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All sourcesNASA NTRSDOE OSTI
NASA NTRSDate not supplied

Bionutrients: Microbial Production of on-Demand Nutrients on the International Space Station

Providing adequate nutrition to crew members is essential as deep-space missions cannot rely on consistent Earth-based resupply. The current NASA pre-packaged food system is designed for low-earth-orbit missions with a stated shelf-life of two years and notable vitamin degradation over time. One strategy to mitigate nutrient loss is to implement bioregenerative food sources to supplement the pre-packaged food system. The BioNutrients project is designed to provide targeted production of short shelf-life nutrients in a single-use production pack. BioNutrients-1 includes two strains of edible yeast that have been genetically engineered to produce carotenoids, β-carotene, and zeaxanthin. This five-year mission on the International Space Station (ISS), launched in 2019, tests the long-term storage and nutrient production of the microorganisms of interest. Additional microorganisms are also stored in stasis packs to determine the effects of long-duration storage on the ISS. These organisms may be useful for production of fermented foods, pharmaceuticals, or biomanufacturing processes. Improving on the BioNutrients-1 project, BioNutrients-2 has optimized the production pack hardware by reducing the overall mass and volume of the system. Furthermore, BioNutrients-2 has expanded the projects scope by investigating novel products and microbial food sources. BioNutrients-2 is a six-month mission, launched in 2022, which tests production of fresh foods such as yogurt and kefir. The BioNutrients missions seek to provide advances for in-space biomanufacturing by addressing safe and reliable production of high-value nutrients and on-demand foods for future exploration efforts.

BioNutrients↗
NASA NTRSDate not supplied

Bionutrients: Microbial Production of on-Demand Nutrients on the International Space Station

Providing adequate nutrition to crew members is essential as deep-space missions cannot rely on consistent Earth-based resupply. The current NASA pre-packaged food system is designed for low-earth-orbit missions with a stated shelf-life of two years and notable vitamin degradation over time. One strategy to mitigate nutrient loss is to implement bioregenerative food sources to supplement the pre-packaged food system. The BioNutrients project is designed to provide targeted production of short shelf-life nutrients in a single-use production pack. BioNutrients-1 includes two strains of edible yeast that have been genetically engineered to produce carotenoids, β-carotene, and zeaxanthin. This five-year mission on the International Space Station (ISS), launched in 2019, tests the long-term storage and nutrient production of the microorganisms of interest. Additional microorganisms are also stored in stasis packs to determine the effects of long-duration storage on the ISS. These organisms may be useful for production of fermented foods, pharmaceuticals, or biomanufacturing processes. Improving on the BioNutrients-1 project, BioNutrients-2 has optimized the production pack hardware by reducing the overall mass and volume of the system. Furthermore, BioNutrients-2 has expanded the projects scope by investigating novel products and microbial food sources. BioNutrients-2 is a six-month mission, launched in 2022, which tests production of fresh foods such as yogurt and kefir. The BioNutrients missions seek to provide advances for in-space biomanufacturing by addressing safe and reliable production of high-value nutrients and on-demand foods for future exploration efforts.

BioNutrients↗
NASA NTRS2020

Chapter 5: Food Security

The current food system (production, transport, processing, packaging, storage, retail, consumption, loss and waste) feeds the great majority of world population and supports the livelihoods of over 1 billion people. Since 1961, food supply per capita has increased more than 30%, accompanied by greater use of nitrogen fertilisers (increase of about 800%) and water resources for irrigation (increase of more than 100%). However, an estimated 821 million people are currently undernourished, 151 million children under five are stunted, 613 million women and girls aged 15 to 49 suffer from iron deficiency, and 2 billion adults are overweight or obese. The food system is under pressure from non-climate stressors (e.g., population and income growth, demand for animal-sourced products), and from climate change. These climate and non-climate stresses are impacting the four pillars of food security (availability, access, utilisation, and stability).

Mbow, Cheikh↗
NASA NTRS2009

Assessment of Nutrient Stability in Space Foods

Maintaining an intact nutrient supply in the food system flown on spacecraft is a critical issue for mission success and crew health and safety. Early polar expeditions and exploration expeditions by sailing vessels have taught us that a deficiency, or excess, of even a single vitamin in the food supply can be catastrophic. Evidence from ground-based research indicates that some vitamins are destroyed and fatty acids are oxidized (and therefore rendered dangerous or useless) by different types of radiation and by conditions of long-term storage. We hypothesize that radiation and long-term storage in the space-flight environment will affect the stability of vitamins, amino acids, and fatty acids in the space food system. The research objectives of our ongoing stability studies are to determine the stability of water- and fat-soluble vitamins, fatty acids, and amino acids in the space food supply before and after space flight on the International Space Station (ISS). Foods were analyzed after 2 weeks (a flight control), 11, 19, and 28 months of flight. Along with the space-flown foods, ground-based controls matched for time, light, and temperature are analyzed. The flight studies complement planned ground-based studies of the effects of radiation on vitamins, amino acids, and fatty acids. Flight studies are needed because a model based on ground-based data cannot predict all of the effects of the space-flight environment. Flight studies provide a more accurate test system to determine the effects on these nutrients of the temperature, and radiation conditions in the space-flight environment. Ground studies are required to evaluate longer missions and higher radiation levels expected outside low-Earth orbit. In addition to providing information about nutrient stability in space, the results of these studies will help NASA determine if a need exists to develop special packaging that can ensure stability of foods and nutrients in space, or if further studies of nutrient metabolism or nutrient requirements are needed.

Zwart, S. R.↗
NASA NTRS2000

Nutritional Status Assessment During the Phase IIA and Phase III Lunar/Mars Life Support Test Project

Nutrition is a critical concern for extended-duration space missions (Smith and Lane, 1999). Loss of body weight is a primary consequence of altered nutrition, and is frequently observed during space flight (Smith and Lane; 1999). Other existing dietary concerns for space flight include excessive intakes of sodium and iron, and insufficient intakes of water and vitamin D (Smith and Lane, 1999). Furthermore, dependence on closed or semi-closed food systems increases the likelihood of inadequate intakes of key nutrients. This is a significant concern for extended-duration space missions. Space nutrition research often necessitates detailed recording of all food consumption. While this yields extremely accurate data, it requires considerable time and effort, and thus is not suitable for routine medical monitoring during space flight. To alleviate this problem, a food frequency questionnaire (FFQ) was designed to provide a quick and easy, yet reasonably accurate, method for crewmembers to provide dietary intake information to the ground. We report here a study which was designed to assess nutritional status before, during, and after the 60-d and 91-d chamber stays. An additional goal of the study was to validate a food frequency questionnaire designed specifically for use with space flight food systems.

Smith, Scott M.↗
DOE OSTI2023

Changing food nitrogen flow in a food-exporting city

Introduction Nitrogen (N) plays a significant role in food systems, but only a fraction of N is effectively utilized and the rest is lost to the environment and negatively affects the ecosystem. So far, there has been relatively little research on N flow associated with the food production and consumption of production-oriented cities in developing countries. Methods In this study, we present a comprehensive analysis of N flow in the food production and consumption system of Changchun in China between 1991 and 2014, and define three types of nitrogen use efficiency (NUE) and compare them. Results (1) Total new N input into the food system in Changchun increased by 63.75% (240.8 to 394.3 Gg N yr −1 ) during the study period, mainly attributable to the high volume of food exports(total output from 47.63 to 72.51 Gg N yr −1 ). (2) Changchun typically exhibited lower apparent NUE and virtual NUE of the food system, while its actual NUE was typically higher, compared to food-importing cities. (3) The consumption of crop food witnessed a decrease from 24.2 Gg N in 1991 to 18.7 Gg N in 2014, whereas the consumption of animal food showed an upward trend from 2.5 Gg N to 7.7 Gg N. Both urban and rural residents consumed less grain food but more fruits and meat. (4) The total N loss has increased from 131.3 Gg N in 1991 to 266.6 Gg N in 2014. The crop production caused 58.1% of the total N loss in 2014, and the atmospheric loss accounted for 40.2% of the total. Conclusion The study has revealed the distinctive features, fluctuations, and underlying drivers of N flow in the food-exporting city, setting it apart from food-importing city. These findings provide a valuable point of reference for the implementation of customized and diversified nitrogen management strategies in these specific urban areas.

Huang, Wei↗
NASA NTRS2018

Meal Replacement Mass Reduction Integration and Acceptability Study

The Orion Multi-Purpose Crew Vehicle (MPCV) and future exploration missions are mass constrained; therefore we are challenged to reduce the mass of the food system by 10% while maintaining safety, nutrition, and acceptability to support crew health and performance for exploration missions. Meal replacement with nutritionally balanced, 700-900 calorie bars was identified as a method to reduce mass. However, commercially available products do not meet the requirements for a meal replacement in the spaceflight food system. The purpose of this task was to develop a variety of nutritionally balanced, high quality, breakfast replacement bars, which enable a 10% food mass savings. To date, six nutrient-dense meal replacement bars have been developed, all of which meet spaceflight nutritional, microbiological, sensory, and shelf-life requirements. The four highest scoring bars were evaluated based on final product sensory acceptability, nutritional stability, qualitative stability of analytical measurements (i.e. color and texture), and microbiological compliance over a period of two years to predict long-term acceptability. All bars maintained overall acceptability throughout the first year of storage, despite minor changes in color and texture. However, added vitamins C, B1, and B9 degraded rapidly in fortified samples of Banana Nut bars, indicating the need for additional development. In addition to shelf-life testing, four bar varieties were evaluated in the Human Exploration Research Analog (HERA), campaign 3, to assess the frequency with which actual meal replacement options may be implemented, based on impact to satiety and psychosocial measurements. Crewmembers (n=16) were asked to consume meal replacement bars every day for the first fifteen days of the mission and every three days for the second half of the mission. Daily surveys assessed the crew's responses to bar acceptability, mood, food fatigue and perceived stress. Preliminary results indicate that the majority of crew members were noncompliant with daily meal replacement during the first half of the mission. Several crew members chose to forgo the meal, resulting in caloric deficits that were higher on skipped-bar days. Body mass loss was significant throughout the mission. Although there was no significant difference in body mass loss overall between the first half and second half of the mission, a higher number of individual crew members lost more body mass in the first half of the mission. Analysis is still ongoing, but current trends suggest that daily involuntary meal replacement can lead to greater individual impacts on body mass and psychological factors, while meal replacement on a more limited basis may be acceptable to most crew for missions up to 30 days. This data should be considered in Orion mass trades with health and human performance.

Sirmons, T.↗
NASA NTRS2002

Nutritional Concerns of Spaceflight

Nutrition has played a critical role throughout the history of exploration, and space exploration is no exception. While a one- to two-week flight aboard the Space Shuttle might be analogous to a camping trip, adequate nutrition is absolutely critical while spending several months on the International Space Station (Figure 1) or several years on a mission to another planet. To ensure adequate nutrition, space nutrition specialists must know how much of the individual nutrients astronauts need, and these nutrients must be available in the spaceflight food system. To complicate matters, these spaceflight nutritional requirements are influenced by many of the physiological changes that occur during spaceflight. In this chapter, we describe some of these changes, their impact on crew health, and ways NASA is investigating how to minimize these changes. We also review the space food systems, issues involved in setting up a cafeteria in a weightless environment, and information about dietary intake of nutrients during space missions

Smith, Scott M.↗
NASA NTRS2016

Development and Provision of Functional Foods to Promote Health on Long-Duration Space Missions

During long-duration NASA space missions, such as proposed missions to Mars, astronauts may experience negative physiological effects such as bone loss. Functional foods such as high-lycopene, high-flavonoids and high-omega-3 products and fruits and vegetables may mitigate the negative effects of spaceflight on physiological factors including the bone health of crewmembers. Previous studies showed that current ISS provisions provide high-lycopene and high-omega-3 food items but the variety is limited, which could promote menu fatigue. Bioactive compounds can degrade like other chemical compounds and lose functionality. The native concentrations and stability of bioactive compounds have never been determined in spaceflight foods, and adequate information is not available for commercial products for the storage durations required for space exploration (5 years). The purpose of this task is to develop new spaceflight foods that are high in omega-3 fatty acids, lycopene, or flavonoids, identify commercial products with these bioactive compounds that meet spaceflight requirements, and define the stability of these nutrients in storage to enable purposeful functional food incorporation into the space food system. The impact of storage temperature on the stability of lutein, lycopene, beta-carotene, omega-3 fatty acids, phenolics, anthocyanins and sterols is being studied in 12 ISS menu items stored at three different temperatures (4, 21, 35 degree C) over 2 years. Additionally, nutrient and quality stability are being assessed on a larger food set stored at 21 degree C over 2 years that contains twelve newly developed foods, 10 commercial products repackaged to spaceflight requirements, and another 5 current ISS menu items expected to be good sources of omega-3 fatty acids, lycopene, or flavonoids. All items were shipped overnight to the Linus Pauling Institute at Oregon State University (Corvalis, OR) after processing and 1-year of storage and analyzed for bioactive compound concentrations. Sensory evaluation was conducted on the newly developed functional foods and commercial products with untrained panelists (n is greater than or equal to 25) using a 9-point Hedonic scale to test sensory attributes and overall acceptability after processing and 1-year of storage (21 degree C). Repeat nutritional and sensory analyses will be conducted in the same foods after the 2-year storage period is completed. The stability of bioactive compounds in the selected foods was dependent on storage temperature and food matrix. Omega-3 showed excellent stability in the analyzed products after 1-year of storage, regardless of the storage temperature; phenolic compounds also showed good stability. Lycopene was more stable in oil-based products rather than water-based products because of the protection that lipids offer to lycopene molecules. Also, lycopene was more stable in freeze-dried products than in high moisture foods. The 12 newly developed functional foods showed good overall acceptability in sensory attributes after processing (average score 7.2 out of 9.0) and maintained sensory quality through 1-year (21 degree C); the overall acceptability was on average 7.1 after storage. Similar behavior was observed for the 10 commercial products after 1 year. The developed products are good sources of omega-3 (both plant and marine), vegetables (7 vegetable-based products), and good sources of carotenoids, such as the Curry Pumpkin Soup and the Sweet and Savory Kale. Nine of the new products, such as Mango Salad, Pickled Beets, and Braised Red Cabbage, are rich in phenolic compounds. Stability of most of the studied nutrients seems to be adequate after 1-year of storage in most of the tested foods. However, storage temperature of the food must be considered during long-duration space missions to achieve stability of all nutrients. Likewise, more information is needed regarding nutrient retention after 2-years of storage to identify nutritional gaps that may be expected over the 5-year shelf life required for a Mars mission. New developed products will be filling a gap in the current space food system to minimize menu fatigue, provide specific nutrients to reduce the negative effects of long-duration space missions and maintain crew members' health. Information about bioactive compounds in developed products after 1-year and 2-year of storage will provide the knowledge base for further product development.

Bermudez-Aguirre, D.↗
NASA NTRS2022

NASA's NMME-Based S2S Hydrologic Forecast System for Food Insecurity Early Warning in Southern Africa

In situ hydrologic monitoring over regions most susceptible to food insecurity can be a challenge in current times due to various socio-economic and political issues in combination with environmental factors such as ongoing famine or drought. Hydrologic monitoring and initializing forecasts based on remotely sensed and analyzed data can contribute significantly to early warning in such regions. Routine hydrologic forecasts, as provided by NASA’s Hydrologic Forecasting and Analysis System (NHyFAS), are a recent addition to early warning systems. A custom instance of NHyFAS, termed FLDAS-Forecast, is used by FEWS NET’s Land Data Assimilation System (FLDAS). The FLDAS-Forecast’s dynamic forecasting component was originally set up with Goddard Earth Observing System (GEOS) forecast inputs and has been recently expanded with precipitation forecast forcing from the North American Multi-Model Ensemble (NMME). This paper describes the improvements in seasonal hydrologic forecasts produced with this updated system. Evaluations in this study focus on soil moisture across southern Africa’s growing season. Soil moisture forecasts are benchmarked and evaluated relative to climatology-based forecasts and historic runs, which are driven by observation-based meteorological forcing fields, and they are verified with remotely sensed observations of soil moisture and vegetation. Through multiple deterministic and probabilistic skill assessments, we show that using the larger ensemble of NMME precipitation inputs in the forecast system results in higher quality hydrologic forecasts than are allowed by climatology- or GEOS-only-based forecasts. Further, the near-real-time NMME-based rootzone soil moisture forecasts were able to correctly predict developing drought conditions over southern Africa through late 2019 and into early 2020.

Hydrologic forecasts↗
NASA NTRSDate not supplied

The Integrated Impact of Diet on Human Immune Response, the Gut Microbiota, and Nutritional Status During Adaptation to Spaceflight

Long-duration spaceflight impacts human physiology, including well documented immune system dysregulation. Diet, the microbiome, and immune system function are interlinked, but diet is the only one of these factors that we have the ability to easily, and significantly, alter on Earth or during flight. As we better understand dietary impacts on physiology, we may then improve the spaceflight diet to improve crew health and potentially reduce spaceflight-associated physiological decrements. Increasing the consumption of fruits and vegetables and bioactive compounds (e.g., omega-3 fatty acids, lycopene, flavonoids) and therefore enhancing overall nutritional intake from the nominal shelf-stable, fully-processed, space food system is expected to serve as a countermeasure to detrimental impacts to human physiology, including dysregulation in immunological profiles, the taxonomic profile of the gut microbiota, and nutritional status during spaceflight. In this study, first we sought to determine the effect of the nominal shelf-stable spaceflight diet compared to an "enhanced" shelf-stable spaceflight diet on human biochemistry, immunology, and the microbiome in a ground-based, simulated space mission. The ground analog portion of this study was conducted in the NASA Human Exploration Research Analog (HERA) Campaign 4 missions, which consisted of four 45-day missions with closed chamber confinement and realistic mission simulation to study effects on crew health and performance. As reported previously, analyses indicate beneficial associations between diet and markers of nutritional status, stress, the microbiome, and cognitive performance. Intake and beneficial associations varied by subject. This data will be used as a ground-based control for spaceflight, where the spaceflight environment (e.g., radiation, microgravity) will have additional impacts and the potential to evaluate effects of the diet will be greater. The second phase of this study is to occur on the International Space Station, where it is currently being implemented. The test plan is similar to that used in the HERA missions. The enhanced diet is intended to provide 25% of the crews’ diet with foods rich in omega-3 fatty acids, lycopene, and flavonoids, along with more fruits and vegetables in general (the other 75% of the diet will be obtained from standard and crew preference items available on the ISS). Biological samples (blood, urine, stool, and saliva) are being collected from participants at selected time points before, during, and after the mission. Data collection also includes dietary intake recording and body mass measurement. Currently, 6 of 9 planned astronauts have completed data collection. Analysis of immune markers, latent herpes virus reactivation, the taxonomic and metatranscriptomic profile of the gut microbiome, and nutritional status biomarkers and biochemical metabolites will occur in batch to minimize sample handling variations. Mixed models statistical analyses will be used, incorporating random effects to account for repeated measures within individuals to assess the impact of diet on physiological outcomes. We expect this study to provide evidence of beneficial impact of this enhanced diet on crew health and adaptation to spaceflight. These data will aid in evidence-based mass-risk trades for food system design and development of targeted dietary interventions for future exploration-class space missions.

Grace L. Douglas↗
DOE OSTI2021

Global relationships between crop diversity and nutritional stability

Nutritional stability – a food system’s capacity to provide sufficient nutrients despite disturbance – is an important, yet challenging to measure outcome of diversified agriculture. Using 55 years of data across 184 countries, we assemble 22,000 bipartite crop-nutrient networks to quantify nutritional stability by simulating crop and nutrient loss in a country, and assess its relationship to crop diversity across regions, over time and between imports versus in country production. We find a positive, saturating relationship between crop diversity and nutritional stability across countries, but also show that over time nutritional stability remained stagnant or decreased in all regions except Asia. These results are attributable to diminishing returns on crop diversity, with recent gains in crop diversity among crops with fewer nutrients, or with nutrients already in a country’s food system. Finally, imports are positively associated with crop diversity and nutritional stability, indicating that many countries’ nutritional stability is market exposed.

54 ENVIRONMENTAL SCIENCES↗
NASA NTRSDate not supplied

Endogenous Microbial Survival in Brewed Tea

Loose-leaf bagged tea is a commonly requested beverage item that comprises up to 7% of the microbiological samples from the space food systems. As loose-leaf tea blends often contain herbs and spices that frequently have high microbial loads, they have a high failure rate as defined by the microbiological standards outlined in NASA-STD-3001, which are more stringent than the limits set for industry. Between April 2019 and September 2022, 54.8% of loose-leaf teas submitted for microbiological testing have failed, necessitating the evaluation of a variety of brands and lot numbers of each requested tea type to meet crew preference requests, which are typically specific, resulting in excess labor and material costs to provide a single product for spaceflight consumption. Attempts to identify specific brands or ingredients that are less likely to produce a failure have been unsuccessful, as to date, no trends in those measures have been identified. We have, however, noticed a trend in types of teas (spiced and herbal) which are more likely to fail. Of additional concern, hot water available for brewing tea on ISS is dispensed at a lower temperature than the CDC recommended brewing temperature. In a study we previously reported, we found that that brewing water temperature may not have a significant impact on the number of aerobic bacteria in chamomile tea, as there were no significant differences in the total microbial load between tea brewed with boiling, ISS-like, or room temperature waters. It did appear that ISS temperature water was similarly effective to boiling water against a pathogenic bacterial species. In this study, we aim to assess whether the total number of aerobic bacteria of other high-fail-rate tea types is similarly unaffected when brewing tea in room temperature or boiling water. Data from this study and the previous study, as well as additional analysis of every tea product that has been tested as part of the normal food system since April 2019, will be used to determine the expected typical microbial load for loose-leaf teas, which we will compare to existing industry limits so that we can recommend a new microbiological limit for loose-leaf teas that accurately reflects the true risk of consuming brewed teas in spaceflight.

space flight food↗
NASA NTRS1975

The medical story

The paper discusses the medical program of the Skylab missions. The major medical systems discussed include the food system, the waste-management system, the personal-hygiene system, and the inflight medical support system. The life-sciences experiments conducted on Skylab are reviewed. These dealt with the cardiovascular system, mineral balance and bioassay of fluids, sleep, blood, metabolic activity, vestibular function, and time and motion studies. The medical operations were accomplished with only minor problems.

Johnston, R. S.↗
NASA NTRS2024

Quantifying Food Security and Mitigation Risks Consequential to Climate Change Impacts on Crop Yields

Climate change is expected to impact crop yields globally, with some regions benefiting from favorable conditions and CO2 fertilization, while others face adverse effects from altered precipitation and higher temperatures. Changes in crop yields can destabilize the global food system and pose challenges to food security. Moreover, crop production is crucial, as biofuels are becoming increasingly important contributors to climate change mitigation measures aimed at limiting global warming. This study uses the Integrated Model to Assess the Global Environment integrated assessment model framework to analyze different indicators related to food security and climate change mitigation under varying climate change impacts on crop yields. Twelve spatially explicit crop productivity projections were taken from the full archive of the Global Gridded Crop Model Intercomparison of 120 climate-crop model combinations, forced by CMIP6-based climate scenarios. The selection includes two average-performing climate-crop model combinations, two pessimistic combinations that perform one standard deviation below the mean, and two optimistic model combinations that perform one standard deviation above the mean. To single out the effect of climate change on productivity changes, we drew samples from two representative concentration pathways (RCP2.6 and RCP8.5). These productivity projections were applied within an otherwise uniform scenario (SSP2) and analyzed for their effect on total calorie demand, crop prices, and number of people at risk of undernourishment to quantify food security. Risks to climate change mitigation targets were explored by modeling the total bioenergy supply, emissions, and global mean temperature. The results revealed significant differences in the risk of food security and mitigation potential between different regions and climate change scenarios. Across scenarios, the crop area extent can vary up to 2 million km2 due to changing crop yields. The projected change in global hunger ranges from 60 to 160 million undernourished people, indicating uncertainty between climate and crop model combinations. Low-income regions are especially impacted because of their high sensitivity to changes in food prices. Global climate change mitigation ambitions can also deviate by the latter part of the 21st century, as changes in yields will impact biofuel production as well as agriculture, forestry and other land use emissions. The quantitative insights generated by this study highlight the need for global policy efforts to make the agricultural system more adaptive to climate change to handle potential negative impacts.

crop yields↗