Projected environmental benefits of replacing beef with microbial protein

Humpenöder, Florian; Bodirsky, Benjamin Leon; Weindl, Isabelle; Lotze‐Campen, Hermann; Linder, Tomas; Popp, Alexander

doi:10.1038/s41586-022-04629-w

Cited by 91 publications

(61 citation statements)

References 61 publications

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“…A very recent study calculated that if only 20% of the beef consumed were replaced by fungal protein by 2050, the worldwide deforestation would be halved [ 97 ]. Less beef consumption means less pasture is required for grazing cattle, and fewer cattle would reduce the need for arable land to produce feed (or alternative plant proteins), which in turn would lead to less deforestation.…”

Section: The Potential Of Fermenter Produced Fungal Mycelia As Future...mentioning

confidence: 99%

Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

et al. 2022

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Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.

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Section: The Potential Of Fermenter Produced Fungal Mycelia As Future...mentioning

confidence: 99%

Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

et al. 2022

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“…Modelling has shown that, per unit of mass, cell-cultured foods such as mycoprotein have a lower environmental footprint that animal-derived proteins [ 21 ]. A recent paper using model projections found that substituting 20% of per-capita ruminant meat consumption with fermentation-derived microbial protein would (by 2050) reduce annual deforestation and related carbon dioxide emissions by about half, reduce methane emissions and offset expansions in global pasture areas [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Derbyshire

2022

JoF

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Mycoprotein is a filamentous fungal protein that was first identified in the 1960s. A growing number of publications have investigated inter-relationships between mycoprotein intakes and aspects of human health. A narrative review was undertaken focusing on evidence from randomized controlled trials, clinical trials, intervention, and observational studies. Fifteen key publications were identified and undertaken in early/young adulthood, adulthood (mid-life) or older/advanced age. Main findings showed that fungal mycoprotein could contribute to an array of health benefits across the lifespan including improved lipid profiles, glycaemic markers, dietary fibre intakes, satiety effects and muscle/myofibrillar protein synthesis. Continued research is needed which would be worthwhile at both ends of the lifespan spectrum and specific population sub-groups.

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“…Ruminants depend on their microbiome's remarkable metabolic capacity to digest diverse plant matter, but inefficiencies in feed conversion represent an enormous environmental burden. In addition to demanding over a quarter of earth's land and crop mass, current ruminant-based farming practices have a particularly large impact on terrestrial acidification, eutrophication, freshwater usage, and methane emissions [1][2][3][4] . In fact, many of these consequences go hand-in-hand and involve interconnected aspects of host and microbial metabolism.…”

Section: Introductionmentioning

confidence: 99%

Differential partitioning of key carbon substrates at the rumen wall by recently diverged Campylobacteraceae populations

Strachan

Neubauer

et al. 2022

Preprint

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While the activities of different microbes in the rumen have been shown to modulate the host’s ability to utilize plant biomass, microbes colonizing the host-rumen interface have received little attention. Here, we show that highly abundant Campylobacteraceae on the rumen epithelia have recently diverged into two populations, one of which has become a sink for acetate, the main carbon source for the host. Genomic comparisons suggest that the populations were structured by genome-wide selective sweeps after which they acquired several specific adaptations. These include differential expression and domain duplication in acetate utilization genes, which led to the ability to grow on acetate but also to inhibition by propionate in one population. This metabolic trade-off also manifests itself in differential dynamics of the two populations in vivo. By exploring population-level adaptations that otherwise remain cryptic in culture independent analyses, our results highlight recent evolutionary dynamics with unexpected consequences for ruminant nutrition.

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Projected environmental benefits of replacing beef with microbial protein

Cited by 91 publications

References 61 publications

Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites

Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review

Differential partitioning of key carbon substrates at the rumen wall by recently diverged Campylobacteraceae populations

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