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Synthetic biology: a new frontier in food production

期刊

TRENDS IN BIOTECHNOLOGY
卷 40, 期 7, 页码 781-803

出版社

CELL PRESS
DOI: 10.1016/j.tibtech.2022.01.002

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资金

  1. National Key Research and Development Program of China [2021YFC2101303, 2018YFA0901800]
  2. National Natural Science Foundation of China [31971344]
  3. Fundamental Research Funds for the Central Universities
  4. Beijing Advanced Innovation Center for Soft Matter Science and Engineering
  5. DaSilva Award (Society for Biotechnology, Japan)

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This article introduces the application of synthetic biology in food production, including microbial production of food components and expanding the utilization of feedstocks. Synthetic biology offers potential solutions to high-quality food and the greenhouse effect.
Concerns regarding food security arise from population growth, global warming, and reduction in arable land. With advances in synthetic biology, food production by microbes is considered to be a promising alternative that would allow rapid food production in an environmentally friendly manner. Moreover, synthetic biology can be adopted to the production of healthier or specifically designed food ingredients (e.g., high-value proteins, lipids, and vitamins) and broaden the utilization of feedstocks (e.g., methanol and CO2), thereby offering potential solutions to high-quality food and the greenhouse effect. We first present how synthetic biology can facilitate the microbial production of various food components, and then discuss feedstock availability enabled by synthetic biology. Finally, we illustrate trends and key challenges in synthetic biology-driven food production.

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