《生命科学》 2025, 37(1): 77-85

合成生物学在未来食品领域的发展趋势与展望

刘　晓¹ , 毛开云¹ , 熊　霞² , 张学博¹ , 赵　超³ , 熊　燕^1,*

¹中国科学院上海生命科学信息中心，中国科学院上海营养与健康研究所，上海 200031 ²上海昌进生物科技有限公司，上海 201318 ³天津大学生物安全战略研究中心，天津大学化工学院，天津 300072

摘　要：

合成生物学的快速发展正逐步改变传统工业生产模式，并为解决全球范围内的粮食、能源和环境挑战提供创新路径。在未来食品领域，基因组编辑技术可精准优化植物、动物和微生物遗传特性，提升食品原料的产量和质量；细胞培养技术实现了实验室生产高品质肉类和乳制品，大幅减少环境负担；精准发酵技术推动了功能性食品和定制化营养产品的开发。与此同时，还提高了资源利用效率，降低了温室气体排放，展现出可持续发展的潜力。本文系统梳理了合成生物学在未来食品领域的规划布局、研发、产业发展和监管审批等方面的最新进展，并展望了该领域未来更广泛的应用前景。

通讯作者：熊　燕 , Email:yxiong@sinh.ac.cn

Development trends and prospects in synthetic biology for future food

LIU Xiao¹ , MAO Kai-Yun¹ , XIONG Xia² , ZHANG Xue-Bo¹ , ZHAO Chao³ , XIONG Yan^1,*

¹Shanghai Information Center for Life Sciences, Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences, Shanghai 200031, China ²Shanghai Changing Biotech Co. Ltd., Shanghai 201318, China ³Center for Biosafety Research and Strategy, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China

Abstract:

The development of synthetic biology is increasingly transforming traditional industrial production models and offering innovative solutions to global challenges in food, energy, and the environment. In the future food sector, genome editing technologies enable the precise optimization of genetic traits in plants, animals, and microorganisms, enhancing the yield and quality of food materials. Cell culture techniques have made it possible to produce high-quality meat and dairy products in the lab, significantly reducing environmental impacts. Precision fermentation is driving the development of functional foods and personalized nutritional products, improving resource efficiency while lowering greenhouse gas emissions, highlighting the potential for sustainable development. This article provides a comprehensive review of the planning, research progress, industrial developments, and regulatory approval processes in synthetic biology within the future food sector, and explores the broader applications of these innovations in the years ahead.

Communication Author：XIONG Yan , Email:yxiong@sinh.ac.cn