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Purpose of Review <p>Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein.</p> Recent Findings <p>The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance.</p> Summary <p>While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer acceptance, technological properties, nutritional quality, and safety will be essential for the successful integration of mycoproteins into the future food market.</p>

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From Fungal Cell Factories to Mycoproteins: Alternative Protein Production for Human Diets

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Paula Macedo Cunha,
  • Everton Paschoal Antoniel,
  • Lana O’Hara Souza Silva,
  • Gabriele Noronha Maia,
  • Alessandra Cristine Novak Sydney,
  • Eduardo Bittencourt Sydney,
  • Gabriel Moura Mascarin,
  • Juliano Lemos Bicas,
  • Anna Paola Trindade Rocha Pierucci,
  • Patrícia Duque-Estrada,
  • André Damasio

摘要

Purpose of Review

Fungi have been explored as a potential source of alternative protein for human diets, contributing to mitigate concerns about the environmental impact and nutritional adequacy of current food systems. This review covers the use of fungal cell factories to produce recombinant proteins and mycoproteins, their nutritional benefits, and the challenges to achieve the increasing global demand for protein.

Recent Findings

The continued advancements in scale-up strategies and genetic engineering, particularly CRISPR-Cas9 technology, have enhanced the application of filamentous fungi and yeasts for the production of recombinant proteins and high-quality mycoproteins. Mycoprotein is emerging as a promising food ingredient, offering a texture similar to meat, a favorable nutritional profile, and the capacity to scale up production. Several companies are developing innovative mycoprotein-based products, including meat and dairy substitutes, with a focus on enhancing their properties and improving consumer acceptance.

Summary

While the goal is not to completely replace animal meat, fungal proteins represent a viable strategy to diversify protein sources, reduce the environmental footprint of food production, and enhance food security. Continued research and development in strain engineering, bioprocess optimization, and downstream processing are crucial to achieve the full potential of fungal cell factories. Addressing challenges related to consumer acceptance, technological properties, nutritional quality, and safety will be essential for the successful integration of mycoproteins into the future food market.