Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit.
Journal
Nature communications
ISSN: 2041-1723
Titre abrégé: Nat Commun
Pays: England
ID NLM: 101528555
Informations de publication
Date de publication:
14 Mar 2024
14 Mar 2024
Historique:
received:
29
06
2023
accepted:
21
02
2024
medline:
18
3
2024
pubmed:
15
3
2024
entrez:
15
3
2024
Statut:
epublish
Résumé
Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking. Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives. Our toolkit includes a CRISPR-Cas9 method for gene integration, neutral loci, and tunable promoters. We use these tools to elevate intracellular levels of the nutraceutical ergothioneine and the flavor-and color molecule heme in the edible biomass. The strain overproducing heme is red in color and is readily formulated into imitation meat patties with minimal processing. These findings highlight the promise of synthetic biology to enhance fungal foods and provide useful genetic tools for applications in food production and beyond.
Identifiants
pubmed: 38485948
doi: 10.1038/s41467-024-46314-8
pii: 10.1038/s41467-024-46314-8
pmc: PMC10940619
doi:
Substances chimiques
Heme
42VZT0U6YR
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2099Informations de copyright
© 2024. The Author(s).
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