Improving iron content in sustainable mycoprotein production through seawater fermentation
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for veget...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001771 |
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| author | Bi-Hua Yang Tzu-Chun Lin Ting-Wei Lin Shan Lin I-Chen Li Yen-Lien Chen Tsung-Ju Li Chin-Chu Chen |
| author_facet | Bi-Hua Yang Tzu-Chun Lin Ting-Wei Lin Shan Lin I-Chen Li Yen-Lien Chen Tsung-Ju Li Chin-Chu Chen |
| author_sort | Bi-Hua Yang |
| collection | DOAJ |
| description | The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress. |
| format | Article |
| id | doaj-art-deb6677fcf4a447b90671e98c56a90cd |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-deb6677fcf4a447b90671e98c56a90cd2025-08-20T01:57:59ZengElsevierFuture Foods2666-83352024-12-011010047310.1016/j.fufo.2024.100473Improving iron content in sustainable mycoprotein production through seawater fermentationBi-Hua Yang0Tzu-Chun Lin1Ting-Wei Lin2Shan Lin3I-Chen Li4Yen-Lien Chen5Tsung-Ju Li6Chin-Chu Chen7Biotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, TaiwanBiotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, Taiwan; Corresponding authors.Biotech Research Institute, Grape King Bio Ltd., Taoyuan 32542, Taiwan; Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, Taipei, Taiwan; Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan; Corresponding authors.The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.http://www.sciencedirect.com/science/article/pii/S2666833524001771MycoproteinSeawaterFermentationAlternative proteinIron nutritionMetabolite |
| spellingShingle | Bi-Hua Yang Tzu-Chun Lin Ting-Wei Lin Shan Lin I-Chen Li Yen-Lien Chen Tsung-Ju Li Chin-Chu Chen Improving iron content in sustainable mycoprotein production through seawater fermentation Future Foods Mycoprotein Seawater Fermentation Alternative protein Iron nutrition Metabolite |
| title | Improving iron content in sustainable mycoprotein production through seawater fermentation |
| title_full | Improving iron content in sustainable mycoprotein production through seawater fermentation |
| title_fullStr | Improving iron content in sustainable mycoprotein production through seawater fermentation |
| title_full_unstemmed | Improving iron content in sustainable mycoprotein production through seawater fermentation |
| title_short | Improving iron content in sustainable mycoprotein production through seawater fermentation |
| title_sort | improving iron content in sustainable mycoprotein production through seawater fermentation |
| topic | Mycoprotein Seawater Fermentation Alternative protein Iron nutrition Metabolite |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001771 |
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