ReviewBMC biotechnology2025
Scientific and technological challenges of recombinant egg protein production.
Review in BMC biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Recent Advances in Biosynthesis Technology and Future Functional Foods.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eggs are among the most widely consumed and versatile animal-derived foods and are valued for their exceptional nutritional and functional properties. However, conventional egg production is associated with significant environmental, ethical, and health concerns, increasing the global consumer demand for sustainable animal protein. To address these challenges, recombinant egg protein production through precision fermentation has emerged as a promising alternative. Yet, this alternative production path is still in its infancy, and current efforts in research have not yet led to a widespread adoption of recombinant egg protein. This review provides an overview of the bioprocesses used to produce recombinant egg proteins, highlighting their nutritional, bio-functional, and techno-functional significance. The current state of the art of recombinant egg protein production is presented, with a comparison of different microbial expression hosts in terms of suitability and associated challenges. Only six egg proteins were reported to be expressed at laboratory scale, including ovalbumin (3.7 g/L with Escherichia coli EcN) and ovomucoid (3.2 g/L with Komagataella phaffii). The realization of large-scale production of functional egg proteins remains challenging. These challenges include posttranslational modifications, achieving functionality and cost parity to natural egg proteins, efficient resource bioconversion, and optimizing the bioprocess chain (upstream, bioproduction, and downstream processes). This requires further improvements and research to increase protein titers, space-time yields, and production rates. Nevertheless, recombinant egg protein produced via precision fermentation holds great promise as a functional food ingredient. With further advancements, this approach could contribute to global protein demand, enhance food security, and strengthen food system resilience while providing a more sustainable and ethical alternative to conventional egg production.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.