2017
DOI: 10.1101/196766
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Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat

Abstract: The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was non-mutagenic and non-clastogenic in each test, respectively. Systemic and female reproductive toxici… Show more

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Cited by 16 publications
(23 citation statements)
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“…In addition, the safety evaluation of certain special ingredients used in PBMA is also imperative. For instance, the safety of Pichia pastoris-expressed soy leghemoglobin protein, which was used as a flavor catalyst for PBMA, was previously evaluated by Fraser, Shitut, Agrawal, Mendes, and Klapholz (2018) and no toxicological concern was raised.…”
Section: 4mentioning
confidence: 99%
“…In addition, the safety evaluation of certain special ingredients used in PBMA is also imperative. For instance, the safety of Pichia pastoris-expressed soy leghemoglobin protein, which was used as a flavor catalyst for PBMA, was previously evaluated by Fraser, Shitut, Agrawal, Mendes, and Klapholz (2018) and no toxicological concern was raised.…”
Section: 4mentioning
confidence: 99%
“…Pea proteins such as vicilin used in BB have been reported to form heat-induced gels [26] and pea protein isolate exhibited similar emulsification properties to soybean protein isolate [27]. Meanwhile, soy leghemoglobin (SLH) used in IB which is not the only function to give red-tinted liquid mimicking the 'bleed' from minced beef but can also impart a meatlike flavor profile onto plant-based meat products [28]. Another novel plant-based meat product is Quorn meat, which is launched in the UK in 1985.…”
Section: Plant-based Meatmentioning
confidence: 99%
“…The company Perfect Day Inc. (San Francisco, CA, USA) is developing animal-free dairy products through the production of animal milk proteins in yeast cultivated on a sugar feedstock (Pandya et al 2016), although this process could also employ CO 2 -derived feedstocks such as methanol or acetic acid. Impossible Foods Inc. (Redwood City, CA) has developed a strain of transgenic yeast containing a gene from soy for production of the protein leghemoglobin (Fraser et al 2018;Jin et al 2018), which is used as an ingredient in plant protein-based meat substitutes in order to mimic the flavors, aroma and cooking properties of real meat. The recombinant leghemoglobin produced by Impossible Foods Inc. has been designated Bgenerally recognized as safe( GRAS) by the US Food and Drug Administration (FDA 2018) and plant-based meat-imitation products containing recombinant leghemoglobin are already commercially available for human consumption under the Impossible™ brand.…”
Section: Possible Routes Towards Producing Edible Microbial Biomass Fmentioning
confidence: 99%