Microbial Protein for Human Consumption: Towards Sustainable Protein Production.

IF 3.6 4区 医学 Q3 NUTRITION & DIETETICS
Anthony W Watson, Rebecca F Townsend, Matt Longshaw
{"title":"Microbial Protein for Human Consumption: Towards Sustainable Protein Production.","authors":"Anthony W Watson, Rebecca F Townsend, Matt Longshaw","doi":"10.1111/nbu.70028","DOIUrl":null,"url":null,"abstract":"<p><p>Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":3.6000,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Bulletin","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/nbu.70028","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

Abstract

Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).

人类食用微生物蛋白:迈向可持续蛋白质生产。
动物来源的蛋白质显著增加了温室气体排放,推动了对可持续替代蛋白质来源的需求,以满足全球饮食需求,同时减少对环境的影响。该项目探索微生物蛋白,通过细胞农业利用发酵技术衍生,作为一种可行的,可持续的和高品质的蛋白质供人类消费。本报告描述了一种多学科方法,以四个关键目标为指导,评估将微生物蛋白纳入人类食物系统的可行性。首先,进行市场分析,确定将微生物蛋白纳入现有食品的机遇和挑战,评估其改善植物性食品蛋白质质量的潜力。其次,该项目将利用模拟人体胃肠过程的先进模型评估重组产品的蛋白质质量和消化率。第三,将调查消费者对采用细菌蛋白的看法和障碍,解决安全、健康和可持续性问题。总体研究结果将为制定技术文件提供信息,概述将微生物蛋白作为食品成分商业化的可行建议。这一多学科项目旨在支持膳食蛋白质来源的可持续多样化,为实现可持续粮食系统的全球努力做出贡献。该项目由启动健康,保持健康(STAR)中心资助,这是一个饮食和健康开放创新研究俱乐部(OIRC),由英国研究与创新(UKRI)生物技术和生物科学研究委员会(BBSRC)资助。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信