New Technologies for Biofabrication of Nutrients and Functional Ingredients

doi:10.11924/j.issn.1000-6850.casb2025-0729

Abstract

Abstract:

Nutrition and functional components are crucial constituents of food products. The production of these components has been gradually evolving from traditional methods towards a more intelligent form of biofabrication, which represent the development of China's biofabrication industry. With the continuous progress of synthetic biology technologies, an increasing number of nutrition and functional components can be biosynthesized using microorganisms. Concurrently, research in this area has been growing significantly. To comprehensively understand the domestic and international development trends in the field of food biofabrication, this study presents a systematic review of the latest applications of synthetic biology technologies in the biosynthesis of nutrition and functional components. Additionally, a comparative analysis of the advantages and distinctions between in vivo and in vitro biosynthesis methods is conducted. Despite the notable research achievements has been achieved in new biofabrication technologies both at home and abroad, the Chinese biofabrication industry still faces several challenges. These include an imperfect production system, immature processing technologies, and a reliance on imported equipment due to the relative lack of advanced domestic alternatives. In light of the current development status and practical requirements of China's biofabrication industry, this paper proposes several key areas for promoting scientific and technological innovation: formulating a diversified strategy for the raw material system in Chinese biofabrication; developing high-performance industrial strains for biosynthesis with independent intellectual property rights in China; accelerating the in-depth integration of artificial intelligence and biofabrication, and develop intelligent new equipment for industrial production. These initiatives aim to provide essential technical support for further advancing the development and application of biofabrication platforms.

Key words: food nutrition, biofabrication, metabolic engineering, synthetic biology, cell factory, artificial intelligence

ZHANG Yonglin, ZHAO Qingxu, LI Dapeng. New Technologies for Biofabrication of Nutrients and Functional Ingredients[J]. Chinese Agricultural Science Bulletin, 2025, 41(26): 83-87.

Figures/Tables 1

References 24

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