A chemist's view on a new kind of food source: the fungus, the process, the aim

1. Corso di Biotecnologie Industriali
Dr.ssa. Federica Chiellini
10th February 2012 - Greta Dalle Luche
HAVE YOU EVER
HEARD ABOUT
MYCOPROTEINS?

2. Fusarium venenatum
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3. Fusarium venenatum (strain A3/5)
● Fungi Kingdom
● filamentous fungi( mould)
●
-aerobic
●
-not pathogen
● -microtoxin(butenolide)
●
-GRAS
●
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4. SINGLE processo
Il 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.
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5. SINGLE processo
Il 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;
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6. QUORN® PROCESS
Il processo
- 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
10th Feb 2012 -loop fermenter: air lift Greta Dalle Luche 6

7. PRODUCT PROCESS
Il processo
-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
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8. PRODUCT PROCESS
Il processo
Pre-treatment:
-maize starch is treated with enzymic
and/or acid digestion
-incoming nutrients are heat sterilized
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9. PRODUCT PROCESS
Il processo
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
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10. ● A BRIEF HISTORY
Il processo
- 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
-
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11. ● A BRIEF HISTORY
Il processo
- Marlow Food, Quorn®
-1994 UK; '90s Europe
-2002 USA
-2010 Austraia
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12. ● A BRIEF HISTORY
Il processo
- Marlow Food, Quorn®
-1994 UK; '90s Europe
-2002 USA
-2010 Austraia
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13. THE CONTROVERSY
Il processo
Center for Science andPublic Interest Food, Quorn®
- Marlow
(CSPI):
-1994 UK; '90s Europe
“Quorn's fungus is as closely related to
mushroomas human are to jellyfish” USA
-2002
-2010 Austraia
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14. THE CONTROVERSY
Il processo
Center for Science andPublic Interest Food, Quorn®
- Marlow
(CSPI):
-1994 UK; '90s Europe
“Quorn's fungus is as closely related to
mushroomas human are to jellyfish” USA
-2002
-2010 Austraia
“sickens 4,5%of the eaters” Quorn®:
“only 0,0007% suffer
adverse reactions”
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15. THE CONTROVERSY
Il processo
Center for Science andPublic Interest Food, Quorn®
- Marlow
(CSPI):Milloy, writing for American Fox News Channel:
Steven
-1994 UK; '90s Europe
“Quorn's fungus ishave an unsavory relationship with
“CSPI appears to as closely related USA
to
-2002
mushroomas human are to jellyfish”
Quorn competitor, Gardenburger”
-2010 Austraia
“sickens 4,5%of the eaters” Authority:
UK's Advertising Standards Quorn®:
“only 0,0007% suffer
“mushrooms in origin”is “misleading consumers” reactions”
adverse
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16. SCIENTIFIC OPINION
Il processo
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17. SCIENTIFIC OPINION
Il processo
“The Panel considers that an increase in satiety leading to the reduction in
energy intake, if sustained, might be a beneficial physiological effect.”
“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 2012 that could be expected from Gretabeta-glucan content of mycoprotein .”
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18. CONCLUSIONS
Interest 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
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19. CONCLUSIONS
Traditional breeding
Santander, SPAIN
Factory breeding, Salten City, CALIFORNIA
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20. 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
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21. Thanks!
Il processo
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
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