Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

doi:10.1016/j.cjche.2020.11.014

Chinese Journal of Chemical Engineering ›› 2021, Vol. 29 ›› Issue (2): 29-36.DOI: 10.1016/j.cjche.2020.11.014

Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

Yanfeng Liu^1,2,3, Xiaomin Dong^1,2,3, Bin Wang^1,2,3, Rongzhen Tian^1,2,3, Jianghua Li^1,2,3, Long Liu^1,2,3, Guocheng Du^1,2,3, Jian Chen^3,4

1 Science Center for Future Foods, Jiangnan University, Wuxi 214122, China;
2 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;
3 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;
4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China

Received:2020-10-15 Revised:2020-11-25 Online:2021-05-15 Published:2021-02-28
Contact: Yanfeng Liu, Jian Chen
Supported by:
This work was supported by the National Key Research and Development Program of China (2018YFA0900300), National Natural Science Foundation of China (31972854, 21676119), Natural Science Foundation of Jiangsu Province (BK20200085), Key Research and Development Program of Jiangsu Province (BE2019628), Fundamental Research Funds for the Central Universities (JUSRP22036, JUSRP52020A), and the National First-class Discipline Program of Light Industry Technology and Engineering (LITE2018-16).

Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

Yanfeng Liu^1,2,3, Xiaomin Dong^1,2,3, Bin Wang^1,2,3, Rongzhen Tian^1,2,3, Jianghua Li^1,2,3, Long Liu^1,2,3, Guocheng Du^1,2,3, Jian Chen^3,4

1 Science Center for Future Foods, Jiangnan University, Wuxi 214122, China;
2 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;
3 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;
4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China

通讯作者: Yanfeng Liu, Jian Chen
基金资助:
This work was supported by the National Key Research and Development Program of China (2018YFA0900300), National Natural Science Foundation of China (31972854, 21676119), Natural Science Foundation of Jiangsu Province (BK20200085), Key Research and Development Program of Jiangsu Province (BE2019628), Fundamental Research Funds for the Central Universities (JUSRP22036, JUSRP52020A), and the National First-class Discipline Program of Light Industry Technology and Engineering (LITE2018-16).

Abstract

Abstract: Animal-derived protein production is one of the major traditional protein supply methods, which continues to face increasing challenges to satisfy global needs due to population growth, augmented individual protein consumption, and aggravated environmental pollution. Thus, ensuring a sustainable protein source is a considerable challenge. The emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins, which is an important way to solve the protein supply problem. This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis. Moreover, using artificial bioengineered milk and artificial bioengineered eggs as examples, the progress of food protein supply transition based on synthetic biology has been systematically summarized. Additionally, the future of food synthetic biology as a potential source of protein has been also discussed. By strengthening and innovating the application of food synthetic biology technologies, including genetic engineering and high-throughput screening methods, the current limitations of artificial foods for protein synthesis and production should be addressed. Therefore, the development and industrial production of new food resources should be explored to ensure safe, high-quality, and sustainable global protein supply.

Key words: Artificial food, Biotechnology, Food processing, Food synthetic biology, Protein source, Protein supply

摘要： Animal-derived protein production is one of the major traditional protein supply methods, which continues to face increasing challenges to satisfy global needs due to population growth, augmented individual protein consumption, and aggravated environmental pollution. Thus, ensuring a sustainable protein source is a considerable challenge. The emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins, which is an important way to solve the protein supply problem. This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis. Moreover, using artificial bioengineered milk and artificial bioengineered eggs as examples, the progress of food protein supply transition based on synthetic biology has been systematically summarized. Additionally, the future of food synthetic biology as a potential source of protein has been also discussed. By strengthening and innovating the application of food synthetic biology technologies, including genetic engineering and high-throughput screening methods, the current limitations of artificial foods for protein synthesis and production should be addressed. Therefore, the development and industrial production of new food resources should be explored to ensure safe, high-quality, and sustainable global protein supply.

关键词: Artificial food, Biotechnology, Food processing, Food synthetic biology, Protein source, Protein supply

Yanfeng Liu, Xiaomin Dong, Bin Wang, Rongzhen Tian, Jianghua Li, Long Liu, Guocheng Du, Jian Chen. Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation[J]. Chinese Journal of Chemical Engineering, 2021, 29(2): 29-36.

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Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

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