Scientists use blue-green algae as a surrogate mom for ‘meat-like’ proteins

Moreover, some plant-based protein options are usually not as sustainable anyway, because of the sources consumed by their processing.

However what if it was doable to make sustainable, protein-rich meals that even have the best texture? New analysis from the College of Copenhagen is fueling that imaginative and prescient. The important thing? Blue-green algae. Not the notorious sort identified for being a toxic broth within the sea come summertime, however non-toxic ones.

“Cyanobacteria, also called blue-green algae, reside organisms that we’ve got been capable of get to supply a protein that they do not naturally produce. The notably thrilling factor right here is that the protein is fashioned in fibrous strands which considerably resemble meat fibers. And, it may be doable to make use of these fibres in plant-based meat, cheese or another new sort of meals for which we’re after a specific texture,” says Professor Poul Erik Jensen of the Division of Meals Science.

In a brand new examine, Jensen and fellow researchers from the College of Copenhagen, amongst different establishments, have proven that cyanobacteria can function host organisms for the brand new protein by inserting overseas genes right into a cyanobacterium. Throughout the cyanobacterium, the protein organizes itself as tiny threads or nanofibers.

Minimal processing — most sustainability

Scientists world wide have zoomed in on cyanobacteria and different microalgae as potential different meals. Partially as a result of, like crops, they develop by the use of photosynthesis, and partly as a result of they themselves include each a considerable amount of protein and wholesome polyunsaturated fatty acids.

“I am a humble man from the nation facet who not often throws his arms into the air, however with the ability to manipulate a residing organism to supply a brand new sort of protein which organizes itself into threads is never seen to this extent — and it is rather promising. Additionally, as a result of it’s an organism that may simply be grown sustainably, because it survives on water, atmospheric CO₂ and photo voltaic rays. This outcome provides cyanobacteria even larger potential as a sustainable ingredient,” says an enthusiastic Poul Erik Jensen, who heads a analysis group specializing in plant-based meals and plant biochemistry.

Many researchers world wide are working to develop protein-rich texture enhancers for plant-based meals — e.g., within the type of peas and soybeans. Nonetheless, these require a big quantity of processing, because the seeds have to be floor up and the protein extracted from them, in order to realize excessive sufficient protein concentrations.

“If we will make the most of your complete cyanobacterium in foodstuffs, and never simply the protein fibers, it would decrease the quantity of processing wanted. In meals analysis, we search to keep away from an excessive amount of processing because it compromises the dietary worth of an ingredient and in addition makes use of an terrible lot of vitality,” says Jensen.

Tomorrow’s cattle

The professor emphasizes that it will likely be fairly a while earlier than the manufacturing of protein strands from cyanobacteria begins. First, the researchers want to determine the way to optimize the cyanobacteria’s manufacturing of protein fibers. However Jensen is optimistic:

“We have to refine these organisms to supply extra protein fibres, and in doing so, ‘hijack’ the cyanobacteria to work for us. It’s kind of like dairy cows, which we have hijacked to supply an insane quantity of milk for us. Besides right here, we keep away from any moral issues relating to animal welfare. We can’t attain our objective tomorrow due to a number of metabolic challenges within the organism that we should study to deal with. However we’re already within the course of and I’m sure that we will succeed,” says Poul Erik Jensen, including:

“In that case, that is the final word solution to make protein.”

Cyanobacteria resembling spirulina are already grown industrially in a number of nations — principally for well being meals. Manufacturing sometimes happens in so-called raceway ponds beneath the open sky or in photobioreactors chambers, the place the organisms develop in glass tubes.

In line with Jensen, Denmark is an apparent place to determine “microalgae factories” to supply processed cyanobacteria. The nation has biotech firms with the best expertise and an environment friendly agricultural sector.

“Danish agriculture may, in precept, produce cyanobacteria and different microalgae, simply as they produce dairy merchandise at present. It could be doable to reap, or milk, a proportion of the cells as contemporary biomass each day. By concentrating cyanobacteria cells, you get one thing that appears like a pesto, however with protein strands. And with minimal processing, it might be integrated straight right into a meals.”

CYANOBACTERIA PAVED THE WAY FOR THE REST OF US

• Cyanobacteria, also called blue-green algae, are usually not associated to algae, regardless of the identify. They belong to the bacterial kingdom.
• Their capacity to photosynthesize makes them distinctive. In reality, cyanobacteria are believed to have invented photosynthesis round 3.8 billion years in the past. As such, they’ve performed an vital position in Earth’s evolution by oxygenating our planet’s environment. This paved the best way for each organism that feeds on oxygen. (Supply: Wikipedia).
• Sure cyanobacteria can produce toxins that may trigger respiratory paralysis or destroy the liver, and are deadly to mammals, birds and fish. In uncommon instances, cyanobacteria have prompted deaths in people.
• Within the analysis group, there may be additionally nice curiosity in utilizing the cell partitions of cyanobacteria as a biomaterial that would exchange wooden or cement. It’s because cyanobacteria accumulate varied polymers (macromolecules) that in precept, can be utilized as constructing blocks in bioplastics.