Recent advances in bioinspired multienzyme engineering for food applications

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-02-01 DOI:10.1016/j.tifs.2024.104840

Xianhan Chen , Yujin Chen , Dandan Tang , Mengyu Li , Yuting Lu , Yi Cao , Quanyu Zhao , Shuai Jiang , Wei Liu , Ling Jiang

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Abstract

Background

Bioinspired multienzyme engineering provides strong technical support for enhancing food quality, safety, and nutrition. Summarizing and examining its applications and progress in the food industry are essential for exploring the future of food development. Inspired by efficient catalysis of nature at complex reactions, bioinspired multienzyme engineering leveraging the synergistic action of multiple enzymes to achieve targeted outcomes in food processing and analysis.

Scope and approach

This paper reviews the latest advancements in bioinspired multienzyme engineering within the food sector, highlighting its core operational principles and applications. It provides a systematic analysis of diverse bioinspired multienzyme engineering approaches, exploring assembly strategies, interaction types, and techniques to enhance the enzymes' functionality and catalytic efficiency. The discussion also covers the technology's applications in food biosynthesis, quality monitoring, contaminant degradation, and packaging enhancement.

Key findings and conclusions

Bioinspired multienzyme engineering is revolutionizing the food industry with its efficiency and eco-friendliness. As protein engineering, synthetic biology, artificial intelligence and machine learning advance, bioinspired multienzyme engineering promises to address stability, activity, scalability, and regulatory challenges, broadening its applications from bioactive compound production and biosensor design to contaminant degradation and smart packaging.

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生物多酶工程在食品应用中的最新进展

生物多酶工程为提高食品质量、安全和营养提供了强有力的技术支持。总结和研究其在食品工业中的应用和进展，对于探索食品发展的未来至关重要。受自然界复杂反应的高效催化作用的启发，生物多酶工程利用多种酶的协同作用来实现食品加工和分析的目标结果。本文综述了生物多酶工程在食品领域的最新进展，重点介绍了其核心工作原理和应用。它提供了多种生物启发的多酶工程方法的系统分析，探索组装策略，相互作用类型和技术，以提高酶的功能和催化效率。讨论还包括该技术在食品生物合成、质量监测、污染物降解和包装增强方面的应用。主要发现和结论生物多酶工程以其高效和生态友好性正在给食品工业带来革命性的变化。随着蛋白质工程、合成生物学、人工智能和机器学习的发展，受生物启发的多酶工程有望解决稳定性、活性、可扩展性和监管挑战，将其应用范围从生物活性化合物生产和生物传感器设计扩大到污染物降解和智能包装。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.