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DOE OSTI2020

Microalgae as a future food source

One of the key challenges that we face in the 21st century is the need to feed an ever-increasing human population with increasingly limited natural resources. Even today it is estimated that roughly 1 out of 9 people in the world are undernourished, of which the most important factor is protein-energy malnutrition. By establishing microalgae as a new food and feed platform, we have the opportunity to increase the supply of these essential products to address global demands in a more efficient and environmentally sustainable way. Many types of algae are nutritionally complete foods, their yields outperform most plant crops, and there is a growing set of tools to develop improved strains of algae. Similar improvements were achieved in traditional crops through thousands of years of breeding and strain selection, whereas with the newest genetic engineering tools and advanced strain selection techniques, similar changes can be implemented in microalgae in just a few years. Here we describe different strategies that could be used to enhance the nutritional content, productivity, and organoleptic traits of algae to help drive development of this new crop. Clearly developing more efficient, sustainable, and nutritious foods and feed would be an enormous benefit for the planet, and algae represents an opportunity to develop a new crop that would complement traditional agriculture, and one that could potential result in a more efficient means to meet the world's food and feed supply.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2024

Acetaminophen production in the edible, filamentous cyanobacterium Arthrospira platensis

Abstract Spirulina is the common name for the edible, nonheterocystous, filamentous cyanobacteriumArthrospira platensisthat is grown industrially as a food supplement, animal feedstock, and pigment source. Although there are many applications for engineering this organism, until recently no genetic tools or reproducible transformation methods have been published. While recent work showed the production of a diversity of proteins inA. platensis, including single‐domain antibodies for oral delivery, there remains a need for a modular, characterized genetic toolkit. Here, we independently establish a reproducible method for the transformation ofA. platensisand engineer this bacterium to produce acetaminophen as proof‐of‐concept for small molecule production in an edible host. This work opensA. platensisto the wider scientific community for future engineering as a functional food for nutritional enhancement, modification of organoleptic traits, and production of pharmaceuticals for oral delivery.

Biotechnology & Applied Microbiology↗

DOE OSTI2023

Dietary uptake of geosmin in rainbow trout ( Oncorhynchus mykiss )

Geosmin is a primary source of muddy/earthy ‘off-flavors’ in farmed fish, which may render their organoleptic quality unacceptable to consumers. Model systems of geosmin uptake typically comprise exposure to waterborne geosmin that is absorbed via the gills. The present research demonstrates dietary exposure as an alternative route of geosmin uptake in Rainbow Trout (Oncorhynchus mykiss) fillets. Trout (average initial weight of 355 g) were stocked in quadruplicate compartmentalized raceways (N = 4 compartments per treatment, n = 50 fish per compartment) supplied with first-use, flow-through water (4.5 complete turnovers per hour). Fish were fed diets containing 0 (control dose), 0.005 (low dose), 0.05 (medium dose), or 0.5 (high dose) mg geosmin/kg feed at 1% body weight/day for four weeks. Fillets (12 fillets/diet/week plus 12 pre-trial fillet samples) and weekly feed and water samples were analyzed via GC–MS to determine geosmin concentrations. Feeding behavior was documented daily according to a four-point scale. ANOVA with post-hoc Tukey tests and polynomial contrast, regression, correlation, and chi-squared statistical analyses were applied to data (α = 0.05 significance level). Palatability of feed did not hinder consumption of the geosmin-spiked feeds: although fish responded positively to all feeds, the most aggressive feeding behavior was observed among those fed medium and high dose feed. Geosmin was effectively imparted into fillets after one week, and no significant temporal effect was found after four weeks. Mean geosmin concentrations significantly increased in fillets from low (mean of 26 ng/kg geosmin) to medium (202 ng/kg) to high (441 ng/kg) dose feed groups during the trial. Polynomial contrasts and regression modeling validated this significant positive effect of dose on geosmin uptake, with an estimated 166 ng/kg rise in fillet-geosmin for every log 10 increase in feed concentration. Waterborne geosmin levels immediately post-feeding were conditionally independent of concentrations in feed and fillets, therefore dietary uptake was affirmed as the predominant mechanism of absorption in the present experimental system. Finally, based on these findings, geosmin-spiked feeds may be used to induce predictable, repeatable levels of this off-flavor compound in fillets and serve as a model system for further investigation of sensory quality and off-flavor mitigation strategies for farm-raised fish.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2022

Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Fermented shrimp sausages are prepared spontaneously with Litopenaeus vannamei as raw material. Shrimp is one of the marine sources with rich chitosan as bioactive compounds, antioxidants, vitamin E, and probiotic lactic acid bacteria (LAB) produced by fermentation processes. This study aimed to analyze the variations in antioxidant activity, vitamin E content, total LAB, total pathogenic bacteria, pH, and acceptability of shrimp sausage produced at different fermentation times. A completely randomized experimental design study was performed using four levels of exposure time, including control (0 days), 1, 2, and 3 days. The treatment was conducted spontaneously with 1.2% salt concentration, a drying temperature of 50°C for 3 h, and fermentation at 35°C. The evaluated parameters included the antioxidant activity measured with the radical 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) method, vitamin E levels by high-performance liquid chromatography, total LAB with total plate count, and Escherichia coli bacteria by the most probable number method. Salmonella sp. and Staphylococcus aureus were estimated by the identification method. A pH meter was used to assess acidity, and hedonic organoleptic testing was performed for taste, aroma, color, and texture. The results show significant differences in antioxidant activity, vitamin E, and shrimp sausage acceptability at varied fermentation times p ≤ 0.05 . However, the best formulation was obtained with the first-day fermented shrimp sausage, as shown by its bioactive content and the level of acceptability.

Afifah, Diana N.↗

DOE OSTI2023

Developing algae as a sustainable food source

Current agricultural and food production practices are facing extreme stress, posed by climate change and an ever-increasing human population. The pressure to feed nearly 8 billion people while maintaining a minimal impact on the environment has prompted a movement toward new, more sustainable food sources. For thousands of years, both the macro (seaweed and kelp) and micro (unicellular) forms of algae have been cultivated as a food source. Algae have evolved to be highly efficient at resource utilization and have proven to be a viable source of nutritious biomass that could address many of the current food production issues. Particularly for microalgae, studies of their large-scale growth and cultivation come from the biofuel industry; however, this knowledge can be reasonably translated into the production of algae-based food products. The ability of algae to sequester CO 2 lends to its sustainability by helping to reduce the carbon footprint of its production. Additionally, algae can be produced on non-arable land using non-potable water (including brackish or seawater), which allows them to complement rather than compete with traditional agriculture. Algae inherently have the desired qualities of a sustainable food source because they produce highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals. Although algae have yet to be fully domesticated as food sources, a variety of cultivation and breeding tools exist that can be built upon to allow for the increased productivity and enhanced nutritional and organoleptic qualities that will be required to bring algae to mainstream utilization. Here we will focus on microalgae and cyanobacteria to highlight the current advancements that will expand the variety of algae-based nutritional sources, as well as outline various challenges between current biomass production and large-scale economic algae production for the food market.

59 BASIC BIOLOGICAL SCIENCES↗