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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
07/01/2026 |
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Data da última atualização: |
07/01/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CUNHA, P. M.; ANTONIEL, E. P.; SILVA, L. O. S.; MAIA, G. N.; SYDNEY, A. C. N.; SYDNEY, E. B.; MASCARIN, G. M.; BICAS, J. L.; PIERUCCI, A. P. T. R.; DUQUE-ESTRADA, P.; DAMASIO, A. |
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Afiliação: |
PAULA MACEDO CUNHA, UNIVERSIDADE ESTADUAL DE CAMPINAS; EVERTON PASCHOAL ANTONIEL, UNIVERSIDADE ESTADUAL DE CAMPINAS; LANA O’HARA SOUZA SILVA, UNIVERSIDADE ESTADUAL DE CAMPINAS; GABRIELE NORONHA MAIA, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; ALESSANDRA CRISTINE NOVAK SYDNEY, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; EDUARDO BITTENCOURT SYDNEY, UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ; GABRIEL MOURA MASCARIN, CNPMA; JULIANO LEMOS BICAS, UNIVERSIDADE ESTADUAL DE CAMPINAS; ANNA PAOLA TRINDADE ROCHA PIERUCCI, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; PATRÍCIA DUQUE-ESTRADA, UNIVERSITY OF COPENHAGEN; ANDRÉ DAMASIO, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
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Título: |
From fungal cell factories to mycoproteins: alternative protein production for human diets. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Current Food Science and Technology Reports, v. 3, n. 1, article 21, 2025. |
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ISSN: |
2662-8473 |
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DOI: |
https://doi.org/10.1007/s43555-025-00066-8 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Purpose of Review: Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein. -- Recent Findings: The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance. -- Summary: While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer acceptance, technological properties, nutritional quality, and safety will be essential for the successful integration of mycoproteins into the future food market. MenosAbstract: Purpose of Review: Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein. -- Recent Findings: The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance. -- Summary: While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer ... Mostrar Tudo |
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Palavras-Chave: |
Alternative protein; CRISPR-Cas9; Fungal cell factories; Mycoprotein; Precision fermentation. |
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Thesagro: |
Engenharia Genética; Nutrição Humana; Proteína; Proteína Microbiana. |
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Thesaurus Nal: |
Food security; Fungal proteins; Human nutrition. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 02876naa a2200409 a 4500
001 2183409
005 2026-01-07
008 2025 bl uuuu u00u1 u #d
022 $a2662-8473
024 7 $ahttps://doi.org/10.1007/s43555-025-00066-8$2DOI
100 1 $aCUNHA, P. M.
245 $aFrom fungal cell factories to mycoproteins$balternative protein production for human diets.$h[electronic resource]
260 $c2025
520 $aAbstract: Purpose of Review: Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein. -- Recent Findings: The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance. -- Summary: While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer acceptance, technological properties, nutritional quality, and safety will be essential for the successful integration of mycoproteins into the future food market.
650 $aFood security
650 $aFungal proteins
650 $aHuman nutrition
650 $aEngenharia Genética
650 $aNutrição Humana
650 $aProteína
650 $aProteína Microbiana
653 $aAlternative protein
653 $aCRISPR-Cas9
653 $aFungal cell factories
653 $aMycoprotein
653 $aPrecision fermentation
700 1 $aANTONIEL, E. P.
700 1 $aSILVA, L. O. S.
700 1 $aMAIA, G. N.
700 1 $aSYDNEY, A. C. N.
700 1 $aSYDNEY, E. B.
700 1 $aMASCARIN, G. M.
700 1 $aBICAS, J. L.
700 1 $aPIERUCCI, A. P. T. R.
700 1 $aDUQUE-ESTRADA, P.
700 1 $aDAMASIO, A.
773 $tCurrent Food Science and Technology Reports$gv. 3, n. 1, article 21, 2025.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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| Registros recuperados : 3 | |
| 1. |  | BONILLA, R. R.; RONCALLO, B.; BALDANI, V. L. D.; HENRIQUEZ, J. B.; SOLANO, J. M.; CÁRDENAS, D. M.; RINCÓN, E. C.; RUBIANO, M. F. G.; RIVERA, D. M. Producción de fertilizantes biológicos a partir de microorganismos nativos del género Azospirillum sp. In: COLOMBIA. Ministerio de Agricultura y Desarrolo Rural. Ciencia y tecnología para la competitividad del sector agropecuario: 2002-2010. Bogotá, 2010.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agrobiologia. |
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| 3. | | PARRA, B.; BASTÍAS, R.; HIGUERA, G.; ROSALES, I. M.; GALARCE, L.; RIVERA, V.; ALLEL, K.; MARTINS, M. F.; FLOREZ, M. J. V.; JIMÉNEZ, J. N.; ECHEVERRÍA, N.; MARAMBIO, C.; AGUAYO, D.; GONZÁLEZ-ROCHA, G.; VILLAMIL, A.; FRESNO, M.; RIVERA, D. Regulatory harmonization needs for farm-to-fork bacteriophage applications in South American food systems. Foods, v. 15, n. 11, 2031, 2026.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 3 | |
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