects of human life.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland
- Correspondence: ; Tel.: +353-21-490-2388; Fax: +353-21-427-0213
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland
- APC Microbiome Institute, T12 K8AF Cork, Ireland
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16
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Siedenburg J. Could microalgae offer promising options for climate action via their agri-food applications? FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.976946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In 2021 the Intergovernmental Panel on Climate Change (IPCC) issued the first volume of its latest authoritative report on climate change. Underlining the seriousness of the situation, the United Nations Secretary-General branded its findings a “code red for humanity.” The need for climate action is now evident, but finding viable pathways forward can be elusive. Microalgae have been attracting attention as a category of “future food,” with species like Arthrospira platensis (spirulina) and Chlorella vulgaris (chlorella) seeing growing uptake by consumers while research interest continues to expand. One timely but neglected question is whether microalgae might offer options for promising climate actions via their agri-food applications. Specifically, might they offer scope to help secure food supplies, while also providing climate resilient livelihood pathways for vulnerable farmers already grappling with food insecurity and environmental degradation? This paper reports on a review of the academic literature on microalgae as an agri-food technology, notably their uses as a food, feed, biofertilizer, biostimulant, and biochar. This family of applications was found to offer promising climate actions vis-à-vis both mitigating and adapting to climate change. Aspects pertinent to adaptation include growing rapidly under controlled conditions, reusing water, providing potent nutrition for humans and animals, and supporting resilient crop production. Agri-food applications of microalgae also provide opportunities to mitigate climate change that could be explored. The paper concludes by flagging possible risks and obstacles as well as research and policy priorities to elaborate and harness this potential.
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17
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García Martínez JB, Pearce JM, Throup J, Cates J, Lackner M, Denkenberger DC. Methane Single Cell Protein: Potential to Secure a Global Protein Supply Against Catastrophic Food Shocks. Front Bioeng Biotechnol 2022; 10:906704. [PMID: 35957636 PMCID: PMC9358032 DOI: 10.3389/fbioe.2022.906704] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 06/07/2022] [Indexed: 01/18/2023] Open
Abstract
Global catastrophes such as a supervolcanic eruption, asteroid impact, or nuclear winter could cause global agricultural collapse due to reduced sunlight reaching the Earth’s surface. The human civilization’s food production system is unprepared to respond to such events, but methane single cell protein (SCP) could be a key part of the solution. Current preparedness centers around food stockpiling, an excessively expensive solution given that an abrupt sunlight reduction scenario (ASRS) could hamper conventional agriculture for 5–10 years. Instead, it is more cost-effective to consider resilient food production techniques requiring little to no sunlight. This study analyses the potential of SCP produced from methane (natural gas and biogas) as a resilient food source for global catastrophic food shocks from ASRS. The following are quantified: global production potential of methane SCP, capital costs, material and energy requirements, ramp-up rates, and retail prices. In addition, potential bottlenecks for fast deployment are considered. While providing a more valuable, protein-rich product than its alternatives, the production capacity could be slower to ramp up. Based on 24/7 construction of facilities, 7%–11% of the global protein requirements could be fulfilled at the end of the first year. Despite significant remaining uncertainties, methane SCP shows significant potential to prevent global protein starvation during an ASRS at an affordable price—US$3–5/kg dry.
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Affiliation(s)
- Juan B. García Martínez
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK, United States
- *Correspondence: Juan B. García Martínez,
| | - Joshua M. Pearce
- Department of Electrical and Computer Engineering, Western University, London, ON, Canada
| | - James Throup
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK, United States
| | - Jacob Cates
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK, United States
| | - Maximilian Lackner
- FH Technikum Wien, Wien, Austria
- Circe Biotechnologie GmbH, Wien, Austria
| | - David C. Denkenberger
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK, United States
- University of Alaska Fairbanks (Mechanical Engineering and Alaska Center for Energy and Power), Fairbanks, AK, United States
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18
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Green A, Blattmann C, Chen C, Mathys A. The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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do Nascimento TC, Pinheiro PN, Fernandes AS, Caetano PA, Jacob-Lopes E, Zepka LQ. Insights on the Bioaccessibility of Natural Pigments from Diatom Chaetoceros calcitrans. Molecules 2022; 27:molecules27103305. [PMID: 35630782 PMCID: PMC9147772 DOI: 10.3390/molecules27103305] [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: 02/10/2022] [Revised: 03/05/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate the bioaccessibility of carotenoids and chlorophylls from the biomass of microalgae Chaetoceros calcitrans. The samples were submitted to an in vitro digestion protocol, and the compounds were determined by HPLC-PDA-MS/MS. A total of 13 compounds were identified in all tests. After in vitro digestion, the relative bioaccessibility of carotenoids and chlorophylls ranged from 4 to 58%. The qualitative profile of carotenoids reflected the initial sample, with all-E-zeaxanthin (57.2%) being the most bioaccessible compound, followed by all-E-neochrome (31.26%), the latter being reported for the first time in the micellar fraction. On the other hand, among the chlorophylls only pheophytin a (15.01%) was bioaccessible. Furthermore, a chlorophyll derivative (Hydroxypheophytin a’) was formed after in vitro digestion. Considering all compounds, xanthophylls (12.03%) and chlorophylls (12.22%) were significantly (p < 0.05) more bioaccessible than carotenes (11.22%). Finally, the considerable individual bioaccessibilities found, especially for zeaxanthin, demonstrate the bioactive potential of this bioresource. However, the large reduction in the totality of compounds after in vitro digestion suggests that additional technological strategies should be explored in the future to increase the efficiency of micellarization and enhance its bioactive effects.
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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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21
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Affiliation(s)
- Asaf Tzachor
- Centre for the Study of Existential Risk, University of Cambridge, Cambridge, UK.
- School of Sustainability, Reichman University, Herzliya, Israel.
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Pham A, García Martínez JB, Brynych V, Stormbjorne R, Pearce JM, Denkenberger DC. Nutrition in Abrupt Sunlight Reduction Scenarios: Envisioning Feasible Balanced Diets on Resilient Foods. Nutrients 2022; 14:492. [PMID: 35276851 PMCID: PMC8839908 DOI: 10.3390/nu14030492] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Abrupt sunlight reduction scenarios (ASRS) following catastrophic events, such as a nuclear war, a large volcanic eruption or an asteroid strike, could prompt global agricultural collapse. There are low-cost foods that could be made available in an ASRS: resilient foods. Nutritionally adequate combinations of these resilient foods are investigated for different stages of a scenario with an effective response, based on existing technology. While macro- and micronutrient requirements were overall met, some-potentially chronic-deficiencies were identified (e.g., vitamins D, E and K). Resilient sources of micronutrients for mitigating these and other potential deficiencies are presented. The results of this analysis suggest that no life-threatening micronutrient deficiencies or excesses would necessarily be present given preparation to deploy resilient foods and an effective response. Careful preparedness and planning-such as stock management and resilient food production ramp-up-is indispensable for an effective response that not only allows for fulfilling people's energy requirements, but also prevents severe malnutrition.
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Affiliation(s)
- Alix Pham
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
| | - Juan B. García Martínez
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
| | - Vojtech Brynych
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
| | - Ratheka Stormbjorne
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
| | - Joshua M. Pearce
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
- Department of Electrical & Computer Engineering, Western University, London, ON N6A 5B9, Canada
| | - David C. Denkenberger
- Alliance to Feed the Earth in Disasters (ALLFED), Fairbanks, AK 99775, USA; (J.B.G.M.); (V.B.); (R.S.); (J.M.P.); (D.C.D.)
- Department of Mechanical Engineering, University of Alaska Fairbanks, Fairbanks, AK 99775, USA
- Alaska Center for Energy and Power, University of Alaska Fairbanks, Fairbanks, AK 99775, USA
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23
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Synthetic fat from petroleum as a resilient food for global catastrophes: Preliminary techno-economic assessment and technology roadmap. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.10.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Rapid repurposing of pulp and paper mills, biorefineries, and breweries for lignocellulosic sugar production in global food catastrophes. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
3D printing technology is rapidly transforming supply chains across diverse manufacturing sectors, enabling personalisation of consumer goods ranging from car parts, medical devices, toys, houses, and even clothing. Food production is also included in the breadth of applications of this expanding technology. Increasing consumer awareness about sustainability, including the problem of food waste, as well as growing interest in customised nutrition have led to the emergence of food industry research focused on aspects, such as packaging, portion size, and healthy sustainable ingredients, to satisfy consumer demands. The growing market for personalised food options in particular, requires increased flexibility and agility to tailor ingredients to an individual’s specific requirements. Such specificity is not easily fulfilled using traditional mass production methods; however, the emerging technology of 3D food printing (3DFP) may be one solution. This paper evaluates the opportunities, risks, and challenges associated with 3DFP, with a focus on developing sustainable supply chains for future growth. Drawing on 12 semi-structured interviews with 3DFP industry managers and current literature in the domain, we propose three supply chain models for 3DFP services, as well as an overview of the key business drivers.
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Demarco M, Moraes JOD, Ferrari MC, Neves FDF, Laurindo JB, Tribuzi G. Production of Spirulina (
Arthrospira platensis
) powder by innovative and traditional drying techniques. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mariana Demarco
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
| | - Jaqueline Oliveira de Moraes
- Department of Chemical and Food Engineering Federal University of Santa Catarina, EQA/CTC/UFSC Florianópolis Brazil
| | - Mariana Costa Ferrari
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
| | - Fábio de Farias Neves
- Department of Fisheries Engineering and Biological Sciences Santa Catarina State University, DEPB/CERES/UDESC Laguna Brazil
| | - João Borges Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina, EQA/CTC/UFSC Florianópolis Brazil
| | - Giustino Tribuzi
- Department of Food Science and Technology Federal University of Santa Catarina, CAL/CCA/UFSC Florianópolis Brazil
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Breuer S, Toppen L, Schum S, Pearce J. Open source software toolchain for automated non-targeted screening for toxins in alternative foods. MethodsX 2021; 8:101551. [PMID: 34754818 PMCID: PMC8563852 DOI: 10.1016/j.mex.2021.101551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 10/11/2021] [Indexed: 11/24/2022] Open
Abstract
Previous published methods for non-targeted screening of toxins in alternative foods such as leaf concentrate, agricultural residues or plastic fed to biological consortia are time consuming and expensive and thus present accessibility, as well as, time-constraint issues for scientists from under resourced settings to identify safe alternative foods. The novel methodology presented here, utilizes a completely free and open source software toolchain for automatically screening unknown alternative foods for toxicity using experimental data from ultra-high-pressure liquid chromatography and mass spectrometry. The process uses three distinct tools (mass spectrometry analysis with MZmine 2, formula assignment with MFAssignR, and data filtering with ToxAssign) enabling it to be modular and easily upgradable in the future. MZmine 2 and MFAssignR have been previously described, while ToxAssign was developed here to match the formulas output by formula assignment to potentially toxic compounds in a local table, then look up toxic data on the Open Food Tox Database for the matched compounds. This process is designed to fill the gap between food safety analysis techniques and developing alternative food production techniques to allow for new methods of food production to be preliminarily tested before animal testing. The methodology was validated against a previous method using proprietary commercial software. The new process identifies all of the toxic elements the previous process identified with more detailed information than the previous process was able to provide automatically.•Efficient analysis to find potentially toxic compounds in alternative foods and resilient foods.•Identification of potentially unsafe products without the use of live animal testing.•Modular free and open source design to allow for upgrading or fitting of user needs.
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Affiliation(s)
- S.W. Breuer
- Department of Electrical and Computer Engineering, Michigan Technological University, United States
| | - L. Toppen
- Department of Environmental Engineering, Michigan Technological University, United States
| | - S.K. Schum
- ChARM lab, Michigan Technological University, United States
| | - J.M. Pearce
- Department of Electrical and Computer Engineering, Michigan Technological University, United States
- Department of Electrical and Computer Engineering, Western University, Canada
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