Seyed Mohammad Taghi Gharibzahedi, Zeynep Altintas
{"title":"生物工程昆虫蛋白质和脂肪作为高质量和可持续的食品成分","authors":"Seyed Mohammad Taghi Gharibzahedi, Zeynep Altintas","doi":"10.1038/s44222-024-00221-1","DOIUrl":null,"url":null,"abstract":"Insect-derived proteins and fats present viable food constituents. They can be bioengineered and fermented to improve their nutritional value and functionality to promote food security and the development of new superfoods. Nonetheless, scale-up production and translation of insect-derived proteins and fats remain difficult.","PeriodicalId":74248,"journal":{"name":"Nature reviews bioengineering","volume":"2 10","pages":"804-805"},"PeriodicalIF":37.6000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bioengineered insect proteins and fats as high-quality and sustainable food constituents\",\"authors\":\"Seyed Mohammad Taghi Gharibzahedi, Zeynep Altintas\",\"doi\":\"10.1038/s44222-024-00221-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Insect-derived proteins and fats present viable food constituents. They can be bioengineered and fermented to improve their nutritional value and functionality to promote food security and the development of new superfoods. Nonetheless, scale-up production and translation of insect-derived proteins and fats remain difficult.\",\"PeriodicalId\":74248,\"journal\":{\"name\":\"Nature reviews bioengineering\",\"volume\":\"2 10\",\"pages\":\"804-805\"},\"PeriodicalIF\":37.6000,\"publicationDate\":\"2024-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nature reviews bioengineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.nature.com/articles/s44222-024-00221-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature reviews bioengineering","FirstCategoryId":"1085","ListUrlMain":"https://www.nature.com/articles/s44222-024-00221-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Bioengineered insect proteins and fats as high-quality and sustainable food constituents
Insect-derived proteins and fats present viable food constituents. They can be bioengineered and fermented to improve their nutritional value and functionality to promote food security and the development of new superfoods. Nonetheless, scale-up production and translation of insect-derived proteins and fats remain difficult.
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