Scientists convert a once green fungi to red and convert it to a meaty alternative. This could open doors for sustainability.
“I think it’s a fundamental aspect of synthetic biology that we’re benefiting from organisms that have evolved to be really good at certain things.”One major quest that scientists focus on is the search for sustainable and cruelty-free food options. Now, scientists at Lawrence Berkeley National Laboratory have created a new approach by tapping into the genetic potential of fungi.
These modifications include enhanced production of heme, an iron-based molecule responsible for the color and flavor of meat. They also increased the levels of ergothioneine, an antioxidant associated with cardiovascular health benefits. “What we’re trying to do is to look at what is the fungus making and try to kind of unlock and enhance it. And I think that’s an important angle that we don’t need to introduce genes from wildly different species. We’re investigating how we can stitch things together and unlock what’s already there.”
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