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

Fraser, Rachel Z.; Shitut, Mithila; Agrawal, Puja; Mendes, Odete; Klapholz, Sue

doi:10.1101/196766

Cited by 16 publications

(23 citation statements)

References 34 publications

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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%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

372

204

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The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

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Section: 4mentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

372

204

View full text Add to dashboard Cite

show abstract

“…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%

Meat analog as future food: a review

Ismail¹,

Hwang²,

Joo³

2020

J Anim Sci Technol

224

133

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The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

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“…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%

Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

Linder

2019

Food Sec.

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Edible microbial biomass derived from bacteria, yeasts, filamentous fungi or microalgae is a promising alternative to conventional sources of food and feed. Microorganisms are a good source of protein, vitamins and, in some cases, also contain beneficial lipids. The ability of microorganisms to use simple organic substrates for growth permits industrial-scale cultivation of edible microbial biomass in geographical locations that would not compete with agricultural production. Only a handful of microbial products are currently available for human consumption. The use of microbial biomass for animal feed is limited by access to low-cost growth substrates and competition from conventional feed sources such as soy and fishmeal. At a time when the global food production system is threatened by the effects of climate change, the production of edible microorganisms has the potential to circumvent many of the current environmental boundaries of food production as well as reducing its environmental impact. Photosynthetic microorganisms such as cyanobacteria and microalgae can be cultivated for food and feed independently of arable land. In addition, recent technological developments in atmospheric carbon dioxide (CO 2) capture, extraction and catalytic conversion into simple organic compounds can be used for cultivation of edible microbial biomass for food and feed in a manner that is wholly independent of photosynthesis. The future possibilities, challenges and risks of scaled-up production of edible microbial biomass in relation to the global food system and the environment are discussed.

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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

Cited by 16 publications

References 34 publications

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Meat analog as future food: a review

Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

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