CRISPR Innovations: Sustainable Protein Sources from Fungi

Researchers have successfully used CRISPR gene editing technology to create a fungi strain known as FCPD, derived from Fusarium venenatum. This new strain is highly efficient, more nutritious, and significantly more sustainable than its natural counterpart.

The research, led by Xiao Liu from Jiangnan University, was published in the journal Trends in Biotechnology. The scientists removed two specific genes to enhance the fungus. The first modification eliminated a gene for chitin synthase, resulting in thinner fungal cell walls, which makes the protein easier for humans to digest and increases its bioavailability.

The second change involved removing the pyruvate decarboxylase gene, optimizing the fungus's metabolism. The new strain produces the same amount of protein while requiring 44% less sugar and doing so 88% faster than the original strain.

When scaled up, FCPD production demonstrated a lower environmental footprint, reducing greenhouse gas emissions by up to 60% over its life cycle compared to traditional fungal protein production. Additionally, the new myoprotein requires 70% less land and reduces the risk of freshwater pollution by 78% compared to chicken production in China.

This breakthrough represents significant progress in developing sustainable food sources that can meet global food demands without the environmental costs associated with conventional farming.