Central Luzon State University

College of Arts and Sciences

Department of Biological Sciences

A TERM PAPER ON SOURCES AND APPLICATION OF PROTEINS

RELATED TO YOUR MAJOR

Evangelista, Arhlie Jane V.

 Essential in building and repairing of muscles in the human body are proteins. These
biological molecules are the “main building blocks of the body, used to make muscles, tendons,
organs and skin.” (Gunnars, 2018)

Proteins are composed of small molecules called amino acid as its building block. “About
23 amino acids have been isolated from natural proteins. Ten of these are indispensable for fish.
The animal is incapable of synthesizing indispensable amino acids and must therefore obtain these
from the diet.” (Halver, N.D.). In an article written in the website Harvard T.H. Chan, School of
Public Health, “Nine amino acids—histidine, isoleucine, leucine, lysine, methionine,
phenylalanine, threonine, tryptophan, and valine—known as the essential amino acids, must come
from food.”

“In addition to plants and cell-based sources, microscopic organisms may play a big role
in shaping a healthier, more sustainable future of protein.” (Troyka, 2019). Plants and animals are
not only the sources of these biological molecules in the form of protein. Microscopic organisms
also have the capability to manufacture it.

Due to increasing population of animals including humans and given the inability to
manufacture food, microorganisms are now used to develop various products and is identified as
a source of protein. “Demand for human food and animal feed proteins from nonconventional
sources has increased, particularly in developing countries. Microbial protein is one such source.”
(Kuhad et. Al., 1997).

“The dried cells of microorganisms (algae, bacteria, actinomycetes, and fungi) used as food
and feed are collectively known as ‘microbial protein’. In the last 60’s the term ‘microbial protein’
was substituted with the ‘single cell protein’ (SCP).” (Singh, 2016). “SCP is recognized as a
sustainable protein source, comparable to some high-quality sources such as soy and fishmeal, but
at a lower cost. (Hernandez, 2019). SCP is a protein source for human food supplements and
animal feeds.” (Najafpour, 2007)

In light of protein deficiency, microorganisms offer viable alternative of protein

supplements.” (Singh, 2016). “Massive quantities of SCP can be produced in a single day. As a
source of protein, it is very promising to satisfy the world shortage of food while population
increases.” (Najafpour, 2007).
 “Microalgae, fungi, and bacteria are the principal sources of the microbial protein that can
be utilized as SCP.” Microalgae are microscopic organisms, some classified as blue-green alage
(Cyanobacteria), diatoms (Bacillariophyta), and dinoflagellates (Dinophyceae). Only few
microalgae (Chlorella, Spirulina, and Dunaliella) have been, until recently, produced at larger
scale. Regarding fungi, the yeasts Candida, Hansenula, Pitchia, Torulopsis, and Saccharomyces
are among the most popular. These yeasts are used as protein-rich food and for the bioconversion
of lignocellulosic wastes. In the case of bacteria, the most frequently used are Cellulomonas and
Alcaligenes (Kuhad et.al., 1997).” (Hernandez, 2019).

“Several substrates have been utilized to cultivate microalgae, fungi, and bacteria. The use
of carbon dioxide and sunlight are required for the growth of microalgae, while fungal and bacterial
species can grow on various substrates, mostly cheap waste, and a source of carbon and nitrogen,
yielding biomass ready to be harvested and used as SCP. (Anupama and Ravindra, 2000).”
(Hernandez, 2019). Microorganisms particularly bacteria grow exponentially in a short span of
time and are less dependent on variations in climate, weather, and soil. Thus, microorganisms can
be a good alternative in the manufacturing protein.

“Currently, among all SCP sources, yeast (from breweries and bakeries) and microalgae
(Spirulina and Chlorella) have garnered global acceptability and are very popular as food
supplements (Becker, 2007; Cuellar-Bermudez et al., 2007). Two other microalgae species are
included which are Odontella aurita, mainly used as a n ingredient in flavoured pasta, fish soups,
marine terrines, broth preparations, crackers and frozen breaded fish; and dried Tetraselmis chuii
for sauces, special salts, condiments, and food supplements.” (Hernandez, 2019).

“Microorganisms open the door to making the same proteins in a more efficient, innovative
way: microbial fermentation.” (Troyka, 2019). “Yeast and bacteria have been particularly
important for SCP production and easily acceptable as their biomass has been consumed by man
since ancient times in the form of fermented foods.” (Garibay, 2003).

With the advancement in microbiology and biotechnology, animal proteins can be

produced by microorganisms. Genes encoding for a specific animal protein are inserted to the
microorganism which enables it to synthesize proteins similar to those derived from animals. “This
technique is pioneered in the 1970’s to make insulin for diabetics. Before that, insulin had to be
extracted from pig or cattle pancreases. Similarly, rennet (enzymes that help turn milk into cheese)
used to come from the stomachs of slaughtered calves. But now, rennet is mostly produced by
microorganisms.” (Troyka, 2019).

Various companies are interested in studying microorganisms that produces protein.

Quorn, is making meat from Mycoprotein, a single-cell microorganism that is high in protein and
fiber and low in saturated fat. Sustainable Bioproducts is also using a fungal microorganism to
create meat (fun fact: the type of microorganism they are using is called an “extremophile” because
of its ability to thrive in extreme environments such as volcanic springs.” AlgaVia Protein-Rich
Whole Algae is leveraging the power of algae microorganisms to deliver food and supplements
packed with protein and micronutrients. Similarly, Spirulina is made of healthy bacteria and
dubbed as a new superfood. It’s an easily digestible source of iron, vitamin B12, and other
vitamins, and minerals.” (Troyka, 2019).

“An important criterion to determine the value and usefulness of SCP from the different
source is the biomass composition. Microalgae are rich in protein, fat, fiber, vitamins A, B, C, D,
and E; fungi provide protein as well as B-complex vitamins, among other nutrients. Bacterial SCP
is high in protein content (80% of the total dry weight) and essential amino acids.” (Hernandez,
2019). “Microbial proteins are healthy source of vitamins, carotenes, and carbohydrates.
Additionally, the microbial proteins can be produced under normal settings. Thus, land shortage
and environmental calamities (such as drought or flood) cannot be a bottleneck in SCP
production.” (Singh, 2016)
REFERENCE

Gunnars, Kris. (2018). Protein Intake – How Much Protein Should You Eat Per Day? Retrieved
from www.healthline.com

Harvard T.H. Chan, School of Public Health. (N.D.) Proteins. Retrieved from
www.hsph.harvard.edu

Halver, J. E. (N.D.) Chapter 3. Proteins and Amino Acids. Retrieved from www.fao.org

Troyka, Sophie. (2019). A Big Role for Tiny Organisms in the Future of Protein. Retrieved from
www.gfi.org

Kuhad, Ramesh. et. al. (1997). Microorganisms as an Alternative Source of Protein. Retrieved
from academic.oup.com

Singh, Jay. (2016). Microbial Protein: A Valuable Component for Future Food Security.
Retrieved from www.researchgate.net

Najafpour, Ghasem. (2007). Single-Cell Protein. Retrieved from www.sciencedirect.com

Garibay, M. (2003). Single-Cell Protein/ Algae. Retrieved from www.sciencedirect.com

Hernandez, Cristina. (2019). General and Global Situation. Retrieved from

www.sciencedirect.com