Gene Editing of Edible Fungus Produces Healthier Foods

Researchers developed a gene editing toolkit for a fungus used in making fermented foods. Their research may help broaden the variety of healthy products in the market.

Aspergillus oryzae or koji mold is an edible fungus that is utilized in protein production, fermented foods, and meat alternatives. Its genetic modification, along with other filamentous fungi, demonstrates great potential in improving fungal foods' scalability, sensory appeal, and nutritional value. However, there are limited genetic tools and applications in this area of research.

To address this issue, scientists from the USA and Denmark created a modular synthetic biology toolkit for Aspergillus oryzae. The toolkit consists of a CRISPR-Cas9 method for neutral loci, gene integration, and tunable promoters. They used their system to increase the fungus' production of heme, which gave meat its color and distinctive taste. They also enhanced the fungus's ergothioneine, an antioxidant associated with cardiovascular health benefits. After these modifications and minimal preparations, the fungus can now be turned into a burger patty.

For more information, read the article on Nature Communications.

See https://www.isaaa.org/kc/cropbiotechupdate/article/default.asp?ID=20725