Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat

A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods

Scaffolds are three-dimensional biomaterials that act as structural blueprint for cultured meat precursor cells. The advancement of scaffold fabrication techniques and the development of novel scaffolds specifically designed for cultured meat are evident in numerous scaffold-based cultured meat reports, highlighting the advantages of the scaffolds using different characterization and evaluation techniques encompassing the physical, mechanical, chemical, and biological features of the scaffolds. Considering the potential of scaffolds to be included in cultured meat products, standardization of evaluation techniques could aid in preventing misrepresentation and possible food safety concerns in cultured meat production. Thus, appropriate food safety evaluation methods must be included to properly establish scaffolds as food safe or edible. The standardization of scaffold evaluation methods could aid in increasing the dependability and consumption of scaffold-based cultured meat.

Evaluation of the Protein Profile of a Saccharomyces cerevisiae Strain Immobilized in Biocapsules for Use in Fermented Foods

Yeast biocapsules are a novel immobilization technology that could be used in fermentation processes. They are spherical structures consisting of yeast cells encapsulated and attached to the hyphae of a filamentous fungus. Yeast biocapsules offer a cutting-edge approach to cell immobilization, with significant potential for advancing fermented food production. By enhancing fermentation control, improving product quality, and increasing process efficiency, these biocapsules represent a key innovation in food fermentation technology, particularly in the production of alcoholic beverages such as beer and wine. Proteomic analysis of two-dimensional gels was carried out to study changes in proteins expressed in (i) co-immobilized yeast cells, and (ii) free-format yeast cells. This analysis showed that the proteins expressed in co-immobilized yeast cells played critical roles in DNA repair, cell cycle regulation, protein synthesis, and translation, whereas the proteins expressed by free yeast cells were mainly related to glycolysis. These findings suggest a defense response of the co-immobilized yeast against fungal interactions, involving regulatory mechanisms at the DNA, RNA, and protein levels. This study opens new avenues for exploring yeast-fungus co-immobilization, including stress responses, the nature of the binding polymers, and the proteomics of biocapsules. Additionally, investigating natural co-immobilization mechanisms between various microorganisms could uncover further biotechnological applications and biocatalytic activities.

Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives

Filamentous fungi are well-known for their efficiency in producing valuable molecules of industrial significance, but applications of fungal biomass remain relatively less explored despite its abundant and diverse opportunities in biotechnology. One promising application of mycelial biomass is as a platform to immobilize different cell types such as animal, plant, and microbial cells. Filamentous fungal biomass with little to no treatment is a sustainable biomaterial which can also be food safe compared to other immobilization supports which may otherwise be synthetic or heavily processed. Because of these features, the fungal-cell combination can be tailored towards the targeted application and be applied in a variety of fields from bioremediation to biomedicine. Optimization efforts to improve cell loading on the mycelium has led to advancements both in the applied and basic sciences to understand the inter- and intra-kingdom interactions. This comprehensive review compiles for the first time the current state of the art of the immobilization of animal, yeast, microalgae, bacteria, and plant cells in filamentous fungal supports and presents outlook of applications in intensified fermentations, food and biofuel production, and wastewater treatment. Opportunities for further research and development were identified to include elucidation of the physical, chemical, and biological bases of the immobilization mechanisms and co-culture dynamics; expansion of the cell-fungus combinations investigated; exploration of previously unconsidered applications; and demonstration of scaled-up operations. It is concluded that the potential exists to leverage the unique qualities of filamentous fungus as a cellular support in the creation of novel materials and products in support of the circular bioeconomy.

Edible mycelium as proliferation and differentiation support for anchorage-dependent animal cells in cultivated meat production

Cultivated meat production requires bioprocess optimization to achieve cell densities that are multiple orders of magnitude higher compared to conventional cell culture techniques. These processes must maximize resource efficiency and cost-effectiveness by attaining high cell growth productivity per unit of medium. Microcarriers, or carriers, are compatible with large-scale bioreactor use, and offer a large surface-area-to-volume ratio for the adhesion and proliferation of anchorage-dependent animal cells. An ongoing challenge persists in the efficient retrieval of cells from the carriers, with conflicting reports on the effectiveness of trypsinization and the need for additional optimization measures such as carrier sieving. To surmount this issue, edible carriers have been proposed, offering the advantage of integration into the final food product while providing opportunities for texture, flavor, and nutritional incorporation. Recently, a proof of concept (POC) utilizing inactivated mycelium biomass derived from edible filamentous fungus demonstrated its potential as a support structure for myoblasts. However, this POC relied on a model mammalian cell line combination with a single mycelium species, limiting realistic applicability to cultivated meat production. This study aims to advance the POC. We found that the species of fungi composing the carriers impacts C2C12 myoblast cell attachment-with carriers derived from Aspergillus oryzae promoting the best proliferation. C2C12 myoblasts effectively differentiated on mycelium carriers when induced in myogenic differentiation media. Mycelium carriers also supported proliferation and differentiation of bovine satellite cells. These findings demonstrate the potential of edible mycelium carrier technology to be readily adapted in product development within the cultivated meat industry.

Filamentous fungal pellets as a novel and sustainable encapsulation matrix for exogenous bioactive compounds

Edible filamentous fungi (FF) are considered sustainable food materials given their rich nutrient profile and low carbon and water footprints during production. The current study evaluated FF biomass as a natural encapsulation system for exogenous bioactive compounds and as a model system to investigate the complex food matrix-micronutrient interactions during in vitro digestion. Our objective was to compare the fungal pellet, as a multicellular encapsulation system, with single yeast cell-based carriers in terms of loading and release of curcumin, a model compound. The results suggest that the curcumin encapsulation efficiency was similar in single yeast cells and fungal hyphal cells. A vacuum treatment used to facilitate the infusion of curcumin into yeast or fungal cells also enabled rapid internalization of yeast cells into the fungal pellet matrix. Compared to the single-cell encapsulation system, the multicellular systems modified the release kinetics of curcumin during in vitro digestion by eliminating the initial rapid release and reducing the overall release rate of curcumin in the small intestinal phase. These results provide a deeper understanding of the effect of natural edible structures on the bioaccessibility of micronutrients, and demonstrate the potential of using FF biomass as functional food materials.

Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

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.

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507

Xylitol is a pentose-polyol widely applied in the food and pharmaceutical industry. It can be produced from lignocellulosic biomass, valorizing second-generation feedstocks. Biotechnological production of xylitol requires scalable solutions suitable for industrial scale processes. Immobilized-cells systems offer numerous advantages. Although fungal pellet carriers have gained attention, their application in xylitol production remains unexplored. In this study, the yeast strain P. fermentans WC 1507 was employed for xylitol production. The optimal conditions were observed with free-cell cultures at pH above 3.5, low oxygenation, and medium containing (NH4)2SO4 and yeast extract as nitrogen sources (xylitol titer 79.4 g/L, YP/S 66.3%, and volumetric productivity 1.3 g/L/h). Yeast cells were immobilized using inactive Aspergillus oryzae pellet mycelial carrier (MC) and alginate beads (AB) and were tested in flasks over three consecutive production runs. Additionally, the effect of a 0.2% w/v alginate layer, coating the outer surface of the carriers (cMC and cAB, respectively), was examined. While YP/S values observed with both immobilized and free cells were similar, the immobilized cells exhibited lower final xylitol titer and volumetric productivity, likely due to mass transfer limitations. AB and cAB outperformed MC and cMC. The uncoated AB carriers were tested in a laboratory-scale airlift bioreactor, which demonstrated a progressive increase in xylitol production in a repeated batch process: in the third run, a xylitol titer of 63.0 g/L, YP/S of 61.5%, and volumetric productivity of 0.52 g/L/h were achieved. This study confirmed P. fermentans WC 1507 as a promising strain for xylitol production in both free- and entrapped-cells systems. Considering the performance of the wild strain, a metabolic engineering intervention aiming at further improving the efficiency of xylitol production could be justified. MC and AB proved to be viable supports for cell immobilization, but additional process development is necessary to identify the optimal bioreactor configuration and fermentation conditions.

Immobilization of Diatom Phaeodactylum tricornutum with Filamentous Fungi and Its Kinetics

Immobilizing microalgae cells in a hyphal matrix can simplify harvest while producing novel mycoalgae products with potential food, feed, biomaterial, and renewable energy applications; however, limited quantitative information to describe the process and its applicability under various conditions leads to difficulties in comparing across studies and scaling-up. Here, we demonstrate the immobilization of both active and heat-deactivated marine diatom Phaeodactylum tricornutum (UTEX 466) using different loadings of fungal pellets (Aspergillus sp.) and model the process through kinetics and equilibrium models. Active P. tricornutum cells were not required for the fungal-assisted immobilization process and the fungal isolate was able to immobilize more than its original mass of microalgae. The Freundlich isotherm model adequately described the equilibrium immobilization characteristics and indicated increased normalized algae immobilization (g algae removed/g fungi loaded) under low fungal pellet loadings. The kinetics of algae immobilization by the fungal pellets were found to be adequately modeled using both a pseudo-second order model and a model previously developed for fungal-assisted algae immobilization. These results provide new insights into the behavior and potential applications of fungal-assisted algae immobilization.