Topic 5 Part 2 Food Science and Nutrition

Food Science and Nutrition

Enzymes Used in Human Food

  • Enzymes: Proteins found within cells that accelerate chemical reactions essential for life.

    • Functions:

      • Building muscle

      • Destroying toxins

      • Breaking down food particles during digestion

  • Types of Digestive Enzymes:

    • Proteases: Break down proteins into small peptides and amino acids.

    • Lipases: Break down fats into three fatty acids plus a glycerol molecule.

    • Amylases: Break down carbohydrates like starch into simple sugars.

  • Active Sites:

    • Enzymes have specific areas called active sites that attract substrates, which resemble a key fitting into a lock.

Amino Acids in Food Additives

  • Food Additives: Chemical substances intentionally added to food for processing, preservation, or enhancing flavor and appearance.

  • Examples of Amino Acid Additives:

    • Fortification of rice with L-lysine and L-threonine.

    • Supplementation of bread with L-lysine.

    • Resistance protein fortification in soy and peanut products with methionine.

    • Use in Synthetic Diets: Necessary for complete absorption in special diets for space travel, pre-operative care, and malabsorption treatment.

Single Cell Protein: Feed Ingredient in Aquaculture

  • Aquaculture Growth: Fastest growing sector for high-quality, protein-rich food.

  • Single Cell Protein (SCP):

    • Protein meals derived from microbial or algal biomass offering a sustainable protein source.

    • Sources include microalgae, yeast, fungi, and bacteria, each with unique advantages.

  • Production Goals:

    • Maximize cellular growth and co-product yields profitably; feedstock chosen critically impacts economics.

Production of Plant-Based and Cultivated Meat

  • Plant-Based Meat (PBM):

    • Mimics flavor, texture, nutritional aspects but non-animal sourced; includes derivatives like tofu and tempeh.

    • Novel PBMs are complexly formulated with protein isolates and processing aids for "meat-like" sensory appeal.

Industrial vs. Cultivated Meat Production

  • Traditional Meat Production:

    1. Cattle Breeding

    2. Feedlot

    3. Transportation

    4. Slaughter

    5. Processing

    • Total process takes 2-3 years.

  • Cultivated Meat Production: Involves cellular sampling, tissue formation, maturation, and biofabrication, taking significantly less time.

Production Steps of Cultivated Meat

  • Cell Sources:

    • Stem cells from muscle tissue are isolated and cultured.

  • Biofabrication:

    • Involves scaffolds (decellularized or plant-based) and 3D printing techniques to facilitate growth.

  • Final Products: Development includes maturation of muscle and fat cells to create viable meat products.

Strategies in Plant-Based and Cultivated Meat Production

  • Color Additives:

    • Plant-based: Extracts like apple juice or leghemoglobin.

    • Cultivated: Extracellular heme proteins such as myoglobin for color.

  • Structural Aspects:

    • Marbling achieved through combined growth of fat and muscle cells.

  • Appearance Emulation: Technologies like twin-screw extrusion generate fibrous structures similar to animal meat.

Plant-Based and Cultivated Meat Companies

  • Global Focus: Numerous companies working on meat alternatives across countries.

    • Examples include:

      • ClearMeat (India)

      • Finless Foods (USA)

      • Peace of Meat (Germany)

      • Aleph Farms (Israel)

      • Many others across the globe.

Engineering Microorganisms for Nutrient Production

  • Regulation and Classification: EU-approved food additives include 316 compounds categorized by application.

  • Microbial Production Pathways:

    • Factors influencing the choice of microorganisms and metabolic engineering strategies for production efficiency.

Microbial Production of Macronutrients

  • Types of Nutrients:

    • Proteins, carbs, and fats produced from various microorganisms.

  • Examples:

    • Heme Production: Achieved using E. coli via metabolic engineering.

    • Protein Synthesis: Ranges from heme to D-allulose using designed microbial pathways.

Production of Heme by E.coli

  • Heme Biosynthetic Pathways: Overview of metabolic pathways involved in producing and exporting heme in engineered E. coli strains with optimized pathways.

  • Results: Significant extracellular production of heme in fed-batch fermentations noted.

Human Milk Oligosaccharides (HMOs)

  • Composition and Importance: HMOs are the third most abundant component in human milk, following lactose and lipids.

  • Structural Diversity: Comprised of five basic monosaccharides including glucose, galactose, N-ethylglucosamine, fucose, and sialic acid.

Applications of Basic Organic Compounds, Biomolecules, and Cell Biology:

  1. Food Industry:

    • Utilization of enzymes for food processing and preservation.

    • Exploration of amino acids in food additives for nutritional enhancement.

    • Development of plant-based and cultivated meats mimicking animal products.

  2. Biomedical Industry:

    • Application of knowledge in drug development and delivery systems.

    • Utilization of biomolecules for diagnostics and therapeutics, including antibodies and proteins.

  3. Biotechnology:

    • Genetic engineering for the production of recombinant proteins and vaccines.

    • Microbial fermentation processes for producing biofuels and bioplastics.

  4. Veterinary Industry:

    • Development of vaccines and therapeutic interventions for animal health.

    • Use of biomolecules in feed additives to enhance animal nutrition and growth.

  5. Pharmaceutical Industry:

    • Drug discovery and development based on organic compounds.

    • Use of cellular models to test drug efficacy and toxicity.

  6. Chemical Industry:

    • Synthesis of organic compounds for industrial applications.

    • Development of biocompatible materials for various chemical processes.

Potential Benefits of Modern Cell Biology and Biochemistry Techniques:

  • Improved understanding of disease mechanisms leading to better treatment strategies.

  • Increased efficiency in producing food and pharmaceuticals using biotechnological approaches.

  • Enhanced food safety through the use of enzymes and quality control measures.

Potential Risks Involved:

  • Ethical concerns regarding genetic modifications.

  • Potential for unintended consequences in ecosystems when introducing genetically modified organisms.

  • Health risks associated with new biochemicals or additives in food and drugs that may not be fully tested.