{"title":"通过海水发酵提高可持续菌体蛋白生产中的铁含量","authors":"","doi":"10.1016/j.fufo.2024.100473","DOIUrl":null,"url":null,"abstract":"<div><div>The growing global population and rising protein demand are straining freshwater resources. <em>Fusarium venenatum</em> (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving iron content in sustainable mycoprotein production through seawater fermentation\",\"authors\":\"\",\"doi\":\"10.1016/j.fufo.2024.100473\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The growing global population and rising protein demand are straining freshwater resources. <em>Fusarium venenatum</em> (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.</div></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.2000,\"publicationDate\":\"2024-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833524001771\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001771","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improving iron content in sustainable mycoprotein production through seawater fermentation
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.