Aug 2026· Current Opinion in Biotechnology· Vol 101, pp.
103571
· 0 citations· 80 references
Medicine
TL;DR
Evidence on health-promoting properties, including lipid metabolism, glycemic control, muscle protein synthesis, and gut microbiota modulation, and gut microbiota modulation are summarized, supporting the potential of mycoprotein as a sustainable alternative protein source.
Abstract
Mycoprotein has emerged as a sustainable alternative protein source in response to increasing global demand for sustainable and nutritionally adequate protein. It is a fungal biomass produced through fermentation, characterized by high protein, dietary fiber, and a favorable amino acid profile. This review summarizes recent advances in fungal strain selection, including gene-editing approaches, as well as fermentation optimization strategies. We also summarize evidence on health-promoting properties, including lipid metabolism, glycemic control, muscle protein synthesis, and gut microbiota modulation, with emphasis on mechanisms. In addition, sustainability aspects are discussed in the context of resource efficiency and the utilization of agro-industrial by-products. Overall, this review highlights recent advances and future perspectives, supporting the potential of mycoprotein as a sustainable alternative protein source.
The escalating global population and the environmentally inefficient nature of livestock-based protein production are intensifying demand for sustainable and scalable protein alternatives. Microbial biosynthesis, employing engineered cell factories, represents a pivotal strategy for producing functional proteins with a reduced ecological footprint. This review comprehensively examines the biosynthesis of alternative proteins (APs) via microbial precision fermentation, encompassing diverse categories including coloring proteins, flavoring and taste proteins, structuring and texturizing proteins, nutritional and functional proteins, food processing and enabling proteins, and special functional proteins. Enabling technologies, from fermentation feedstock and microbial host selection to genome/metabolic engineering, bioprocess optimization via response surface methodology/artificial neural networks, and downstream purification, are critically analyzed. Emerging strategies demonstrate substantial progress in enhancing microbial titers, achieving functional mimicry, and advancing regulatory readiness. However, persistent challenges include precise flavor replication, nutritional completeness, and food safety concerns such as allergenicity and process contaminants. Potential solutions, including advanced metabolic engineering, refined protein extraction, biocontainment strategies, and transparent regulatory frameworks, are discussed. By integrating technological innovation with targeted application mapping and regulatory foresight, this review outlines a roadmap toward scalable, safe, and functionally robust microbial AP platforms, thereby contributing to the transition toward a sustainable food system.
Zewei Lu, Zhuoer Chen, Dianqi Yang et al.· Comprehensive Reviews in Foo...· 0 citations
The growing demand for sustainable protein sources has intensified interest in plant-based food systems. Pulses are well established and recognized as nutritious, sustainable protein sources (~15–30% dry weight), rich in lysine and limited in cysteine, methionine, and tryptophan amino acids. In contrast, Spirulina is characterized by a complete amino acid profile, high protein content (~50–70% dry weight), and bioactive potential. This comprehensive review explores the role of Spirulina as a complementary protein source in plant-based systems, with emphasis on its structural, technofunctional, and processing characteristics. A literature analysis was conducted to identify advances, trends, and gaps in their incorporation into food matrices. The findings indicate that, despite their nutritional and functional advantages, the application of microalgae and beans remains constrained by sensory and technological challenges, such as off-flavors and textural issues. The combination of microalgae with pulse-based ingredients represents a promising strategy to enhance amino acid balance, improve functionality, and develop nutritionally enriched products. Studies addressing multi-component systems remain scarce, especially in bakery and flour-based applications, as well as in understanding synergistic interactions between microalgae and pulse proteins in food matrices. This review highlights the potential of microalgae as key ingredients in next-generation food formulations. It identifies critical gaps that must be addressed to enable their broader application in food products.
Plant based protein possesses significant potential in the food sector due to its economic, nutritional, and sustainability benefits. However, the presence of limiting factors in terms of digestibility, off flavors, and techno functionality reduces the appeal of plant proteins. Fermentation is a biological modification process to counteract these limiting factors, which modifies protein structure, functional properties (solubility, hydrophobicity, WHC/OHC, emulsion etc.), alters the amino acids, and forms flavor active metabolites. This review critically evaluates microbial interventions applied at different stages of plant protein isolation, highlighting their effects on protein functionality, flavor‐active metabolite formation, and gut health alongside a detailed discussion of microbial proteolytic pathways. The textural and flavor changes in protein products after fermentation are also discussed. Various plant sources, such as peas, legumes, millets, etc., along with different microbial strains (Lactic acid bacteria (LAB),
Bacillus, Aspergillus
, and
Saccharomyces
, etc.), physical conditions (time, temperature, pH) provide an impressive extent of microbial interaction during the fermentation process. Further systemic studies are required to understand the role of distinctive microorganisms and their biochemical pathways to determine the effect of different factors on the protein molecular level, leading to their quality and functional enhancements. Hence, fermentation can act as a fascinating biochemical process for the quality enhancements for the future development of modified, nutritious, and pleasant plant proteins to fulfill consumer requirements.
Disha, M. Madhumita, Dharmender Kumar et al.· Food Bioengineering· 0 citations
The increasing global demand for sustainable and nutritious food has intensified interest in alternative proteins as potential contributors to healthier diets and lower-impact food systems. This review critically examines the health and environmental implications of major alternative protein sources, including plant-based, insect, microalgal, fungal/mycoprotein, precision-fermented, and cell-cultured proteins. It discusses their classification, production pathways, nutritional quality, amino acid composition, digestibility, micronutrient content, and functional properties in food systems. The review also summarizes current evidence regarding their effects on diet quality, metabolic health, systemic inflammation, and gut microbiota modulation. While plant-based proteins and mycoprotein show comparatively stronger evidence for beneficial health outcomes, newer protein systems still require further long-term clinical validation. From an environmental perspective, alternative proteins generally demonstrate advantages over conventional animal proteins in terms of greenhouse gas emissions, land use, and water demand, although trade-offs related to energy use, processing intensity, and scalability remain important. In addition, this review highlights major barriers to adoption, including sensory limitations, technological challenges, economic constraints, consumer acceptance, and regulatory issues. Overall, alternative proteins represent a promising pathway toward sustainable food system transformation, but their successful integration will depend on evidence-based development, improved processing strategies, standardized evaluation, and supportive policy frameworks.
Muhammad Salabat Khan· International Journal of Foo...· 0 citations
Rising global protein demand, the environmental constraints of conventional animal agriculture, and the imperative for sustainable food systems have intensified interest in alternative protein sources. Mycoprotein-edible biomass derived from filamentous fungi cultivated by aerobic submerged fermentation-offers a scalable platform for producing complete protein with favorable amino acid profiles, dietary fiber, and bioactive compounds. Despite commercial successes, persistent challenges in protein yield, sensory quality, digestibility, and process economics necessitate continued innovation across the entire value chain. This review proposes a strain-process-structure-function (SPSF) framework that integrates upstream strain selection and engineering, fermentation-process optimization, continuous-production robustness, downstream processing, and food-structure design into a unified, product-oriented perspective for sustainable mycoprotein production. Optimized culture conditions and low-cost feedstocks are improving the scalability and economic viability of mycoprotein manufacturing. Continuous fermentation, online monitoring, soft sensors, and intelligent process control are further strengthening process stability and industrial feasibility. In parallel, strain improvement strategies have enabled targeted enhancements in biomass formation, protein accumulation, amino acid biosynthesis, cell-wall architecture, and stress tolerance; rational rewiring of carbon and nitrogen metabolism, proteostasis networks, morphological determinants, and cell-wall biosynthetic pathways offers further opportunities to improve protein yield, digestibility, and fermentation robustness. Downstream processing and structure-driven formulation, in turn, govern protein accessibility, texture, sensory quality, and consumer acceptance. Together, the SPSF framework developed here shifts mycoprotein research from the isolated optimization of protein yield, digestibility, or texture toward coordinated, multi-objective design across the full value chain. The convergence-positions mycoprotein as a compelling next-generation protein source that can contribute to global food security.
Zhuoyu Han, Qing Kong, Jia Xu et al.· Food Research International· 0 citations
The search for sustainable and ethical alternatives to conventional protein production has become increasingly important due to climate change, population growth, and the need to reduce the environmental impact of food systems. This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering. These methods enable the production of high-quality proteins without relying on animal farming or large-scale traditional agriculture. In addition to reviewing traditional plant-based protein sources and their nutritional limitations, the study highlights novel protein sources derived from fungi, algae, and bacteria, focusing on their nutritional profiles, production methods, and challenges related to digestibility, safety, and consumer perception. Special attention is given to downstream processing techniques that preserve protein functionality and enhance key food attributes such as texture, flavor, and stability. The use of agro-industrial residues is also discussed as a strategy to improve sustainability and economic viability. Key barriers to large-scale implementation, including production costs, regulatory approval, and consumer acceptance, are addressed, alongside emerging applications beyond food, such as cosmetics, animal nutrition, and biodegradable materials. Overall, animal-free proteins represent a promising path toward a more sustainable, resilient, and ethical global food system.
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