Conventional enzyme discovery strategies relying on culturable microorganisms are fundamentally limited,as over 99%of microbes remain uncultured under laboratory conditions.This has constrained access to the vast cata...Conventional enzyme discovery strategies relying on culturable microorganisms are fundamentally limited,as over 99%of microbes remain uncultured under laboratory conditions.This has constrained access to the vast catalytic potential encoded within microbial communities inhabiting extreme,diverse,and underexplored eco-systems.Metagenomics has emerged as a transformative approach to overcome these limitations.This meth-odology rapidly unlocks access to novel enzyme families,offering orders-of-magnitude greater diversity than traditional screening.By integrating sequence-driven and function-driven strategies,metagenomics enables the discovery,characterization,and engineering of next-generation biocatalysts for fermentation-based industries.Hydrolases remain the most extensively studied,with applications in starch processing,dairy fermentation,and lignocellulosic bioconversion.Oxidoreductases,including laccases and alcohol dehydrogenases,contribute to bioethanol production,detoxification,and flavor development,while transferases,lyases,and multifunctional enzymes offer opportunities for efficient synthesis of value-added metabolites and streamlined multi-step pro-cesses.These discoveries not only improve fermentation efficiency but also reduce energy inputs,waste gener-ation,and production costs.Advances in bioinformatics pipelines,coupled with machine learning(ML)and artificial intelligence(AI),now facilitate precise gene prediction,functional annotation,and enzyme design.Despite challenges in heterologous expression due to codon usage,folding inefficiencies,and post-translational requirements,metagenomics holds immense promise.This review synthesizes current progress in enzyme mining and highlights how integrating metagenomics with synthetic biology can drive precision fermentation.This review highlights how metagenomics delivers a significant quantitative advantage,often yielding enzymes with improved stability and efficiency,which fundamentally reduce bioprocess costs and enhance industrial scalability.展开更多
Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture.While most cellular agriculture is predominantly centered on the produc...Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture.While most cellular agriculture is predominantly centered on the production of cultured meat,there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture.This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production.Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture.Currently,various companies synthesize milk components through precision fermentation technology.Nevertheless,several startup companies are pursuing animal cell-based technology,driven by public concerns regarding genetically modified organisms in precision fermentation technology.Hence,this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components,specifically emphasizing the structural,functional,and productive aspects of mammary epithelial cells,providing new information for industry and academia.展开更多
The global protein supply chain is experiencing a profound transformation,driven by population growth,environmental crises,and rapid technological innovations.This review emphasizes a systems-thinking approach from th...The global protein supply chain is experiencing a profound transformation,driven by population growth,environmental crises,and rapid technological innovations.This review emphasizes a systems-thinking approach from the outset,framing plant-based,cultured,and insect-derived proteins as interconnected solutions within a broader food ecosystem.It critically examines recent advancements in plant-based,cultured,and insect-derived proteins,exploring their potential to address the dual challenges of global nutritional security and environmental sustainability.While plant-based proteins currently dominate the market,their dependence on ultra-processed ingredients and incomplete amino acid profiles highlights significant nutritional and functional limitations that warrant further investigation.Cultured meat,despite significant progress in scaffold engineering and the development of serum-free culture media,faces critical scalability challenges and uncertain long-term health implications that remain underexplored.Insect proteins,though nutritionally dense and environmentally efficient,face substantial barriers related to consumer acceptance,regulatory fragmentation,and cultural resistance.Emerging cross-disciplinary innovations-such as AI-driven protein design,precision fermentation,and circular bioeconomy frameworks-offer promising avenues for overcoming these limitations,yet their successful integration will depend on coordinated policy frameworks,consumer education,and robust regulatory systems.Ultimately,this review posits that embedding a systems-thinking perspective is essential for the future of alternative proteins,ensuring the simultaneous optimization of nutrition,ethics,and ecology.Without such an integrated approach,alternative proteins may continue to occupy niche markets rather than becoming mainstream solutions.展开更多
The dairy industry has a significant environmental impact,including greenhouse gas emissions,water depletion,and land degradation,hence requires innovative solutions.Cellular agriculture and 3D food printing have emer...The dairy industry has a significant environmental impact,including greenhouse gas emissions,water depletion,and land degradation,hence requires innovative solutions.Cellular agriculture and 3D food printing have emerged as transformative technologies that provide sustainable and ethical alternatives to traditional dairy farming.By employing cell culture and precision fermentation,cellular agriculture can significantly reduce environmental impacts,using up to 95%less water and emitting 80%fewer greenhouse gas emissions compared to conventional dairy production.Meanwhile,3D food printing enables precise customization of dairy products,allowing for varied nutritional profiles,textures,and aesthetics,while minimizing material waste and contributing to food waste reduction.This review explores the integration of these innovative technologies and their combined potential to produce animal-free dairy products.It discusses key advancements in biotechnological processes and additive manufacturing,while addressing challenges related to scalability,cost-efficiency,and consumer acceptance.Optimizing bioreactor designs,developing scalable culture media,and improving 3D printing techniques are crucial for large-scale application.Collaboration among academia,industry,and policymakers is essential to establish regulatory frameworks and build consumer trust.Such coordinated efforts can pave the way for sustainable and innovative dairy production,bolstering food security and meeting consumer demands for ethical and personalized nutrition while reducing food waste.This transformative approach offers a promising pathway to a more sustainable and resilient food system.展开更多
Globally,the production,distribution,sale and consumption of plant-based foods(PBFs)are on the increase due to heightened consumer awareness,a growing demand for clean label products,widespread efforts to promote and ...Globally,the production,distribution,sale and consumption of plant-based foods(PBFs)are on the increase due to heightened consumer awareness,a growing demand for clean label products,widespread efforts to promote and embrace sustainable practices,and ethical concerns over animal-derived counterparts.This has led to the exploration of several strategies by researchers and the food industry to develop alternative milk,cheese,meat,and egg products from various plant-based sources using technologies such as precision fermentation(PF),scaffolding,extrusion,and muscle fibre simulation.This work explores current alternative protein sources and PBFs,production trends,innovations in formulation,nutritional quality,as well as challenges restricting full utilization and other limitations.However,PBFs have several limitations which constrain their acceptance,including the beany flavour of legumes,concerns about genetically modified foods,cost,nutritional inadequacies associated micronutrient deficiencies,absence of safety regulations,and the addition of ingredients that are contrary to their intended health-promoting purpose.The review concludes that investing in the development of PBFs now,has the potential to facilitate a rapid shift to large scale consumption of sustainable and healthy diets in the near future.展开更多
基金supported and funded by the Deanship of Scientific Research at Imam Mohammad Ibn Saud Islamic University(IMSIU)(grant number IMSIU-DDRSP2602).
文摘Conventional enzyme discovery strategies relying on culturable microorganisms are fundamentally limited,as over 99%of microbes remain uncultured under laboratory conditions.This has constrained access to the vast catalytic potential encoded within microbial communities inhabiting extreme,diverse,and underexplored eco-systems.Metagenomics has emerged as a transformative approach to overcome these limitations.This meth-odology rapidly unlocks access to novel enzyme families,offering orders-of-magnitude greater diversity than traditional screening.By integrating sequence-driven and function-driven strategies,metagenomics enables the discovery,characterization,and engineering of next-generation biocatalysts for fermentation-based industries.Hydrolases remain the most extensively studied,with applications in starch processing,dairy fermentation,and lignocellulosic bioconversion.Oxidoreductases,including laccases and alcohol dehydrogenases,contribute to bioethanol production,detoxification,and flavor development,while transferases,lyases,and multifunctional enzymes offer opportunities for efficient synthesis of value-added metabolites and streamlined multi-step pro-cesses.These discoveries not only improve fermentation efficiency but also reduce energy inputs,waste gener-ation,and production costs.Advances in bioinformatics pipelines,coupled with machine learning(ML)and artificial intelligence(AI),now facilitate precise gene prediction,functional annotation,and enzyme design.Despite challenges in heterologous expression due to codon usage,folding inefficiencies,and post-translational requirements,metagenomics holds immense promise.This review synthesizes current progress in enzyme mining and highlights how integrating metagenomics with synthetic biology can drive precision fermentation.This review highlights how metagenomics delivers a significant quantitative advantage,often yielding enzymes with improved stability and efficiency,which fundamentally reduce bioprocess costs and enhance industrial scalability.
基金supported by a National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(No.2022R1A2C1008327)。
文摘Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture.While most cellular agriculture is predominantly centered on the production of cultured meat,there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture.This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production.Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture.Currently,various companies synthesize milk components through precision fermentation technology.Nevertheless,several startup companies are pursuing animal cell-based technology,driven by public concerns regarding genetically modified organisms in precision fermentation technology.Hence,this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components,specifically emphasizing the structural,functional,and productive aspects of mammary epithelial cells,providing new information for industry and academia.
文摘The global protein supply chain is experiencing a profound transformation,driven by population growth,environmental crises,and rapid technological innovations.This review emphasizes a systems-thinking approach from the outset,framing plant-based,cultured,and insect-derived proteins as interconnected solutions within a broader food ecosystem.It critically examines recent advancements in plant-based,cultured,and insect-derived proteins,exploring their potential to address the dual challenges of global nutritional security and environmental sustainability.While plant-based proteins currently dominate the market,their dependence on ultra-processed ingredients and incomplete amino acid profiles highlights significant nutritional and functional limitations that warrant further investigation.Cultured meat,despite significant progress in scaffold engineering and the development of serum-free culture media,faces critical scalability challenges and uncertain long-term health implications that remain underexplored.Insect proteins,though nutritionally dense and environmentally efficient,face substantial barriers related to consumer acceptance,regulatory fragmentation,and cultural resistance.Emerging cross-disciplinary innovations-such as AI-driven protein design,precision fermentation,and circular bioeconomy frameworks-offer promising avenues for overcoming these limitations,yet their successful integration will depend on coordinated policy frameworks,consumer education,and robust regulatory systems.Ultimately,this review posits that embedding a systems-thinking perspective is essential for the future of alternative proteins,ensuring the simultaneous optimization of nutrition,ethics,and ecology.Without such an integrated approach,alternative proteins may continue to occupy niche markets rather than becoming mainstream solutions.
基金support from the National Key R&D Program of China(Contract No.2023YFF1104205)the Fundamental Research Funds for the Central Universities(JUSRP202416005)the Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)。
文摘The dairy industry has a significant environmental impact,including greenhouse gas emissions,water depletion,and land degradation,hence requires innovative solutions.Cellular agriculture and 3D food printing have emerged as transformative technologies that provide sustainable and ethical alternatives to traditional dairy farming.By employing cell culture and precision fermentation,cellular agriculture can significantly reduce environmental impacts,using up to 95%less water and emitting 80%fewer greenhouse gas emissions compared to conventional dairy production.Meanwhile,3D food printing enables precise customization of dairy products,allowing for varied nutritional profiles,textures,and aesthetics,while minimizing material waste and contributing to food waste reduction.This review explores the integration of these innovative technologies and their combined potential to produce animal-free dairy products.It discusses key advancements in biotechnological processes and additive manufacturing,while addressing challenges related to scalability,cost-efficiency,and consumer acceptance.Optimizing bioreactor designs,developing scalable culture media,and improving 3D printing techniques are crucial for large-scale application.Collaboration among academia,industry,and policymakers is essential to establish regulatory frameworks and build consumer trust.Such coordinated efforts can pave the way for sustainable and innovative dairy production,bolstering food security and meeting consumer demands for ethical and personalized nutrition while reducing food waste.This transformative approach offers a promising pathway to a more sustainable and resilient food system.
基金supported by the U.S.Department of Agriculture,National Institute of Food and Agriculture[Grant no.2021-67022-34148].
文摘Globally,the production,distribution,sale and consumption of plant-based foods(PBFs)are on the increase due to heightened consumer awareness,a growing demand for clean label products,widespread efforts to promote and embrace sustainable practices,and ethical concerns over animal-derived counterparts.This has led to the exploration of several strategies by researchers and the food industry to develop alternative milk,cheese,meat,and egg products from various plant-based sources using technologies such as precision fermentation(PF),scaffolding,extrusion,and muscle fibre simulation.This work explores current alternative protein sources and PBFs,production trends,innovations in formulation,nutritional quality,as well as challenges restricting full utilization and other limitations.However,PBFs have several limitations which constrain their acceptance,including the beany flavour of legumes,concerns about genetically modified foods,cost,nutritional inadequacies associated micronutrient deficiencies,absence of safety regulations,and the addition of ingredients that are contrary to their intended health-promoting purpose.The review concludes that investing in the development of PBFs now,has the potential to facilitate a rapid shift to large scale consumption of sustainable and healthy diets in the near future.
