Precision fermentation to advance fungal food fermentations

Chai, Kong Fei; Ng, Kuan Rei; Samarasiri, Malsha; Chen, Wei Ning

doi:10.1016/j.cofs.2022.100881

Cited by 28 publications

(16 citation statements)

References 49 publications

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“…In addition, heme iron is less likely to interact with other constituents in food matrices that could reduce its absorption, like phytic acid, polyphenols, and oxalates. Some UPB foods do contain heme iron, such as the meat analogs produced by Impossible Foods, which use soy leghemoglobin produced by microbial fermentation in their products (Chai et al., 2022). Consequently, the iron in these products should have a similar bioavailability as that found in meat products.…”

Section: Factors To Consider When Assessing the Nutritional Quality O...mentioning

confidence: 99%

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

McClements

2023

Comp Rev Food Sci Food Safe

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Numerous examples of next‐generation plant‐based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal‐sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next‐generation plant‐based foods is discussed. Most commercial plant‐based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant‐based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal‐based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant‐based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.

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Section: Factors To Consider When Assessing the Nutritional Quality O...mentioning

confidence: 99%

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

McClements

2023

Comp Rev Food Sci Food Safe

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“…151 The time-consuming process, low productivity, and limited precision are the disadvantages of the 3D-printing method. 152 Precision fermentation has recently been developed as a new method for producing high-value food compounds 153 and plant-based meat. 154 Through this process, microbes are redesigned to create customized and recombinant molecules, resulting in novel sources of protein with appealing texture and taste, which will help to raise consumer approval.…”

Section: ■ Antinutritional Factorsmentioning

confidence: 99%

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Ashkar

2023

J. Agric. Food Chem.

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Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.

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“…Since then, the mode of FF production has greatly evolved, owing to developments in technology, with the food industry moving from spontaneous to well‐controlled and even precision fermentations (Chai et al., 2022). Advances in research methods, including improvements in the capacity to isolate of microbial strains and the widespread use of “omics sciences to explore the genetic profiles the microbiomes”, have led to the selection of well‐characterised strains to be used as starter cultures, providing highly standardised FFs on a global scale.…”

Section: Introductionmentioning

confidence: 99%

Fermented foods, their microbiome and its potential in boosting human health

Valentino,

Magliulo,

Farsi

et al. 2024

Microbial Biotechnology

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Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health‐associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health‐beneficial outcomes.

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Precision fermentation to advance fungal food fermentations

Cited by 28 publications

References 49 publications

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

Fermented foods, their microbiome and its potential in boosting human health

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