MOLD WILL BE THE FOOD OF OUR DYSTOPIAN FUTURE: NEW RESEARCH EXAMINES THE FUTURE OF FUNGI AS FOOD

In the ongoing search for sustainable and environmentally friendly alternatives to meat and other animal proteins, researchers have settled on a new product that only solidifies our descent into a dystopian science fiction story. Published in Nature Communications, this could be humanity’s new favorite food; genetically engineered mold. 

The study, led by researchers at Lawrence Berkeley National Laboratory, demonstrates how the edible fungus, Aspergillus oryzae, can be bioengineered to enhance its nutritional value and sensory appeal as a meat substitute. By modifying the fungus’s genome using cutting-edge synthetic biology tools, the researchers were able to elevate the production of key nutrients and flavor molecules, bringing it closer to mimicking the taste and texture of real meat.

A. oryzae, also known as koji mold, has a long history of safe use in fermented foods and has recently gained attention as a potential scaffold for cellular agriculture and alternative protein production. However, like many other fungi used in food applications, it has inherent limitations in nutrition and taste. To overcome the reality that this mold basically tastes like crap, the research team developed a comprehensive synthetic biology toolkit for A. oryzae. 

Using the CRISPR-Cas9 gene editing system, which allows for precise genomic modifications, the researchers first set out to enhance the production of ergothioneine, a potent antioxidant with potential health benefits, in the fungal mycelium. By overexpressing the fungus’s native ergothioneine biosynthetic genes, they were able to achieve levels much higher than those found in oyster mushrooms, currently the top dietary source of ergothioneine.

Next, with every dystopian science fiction trope imaginable, the team tackled the challenge of creating a more meat-like flavor and appearance. 

They engineered the fungus to overproduce heme, the iron-containing molecule responsible for the characteristic taste and color of red meat. By modulating the expression of key enzymes in the heme biosynthetic pathway and introducing a heme-binding protein, they elevated intracellular heme levels to 40% of those found in leading plant-based meats that incorporate heme for flavor and color.

Remarkably, the heme-overproducing strain exhibited a distinct red color and could be readily formulated into realistic meat alternatives with minimal processing, setting it apart from plant-based proteins that often require extensive purification and additives.

Keep reading