Integrated Human Practices

My thoughts drift like an unchained boat, adrift on the vast expanse of the sea.

A truly viable scientific study must create a seamless closed-loop from theory to practice. The integrated Human Practices (iHP), comprised of social practice, expert interviews, and public education, embodies the three fundamental pillars that establish this loop.

Delving into social practices within governments and corporations creates a robust framework for formulating research questions. By exploring tangible issues and resolving them effectively, we ensure our concerns are rooted in the real world rather than in academic conjecture. In-depth interviews with domain experts unlock essential "keys" to unravel complex phenomena, utilizing their insights to circumvent missteps and elevate the depth and quality of our research. Ultimately, the fruits of our research endeavors are disseminated back into society through public education and widespread science communication. This cycle transforms expert knowledge into common knowledge, thus not only empowering society and fostering consensus but also stimulating fresh research insights from public feedback, kickstarting a new cycle of inquiry.

In conclusion, social practice lays the groundwork, expert interviews provide direction, and public engagement in science communication harnesses value. Together, these components shape academic inquiry into a powerful instrument for advancing social progress.

Are you prepared? Embark with us on the exploratory journey of iHP.

Overview

Food safety and nutrition supply are crucial to global public health and have emerged as a focal issue worldwide. In July 2025, the "United Nations Decade of Action on Nutrition (2016-2025)" was extended until 2030, representing a considerable commitment by international stakeholders to combat malnutrition. Despite these efforts, challenges remain. The report "The State of Food Security and Nutrition in the World 2025" published by the Food and Agriculture Organization of the United Nations, forecasts that by 2030, up to 512 million people worldwide may suffer from chronic malnutrition (1). Therefore, ensuring food safety, achieving balanced nutrition, and minimizing health costs are imperative.

Seafood, an essential component of the human diet, is celebrated for its substantial nutritional value, distinctive flavor, and variety. Research indicates that pelagic fish contain significantly higher levels of seven nutrients, including omega-3 long-chain polyunsaturated fatty acids and vitamin A, compared to terrestrial meats such as beef and pork (2).
➤ In 2019, seafood topped global consumption charts, surpassing all other meat types.
➤ In 2022, global fisheries and aquaculture production amounted to 185.4 million tons.
➤ By 2030, it is estimated that the global annual production of aquatic animals will reach 205 million tons, which is approximately five times the amount 60 years ago.
Thus these data highlight the critical role of both aquatic products in human diet and enhancing the aquatic products industry to bridge nutritional deficiencies.

The spoilage of aquatic products poses a significant challenge that urgently needs addressing in the field of food safety. However, the demand for aquatic products is challenged by substantial losses and waste of 30%-35% during transportation, processing, and other production stages (3). Spoilage is a major contributor to these losses (4). Currently, cold chain logistics while prevalent, still results in up to 5 million tons of wastage and is often prohibitively expensive in regions most in need of nutritional support (5).

Therefore, developing a biological preservative stands as a prime solution to increase production, preserve nutritional value, reduce losses and waste, and lower health costs while supporting ecological balance. Integrating human knowledge and practices is an essential pathway to pooling societal wisdom and further addressing these challenges.

Investigation, Understanding, and Design

Through engagements with stakeholders and government departments, we identified significant losses and waste in the transportation and sales of aquatic products due to spoilage. These losses not only hinder the development of a green marine economy but also significantly impact downstream sellers, inevitably leading to increased product prices. Consequently, developing an efficient and safe biological preservation technology could mitigate the effects of spoilage, reduce costs, and help maintain the value of aquatic products.

During our interactions with the Xiamen Public Service Center for Marine Economy and the Xiamen Municipal Bureau of Ocean Development, we learned that chitooligosaccharides-a biomass resource derived from the ocean-has remarkable antibacterial properties. Additionally, the raw material for chitooligosaccharides, crustacean waste, has not been fully utilized, resulting in resource wastefulness. Collaborating with Xiamen Bluebay Science & Technology Co.,Ltd., we recognized that the major challenge in recycling crustacean waste and producing chitooligosaccharides is the degradation of chitosan. Compared to other methods, enzymatic degradation holds significant developmental potential.

Therefore, we focused our project on using chitosanase to produce natural preservative chitooligosaccharides for the preservation of seafood products, embracing the circular marine economy concept- "sourced from aquatic products, used for aquatic products".

Attempts, Exploration, and Improvements

In optimizing chitosanase, through human practice with multiple experts, scholars, and companies, we ultimately determined the approach of using random mutagenesis to modify chitosanase for the production of chitooligosaccharide preservatives. Regarding the modification strategy for chitosanase, two advisors from Sino-Agri Leading Biosciences Co.,Ltd. recommended that we adopt random mutagenesis. To further enhance screening efficiency, Professor Lu Yinghua suggested that we comprehensively consider the antibacterial effect data of wild-type enzyme products and mutation rate data to select an appropriate wild-type enzyme as the template.

To address the quantification of the antibacterial effect of chitooligosaccharides, Associate Professor Huang Jiayin introduced us to the parameter for evaluating spoilage-colony count-and advised us to pay attention to experimental parallelism. To improve the issue of sample damage during experiments, Professor Zheng Yanzhen recommended that we use gentler methods, such as air-drying, for sample processing. Additionally, Professor Zheng suggested that we investigate the antibacterial targets of chitooligosaccharides by studying their antibacterial mechanisms.

These human practices effectively helped us refine the project, advance our thinking, and ultimately achieve integration from production to application.

Feedback, Science Popularization, and Education

Upon completing the project design, we distributed questionnaires to gather public perspectives on synthetic biology and preservatives. The survey indicated that market entry for such products demands strict scrutiny and long-term, rigorous experimental data.

Simultaneously, we organized science outreach and experimental activities in schools, communities, and science museums to spark children's interest in science. Through these human practices, we engaged directly with various sectors of society. These interactions not only disseminated scientific knowledge but also allowed us to understand the needs of the public face-to-face. Such two-way communication deepened our sense of social responsibility.

1. Investigation

Smooth seas do not make skillful sailors.

1.1 Problems in life

Aquatic products are known for their short shelf life and high susceptibility to spoilage, with quality deteriorating rapidly after harvest.

1.2 Detailed descriptions of problems in literature.

Aquatic food is essential to our diets, offering unparalleled nutritional benefits. It provides high-quality protein and is a crucial source of various vital nutrients. This category of food not only reduces the risk of numerous diseases but also significantly contributes to children's brain development, making it one of the healthiest food categories. Additionally, the minerals and vitamins in aquatic products address the nutritional deficits of economically disadvantaged and nutritionally at-risk populations, thus supporting global public health initiatives. As underscored in "The State of World Fisheries and Aquaculture 2024" by the Food and Agriculture Organization of the United Nations, aquatic food is an indispensable part of sustainable food systems and holds significant importance for global food security and reducing poverty (3).

However, the development of the aquatic food industry chain encounters numerous challenges. Given the highly perishable nature of seafood, significant loss and waste occur during transportation and consumption. In 2021, global loss and waste of edible aquatic products totaled approximately 23.8 million metric tons, constituting 14.8% of the total production (5). These losses not only cause severe economic damage but also intensify financial strain on industry stakeholders, particularly individual vendors. Additionally, spoiled aquatic products may accumulate histamine toxins and harbor pathogenic bacteria, potentially causing diarrhea, vomiting, or even acute poisoning. In 2023 alone, mainland China reported 379 instances of foodborne illnesses linked to aquatic products and their derivatives, affecting 2,061 individuals (6).

Currently, the predominant methods to maintain product freshness are chemical preservatives and cold chain systems. However, overuse of chemical additives pose health risks, including carcinogenicity, which conflicts with food safety and market access principles. Cold chain systems, while effective, are energy-intensive and contribute to plastic pollution, causing both high costs and environmental impacts. Existing preservation techniques can also lead to nutrient loss and diminished sensory quality, challenging the maintenance of product value. Therefore, developing an efficient, non-toxic, and environmentally friendly biological preservation technology is crucial for maintaining the nutritional integrity of aquatic products, reducing both production and market costs, and supporting public health and food security.

2. Discover the solution

On the deepest dives, a diver is never alone. They are connected by a lifeline to the team above, breathing in sync with the support that makes the exploration possible.

In order to develop a biological preservation research project that closely aligns with the application needs of the aquatic food production chain, we engaged in discussions and consultations with stakeholders, government departments, and enterprises. This process allowed us to further confirm the current scale of aquatic resource waste, understand the challenges faced by existing preservation systems, and learn about the development trends and requirements of modern preservation technologies.

2.1 Current methodologies: The Current Situation of Seafood Spoilage and Preservation Dilemmas

To examine the impact of seafood spoilage on market sales and explore existing preservation strategies, we conducted fieldwork at the Xiamen seafood market and engaged with local vendors. These vendors disclosed that most seafood is sourced from fisheries and similar suppliers. However, owing to cost constraints, implementing a continuous cold chain system proves difficult; they typically resort to using traditional ice or salting methods. If spoilage is evident through smell or appearance, the vendors are compelled to dispose of the spoiled seafood, incurring considerable financial losses. To mitigate these losses, vendors often consider raising their prices.

Furthermore, vendors noted that despite the Mintai Central Fishing Port employing a comprehensive cold chain system, spoilage of the catch upon landing still leads to substantial economic damage and adverse environmental effects. The human practices conducted at the Xiamen seafood market demonstrate that the current spoilage and deterioration of aquatic products not only lead to food waste and heightened sales costs but also present potential health risks to consumers. These findings underscore the inefficiency and unsustainability of existing preservation methods.

2.2 Project Design: Natural Biological Preservative-chitooligosaccharides

To better understand the role of aquatic products preservation in enhancing the industrial chain and advancing the marine economy, we conducted a visit and communication at the Xiamen Public Service Center for Marine Economy. The center's director highlighted the utilization of marine biomass resources and the challenges impeding marine economic growth. Specifically, he noted that spoilage during the transport of aquatic products represents a critical problem, which needs to be solved with a more efficient and sustainable approach in the future, such as biologically based preservation techniques. Furthermore, while exploring marine transformation products during the tour, we identified that chitooligosaccharides, also sourced from the sea, demonstrates potent antibacterial properties and could potentially act as a natural bio-preservative. This discovery led us to delve deeper into related topics. The director further informed us about the significant medicinal benefits of glucosamine, a monomer in chitooligosaccharides, which has been developed by Xiamen Bluebay Science & Technology Co.,Ltd. and has been launched onto the market. This visit and communication have inspired us to develop antibacterial products based on chitosan.

2.3 Marine circular economy: Recycling crustacean waste and producing chitooligosaccharides

After recognizing the research potential and application value of biological preservatives like chitooligosaccharides, we undertook a comprehensive investigation. We discovered that the original source of chitooligosaccharides is crustaceans such as shrimp and crabs, which also derived from the ocean. Literature reveals that annually, global waste from crab, shrimp, and lobster shells amounts to approximately 6 to 8 million tons (7). Due to high processing costs, most of these waste materials are discarded in landfills or the ocean, resulting in significant environmental pressure and resource waste.

To understand the actual situation, we visited the Xiamen Municipal Bureau of Ocean Development. The staff confirmed that the disposal of crustacean shells in landfills is common due to processing difficulties and a lack of effective technologies. Given the substantial volume of crustaceans produced by both offshore farming and deep-sea fishing, the resultant environmental impact and waste of resources is considerable. During our visit, it was also revealed that some companies are leveraging derivatives like chitooligosaccharides. Early findings suggest these derivatives exhibit notable biological activities, including antibacterial properties, and present substantial opportunities for research and commercial development. Through this human practice, we learned the possibilities of recycling and converting crustacean waste into valuable products, thus easing environmental pressures and fostering a sustainable marine economy.

2.4 The Final Piece: Conversion of Crustacean Waste into Chitooligosaccharides

To investigate the conversion process of crustacean waste into chitooligosaccharides, we interviewed Ms. Lin Xiufen, the general manager of Xiamen Bluebay Science & Technology Co.,Ltd., and Mr. Zhao Zuodu, the chief engineer. Ms. Lin detailed the process required to transform shrimp and crab shells into chitooligosaccharides, starting with the purification of chitin through the removal of calcium and proteins, followed by decolorization, washing, and drying. Chitin is then subjected to acid hydrolysis among other methods to derive glucosamine and chitosan, which can further undergo chemical oxidation degradation, enzymatic hydrolysis, or physical methods to yield chitooligosaccharides.

Mr. Zhao pointed out that although many steps in this process are effective, significant challenges persist, particularly in the chemical and physical conversion of chitosan into chitooligosaccharides. These issues include the complexity of the process, high costs, environmental concerns, low efficiency, and difficulties in product control. He stressed the critical need for developing a more efficient degradation technique.

Further, Mr. Zhao explained that enzymatic methods, leveraging the specificity of chitosanase, produce varied compositions that exhibit distinct biological activities and improve production efficiency significantly. Both experts recommended that our project focus on the development of chitosanase to discover variants capable of yielding chitooligosaccharides with potent antibacterial properties and enhanced efficiency.

Through this human practice, we learned that there is a substantial room for the development of chitosan degradation process in the process of producing chitooligosaccharides from crustacean waste. Therefore, we focused on developing chitosanase to produce chitooligosaccharide preservatives.

2.5 Conclusion

Through these practical activities, we have deepened our understanding of the limitations and challenges associated with the widespread adoption of current cold chain preservation technologies. Our visits and discussions also allowed us to recognize the potential of natural biological preservatives such as chitooligosaccharides and acknowledge the difficulties in utilizing crustacean waste. Crucially, we identified that the chitosan degradation process, essential for converting crustacean waste into chitooligosaccharides, offers significant opportunities for improvement.

Consequently, we have resolved to concentrate our efforts on developing chitosanase to enhance the conversion of crustacean waste into value-added biological preservatives—chitooligosaccharides. This focus aligns with our goal to support the advancement and maturation of a circular marine economy.

3. Optimize design

I am a part of all that I have met; Yet all experience is an arch wherethrough; Gleams that untravelled world, whose margin fades; For ever and for ever when I move.

3.1 Random Mutagenesis: Optimization of Chitosanase

To further optimize chitosanase, we consulted with Sino-Agri Leading Biosciences Co.,Ltd regarding methods to enhance the enzyme's performance. In response to our inquiries, Mr. Ji Qiqi, Regional Manager for South China, and Mr. Liu Nan, Research and Development Manager, noted that although chitosanase displays high specificity for chitosan degradation and reasonable production efficiency, its performance currently does not meet industrial standards. They proposed employing mutagenesis to boost its efficiency or modify its product profile, which would yield chitosanase variants custom-designed to meet our specific requirements.

Mr. Liu Nan explained that due to the extensive number of residues involved in the enzyme-substrate interaction region and the strong distal effects of chitosanase, random mutagenesis could be an effective method to identify key distal residues. Both managers also recommended that the optimized chitosanase should offer advantages like high product specificity and a long lifecycle to facilitate downstream applications.

3.2 Selection of Wild-Type Enzymes

During the experimentation, we performed random mutagenesis on six natural chitosanases. To further determine the template enzyme for mutagenesis, we consulted Professor Lu Yinghua from the College of Chemistry and Chemical Engineering at Xiamen University. Professor Lu indicated that when screening for a mutagenesis template, both the efficacy of the wild-type enzyme products and the random mutation rate should be comprehensively considered. He explained that enhancing glycoside hydrolases involves numerous potential mutation sites, making modification relatively challenging. Therefore, it is advisable to optimize chitosanases whose products already exhibit some level of antimicrobial efficacy. Additionally, the mutation rate serves as a critical metric for evaluating the evolutionary rate of an enzyme-if the mutation rate is too low, achieving evolutionary outcomes may prove difficult.

Following Professor Lu's advice, we integrated and compared both the antimicrobial efficacy data and mutation rate data of the wild-type enzyme products, ultimately selecting the template enzyme SaCsn46A for subsequent testing.

3.3 Development and Testing of Preservatives

To design an experimental protocol for evaluating the antibacterial efficacy of chitooligosaccharides, we conducted in-depth discussions with Associate Professor Huang Jiayin, from the College of Ocean Food and Biological Engineering at Jimei University. During our exploration of methods to evaluate the preservative effects of chitooligosaccharides, Professor Huang emphasized the importance of using multiple indicators for an objective quantification. She suggested that we start with the most critical and direct measurement indicator-colony count-to assess the extent of food spoilage.

Furthermore, to ensure comparability and reproducibility of the experimental results, Professor Huang advised using the same anatomical parts of fish from the same batch for sampling. Alternatively, she suggested excising tissues from the same parts across multiple samples, which could then be combined, homogenized, and mixed before sampling to minimize the impact of individual variations.

Through our discussions, we have established an antibacterial performance evaluation system to assess the antimicrobial and preservative properties of chitooligosaccharides, along with standardized operational procedures to ensure experimental parallelism and data reliability. These methodological advances are crucial for supporting our subsequent experimental work.

3.4 Refinement and Expanded Application of Preservation Methods

During our experiments, we observed that the handling procedures compromised the structural integrity of fish samples, leading to deviations in the data. To mitigate the bias introduced by operational procedures, we sought guidance from Professor Zheng Yanzhen at Jimei University. After reviewing our experimental protocol, Professor Zheng pinpointed the spin-drying step post-immersion as the main source of issues. She advised substituting this step with natural air-drying, or employing sterile airflow in a clean bench environment, which would significantly alleviate mechanical damage to the samples.

Furthermore, Professor Zheng suggested utilizing Antibacterial Inference to assess the potential of chitooligosaccharides in inhibiting fungal growth, thereby expanding the application scope of chitooligosaccharides-based preservatives. This practical engagement has not only enhanced our experimental protocols but also broadened our methodologies for extending the applications of our research.

3.5 Expanding Applications: From Aquatic Products to Fruits

To broaden the application range of chitooligosaccharides preservatives and enhance their utility, we conducted an online interview with staff members from Hunan Snowdeer Biosciences Co.,Ltd. concerning the future application of these preservatives. During the interview, the representatives of Hunan Snowdeer Biosciences Co.,Ltd., stated that, beyond aquatic products, fruit preservation also presents significant technological challenges. They noted that fruits experience substantial moisture and nutrient loss during the freeze-thaw cycle, rendering traditional cold chain methods largely ineffective. An effective preservative that mitigates fruit spoilage could considerably decrease production and transportation costs.

Snowdeer Biosciences Co.,Ltd.'s team emphasized the importance of defining clear treatment protocols, validation methods, and use cases during preservative development. This clarity is crucial for addressing challenges efficiently and managing costs, which aids in the practical deployment of the preservative. This dialogue provided valuable insights into the use of preservatives in the fruit industry, inspiring further experimental and research endeavors.

3.6 Conclusion

During the project refinement process, we engaged in multi-faceted exchanges with corporate technical staff, experts, and scholars, which helped us establish the research approach of employing random mutagenesis to modify chitosanase for obtaining chitooligosaccharides with enhanced antibacterial performance. Furthermore, we integrated the key experimental methods and characterization parameters discussed during these exchanges into our experiments. These human practices have laid a solid foundation for our project and experimental design.

4. Feedback

You are not a drop in the ocean. You are the entire ocean in a drop.

4.1 Public Questionnaire Survey

To gain in-depth insights into public perspectives on preservatives used in aquatic products, we distributed approximately one hundred questionnaires during science outreach activities. The findings indicated that a significant majority of respondents (86.7%) were willing to accept the use of preservatives under the conditions of "harmlessness" or "clear labeling". Notably, those who frequently purchase aquatic products showed a pronounced preference for preservation methods supported by scientific evidence, mainly due to their emphasis on product freshness. This suggests that the general public is receptive to adopting safe, innovative technologies and products.

Regarding potential risks, the primary concern among most respondents was the "long-term health effects," underscoring the need for extensive and thorough research data to enhance public acceptance of synthetic biology and preservatives. Consequently, along with ongoing science outreach initiatives, it is imperative to engage in prolonged and detailed experimental validation. Additionally, as we advocate for the safe application of synthetic biology products in the marketplace, enhancing standards, laws, and regulations is crucial to mitigate social unrest and resistance caused by misuse by nefarious actors.

4.2 Education and Science Outreach

To promote scientific knowledge, cultivate teenagers' interest in science, and develop their innovative skills, we visited Xiamen Yanwu Primary School, the Xunsiding Community in Xiamen, and the Xiamen Science and Technology Museum. We assisted children in acquiring knowledge of synthetic biology, conducting hands-on experiments, and analyzing experimental phenomena. Throughout these activities, we actively responded to the children's questions. Behind these seemingly simple inquiries lies a deep curiosity and a desire to understand the world—a testament to the perennial allure of science that motivates successive generations of researchers to advance and expand scientific traditions. We take profound pride in contributing to this significant endeavor( see HP for more details).

5. Conclusion and Outlook

The sea is everything. It is a vast desert where man is never lonely, for he feels life stirring on all sides.

Our preliminary research has highlighted the critical role of aquatic products in the human diet and the considerable waste prevalent in the current food industry chain. Consequently, we aim to use synthetic biology techniques to create an efficient, safe, and sustainable natural biological preservation technology. Following advice from experts, scholars, companies, and industry professionals, we focused on employing chitooligosaccharides—a high-value chemical—to achieve preservation, antibacterial effects, and maintenance of quality in aquatic products.

In tackling the challenges linked with the production of chitooligosaccharides, we collaborated with enterprises to ascertain existing production issues and pinpointed a research direction that involves engineering chitosanase to produce highly efficient antibacterial agents. When faced with experimental difficulties, we engaged proactively with experts and scholars, pooling diverse expertise to validate our experiments.

Additionally, we committed to disseminating knowledge about synthetic biology and took proactive measures in fulfilling social responsibilities by actively participating in educational outreach, regulatory enhancements, and other areas. While our project marks a beginning, it certainly does not signify an end. We will persist in broadening the application scope of chitooligosaccharides. We remain committed to contributing to the eradication of hunger, ensuring food safety, and promoting global public health.

We often feel that our efforts are but a drop in the ocean. However, the ocean would be lesser without that missing drop.

6. References

1. FAO, The State of Food Security and Nutrition in the World 2025. (2025).
2. C. D. Golden et al., Aquatic foods to nourish nations. Nature 598, 315-320 (2021).
3. FAO, The State of World Fisheries and Aquaculture 2024. (2024).
4. FAO, The State of World Fisheries and Aquaculture 2020. (2020).
5. W. E. Forum, Investigating Global Aquatic Food Loss and Waste. (2024).
6. P. Fan et al., Analysis of surveillance results for foodborne disease outbreaks in mainland China, 2023. Chin. J. Food Hyg. 36, 1199-1208 (2023).(in Chinese)
7. N. Yan, X. Chen, Sustainability: Don't waste seafood waste. Nature 524, 155-157 (2015).