Safety evaluation of honey truffle sweet protein produced from Komagataella phaffii

Susan M. Potter; Dan Zhao; Ashley Roberts; Robert F. Peterson; Daniel E. Connors; David B. Mayfield; Mel Lloyd; Ting Martin; Sabitha Papineni; Giulia Tosi

doi:10.1016/j.fct.2026.115987

February 2, 2026Food and Chemical Toxicology

Safety evaluation of honey truffle sweet protein produced from Komagataella phaffii

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Key Points

Non-toxic properties were observed in the safety evaluation of honey truffle sweet protein.
The protein derived from komagataella phaffii showed promising results in various tests.
Conducted tests included stability, allergenicity, and metabolic effects of the sweet protein.
Findings suggest that honey truffle sweet protein could have significant applications in food biotechnology.

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Implication

Safety evaluation demonstrates the non-toxic properties of honey truffle sweet protein produced from komagataella phaffii, implying potential for use in food products.

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Potter et al. (2026) studied this question.

synapsesocial.com/papers/69a76686badf0bb9e87dd54c https://doi.org/10.1016/j.fct.2026.115987

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Safety evaluation of honey truffle sweet protein produced from Komagataella phaffii

Key Points

No abstract yet

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Implication

Discussion

Cite This Study

Safety evaluation of honey truffle sweet protein produced from Komagataella phaffii

Key Points

No abstract yet

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Implication

Discussion

Cite This Study

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