Source: UNIVERSITY OF MASSACHUSETTS submitted to NRP
FUNCTIONALITY-GUIDED SMART FERMENTATION OF SOYBEAN MEAL: A NOVEL APPROACH TO PRODUCING NEXT-GENERATION MEAT ALTERNATIVES FROM A PLANT-BASED BYPRODUCT
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1030117
Grant No.
2023-67017-40248
Cumulative Award Amt.
$601,000.00
Proposal No.
2022-09188
Multistate No.
(N/A)
Project Start Date
Jul 1, 2023
Project End Date
Jun 30, 2026
Grant Year
2023
Program Code
[A1364]- Novel Foods and Innovative Manufacturing Technologies
Recipient Organization
UNIVERSITY OF MASSACHUSETTS
600 SUFFOLK ST FL 2 S
LOWELL,MA 01854-3983
Performing Department
Dept: Food Sciences
Non Technical Summary
This project addresses an important challenge in the area of novel fermented plant protein food -a detailed understanding of the functional genes of fermentation starter strains responsible for the specific functionality (chemical composition, bioactivities, and sensory properties) of fermented food. Currently, soybean meal, an abundant byproduct of oil extraction, has not been effectively utilized as a human protein source; and tempeh fermentation is a promising approach to convert soybean meal into a meat alternative for human consumption. However, detailed information on how specific genes of tempeh starters modulate the specific functionality of soybean meal tempeh is not available. Therefore, it is impossible to rationally design and develop a fermentation process to produce a tempeh meat alternative with optimized functionality for a diverse population. This project proposes a combinational approach of multi-omics, physiochemical analysis, and consumer sensory evaluation to gain detailed fundamental knowledge about the genetic basis of soybean meal tempeh fermentation and its impact on product functionality. At the completion of this project, we will systematically (i) establish the genomics and transcriptomics profiles of unique tempeh starter strains, chemical composition, and bioactivities profile, as well as the sensory profile of soybean meal tempeh produced by these strains; and (ii) identify and validate the role of specific starter strain genes responsible for the major functionality of soybean meal tempeh. This knowledge is indispensable for producing next-generation fermented plant-based meat alternatives with optimized functionality. The result of this project is of high practical value in the development of plant-based protein foods and meeting the public demand for affordable and sustainable fermented protein food with outstanding health benefits.
Animal Health Component
30%
Research Effort Categories
Basic
70%
Applied
30%
Developmental
0%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5021820309030%
5021820101030%
5021820200030%
5021820110010%
Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
1820 - Soybean;

Field Of Science
3090 - Sensory science (human senses); 1010 - Nutrition and metabolism; 1100 - Bacteriology; 2000 - Chemistry;
Goals / Objectives
The overall objective of this project is to determine the effects of different tempeh starters on soybean meal (SBM) tempeh functionality and elucidate the role of functional genes of the tempeh starters in influencing SBM tempeh functionality.
Project Methods
Aim 1: Determine the Functional Genes Responsible for the Major Functionality of SBM Tempeh in Rhizopus spp. Strains. The whole genome ofstrains of predominant fungal species used in tempeh fermentation will be isolated and characterized by genome sequencing. SBM will be fermented by theRhizopus spp. Strains individually and the mRNA expression levels of the selected strains will be determined by RNA seq during the fermentation process. Correlation analysis will be performed to reveal the relationship between the functional genes in tempeh starter strains and certain functionality of tempeh (established in Aim 2 and Aim 3).Aim 2: Establish the Chemical and Bioactivity Profiles of SBM Tempeh Produced by Rhizopus spp. Strains. During the fermentation process, multi-omics (peptidomics, lipidomics, metabolomics) will be utilized to systematically determine the chemical profiles of SBM tempeh products obtained in Aim 1. A series of cell culture studies will be performed to determine the anti-oxidation, anti-inflammation, and anti-cancer effects of SBM tempeh fermented by different tempeh starters.Aim 3: Establish the Sensory Profile of SBM Tempeh Produced by Rhizopus spp. Strains. Both instrumental analysis and consumer sensory tests will be utilized to profile the effects of tempeh starter strains on the texture, aroma, taste, appearance, and consumer acceptability of SBM tempeh as meat alternatives.

Progress 07/01/24 to 06/30/25

Outputs
Target Audience:1. Food Scientists and Technologists: Researchers interested in plant-based food innovation, alternative proteins, and functional food development. 2. Sustainability and Environmental Advocates: Individuals and organizations focused on reducing waste in food production and promoting eco-friendly practices. 3. Food Industry Stakeholders: Companies in the plant-based or alternative protein sector looking for innovative solutions to improve product quality and functionality. 4. Health and Nutrition Experts: Professionals interested in the nutritional benefits and potential health impacts of meat alternatives. 5. Consumer Markets for Plant-Based Foods: Businesses targeting consumers who prefer plant-based, sustainable, and functional food products. 6. Academic Researchers: Those involved in exploring new fermentation methods, food functionality, and bioprocessing. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?By publications in peer-reviewed journals and presentations at conferences. What do you plan to do during the next reporting period to accomplish the goals?Publications in peer-reviewed journals, publications, and presentations at conferences.

Impacts
What was accomplished under these goals? We have made satisfactory progress during this period by publishing three peer-reviewed journal articles in high-quality journals, presenting one oral presentation at a conference, and completing oneM.S. dissertation. See the specific published articles for the details of experimental results achieved in this period.

Publications

  • Type: Peer Reviewed Journal Articles Status: Published Year Published: 2024 Citation: Yi, L., Han, Y., Shen, P., Du, H., Guo, X., Zhou, Z., & Xiao, H. (2024). Dietary Porphyra tenera ameliorated dextran sodium sulfate-induced colitis in mice via modulating gut microbiota dysbiosis. Food chemistry, 461, 140832.
  • Type: Peer Reviewed Journal Articles Status: Published Year Published: 2024 Citation: Qiu, Z., Li, L., Du, H., Chen, H., Chen, G., Zheng, Z., & Xiao, H. (2024). Physicochemical, structural, and functional properties of fructans from single-clove garlic and multiclove garlic: A comparison. Journal of Agricultural and Food Chemistry, 72(14), 7818-7831.
  • Type: Peer Reviewed Journal Articles Status: Published Year Published: 2025 Citation: Zhou, Z., Parra-Escudero, C., Du, H., Guo, X., Wang, Q., Xiao, H., & Lu, J. (2025). Efficient freeze-drying of foamed strawberry puree: a study on drying kinetics and physicochemical properties. Sustainable Food Technology, 3(1), 253-262.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2025 Citation: Shen, J., & Xiao, H. (2025). Functionality-Guided Fermentation of Legumes: A Novel Approach to Producing Next-Generation Meat Alternatives From Pulse Crops. Current Developments in Nutrition, 9.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2025 Citation: Exploring Black Bean Tempeh: A Novel Addition to Plant-Based Nutrition. Chonnikarn (Bow) Jaijaroensakundee. Advised by: Dr. Hang Xiao


Progress 07/01/23 to 06/30/24

Outputs
Target Audience:1. Food Scientists and Technologists: Researchers interested in plant-based food innovation, alternative proteins, and functional food development. 2. Sustainability and Environmental Advocates: Individuals and organizations focused on reducing waste in food production and promoting eco-friendly practices. 3. Food Industry Stakeholders: Companies in the plant-based or alternative protein sector looking for innovative solutions to improve product quality and functionality. 4. Health and Nutrition Experts: Professionals interested in the nutritional benefits and potential health impacts of meat alternatives. 5. Consumer Markets for Plant-Based Foods: Businesses targeting consumers who prefer plant-based, sustainable, and functional food products. 6. Academic Researchers: Those involved in exploring new fermentation methods, food functionality, and bioprocessing. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?By publications in peer-reviewed journals publications and presentations at conferences. What do you plan to do during the next reporting period to accomplish the goals?Publications in peer-reviewed journals publications and presentations at conferences.

Impacts
What was accomplished under these goals? We have made satisfactory progress in this period by publishing 5peer-reviewed journal publications in quality journals (2 of them are submitted to the journals and 3 of them are published), reporting 1 oral presentation at a conference, and finishing 2M.S.dissertation theses. See the specific published articles for the details of experimental results achieved in this period.

Publications

  • Type: Journal Articles Status: Published Year Published: 2024 Citation: Yi, Lingxiao, et al. "Dietary Porphyra tenera ameliorated dextran sodium sulfate-induced colitis in mice via modulating gut microbiota dysbiosis." Food Chemistry 461 (2024): 140832.
  • Type: Journal Articles Status: Published Year Published: 2024 Citation: Qiu, Zhichang, et al. "Structure-anti-inflammatory activity relationship of garlic fructans in mice with dextran sulfate sodium-induced colitis: Impact of chain length." Carbohydrate Polymers 346 (2024): 122582.
  • Type: Journal Articles Status: Published Year Published: 2024 Citation: Qiu, Zhichang, et al. "Physicochemical, structural, and functional properties of fructans from single-clove garlic and multiclove garlic: A comparison." Journal of Agricultural and Food Chemistry 72.14 (2024): 7818-7831.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2023 Citation: Name: Priya Gandhi Thesis title: Impact of fermented and non-fermented plant-based foods on metabolites and gut microbiota of C57BL/6J mice.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2023 Citation: Name: Levina Soetyono Degree Program: MS Thesis Title: Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Functionality-guided Smart Fermentation of Soybean Meal: A Novel Approach to Producing Next-generation Meat Alternatives from a Plant-based Byproduct. USDA-NIFA A1364 PD Meeting, Amherst, MA, June 17.
  • Type: Journal Articles Status: Submitted Year Published: 2024 Citation: Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice. Levina SOETYONO, Zhihao ZHOU, Hengjun DU, Xiaojing GUO, Hang XIAO. Food Chemistry.
  • Type: Journal Articles Status: Submitted Year Published: 2024 Citation: Impact of fermented and non-fermented plant-based foods on metabolites and gut microbiota of C57BL/6J mice. Priya Gandhi, Hengjun DU, Xiaojing GUO, Hang XIAO. Food Chemistry.