Yeast-Derived Pharmafoods: Synthetic Biology-Driven Innovation in Functional Nutrition and Therapeutic Applications

ABSTRACT Synthetic biology and metabolic engineering are transforming functional nutrition, positioning engineered yeasts as key platforms for pharmafood development. This review examined recent advances in engineering yeast species – such as Saccharomyces cerevisiae, Pichia pastoris, Yarrowia lipolytica, and others – for producing bioactive compounds like allergen-free milk proteins, omega-3 fatty acids, antimicrobial peptides, polyphenols, and essential micronutrients. Techniques such as CRISPR-Cas9, modular cloning, and AI-assisted pathway design have improved biosynthetic accuracy. Species-specific traits, including lipid accumulation and thermotolerance, support application-specific optimizations. However, challenges like genetic instability, regulatory hurdles, and public concern about GMOs remain. To address these issues, we suggest a “chassis-yeast” consortium-engineered microbial communities cultured in compartmentalized bioreactors to enable metabolic load sharing and enhance biosafety. This approach could boost productivity, reduce genetic drift, and foster broader acceptance. Future directions include AI-driven nutrigenomic customization and 3D-printed bioactive foods. This review highlights current innovations and future strategies for yeast-based pharmafoods in personalized health and therapeutic nutrition.