食品工业的合成生物学:进步与挑战。

IF 8.1 2区 工程技术 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Critical Reviews in Biotechnology Pub Date : 2024-05-26 DOI:10.1080/07388551.2024.2340530
Ruipeng Chen, Shuyue Ren, Shuang Li, Huanying Zhou, Xuexia Jia, Dianpeng Han, Zhixian Gao
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引用次数: 0

摘要

随着全球环境污染的加剧、气候变化的恶化和人口的持续增长,确保安全、营养和可持续的食品供应已成为巨大的挑战。这就对未来的食品供应方法和功能提出了新的要求。利用合成生物学技术创建适合食品工业生产的细胞工厂,并将可再生原料转化为:重要的食品成分、功能性食品添加剂和营养化学品,是解决食品工业所面临问题的重要方法。在此,我们回顾了合成生物学在食品工业中的最新进展和应用,包括传统食品(人工色素、肉类、淀粉和牛奶)、功能食品(甜味剂、糖替代品、营养素、调味剂)和绿色食品(绿色纤维、可降解包装材料、绿色包装材料和食品可追溯性)的替代品。此外,我们还讨论了基于合成生物学的食品工业应用的未来前景。因此,本综述可为食品安全、食品营养、公共卫生和健康相关领域的合成生物学研究提供参考。
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Synthetic biology for the food industry: advances and challenges.

As global environmental pollution increases, climate change worsens, and population growth continues, the challenges of securing a safe, nutritious, and sustainable food supply have become enormous. This has led to new requirements for future food supply methods and functions. The use of synthetic biology technology to create cell factories suitable for food industry production and renewable raw material conversion into: important food components, functional food additives, and nutritional chemicals, represents an important method of solving the problems faced by the food industry. Here, we review the recent progress and applications of synthetic biology in the food industry, including alternatives to: traditional (artificial pigments, meat, starch, and milk), functional (sweeteners, sugar substitutes, nutrients, flavoring agents), and green (green fiber, degradable packing materials, green packaging materials and food traceability) foods. Furthermore, we discuss the future prospects of synthetic biology-based applications in the food industry. Thus, this review may serve as a reference for research on synthetic biology in the: food safety, food nutrition, public health, and health-related fields.

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来源期刊
Critical Reviews in Biotechnology
Critical Reviews in Biotechnology 工程技术-生物工程与应用微生物
CiteScore
20.80
自引率
1.10%
发文量
71
审稿时长
4.8 months
期刊介绍: Biotechnological techniques, from fermentation to genetic manipulation, have become increasingly relevant to the food and beverage, fuel production, chemical and pharmaceutical, and waste management industries. Consequently, academic as well as industrial institutions need to keep abreast of the concepts, data, and methodologies evolved by continuing research. This journal provides a forum of critical evaluation of recent and current publications and, periodically, for state-of-the-art reports from various geographic areas around the world. Contributing authors are recognized experts in their fields, and each article is reviewed by an objective expert to ensure accuracy and objectivity of the presentation.
期刊最新文献
Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain? Every road leads to Rome: diverse biosynthetic regulation of plant cell wall-degrading enzymes in filamentous fungi Penicillium oxalicum and Trichoderma reesei. Utilizing proteomics to identify and optimize microalgae strains for high-quality dietary protein: a review. Ascorbic acid: a metabolite switch for designing stress-smart crops. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation.
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