Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Recombinant DNA01:09

Recombinant DNA

93.2K
Overview
93.2K
Conservation of Protein Domains Over Different Proteins02:26

Conservation of Protein Domains Over Different Proteins

10.8K
Protein domains are small structurally independent units that are part of a single amino acid chain.  Although these domains are often structurally independent, they may rely on synergistic effects to perform their functions as part of a larger protein. Protein domains may be conserved within the same organism, as well as across different organisms.
A limited set of protein domains often duplicate and recombine during evolution. These domains can be organized in different combinations to...
10.8K
Overview of Protein Metabolism01:21

Overview of Protein Metabolism

706
Proteins are broken down into amino acids during digestion. Unlike fats and carbohydrates, which are stored for later use, proteins are not. Instead, amino acids are either used to produce ATP through oxidation or contribute to the creation of new proteins for the growth and repair of the body. Any surplus amino acids from the diet are converted into glucose or triglycerides rather than excreted.
Amino acids play various roles in the body once they are absorbed into cells. They are restructured...
706
Protein-protein Interfaces02:04

Protein-protein Interfaces

12.4K
Many proteins form complexes to carry out their functions, making protein-protein interactions (PPIs) essential for an organism's survival. Most PPIs are stabilized by numerous weak noncovalent chemical forces. The physical shape of the interfaces determines the way two proteins interact. Many globular proteins have closely-matching shapes on their surfaces, which form a large number of weak bonds. Additionally, many PPIs occur between two helices or between a surface cleft and a...
12.4K
Sustainable Development01:43

Sustainable Development

13.2K
As the human population continues to grow and use resources, we must be mindful of our planet’s natural limits. Sustainable development provides a pathway to maintain and improve human life now while also ensuring that future generations will have the resources that they need. The long-term success of sustainability efforts rests on understanding the interplay between human actions and ecological systems.
13.2K
The Central Dogma01:20

The Central Dogma

20.3K
The central dogma explains the flow of genetic information from DNA nucleotides to the amino acid sequence of proteins.
RNA is the Missing Link Between DNA and Proteins
In the early 1900s, scientists discovered that DNA stores all the information needed for cellular functions and that proteins perform most of these functions. However, the mechanisms of converting genetic information into functional proteins remained unknown for many years. Initially, it was believed that a single gene is...
20.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.

Food science of animal resources·2026
Same author

Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.

Food science of animal resources·2026
Same author

Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.

Food science of animal resources·2026
Same author

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.

Food science of animal resources·2026
Same author

Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders.

Food science of animal resources·2026
Same author

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.

Food science of animal resources·2026

Related Experiment Video

Updated: Jun 1, 2025

Engineering 'Golden' Fluorescence by Selective Pressure Incorporation of Non-canonical Amino Acids and Protein Analysis by Mass Spectrometry and Fluorescence
11:51

Engineering 'Golden' Fluorescence by Selective Pressure Incorporation of Non-canonical Amino Acids and Protein Analysis by Mass Spectrometry and Fluorescence

Published on: April 27, 2018

11.9K

Exploring Sustainable Future Protein Sources.

Yu-Na Oh1, Hack-Youn Kim1,2

  • 1Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.

Food Science of Animal Resources
|January 22, 2025
PubMed
Summary

Future food security is threatened by population growth and climate change impacting agriculture. Sustainable alternatives like cultured meat, edible insects, and plant-based proteins offer solutions to meet rising global demand.

Keywords:
cultured meatedible insectmushroom myceliumplant-based meat analoguessustainable

More Related Videos

Escherichia coli-Based Cell-Free Protein Synthesis: Protocols for a robust, flexible, and accessible platform technology
09:45

Escherichia coli-Based Cell-Free Protein Synthesis: Protocols for a robust, flexible, and accessible platform technology

Published on: February 25, 2019

34.6K
Identifying Amino Acid Overproducers Using Rare-Codon-Rich Markers
10:41

Identifying Amino Acid Overproducers Using Rare-Codon-Rich Markers

Published on: June 24, 2019

8.1K

Related Experiment Videos

Last Updated: Jun 1, 2025

Engineering 'Golden' Fluorescence by Selective Pressure Incorporation of Non-canonical Amino Acids and Protein Analysis by Mass Spectrometry and Fluorescence
11:51

Engineering 'Golden' Fluorescence by Selective Pressure Incorporation of Non-canonical Amino Acids and Protein Analysis by Mass Spectrometry and Fluorescence

Published on: April 27, 2018

11.9K
Escherichia coli-Based Cell-Free Protein Synthesis: Protocols for a robust, flexible, and accessible platform technology
09:45

Escherichia coli-Based Cell-Free Protein Synthesis: Protocols for a robust, flexible, and accessible platform technology

Published on: February 25, 2019

34.6K
Identifying Amino Acid Overproducers Using Rare-Codon-Rich Markers
10:41

Identifying Amino Acid Overproducers Using Rare-Codon-Rich Markers

Published on: June 24, 2019

8.1K

Area of Science:

  • Food Science
  • Sustainable Agriculture
  • Biotechnology

Background:

  • Global population growth and climate change are projected to cause food and meat shortages.
  • Current livestock industry struggles to meet escalating global meat consumption, predicted to rise 70% by 2050.
  • Limited resources and environmental impact necessitate alternative protein sources.

Purpose of the Study:

  • To review alternative protein sources for future food security.
  • To describe the characteristics, processing, and market status of novel foods.
  • To analyze institutional challenges and prospects for these sustainable alternatives.

Main Methods:

  • Literature review of scientific publications and market analyses.
  • Comparative analysis of cultured meat, edible insects, and plant-based proteins.
  • Examination of processing technologies and nutritional benefits.

Main Results:

  • Cultured meat, edible insects, and plant-based alternatives offer viable solutions to food scarcity.
  • These novel proteins provide nutritional benefits and reduce environmental impact.
  • Market growth is significant, but institutional challenges remain.

Conclusions:

  • Alternative proteins are crucial for future food security and sustainability.
  • Further research and development are needed to overcome production and regulatory hurdles.
  • Consumer acceptance and market integration are key to widespread adoption.