精准发酵作为动物蛋白替代品综述

M. M. Knychala, Larissa A. Boing, J. Ienczak, Débora Trichez, B. Stambuk
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摘要

全球食品生产系统面临着诸多挑战,其中包括传统农业生产方式对环境造成的严重影响。消费者对安全、健康和符合动物福利标准的食品的需求日益增长,这导致人们对替代蛋白质的兴趣与日俱增,并推动了细胞农业领域的发展。在这一创新领域,精确发酵已成为生产减少生态足迹的蛋白质的一种有前途的技术解决方案。本综述概述了当前全球食品生产对环境的影响,并探讨了精准发酵如何有助于解决这些问题。此外,我们还报告了通过精确发酵生产的主要动物源性蛋白质,尤其关注食品和营养保健品行业中使用的蛋白质。我们将解释精确发酵的一般原理,包括菌种和生物工艺优化。此外,还将介绍利用细菌和酵母高效生产重组蛋白的实例,如牛奶蛋白、蛋清蛋白、结构蛋白和调味蛋白,以及以商业规模生产这些重组蛋白的公司案例。通过这些实例,我们将探讨精密发酵如何支持可持续食品生产,并为该领域的重大创新带来潜力。
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Precision Fermentation as an Alternative to Animal Protein, a Review
The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.
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