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Barone GD, Tagliaro I, Oliver-Simancas R, Radice M, Kalossaka LM, Mattei M, Biundo A, Pisano I, Jiménez-Quero A. Keratinous and corneous-based products towards circular bioeconomy: A research review. ENVIRONMENTAL SCIENCE AND ECOTECHNOLOGY 2024; 22:100444. [PMID: 39183760 PMCID: PMC11342888 DOI: 10.1016/j.ese.2024.100444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 06/24/2024] [Accepted: 06/27/2024] [Indexed: 08/27/2024]
Abstract
Keratins and corneous proteins are key components of biomaterials used in a wide range of applications and are potential substitutes for petrochemical-based products. Horns, hooves, feathers, claws, and similar animal tissues are abundant sources of α-keratin and corneous β-proteins, which are by-products of the food industry. Their close association with the meat industry raises environmental and ethical concerns regarding their disposal. To promote an eco-friendly and circular use of these materials in novel applications, efforts have focused on recovering these residues to develop sustainable, non-animal-related, affordable, and scalable procedures. Here, we review and examine biotechnological methods for extracting and expressing α-keratins and corneous β-proteins in microorganisms. This review highlights consolidated research trends in biomaterials, medical devices, food supplements, and packaging, demonstrating the keratin industry's potential to create innovative value-added products. Additionally, it analyzes the state of the art of related intellectual property and market size to underscore the potential within a circular bioeconomic model.
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Affiliation(s)
| | - Irene Tagliaro
- Department of Materials Science, University of Milano-Bicocca, 20126, Milano, Italy
| | - Rodrigo Oliver-Simancas
- Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, 41296, Sweden
| | - Matteo Radice
- Department of Biosciences, Biotechnology and Biopharmaceutics, University of Bari Aldo Moro, Via E. Orabona, 4, 70125, Bari, Italy
| | - Livia M. Kalossaka
- Department of Chemistry, Molecular Sciences Research Hub, Imperial College London, W12 0BZ London, United Kingdom
| | - Michele Mattei
- Libera Università Internazionale Degli Studi Sociali “Guido Carli”, I-00198, Rome, Italy
| | - Antonino Biundo
- Department of Biosciences, Biotechnology and Biopharmaceutics, University of Bari Aldo Moro, Via E. Orabona, 4, 70125, Bari, Italy
| | - Isabella Pisano
- Department of Biosciences, Biotechnology and Biopharmaceutics, University of Bari Aldo Moro, Via E. Orabona, 4, 70125, Bari, Italy
- CIRCC – Interuniversity Consortium Chemical Reactivity and Catalysis, Via C. Ulpiani 27, 70126, Bari, Italy
| | - Amparo Jiménez-Quero
- Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, 41296, Sweden
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Dias GJ, Haththotuwa TN, Rowlands DS, Gram M, Bekhit AEDA. Wool keratin – A novel dietary protein source: Nutritional value and toxicological assessment. Food Chem 2022; 383:132436. [DOI: 10.1016/j.foodchem.2022.132436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 02/04/2022] [Accepted: 02/09/2022] [Indexed: 01/10/2023]
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