The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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Exploration of Alternative Protein Food and Cyclic Dipeptides that Help Complement Alternative Protein Sources

  • DaGyeong JUNG (Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, College of BioConvergence, and Institute of Food and Nutrition Science, Eulji University) ;
  • Min-Kyu KWAK (Laboratory of Microbial Physiology and Biotechnology, Department of Food and Nutrition, College of Bio-Convergence, and Institute of Food and Nutrition Science, Eulji University)
  • Received : 2024.09.13
  • Accepted : 2024.11.05
  • Published : 2024.11.30
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Abstract

The global movement towards sustainable food systems has given rise to a growing interest in alternative protein sources, including plant proteins, insect proteins, cultured meats, and microbially derived proteins. This study focuses on the latest trends and future developments in this field, with a particular emphasis on state-of-the-art technologies and methodologies designed to overcome the obstacles associated with alternative proteins, including taste, flavor and texture. A principal objective of this research is to identify proteins that will facilitate the large-scale production of cyclic dipeptides (CDPs), based on the hypothesis that CDPs can leverage their distinctive biochemical attributes to enhance the appeal of alternative protein sources. One of the key challenges in this research is identifying the proteins required for CDP production. Previous studies have shown that lactic acid bacteria, such as Weissella cibaria, Lactobacillus sakei, Leuconostoc mesenteroides, and Pediococcus pentosaceus which were isolated from kimchi exhibit strong antimicrobial activity, with CDPs identified among their metabolites. This observation has prompted the utilization of these bacteria in the present study. The findings of this study suggest that CDPs could be an effective solution for developing alternative protein sources and could represent a significant advancement in food technology innovation.

Keywords

Acknowledgement

This work was supported by the BK21 Plus project of the National Research Foundation of Korea (NRF) Grant funded by the Korea government. This research was also supported by the National Research Foundation of Korea (NRF) grant funded by the Ministry of Science and ICT of the Korea government (MSIT) (NRF-2021R1F1A1061581) and by a grant from Eulji University in 2023. The funders had no role in study design; in the collection, analysis, and interpretation of data; in the writing of the report; and in the decision to submit the article for publication

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