mycoproteins

Corso di Biotecnologie IndustrialiDr.ssa. Federica Chiellini

10th February 2012 - Greta Dalle Luche

HAVE YOU EVER HEARD ABOUT MYCOPROTEINS?

10th Feb 2012 Greta Dalle Luche 2

Fusarium venenatum


Fusarium venenatum (strain A3/5)

● Fungi Kingdom

● filamentous fungi( mould)

● -aerobic● -not pathogen● -microtoxin(butenolide)● -GRAS●


Il processoSINGLE CELL PROTEIN

“With reference to egg albumin, which is considered a perfectly balanced source of essential amino acids for human nutrition, mycoprotein presents a similar composition, although it is lower in sulfurcontaining amino acids. On the other hand, it is relatively rich in lysine and threonine if compared to other traditional protein sources of agricultural origin, such as wheat.”

Biological Value (BV) is the percentage of the total nitrogen assimilated, which is retained by the organism, taking into account the simultaneous loss of endogenous nitrogen through excretion in urine. Mycoproteins' BV is 0, Quorn's 1.0.


Il processoSINGLE CELL PROTEIN

Microbial produced protein, also named single-cell protein (SCP), was in focus and many different microbial sources were investigated.

SCP have several advantages, compared with conventional farming:● Rapid succession of generations;● Easily modifiable genetically;● High protein content of 43-85%dry

mass;● Broad spectrum of original raw

material used for the production, which also includes waste products;

● Production not depending on climate on determinable amount;


Il processo QUORN® PROCESS

- Fermenter 50 m high/150m3

-1st Type Fermentation: phase

of interest: log

-continue colture (6/2weeks)

-dilution rate: 0.17-0.2 h-1

-biomass [ ]: 10-15 g L-1

-loop fermenter: air lift


Il processoPRODUCT PROCESS

-O2, NH3 are supplyed from the base

-CO2 and other gases are pomped out from the top

-broth: 95% glucose, K, Mg and (PO4)3-

-pH= 6.0

-T=28-30°C



Pre-treatment:

-maize starch is treated with enzymic and/or acid digestion

-incoming nutrients are heat sterilized



Recovery:

-output flow(30Th-1) is heated to 64°C/20'

-harvesting by filtration concentrated(from 1.5% to 25-30% (w/v) total)

-the product is dryed and mixed with albumin


Il processo● A BRIEF HISTORY

- 20th century, industrial production of baking yeast

-1st World War, Germany(Candida utilis)

-1960s large-scale processes for SCP

-1968 Fusarium venenatum

-1985 Rank Hovis McDugall (RHM Research Center) was given permission to sell mycoproteins for human consumption

-



- Marlow Food, Quorn®

-1994 UK; '90s Europe

-2002 USA

-2010 Austraia





-2002 USA

-2010 Austraia


Il processo THE CONTROVERSY



-2002 USA

-2010 Austraia

Center for Science andPublic Interest (CSPI):

“Quorn's fungus is as closely related to mushroomas human are to jellyfish”





-2002 USA

-2010 Austraia



“sickens 4,5%of the eaters” Quorn®:

“only 0,0007% suffer adverse reactions”





-2002 USA

-2010 Austraia



“sickens 4,5%of the eaters” Quorn®:

“only 0,0007% suffer adverse reactions”

Steven Milloy, writing for American Fox News Channel:

“CSPI appears to have an unsavory relationship with Quorn competitor, Gardenburger”

UK's Advertising Standards Authority:

“mushrooms in origin”is “misleading consumers”


Il processo SCIENTIFIC OPINION


Il processo SCIENTIFIC OPINION

“The Panel considers that no conclusion can be drawn from these studies for the scientific substantiation of the claimed effect.”

“A cause and effect relationship has not been estabilished between the consumption of mycoprotein and manteinance of normal blood LDL-colesterol concentrations beyond the LDL-colesterol lowering effects that could be expected from the beta-glucan content of mycoprotein .”

“The Panel considers that an increase in satiety leading to the reduction in energy intake, if sustained, might be a beneficial physiological effect.”


CONCLUSIONSInterest in mycoprotein and yeast biomass derived proteins has shifted since the mid twentieth century from a source of basic food, to specialty products which act as meat substitutes.

The introduction of this technology into traditional industries is currently limited by public perception


CONCLUSIONS

Traditional breeding Santander, SPAIN

Factory breeding, Salten City, CALIFORNIA


CONCLUSIONS

A single fermenter can provide 300-350 kg biomass/h

In the long term should be kept into consideration● risk of new food episodes

emerging from uncontrolled industrial production

● recycling potential of the by-products


Il processoThanks!

References:

● EFSA Journal 2011;9(4):2042● “Food Mycology”,J. Dijksterhuis, R. A. Samson, CBS Fungal Biodiversity Centre, 2007● ”Fungal Biotechnology in Agricultural, Food and Environmental Ap p I ications” D. K. Arora,

National Bureau of Agriculturally Important Microorganisms, India, 2004; Chapt 22● “Mycoprotein GRAS Notification ”Food and Drug Administration, Washington, 2001

● http://www.eplantscience.com● http://www.biotopics.co.uk//edexcel/biotechnol/myco.html● http://www.mycoprotein.org/health_benefits.html ● http://en.wikipedia.org/wiki/Quorn

Images from http://www.sciencephoto.com and www.quorn.com

http://www.eplantscience.com/

http://www.biotopics.co.uk//edexcel/biotechnol/myco.html

http://en.wikipedia.org/wiki/Quorn

http://www.sciencephoto.com/

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