Igor Negreiros Piazenski , João Pedro Manica Candelário , Vanete Thomaz Soccol, Luciana Porto de Souza Vandenberghe, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol
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Recombinant technology offers a promising avenue, using genetically modified organisms to produce milk proteins that closely mimic their natural counterparts.</p></div><div><h3>Scope and approach</h3><p>This work encompasses a comprehensive review of articles and patents aimed at understanding the current state and advancements in the production of recombinant milk proteins. It addresses technical aspects such as raw milk composition, protein expression in various hosts, the importance of posttranslational modifications, and the challenges of scaling up for commercial production. The study also explores the implications and possibilities of these advancements for the food industry.</p></div><div><h3>Key findings and conclusions</h3><p>Recombinant milk protein production holds significant promise in revolutionizing the dairy industry. Key findings from this review include the identification of efficient host organisms and vectors, advancements in genetic engineering and bioprocessing, and innovative strategies for large-scale production. The future of this technology is promising, especially in creating sustainable, efficient production methods. However, challenges remain in achieving cost-effectiveness, scalability, and a nutritional profile comparable to traditional milk. Continuous research and development are essential for optimizing the technology and enhancing its commercial viability to meet the increasing demand for sustainable dairy alternatives.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"From lab to table: The path of recombinant milk proteins in transforming dairy production.\",\"authors\":\"Igor Negreiros Piazenski , João Pedro Manica Candelário , Vanete Thomaz Soccol, Luciana Porto de Souza Vandenberghe, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol\",\"doi\":\"10.1016/j.tifs.2024.104562\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Recombinant milk protein production is emerging as a pivotal innovation in the dairy industry, driven by the need for sustainable and ethically produced dairy alternatives. Traditional dairy production faces challenges such as greenhouse gas emissions, ethical concerns about animal welfare, and fluctuating productivity due to environmental factors. Recombinant technology offers a promising avenue, using genetically modified organisms to produce milk proteins that closely mimic their natural counterparts.</p></div><div><h3>Scope and approach</h3><p>This work encompasses a comprehensive review of articles and patents aimed at understanding the current state and advancements in the production of recombinant milk proteins. It addresses technical aspects such as raw milk composition, protein expression in various hosts, the importance of posttranslational modifications, and the challenges of scaling up for commercial production. The study also explores the implications and possibilities of these advancements for the food industry.</p></div><div><h3>Key findings and conclusions</h3><p>Recombinant milk protein production holds significant promise in revolutionizing the dairy industry. Key findings from this review include the identification of efficient host organisms and vectors, advancements in genetic engineering and bioprocessing, and innovative strategies for large-scale production. The future of this technology is promising, especially in creating sustainable, efficient production methods. However, challenges remain in achieving cost-effectiveness, scalability, and a nutritional profile comparable to traditional milk. Continuous research and development are essential for optimizing the technology and enhancing its commercial viability to meet the increasing demand for sustainable dairy alternatives.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424002383\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424002383","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
From lab to table: The path of recombinant milk proteins in transforming dairy production.
Background
Recombinant milk protein production is emerging as a pivotal innovation in the dairy industry, driven by the need for sustainable and ethically produced dairy alternatives. Traditional dairy production faces challenges such as greenhouse gas emissions, ethical concerns about animal welfare, and fluctuating productivity due to environmental factors. Recombinant technology offers a promising avenue, using genetically modified organisms to produce milk proteins that closely mimic their natural counterparts.
Scope and approach
This work encompasses a comprehensive review of articles and patents aimed at understanding the current state and advancements in the production of recombinant milk proteins. It addresses technical aspects such as raw milk composition, protein expression in various hosts, the importance of posttranslational modifications, and the challenges of scaling up for commercial production. The study also explores the implications and possibilities of these advancements for the food industry.
Key findings and conclusions
Recombinant milk protein production holds significant promise in revolutionizing the dairy industry. Key findings from this review include the identification of efficient host organisms and vectors, advancements in genetic engineering and bioprocessing, and innovative strategies for large-scale production. The future of this technology is promising, especially in creating sustainable, efficient production methods. However, challenges remain in achieving cost-effectiveness, scalability, and a nutritional profile comparable to traditional milk. Continuous research and development are essential for optimizing the technology and enhancing its commercial viability to meet the increasing demand for sustainable dairy alternatives.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.