Aug 2026· Nutrition and Health· pp.
2601060261478364
· 0 citations· 45 references
Medicine
Abstract
BackgroundWhile global nutrition policies increasingly promote plant-based diets for environmental sustainability, this approach may implicitly assume biological homogeneity and overlook interindividual genetic variability in nutrient metabolism.AimThis review evaluates potential molecular bottlenecks and genetic variations that may influence individual adaptation to plant-based dietary patterns, based on recent literature in nutrigenetics and micronutrient metabolism.MethodsPeer-reviewed literature published primarily between 2015 and 2025 was searched across PubMed, Web of Science, and Scopus using nutrigenetics- and plant-based nutrition-related terms; Google Scholar was additionally consulted for supplementary citation tracking. Foundational studies were included where mechanistically relevant. Studies lacking genotypic data, in vitro models without clinical relevance, and non-English publications were excluded.SummaryCurrent evidence suggests that the conversion efficiency of plant-derived precursors into biologically active forms differs according to polymorphisms in genes including fatty acid desaturases (FADS1/FADS2), beta-carotene oxygenase-1 (BCO1), and phosphatidylethanolamine N-methyltransferase (PEMT). Moreover, phytate-mediated constraints and variations affecting mineral absorption-transmembrane serine protease 6 (TMPRSS6) and solute carrier family 39 member 4 (SLC39A4)-and vitamin B12 transport-fucosyltransferase-2 (FUT2) and transcobalamin-2 (TCN2)-may increase susceptibility to subclinical micronutrient insufficiencies in genetically predisposed individuals. Although many associations reach statistical significance, their clinical impact varies across populations and depends on the overall dietary context. These genetic influences are not deterministic and may potentially be mitigated through targeted dietary planning and personalized supplementation. Precision nutrition frameworks incorporating genetic variability may improve dietary personalization; however, future large-scale longitudinal trials are required before these findings can address consensus clinical guidelines.
Despite the challenges in standardization, cost, and large-scale validation, advances in artificial intelligence, portable analytics, and open access omics data bases are accelerating the translation of these technologies into practical feed innovation.
Mir Ishfaq Nazir, Pankaj Gargotra, O. Asimi et al.· Frontiers in Fish Science· 0 citations
Cyanobacteria are increasingly presented as resource-efficient sources of protein, pigments and functional ingredients and as biological inputs that may improve crop production. This critical narrative review evaluates how far those claims are supported for sustainable food production, with emphasis on cultivated edible cyanobacteria, especially commercial Spirulina produced from Limnospira (Arthrospira) platensis, and on selected Nostoc foods. Peer-reviewed literature published from 1 January 2000 to 30 May 2026 was located through PubMed/MEDLINE, the Directory of Open Access Journals, ScienceOpen, FAO AGRIS and OpenAIRE Explore, supplemented by citation searching and verification of article and DOI records. Evidence was appraised for taxonomic precision, compositional representativeness, experimental scale, analytical validity, external validity and the transparency of life-cycle and techno-economic assumptions. Cyanobacterial biomass can supply concentrated protein, minerals, fatty acids and bioactive compounds, while phycocyanin has a distinctive role as a natural blue colourant. However, composition and digestibility vary by strain, cultivation conditions and processing, and many nutritional and food-function claims remain based on in vitro assays or laboratory prototypes. Low inclusion levels can improve the nutritional or technological properties of pasta, bakery and other foods, but colour, odour and flavour often limit acceptance at higher doses. Sustainability is not intrinsic to cyanobacterial production: mixing, temperature control, harvesting and drying can dominate energy demand and cost, and favourable outcomes depend on climate, scale, product form, co-product recovery and credible use of safe circular inputs. Market surveillance also demonstrates the need for source authentication and batch testing for cyanotoxins, metals, microorganisms, composition and allergens. Agricultural biostimulant and biofertiliser pathways are promising but still require stronger field-scale and economic validation. The review concludes that cyanobacteria can contribute to sustainable food systems when strain selection, food-grade process control, low-energy downstream operations, fit-for-purpose product design and transparent environmental accounting are integrated rather than treated as separate optimisation problems.
Deepu Vijayan, S. Biswas, Pratibha Gupta· Asian Journal of Biology· 0 citations
Combining improved feeding strategies, knowledge of gut microorganisms, biological analysis, and automated production could help produce insects with more predictable nutritional properties and support sustainable food and feed production, reduce organic waste, and strengthen circular and resource-efficient agricultural systems.
M. Ezzaitouni, Tarik Chileh Chelh, E. Belarbi et al.· Insects· 0 citations
With the ever-growing population and increasing demand for food, cultivated meat (CM) represents a potentially sustainable alternative source of protein. However, one of the critical challenges is ensuring that the nutritional value of CM is comparable to that of conventional meat. In light of this, this scoping review aimed to systematically map the existing evidence from in vitro studies and identify potential nutritional fortification methods for CM. Literature searches were conducted in PubMed, Embase, and Web of Science from inception to December 2025, supplemented by a hand search in January 2026. Studies were included if they were in vitro studies related to cultivated food that applied a fortification strategy or treatment to improve the nutritional value or food functionality and reported the relevant outcomes. Extracted data (e.g., fortification methods, cell lines, study results) were synthesized descriptively. Seven studies were eligible for inclusion. Three fortification strategies were identified, including metabolic engineering, product reformulation, and nutrient-enriched cell culture medium. Reported outcomes varied among the included studies and included changes in nutritional value, food functionality, and cellular functionality of CM. However, most studies used cell models that are primarily intended for research purposes rather than food production or human consumption, which may limit their relevance to commercial CM products. In conclusion, this review identified preliminary fortification approaches that may modify the nutritional value, food functionality, or cellular functionality of CM. However, further investigation is needed to determine their effects on the nutritional composition of the resulting cell biomass or final CM product.
C. Wong, Xinyue Liu, Jing Guo et al.· Foods· 0 citations
Simple Summary Fishmeal remains a key functional ingredient in aquafeeds, yet its limited availability and price volatility have accelerated the transition toward low-fishmeal formulations. However, effective fishmeal reduction requires more than protein replacement, as fishmeal provides essential nutritional and functional components that support growth, nutrient utilization, intestinal integrity, immunity, and stress resistance. This review highlights nutritional strategies that enhance the performance of low-fishmeal diets, including taurine, phosphorus-mobilizing enzymes, protein hydrolysates, fermented ingredients, yeast-derived products, probiotics, minerals, vitamins, and gut health-promoting additives. Within the species, life stages, diet matrices, and experimental conditions represented in the available evidence, future low-fishmeal feeds should be developed through context-specific formulations and validation aimed at restoring the relevant biological functions of fishmeal-based diets rather than through universal ingredient or additive recommendations.
Md. Hashibur Rahman, Hyuncheol Jeon, Haham Kim et al.· Veterinary Sciences· 0 citations
The expanded microorganism-centered synthesis shows that dietary effects depend on microbial niche, substrate availability, community succession, metabolite production, and strain-specific probiotic or pathobiont activity.
Md. Hashibur Rahman, Hyuncheol Jeon, Haham Kim et al.· Microorganisms· 0 citations
