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Commentary In Vitro-Cultured Meat Production
Abstract
ALTHOUGH MEAT has enjoyed sustained popularity as a foodstuff, consumers have expressed growing concern over some consequences of meat consumption and production. These include nutrition-related diseases
... Although it is referred to as synthetic meat since it does not involve the slaughter of animals, cultured meat is made from actual animal cells. Since most edible meat consists of skeletal muscle tissue, the postnatal/posthatch skeletal muscle cells (satellite cells) or embryonic myoblasts are the most suitable cell sources for producing cultured meat (Edelman et al. 2005). ...
... In short, the production of cultured meat is shown in Figure 1. Two standard techniques are used in cultured meat production, i.e., scaffolding and self-organising (Edelman et al. 2005;Bhat et al. 2015b). Scaffolding technique, which uses the cell culture technique, is a process where the scaffold, commonly used microcarrier beads and collagen-based meshwork as a carrier of satellite cells or embryonic myoblasts derived from animals through biopsy fitting for producing boneless and boneless meats, such as sausage and burger patty. ...
... Scaffolding technique, which uses the cell culture technique, is a process where the scaffold, commonly used microcarrier beads and collagen-based meshwork as a carrier of satellite cells or embryonic myoblasts derived from animals through biopsy fitting for producing boneless and boneless meats, such as sausage and burger patty. Whereas self-organising, which uses the tissue culture technique, includes all tissues and growth conditions in specific proportions that mimic the in vivo situation and is suited for generating highly structured meat such as steaks (Edelman et al. 2005). ...
Food technology advancements have led to the development of cultured or artificial meat produced in a laboratory setting. Recently, Israel and Singapore have built factories specifically for cultured meat production. Malaysia is also informed about a cultured meat processing facility, which is expected to be completed in 2024. This alternative is a viable solution to meet the boosting needs and demand for meat-based food products while minimising the environmental impact of traditional livestock farming. Nevertheless, despite its potential benefits, cultured meat faces diverse challenges, including religious concerns for faiths with specific dietary requirements. Therefore, this research intended to determine the detection of DNA of bovine on the cultured medium by using polymerase chain reaction (PCR) analysis. The polymerase chain reaction analysis was conducted by targeting the mitochondrial DNA of the cytochrome oxidase II (COII) gene sequence and produced an amplicon size of 165 bp. The PCR was obtained by using the sample of medium mix with different concentrations (10-20%) of Foetal Bovine Serum (FBS) (Capricorn Scientific, Ebsdorfergrund, Germany), and the cell was harvested on different days. For DNA extraction, GENEAID Blood/Cell DNA mini kit (Taipei, Taiwan) was used. The findings demonstrate that DNA concentration in foetal bovine serum content was detected on the cultured medium. The presence of DNA contradicts religions such as Islam and Judaism that have strict standard dietary practices known as halal and kosher respectively. This study serves as a reference for the consumption of cultured meat for the consumer, particularly for Muslim and Jewish communities.
... The concept of cultivated meat was introduced to a wider audience in the early 2000s by Jason Matheny. He also was the co-author of an article on cell-cultured meat and the founder of New Harvest-in vitro meat research organization [19]. In 2008, at the Norwegian Food Research Institute, In Vitro Meat Consortium, a team of scientists from different countries, organized the first official scientific meeting on cell-cultured meat. ...
... In the early 2000s, a NASA-funded university group [14] and a group of bio-artists from the Tissue Culture and Art Project [19] produced a small amount of muscle tissue. The NASA team performed a smell test to evaluate tastiness, and the bio-arts group realized the taste-check as part of an art performance. ...
... FAPs express CD90, CD140a, and (stem cell antigen-1) Sca-1. In the early 2000s, a NASA-funded university group [14] and a group of bio-artists from the Tissue Culture and Art Project [19] produced a small amount of muscle tissue. The NASA team performed a smell test to evaluate tastiness, and the bio-arts group realized the taste-check as part of an art performance. ...
Global pressure from consumers to improve animal welfare, and reduce microbiological risks or the use of antibiotics pose new challenges for the meat industry. Today’s livestock production, despite many undertaken measures, is still far from being sustainable. This forced the need to work on alternative protein types that come from plants, insects, fungi, or cell culture processes. Due to some technical and legal barriers, cultivated meat is not present on the European market, however, in 2020 it was approved in Singapore and in 2022 in the USA. While the technology of obtaining cell cultures from animal muscles has been known and successfully practiced for years, the production of a stable piece of meat with appropriate texture, taste, and smell, is still a problem for several scientific groups related to subsequent companies trying to obtain the highest quality product, in line with the expectations of customers. Although the work on optimal cell meat production has been going on for years, it is still in an early stage, mainly due to several limitations that represent milestones for industrial production. The most important are: the culture media (without animal serum), which will provide an environment for optimal muscle development, natural or close to natural (but still safe for the consumer) stable scaffolds for growing cells. Here, we review the actual knowledge about the above-mentioned challenges which make the production of cellular meat not yet developed on an industrial scale.
... The concept of cellular farming has been employed on other types of meats too, such as pork [31,[33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48]. Genovese and colleagues devised a protocol efficient skeletal muscle derivation from pig iPSCs. ...
... The regulatory agencies demand the production of cells and any future iPSC meat or consumer products under xeno-free conditions [41]. Certain protocols have been devised for a feeder-free and xeno-free stem cell culturing to either eliminate or reduce the use of animal products in compliance with the regulatory constraints and to improve quality control processes [43][44][45]. Such media will not only eliminate the use of animal proteins, but also antibiotics and hormones. ...
... The meat developed in vitro is termed as clean meat and has been referred to as a potential substitute for the conventional meat [31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47]. Traditional animal products are said to be unsustainable because the live source animals consume a large amount of feed, of which most of the generated energy is wasted by the animal for daily activities and the production of non-edible tissues [44]. ...
Induced pluripotent stem cell (iPSC) technology is an emerging technique to reprogram somatic cells into iPSCs that have revolutionary benefits in the fields of drug discovery, cellular therapy, and personalized medicine. However, these applications are just the tip of an iceberg. Recently, iPSC technology has been shown to be useful in not only conserving the endangered species, but also the revival of extinct species. With increasing consumer reliance on animal products, combined with an ever-growing population, there is a necessity to develop alternative approaches to conventional farming practices. One such approach involves the development of domestic farm animal iPSCs. This approach provides several benefits in the form of reduced animal death, pasture degradation, water consumption, and greenhouse gas emissions. Hence, it is essentially an environmentally-friendly alternative to conventional farming. Additionally, this approach ensures decreased zoonotic outbreaks and a constant food supply. Here, we discuss the iPSC technology in the form of a “Frozen Ark”, along with its potential impact on spreading awareness of factory farming, foodborne disease, and the ecological footprint of the meat industry.
... Cell-cultured meat (CM), also known as "lab-grown, " "in-vitro, " "cultured meat, " "cultivated meat, " "clean, " "synthetic, " "artificial, " and "cell-based" meat is a meat alternative grown in vitro from animal cells using tissue engineering techniques (1,2). The concept of growing cells in vitro was first introduced in 1912 (3), but began to be intensively developed to be used in meat production in the early 2000s (1,(4)(5)(6). ...
... Cell-cultured meat (CM), also known as "lab-grown, " "in-vitro, " "cultured meat, " "cultivated meat, " "clean, " "synthetic, " "artificial, " and "cell-based" meat is a meat alternative grown in vitro from animal cells using tissue engineering techniques (1,2). The concept of growing cells in vitro was first introduced in 1912 (3), but began to be intensively developed to be used in meat production in the early 2000s (1,(4)(5)(6). CM development has been justified for various reasons, from creating a novel food-source for long-term outer space expeditions to ensuring food security in the developing world. Of these, ensuring food sustainability and reducing the environmental impact of current agricultural practices are the two most frequently proposed reasons for developing CM (7)(8)(9). ...
Cell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way. Despite its limited availability for human consumption, consumer acceptance of CM (e.g., willingness to purchase and consume) has been extensively investigated. A key but under-investigated assumption of these studies is that CM’s sensory qualities are comparable to conventional, equivalent meat products. Therefore, the current review aims to clarify what is actually known about the sensory characteristics of CM and their potential impact on consumer acceptance. To this end, a structured scoping review of existing, peer-reviewed literature on the sensory evaluation of CM was conducted according to the PRISMA-ScR and Joanna Briggs Institute guidelines. Among the included studies (N = 26), only 5 conducted research activities that could be termed “sensory evaluation,” with only 4 of those 5 studies evaluating actual CM products in some form. The remaining 21 studies based their conclusions on the sensory characteristics of CM and consequent consumer acceptance to a set of hypothetical CM products and consumption experiences, often with explicitly positive information framing. In addition, many consumer acceptance studies in the literature have the explicit goal to increase the acceptance of CM, with some authors (researchers) acting as direct CM industry affiliates; this may be a source of bias on the level of consumer acceptance toward these products. By separating what is known about CM sensory characteristics and consumer acceptance from what is merely speculated, the current review reported realistic expectations of CM’s sensory characteristics within the promissory narratives of CM proponents.
... Although, concerning human health, large-scale in vitro meat manufacturing may require increased artificial hormone supplementation into the cultivation medium. Additionally, so far, no viable methods have been adapted for the production of CBM on large scale without the use of antibiotics to prevent bacterial infections [13]. Due to slower growth, the contamination risk in mammalian cell cultures is much higher than in microbial or yeast processes [14]. ...
... Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 14 November 2023 doi:10.20944/preprints202311.0887.v113 ...
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation with an alternative to BSM medium, where glucose was used as the main carbon source, were implemented and the growth kinetics, e.g., maximal specific biomass growth - 0.239 g·g−1·h−1, biomass yield from substrate - 0.298 g·g−1 and maximal specific substrate consumption rate - 0.81 g·g−1·h−1, were identified. Leghemoglobin production resulted in a yield of 0.513 mg·gDCW 1, while the highest biomass density achieved in the study was 121.80 gDCW·L 1. The applied medium showed potential for additional optimization studies, as in contrast to BSM, made it possible to separate pH control from nitrogen supply, does not affect medium turbidity measurements and does not induce metabolite synthesis during yeast biomass growth.
... Methodology adopted for the technological prospection. Figure 2 shows the comparison of the distribution of publications between Filter 1 and Filter 2. The first publication about cultured meat was in 2005, entitled "in vitro cultured meat production" [27]. In 2006 and 2007, there was no registry of publication on the subject. ...
... These data suggest that the use of the 3D bioprinting technology to produce culture meat is new; hence, there are still few published works on the subject. Figure 2 shows the comparison of the distribution of publications between Filter 1 and Filter 2. The first publication about cultured meat was in 2005, entitled "in vitro cultured meat production" [27]. In 2006 and 2007, there was no registry of publication on the subject. ...
Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers. The purpose of this article is to review and analyze published studies related to the biofabrication of cultured meat using 3D bioprinting techniques. The growing number of related publications in recent years highlights that cultured meat has gained traction in the scientific community. Furthermore, private companies and startups have contributed to advancements in the biofabrication of cultured meat for consumption, illustrating that cultured meat as a conventional meat substitute is already becoming reality. However, like any scientific advance, 3D bioprinting of cultured meat faces challenges involving regulation, acceptance, the selection of ideal biomaterials and cell lines, the replacement of fetal bovine serum (FBS), and attaining a texture and nutritional value similar to those of conventional meat.
... As the overdependence on conventional methods for meat production often entails a significant environmental footprint, CM appears rather promising due to its potential to mitigate some of these environmental ramifications [1]. Although the sector has only gained prominence in the past decade following the historical showcase of the world's first cultured hamburger in 2013 [2,3], the earliest references to CM date back to the 1900s [4]. A summary of the significant milestones guiding CM history can be found in Figure 1A. ...
... Since the field is still evolving rapidly, more focus needs to be placed on issues such as tangible scalability and sustainability, or success would be limited. In addition, numerous studies have outlined four key challenges/research pillars for this sector: cell line development, serumfree media, edible scaffoldings, and bioprocess design [1,4,5]. In this spotlight article, we highlight key recent publications that rigorously attempted to address the media and scaffolding challenges ( Figure 1B). ...
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
... In scaffold-based techniques, embryonic myoblasts or MCs proliferate and attach to scaffolds or carriers, such as collagen meshwork or microcarrier beads, and they are then cultured in a culture medium in a stationary or rotating bioreactor (Edelman et al. (2005); Bhat et al. (2014)). Various environmental cues have been introduced, leading to the fusion of these cells into myotubes and their differentiation into myofibers. ...
... Scaffolds should preferably be degradable, palatable, safe, and readily available for large-scale production ). Since myoblasts normally undergo spontaneous contraction, a flexible substratum is necessary to prevent the detachment of developing myotubes (Edelman et al. 2005). However, the development of a scaffold that mechanically stretches the attached cells to stimulate differentiation remains a great challenge. ...
Cultured meat is meat produced from stem cell biopsies of cattle. Stem cells were cultured in a bioreactor in the presence of serum to grow the flesh to maturity. Cultured meat technology originated from regenerative medical technology; however, it has been given a new lease of life to produce cultured meat as an innovative food source in the future without involving cattle breeding. This technology can reduce the negative environmental impacts of global warming, water use, soil, and unethical handling of animals. In the excitement of accepting this new technology, the halal status of cultured meat is in question, as it can be produced from embryonic stem cells and myosatellite cells, each of which can be disputed for their halal status. Additionally, the process of culturing and maturation of stem cells involves the use of an impure medium derived from animal blood. Thus, cultured meat is acceptable to Muslims only if the stem cells, medium and scaffold biomaterials used to manufacture it are from Halal sources and shall be in line with the six principles discussed in this study. The discussion is based on Halal and haram animals; Animal slaughtering; Not derived from a source of najs (impurity); Istihalah tammah (perfect substance change); Maslahah (public interest or benefit) and mafsadah (damage); and Darurat (exigency) of cultured meat)).
... Furthermore, the scaffold must maintain flexibility so that it could not be detached from the myotubes (early muscle fibers). For the normal development of the muscle tissue, the scaffold must allow vascularization (creation of blood vessels) (Edelman, 2005). ...
... ACE includes in a class of zinc proteases that needs zinc alongwith chloride for their activation possess a good biological technique. Thus, ACE inhibitors like enalapril and captopril have been applied to hypertensive patients and hypertensive animals for lowering the blood pressure (Edelman, 2005). 6 For non-peptide ACE inhibitory drugs, inhibitory peptides against the angiotensin-1 converting enzyme act as the natural substitute biofunctional peptides. ...
The world population is continuously increasing and it is expected that it will increase up to 7 billion by the year 2050. Hence the increasing population requires extra resources likewise the meat industry is unable to respond to this increasing demand for protein. Thus industries must find an alternative to meet the needs of people and solve the problems related to the welfare of animal life, health, and sustainability. Modern meat or the novel meat commonly known as "artificial meat" is utilizing modern and groundbreaking technologies and techniques to tackle problems faced by the traditional meat industry. Artificial meat, in-vitro meat, and GMO meat (Meat produced from genetically modified organisms) have no capacity to fight with traditional meat production in the current environment. Although, meat replacement plans including proteins obtained from plant and myco proteins are serving the best competitors and are also wiping their hurdles in the market. Cultured meat can push traditional meat to the premium end of the market. If the expense rate on traditional meat did not lessen, the manufactured meat will provide the less expensive and palatable meat. The livestock industry has considered agroecology and ecology concepts to create sustainable systems for animal production. The traditional meat industry can increase the output, quality and variety in meat from innovative technologies like GMO (genetically modified organisms) and cloning. By using these technologies the meat industry can produce the best substitute for conventional meat and meet the need for resources and environmental changes.
... The current review aims to bring together the latest advancements in the alternative protein sources research and insights into their translation into product applications, i.e., their impact outcomes to address the food security challenge. cultured products, precision fermentation, insect proteins etc and/or a specific source of alternative proteins [19][20][21][22] . The current eco-system was designed based on an innovation strategy to address a problemfinding an alternative to animal/fish-based proteins. ...
Harnessing the potential of considerable food security efforts requires the ability to translate them into commercial applications. This is particularly true for alternative protein sources and startups being on the forefront of innovation represent the latest advancements in this field.
... Pluripotent stem cells (PSCs) are natural candidates as a cell source for the cultivated meat industry. These cells are able to self-renew and have indefinite proliferative capabilities with a high growth rate, both essential qualities for the development of an efficient, cost-effective cultivated meat production process (Edelman et al. 2005;Lavon et al. 2018;Mattick 2018;Ben-Arye and Levenberg 2019;Lavon 2022). Bovine PSCs can give rise to the mesoderm germ layer and further differentiate to myocytes, adipocytes, and fibroblasts, which together define the structure and organoleptic properties of cultivated meat products. ...
Global demand for animal protein is on the rise, but many practices common in conventional production are no longer scalable due to environmental impact, public health concerns, and fragility of food systems. For these reasons and more, a pressing need has arisen for sustainable, nutritious, and animal welfare–conscious sources of protein, spurring research dedicated to the production of cultivated meat. Meat mainly consists of muscle, fat, and connective tissue, all of which can be sourced and differentiated from pluripotent stem cells to resemble their nutritional values in muscle tissue. In this paper, we outline the approach that we took to derive bovine embryonic stem cell lines (bESCs) and to characterise them using FACS (fluorescence-activated cell sorting), real-time PCR and immunofluorescence staining. We show their cell growth profile and genetic stability and demonstrate their induced differentiation to mesoderm committed cells. In addition, we discuss our strategy for preparation of master and working cell banks, by which we can expand and grow cells in suspension in quantities suitable for mass production. Consequently, we demonstrate the potential benefits of harnessing bESCs in the production of cultivated meat.
... the late 1990s, concentrated among a small number of scientists working in the Netherlands and United States. By the mid-2000s, the idea that tissue engineering could be a viable method for producing meat products was no longer science fiction, with academic commentary emphasising its technical (though at that stage not yet economic) feasibility (47). The Dutch government provided funding for a multi-year research project during this period (48), one of few instances of public sector support for the development of alternative proteins. ...
A widespread sense of the unsustainability of the food system has taken hold in recent years, leading to calls for fundamental change. The role of animal agriculture is central to many of these debates, leading to interest in the possibility of a “protein transition,” whereby the production and consumption of animal-derived foods is replaced with plant-based substitutes or “alternative proteins.” Despite the potential sustainability implications of this transition, the developmental trajectories and transformative potential of the associated technologies remain underexplored. This article sheds light on these dynamics by addressing two questions: 1) how have alternative protein innovations developed over the past three decades, and 2) what explains their more recent acceleration? To answer these questions, the article makes an empirical analysis of four alternative protein innovations, and the partial destabilization of the animal agriculture system between 1990 and 2021, guided by the multi-level perspective. The analysis highlights an intensification in corporate engagement with alternative protein development and diffusion. This intensification is judged to be consistent with the beginnings of a wider corporate reorientation, occurring alongside a rise in pressures on the animal agriculture system, notably an increasing scientific consensus and societal awareness of the links between climate change and meat-intensive diets. The paper demonstrates how differences in technological maturity across the niche innovations have resulted in potentially transformative pressures, which are consistent with an emerging sustainability transition, manifesting differently in terms of the extent of diffusion of the alternative protein niches.
... Along with market worries about meat consumption, traditional meat producers' capacity to meet prospective meat requirements is in doubt, raising the meat business's attention. [2,3] Cultured meat is meat produced outside of the animal and in vitro. cultivated meat, in particular, is made from animal cells cultivated in a growth medium in a bioreactor rather than being taken directly from slain animals. ...
The production of meat using animal stem cell-derived muscle tissue might conceivably do away with the need to sacrifice animals. The creation of “cultured,” “synthetic,” or “in vitro” meat has the potential to produce meat with distinct qualities more quickly and efficiently than normal meat. Although the process of growing muscle tissues in culture from stem cells has been known for a very long time, it has not yet been perfected for the production of cultured meat products for sale. Conditions for applying the technology, which is currently in its infancy, include a phenomenally high level of consumer acceptability and the development of commercially feasible large-scale production techniques. If the meat produced in vitro has physical traits that are identical to those of traditional meat in terms of color, flavor, aroma, consistency, and deliciousness, then it might be realistically viable. Higher the viability of meat production in vitro, the issues including searching for a good stem cell source and talking about the challenges faced throughout the expansion of cultured meat must be resolved. This review highlights the benefits and advancement of cultured meat, highlights its connection problems, and offers prospective solutions for production-related problems.
... This paper was published eight years before the first prototype, and does not even have a dedicated section to the matter of zoonotic disease; instead, the prospect is identified in a single sentence in the paper's conclusion. 33 There has, to date, been no research which compares, in quantitative, measurable terms, the production of cultured and traditional meat so as to measure the safety therein, nor has there been a study which proves that cultured meat reduces zoonotic disease spread. That is not surprising, given that cultured meat has yet to be produced at any scale. ...
Cultured meat is being marketed as a multi-faceted improvement over traditional meat production. Some proponents claim that cultured meat reduces the potential spread of zoonotic disease; others further claim that cultured meat can be made more nutritious than traditional meat. This paper demonstrates – through a review of citations regarding proponent claims surrounding cultured meat’s potential to reduce zoonotic disease spread and improve nutritional possibilities – that cultured meat’s alleged health benefits are not based on quantitative data, nor based on well-developed theoretical research. Claims are often based on presumptions held throughout the literature; this paper calls these presumptions into question by investigating theoretical questions related to how cultured meat will be produced. Importantly, the paper also examines the recent emergence of “exotic cultured meat,” positing that proponent ambitions for diversified food experiences are not exempt from concerns about zoonotic disease spread and nutritional value. Healthcare professionals need to be aware of the limited evidence available for health-related claims which are being used to promote cultured meat. While such a conclusion does not require dismissing cultured meat’s potential, greater scrutiny is needed at this time, especially as cultured meat inches closer to becoming publicly available. This paper develops cultured meat research further by identifying the need for: deeper consideration of the interaction between humans and animals throughout the supply chain; greater care to be taken regarding the use of various sources as definitive proof of cultured meat’s alleged health benefits; and critical consideration of the implications of exotic cultured meat production.
... These technologies include genetic engineering, or any other biotechnological and nanotechnological modification. Another technological innovation, with the disruptive potential to radically alter the way in which humans produce animal products in future, concerns cultivated animal products, which are animal products produced outside of an animal, by multiplying cells in a nutrient solution (Edelman et al., 2005;Post et al., 2020;Stephens et al., 2018), or by precision fermentation (Te Puna Whakaaronui, 2022, p. 37;Waltz, 2022). ...
Animals are an important part of our social, economic and corporate world. Their wellbeing is significantly affected by the ways in which humans treat them. However, animals have long remained (and, indeed, continue to remain) effectively invisible in the business ethics and corporate responsibility discourse. This article argues in favor of the moral necessity of according animal welfare a higher priority in business. In line with most streams in both recent and traditional animal ethics, this article derives the avoidance of unnecessary animal suffering as the moral minimum standard for responsible management in the livestock industry. Based on a broad range of different interpretations of what animal suffering may be necessary, the article discusses three distinct ways in which humans working in the animal industry could meet their moral responsibility to avoid unnecessary suffering, and, with this, increase animal welfare: by ameliorating circumstances for animals, by aiming at a two-pronged transformation, or by transforming into a “zero-suffering” business. Considering animal welfare as a legitimate ethical value in and of itself is a first step towards overcoming the anthropocentric bias in today's sustainability and corporate responsibility debate.
... Some cells have developed systems to release and synthesize these growth factors. For instance, liver cells can provide growth factors for themselves in the medium (Edelman, Mcfarland, Mironov, & Matheny, 2005). Serum and plasma beneficial for mammalian cell proliferation can be provided in liquid media. ...
... (Benjaminson et al., 2002;Wolfson, 2002). Sejak tahun 2002, NASA mendanai penelitian untuk memproduksi kalkun culture, sehingga berhasil membuat potongan daging kalkun hasil culture pertama yang dapat dimakan (Edelman et al., 2005) dan fillet ikan (Benjaminson et al., 2002 ...
Buku ini berisikan bahasan tentang bioteknologi dan aplikasinya dalam berbagai bidang kehidupan, teknologi dna rekombinan, teknologi enzim, manfaat mikrobioorganisme sebagai model dan sarana aplikasi bioteknologi, produk-produk bioteknologi yang menggunakan system mikroorganisme, prinsip dasar pemuliaan tanaman dengan teknik kultur jaringan, bioteknologi akuatik, bioteknologi hewan, DNA fingerprinting, bioteknologi medis, pengaturan etik dalam bioteknologi. Bioteknologi telah berkembang pesat khususnya bioteknologi modern. Bioteknologi modern telah mampu melakukan berbagai proses penting dalam dunia industri di beberapa bidang antara lain bidang kesehatan, pangan, pertanian, industri lainnya serta lingkungan. Untuk pembelian dapat mengunjungi tautan https://globaleksekutifteknologi.co.id/bioteknologi/
... (Benjaminson et al., 2002;Wolfson, 2002). Sejak tahun 2002, NASA mendanai penelitian untuk memproduksi kalkun culture, sehingga berhasil membuat potongan daging kalkun hasil culture pertama yang dapat dimakan (Edelman et al., 2005) dan fillet ikan (Benjaminson et al., 2002 ...
... Unlike scaffolding, in the self-organizing approach, the explant obtained from the farm animals is directly cultured under ambient conditions in the growth medium [160]. Besides a well-defined 3D structure, the meat produced by this approach possesses improved organoleptic characteristics [161]. However, this approach has substantial downsides, such as the multiplication of the cells in the growth medium, and the need for several biopsies from donor animals [160]. ...
The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing health consciousness among consumers and their concern for the future environment has lifted the concept of meat alternatives from niche to the mainstream. Numerous research findings have emphasized the importance of meat alternatives or substitutes formulated from plant protein, animal cells, and insect-based sources, which emulate the nutritional composition and sensorial properties of animal meat. The current review discusses the necessity of meat substitutes, and their evolution, and bestows an outline of the ongoing research in this field. Novel protein sources such as vegetal proteins (cereal, pulses, oil seeds) and non-vegetal proteins (fungal, air protein, insect, myofibril) are reported to offer a viable alternative to animal meat. However, the functionalities of these proteins and the structuring technique influence the textural properties of the end products. Thus, the selection of a suitable technique is an important aspect in the formulation of the meat alternative. A thorough discussion of various structuring techniques for synthesizing matrixes and fibers with similar textural attributes to that of animal meat has been presented. Furthermore, limitations that confine consumers’ acceptance, the feasibility of scale-up, and the prerequisite for the regulatory framework for meat alternatives have also been pointed out. Overall, the ingredients and techniques of formulation of meat alternatives discussed in detail in this review can provide insight to the researchers and industries in formulating novel meat alternatives.
... Finally, through commercial processing and scaling-up, it is possible to produce CM substitutes on a large-scale [39,40]. CM substitute manufacturing involves a co-culture of myoblasts and fibroblasts as the main techniques [49]. ...
The sustained growth of global meat consumption incentivized the development of the meat substitute industry. However, long-term global commercialization of meat substitutes faces challenges that arise from technological innovation, limited consumer awareness, and an imperfect regulatory environment. Many important questions require urgent answers. This paper presents a review of issues affecting meat substitute manufacturing and marketing, and helps to bridge important gaps which appear in the literature. To date, global research on meat substitutes focuses mainly on technology enhancement, cost reduction, and commercialization with a few studies fo-cused on a regulatory perspective. Furthermore, the studies on meat substitute effects on environmental pollution reduction, safety, and ethical risk perception are particularly important. A review of these trends leads to conclusions which anticipate the development of a much broader market for the meat substitute industry over the long term, the gradual discovery of solutions to technical obstacles, upgraded manufacturing, the persistent perception of ethical risk and its influence on consumer willingness to accept meat substitutes, and the urgent need for constructing an effective meat substitute regulatory system.
... An external electrical stimulus can also be enforced for the organization of mature muscle fibers. More number of myotubes which are of greater length can be induced by proliferating of myoblasts on electrically conductive fibers (Jun et al., 2009) Scaffolds: To produce lab-grown meat, the initially isolated cells can be perfectly grown on a meshwork of collagen (van Eelen et al., 1999) or collagen beads (Edelman et al., 2005). But these scaffolds can only be able to produce a very thin layer of myocyte which is only 100-200 μm thick, however, the only possible solution is adding several cell cultures layers which can be added together to produce a muscle or a meat tissue of a consumer acceptable size (Dennis et al., 2009).Much research is going on for the development of suitable scaffolding techniques to produce cultured meat. ...
To meet the growing human population's increasing demand for meat consumption, cultured meat can serve as a good alternative for consumers. On a global scale slaughtering of animals is becoming unviable in terms of their welfare, sustainability, and effects on human health. Culturing meat via cellular agriculture or tissue engineering is a promising method for future meat production. Advanced techniques in culturing meat made lab-grown meat as par with conventional meat in terms of organoleptic properties. The advantages of culturing meat are lowering greenhouse gas emissions, being slaughter-free, and antibiotic-free, and reducing carbon footprints. But several challenges still exist such as production at a large scale, regulatory aspects, acceptance by consumers, ethical issues, and optimization of cell culture methodology. This review aims at presenting an overview of the advantages, challenges, and culturing of meat at the lab level.
... In vitro meat has more recently emerged as a new concept in food biotechnology and occupies a special place among many types of alternative protein products (Sharma, Thind and Kaur, 2015). In 2005, the US National Aeronautics and Space Administration (NASA) conducted research on muscle cultures from turkey cells (Edelman, McFarland, Mironov and Matheny, 2005;Webb, 2006). Technological approaches have also been developed to create the first edible cultured fish fillet from goldfish cells. ...
Isolating and culturing myoblasts is essential for techniques such as tissue regeneration and in vitro meat production. This research describes a protocol to isolate primary myoblasts from skeletal muscle of an adult horse. The equine primary myoblasts expressed markers specific to myoblasts and had multipotent potential capabilities with differentiation into chondrocytes, adipocytes and osteoblasts in vitro. The horse myoblasts did not adhere to Cytodex 3 and grew poorly on CultiSpher-S microcarriers during in vitro cultivation. Our studies showed that the use of GelMa bioink and ionic cross-linking did not have negative effects on cell proliferation at the beginning of cultivation. However, cells showed reduced proliferative activity by day 40 following in vitro culturing. The population of primary equine myoblasts obtained from an adult individual, and propagated on microcarriers and bioink, did not meet the requirements of the regenerative veterinary and manufacturing meat in vitro regarding the quantity and quality of the cells required. Nonetheless, further optimization of the cell scaling up process, including both microcarriers and/or the bioreactor program and bioprinting, is still important.
... Despite relative clarity over seafood, which is regulated entirely by the FDA (except for animals in the order Siluriformes) (Kobbeman, 2004), cell-based seafood production, and its potential to address a growing demand for seafood while avoiding the challenges of industrial aquaculture, has remained relatively uninvestigated from a regulatory standpoint. (4) bioreactor (Edelman et al., 2005). ...
Cellular agriculture is defined as the production of agricultural products from cell cultures rather than from whole plants or animals. With growing interest in cellular agriculture as a means to address public health, environmental, and animal welfare challenges of animal agriculture, the concept of producing seafood from fish cell- and tissue-cultures is emerging as an approach to address similar challenges with industrial aquaculture systems and marine capture. Cell-based seafood—as opposed to animal-based seafood—can combine developments in biomedical engineering with modern aquaculture techniques. Biomedical engineering developments such as closed-system bioreactor production of land animal cells create a basis for the large scale production of marine animal cells. Aquaculture techniques such as genetic modification and closed system aquaculture have achieved significant gains in production that can pave the way for innovations in cell-based seafood production. Here, we present the current state of innovation relevant to the development of cell-based seafood across multiple species, as well as specific opportunities and challenges that exist for advancing this science. The authors find that the physiological properties of fish cell- and tissue- culture may be uniquely suited to cultivation in vitro. These physiological properties, including tolerance to hypoxia, high buffering capacity, and low-temperature growth conditions, make marine cell culture an attractive opportunity for scaled production of cell-based seafood; perhaps even more so than mammalian and avian cell cultures for cell-based meats. This opportunity, coupled with the unique capabilities of crustacean tissue-friendly scaffolding such as chitosan, a common seafood waste product and mushroom derivative, presents promise for cell-based seafood production via bioreactor cultivation. To become fully realized, cell-based seafood research will require more understanding of fish muscle cell and tissue cultivation; more investigation into serum-free media formulations optimized for fish cell culture; and bioreactor designs tuned to the needs of fish cells for large scale production.
... In vitro meat has more recently emerged as a new concept in food biotechnology and occupies a special place among many types of alternative protein products (Sharma et al., 2015). In 2005, the US National Aeronautics and Space Administration (NASA) conducted research on muscle cultures from turkey cells (Edelman et al., 2005;Webb et al., 2006). Technological approaches have also been developed to create the first edible cultured fish fillet from goldfish cells. ...
Tendons have a limited capacity to repair both naturally and following clinical interventions. Damaged tissue often presents with structural and functional differences, adversely affecting animal performance, mobility, health and welfare. Advances in cell therapies have started to overcome some of these issues, however complications such as the formation of ectopic bone remain a complication of this technique. Regenerative medicine is therefore looking towards future therapies such as the introduction of microvesicles (MVs) derived from stem cells (SCs). The aim of the present study was to assess the characteristics of artificially derived MVs, from equine mesenchymal stem cells (MSCs), when delivered to rat tendon cells in vitro and damaged tendons in vivo. The initial stages of extracting MVs from equine MSCs and identifying and characterising the cultured tendon stem/progenitor cells (TSCs) from rat Achilles tendons were undertaken successfully. The horse MSCs, and the rat tendon cells, were both capable of differentiating in three directions: adipogenic, osteogenic and chondrogenic pathways. The artificially derived equine MVs successfully fused with the TSC membranes, and no cytotoxic or cytostimulating effects were observed. In addition, co-cultivation of TSCs with MVs lead to stimulation of cell proliferation and migration, and cytokine VEGF and Fractalkine expression levels were significantly increased. These experiments are the first to show that artificially derived MVs exhibited regeneration-stimulating effects in vitro, and that fusion of cytoplasmic membranes from diploid cell lines originating from different species was possible. Explorations in vivo showed accelerated regeneration of injury tendons after introduction of the MVs into damaged areas. The results from the studies performed indicated obvious positive modifying effects following the administration of MVs. This represents the initial successful steps required prior to translating this regenerative medicine technique into clinical trials, such as for tendon repair in injured horses.
... Scaffold technique used in cultured meat production Zuhaib Fayaz Bhat et al. (2015). Using a variety of techniques, varying from that which use scaffolds to those which rely on self-organization, meat is already cultured on small and early scales (Edelman et al. 2005). However, the production of highly-structured, unrefined meat faces significantly greater scientific challenges and a great deal of research is still need to establish a sustainable artificial meat culturing system on a business scale Bhat and Bhat (2011a). ...
... Without the liquid medium to promote growth, the cells would not divide and grow. To form muscular fibers, a scaffold needs to be provided [22]. Some conditions in the bioreactor that are vital to the cell-culturing process are temperature and oxygen levels [23]. ...
Cell-cultured meat has received favorable press and is being touted as a replacement for the entire livestock industry. The objective of the study was to determine what it will cost to produce cell-cultured meat in a large-scale ($60 million) production facility that produces 540,000 kg of product annually. Many of the funders behind this industry hope to reduce the environmental and land impacts of our current agricultural system. Although the initial goal is to use stem cells that must be replenished directly from animals, many firms want to develop cell lines that allow them to be independent of animals in the future. The technologies used to produce cell-cultured meat are continuously being improved, so there is still much uncertainty on what the final product will cost. Previous research has focused primarily on the cost of the cell-culture medium—a liquid or gel designed to support the growth of cells—rather than other potentially important costs. We estimate startup, production, employment, and transportation costs in addition to available cell-culture medium costs and expected output per batch to create a full-detailed enterprise budget. Cost estimates are calculated using (1) cell-cultured bioprocess information from published literature; (2) bioreactor and cold storage infrastructure information from engineers; and (3) prices and quantities of other relevant costs obtained from public and private sources. Results suggest that the cell-cultured meat industry has a long way to go before it can operate and make an acceptable return on investment. Assuming that technology will be developed to reduce the cost of the medium including growth hormone substitutes and buying ingredients in bulk, 1 kg of cell-cultured meat is estimated to cost $63/kg to produce in a large-scale facility. The three major costs of production are the cell-culture medium, bioreactors, and labor. These costs make up over 80% of the overall cost of production.
... Perhaps the most well-known example of this is the replicator from Star Trek: The Next Generation (1987)(1988)(1989)(1990)(1991)(1992)(1993)(1994). An advancement in technology from the protein sequencers (Star Trek: Enterprise, 2001-2005 and food synthesizers (Star Trek: The Original Series, 1966-1969 of Star Trek's previous (by the show's internal chronology) iterations, the replicator uses matter-energy conversion technology to effectively zap any food (or other inanimate object) into existence. In a preview of the technology in Star Trek: Enterprise, this includes fried catfish, despite the fact that Captain Jonathan Archer "doubt[s] there's a catfish within 130 light years" ("Dead Stop" 00:13:50-00:14:00). ...
This article argues that the in vitro (i.e., lab-grown) meat boom can be better understood by framing it within sf studies, both historically and especially through to the contemporary moment. Not only does in vitro meat (IVM) have a long history of representation in sf, it is also framed in the public and corporate spheres through the use of sf tropes. The article offers close readings of IVM in Margaret Atwood’s Oryx and Crake (2003), Elizabeth Dougherty’s The Blind Pig (2010), and director Brandon Cronenberg’s Antiviral (2012), arguing that reading IVM in contemporary sf is a particularly effective method of thinking through its material effects.
... As células satélites são cultivadas em um meio rico em nutrientes, exclusivo para a fase de proliferação e a fase de diferenciação, bem como antibióticos, agentes antifúngicos ou outros produtos químicos para prevenir a contaminação. Historicamente, uma pequena quantidade de soro fetal bovino (por exemplo, 5% a 10%) em meios de cultura são usados para otimizar o crescimento e a diferenciação de células satélites in vitro, embora alguns laboratórios tenham tido sucesso com produtos disponíveis comercialmente, quimicamente definidos e sem soros de animais em meios de cultura (EDELMAN et al., 2005). No entanto, os meios isentos de soro disponíveis comercialmente são muito caros e a composição é patenteada. ...
The Federal Constitution dictates that anyone who causes suffering to an animal by imposing suffering on it due to mistreatment, infringes and incurs a crime provided for in Article 32 of Law No. 9605/1998. However, in practice this is not what happens, under this perspective a vast legal support has been consolidated that aims to recognize the individual
value of animal life, seeking to bring ethical and moral aspects that preserve and protect animal life. Cell-based meat is an alternative to conventional meat that does not require the rearing and slaughter of animals. With the need for increased meat production, it grows along
with the dependence on the availability of large areas of pasture, amount of water and energy to support for creating number of animals, which, in turn, leads to an increase in pasture areas greenhouse effect and carbon dioxide concentration, and especially to aspects related to ethics and animal welfare. Thus, alternatives are needed to meet the world demand for animal protein, but above all respecting the animals, and among the options is cell meat, a new technology for food production. Therefore, it is extremely important that professionals involved in the conventional meat production chain have knowledge about the process, so that they can assume new roles in the chain of cellular meat processing. This review aims to bring information and clarification to veterinarians, zootechnicians and other Brazilian professionals running the system. Since cellular meat seems to be a close reality, and knowledge about
its processing must be disseminated widely to reach working professionals and intend to work in the meat production chain, demystifying taboos to add value to the development of sustainable alternatives and consequently new opportunities.
Upscaling the production of cultured meat from laboratory flasks to an industrial scale is undeniably a great challenge, yet it is imperative for the process to achieve economic viability and commercial potential. The transition to a large-scale operation introduces a myriad of concerns spanning various themes, including the supply and storage of raw materials (cultivation media components, cells, high-quality water, microcarriers, and scaffolds) and the cell cultivation process itself (bioreactor design, mode of operation, sterilization, monitoring, and control tools), as well as downstream processes and final product development (formulation, stability, packaging, and reproducibility). The shift from a small-scale cell cultivation flask to large-scale bioreactors introduces several novel parameters that must be taken into account, such as gas exchange, shear stress, heat and mass transfers, mixing, and foaming. Expanding volumes while preserving cell productivity requires optimization across various parameters during the scale-up process, along with the identification of key parameters to be maintained constant throughout. This chapter also explores considerations on the sustainability of scaling-up cultured meat production, as well as economic aspects of the upscaled process and future developments crucial for achieving cost-effectiveness. These considerations are pivotal for extending cultured meat production beyond laboratory and pilot scales.
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İslam hukuku, gıdaları helal ve haram olmaları açısından çeşitli sınırlandırmalara tabi tutmuştur. Modern zamanda ortaya çıkan birtakım teknolojik yenilikler sebebiyle bazı yiyecek ve içeceklerin muhtevası değiştirilebilir hale gelmiş ve bu değiştirilmiş maddelerin hükmünün ne olacağı tartışılmıştır. Nitekim bunun somut örneklerinden biri, son yıllarda üretilmeye başlanmış, artan et ihtiyacı sorununun çözümünde sürdürülebilirliği sağlayacak bir tekniğin ürünü olarak sunulan yapay ettir. Literatürde, yapay etin üretim süreçlerini içeren mühendislik çalışmalarına ek olarak yapay etin insan sağlığı açısından olumlu ve olumsuz yönlerine dair çalışmalar bulunmakla birlikte fıkhî yönüne dair çalışmalar kısıtlıdır. Bu çalışmada, yapay etin fıkhî meşrûiyetinin tartışılması amaçlanmıştır. Bu kapsamda ilk bölümde, İslam hukukunun yiyecekler konusundaki helal ve haram kriterleri incelenmiştir. İkinci bölümde, yapay etin üretiminde kullanılacak olan kök hücrenin cinsi, üretim süreci ve süreçte kullanılan yöntemler hakkında bilgiler aktarılmış, bu yöntemlerle üretilen yapay etin avantajlı ve dezavantajlı yönlerine yer verilmiştir. Üçüncü bölümde ise İslam hukuku perspektifinden yapay etin üretiminde kullanılan kök hücre, üretim ortamında kullanılan serum ve genel olarak fıkhî ilkeler açısından yapay et değerlendirilmiştir.
With global protein demand rising and the perceived environmental, health, and animal welfare drawbacks associated with meat production and consumption, there is growing interest in expanding alternative protein markets. The first and second generations of plant-based meat alternatives represent potential alternatives, and other alternatives, such as lab-grown meat, are emerging as prospective outlets. This article provides an overview of the market potential for various meat alternatives, examines the environmental and nutritional aspects of these products in contrast to conventional meat choices, and discusses the challenges and opportunities related to product development and market expansion. Insights from the study suggest that meat alternatives display growth potential while facing market and regulation challenges. Nevertheless, they come with mixed environmental and health impacts. They offer reduced carbon footprints and enhanced resource efficiency compared to traditional meat production. However, their manufacturing processes tend to be energy-intensive. Furthermore, although their nutritional profiles feature lower saturated fat content, concerns arise due to elevated sodium levels and the heavily processed nature of some products, casting doubts on their overall healthiness. Lastly, we emphasize the market challenges, including high costs, technology/scaling concerns, and barriers to consumer acceptance, while outlining how the four Ps of marketing can present opportunities for meat alternative markets.
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation with an alternative to a BSM medium, where glucose was used as the main carbon source, was implemented and the growth kinetics, e.g., a maximal specific biomass growth of 0.239 g·g−1·h−1, a biomass yield from the substrate of 0.298 g·g−1, and a maximal specific substrate consumption rate of 0.81 g·g−1·h−1 were identified. Leghemoglobin production resulted in a yield of 0.513 mg·gDCW−1, while the highest biomass density achieved in this study was 121.80 gDCW·L−1. The applied medium that showed potential for additional optimization studies, which, in contrast to BSM, made it possible to separate pH control from nitrogen supply, does not affect medium turbidity measurements and does not induce metabolite synthesis during yeast biomass growth.
Interest and investment in cultivated meat are increasing because of the realization that it can effectively supply sufficient food resources and reduce the use of livestock. Nevertheless, accurate information on the specific technologies used for cultivated meat production and the characteristics of cultivated meat is lacking. Authorization for the use of cultivated meat is already underway in the United States, Singapore, and Israel, and other major countries are also expected to approve cultivated meat as food once the details of the intricate process of producing cultivated meat, which encompasses stages such as cell proliferation, differentiation, maturation, and assembly, is thoroughly established. The development and standardization of mass production processes and safety evaluations must precede the industrialization and use of cultivated meat as food. However, the technology for the industrialization of cultivated meat is still in its nascent stage, and the mass production process has not yet been established. The mass production process of cultivated meat may not be easy to disclose because it is related to the interests of several companies or research teams. However, the overall research flow shows that equipment development for mass production and cell acquisition, proliferation, and differentiation, as well as for three-dimensional production supports and bioreactors have not yet been completed. Therefore, additional research on the mass production process and safety of cultivated meat is essential. The consumer’s trust in the cultivated meat products and production technologies recently disclosed by some companies should also be analyzed and considered for guiding future developments in this industry. Furthermore, close monitoring by academia and the government will be necessary to identify fraud in the cultivated meat industry.
This chapter examines Arthur C. Clarke’s frequent promotion of vegetarianism and the development of synthetic meat in response to the pressing population concerns and extra-terrestrial ambitions of the mid-twentieth century. It begins with an overview of the dystopian treatment of artificial and synthetic meats in the foundational (and largely British) dystopias of the early twentieth century and the current debates surrounding alternative meat technologies. It then examines how Clarke, conversely, portrayed synthetic meats positively and often promoted them as essential for extra-terrestrial travel and environmental sustainability throughout both his fiction and non-fiction writing. Extensive consideration is also given to the influence of twentieth-century evolutionary theories—particularly the carnist “Hunting Hypothesis”—on Clarke’s Space Odyssey series (1968–1996), evidencing both a departure from and ultimate reinforcement of science fiction’s long-standing vegetarian tradition. The analysis shows how practical endorsements of vegetarianism were incorporated into science fiction by one of the genre’s most impactful authors, even as it was becoming synonymous with dystopia elsewhere.
Mesenchymal stem cell-based cultivated meat is a promising solution to the ecological and ethical problems posed by traditional meat production, since it exhibits a protein content and composition that is more comparable to original meat proteins than any other source of cultivated meat products, including plants, bacteria, and fungi. Nonetheless, the nature and laboratory behavior of mesenchymal stem cells pose two significant challenges for large-scale production: genetic drift and adherent growth in culture. Culture conditions used in the laboratory expose the cells to a selective pressure that causes genetic drift, which may give rise to oncogene activation and the loss of “stemness.” This is why genetic and functional analysis of the cells during culture is required to determine the maximum number of passages within the laboratory where no significant mutations or loss of function are detected. Moreover, the adherent growth of mesenchymal stem cells can be an obstacle for their large-scale production since volume to surface ratio is limited for high volume containers. Multi-tray systems, roller bottles, and microcarriers have been proposed as potential solutions to scale-up the production of adherent cells required for cultivated meat. The most promising solutions for the safety problems and large-scale obstacles for cultivated meat production are the determination of a limit number of passages based on a genetic analysis and the use of microcarriers from edible materials to maximize the volume to surface proportion and decrease the downstream operations needed for cultivated meat production.
Preservation of biodiversity and genetic improvement of livestock populations are often considered to be antagonistic. Biodiversity affects meat quality (MQ) on different levels: among species (only three species yield 88% of the world’s meat); among breeds within species (there are more than 3000 cattle breeds worldwide, but about half are at an unknown risk of extinction, and only one-fourth of the others are not endangered); among animals within breed (in cattle populations with millions of individuals the median effective size is equivalent to only about 100 unrelated animals); and between alleles within animal genes (the inbreeding coefficients of individual animals are increasing with selection, and particularly genomic selection [GS]). Beef quality traits are very particular because they cannot be directly measured on living animals. The genetic improvement of beef quality can be pursued by different techniques. In chronological order, they are: phenotypic selection, which has created breed differentiation (not useful for MQ traits); selective breeding (heritability of beef quality traits varies considerably according to breed, trait and conditions; indirect selection through NIRS predictions, etc., (could be useful); the fixation of major gene mutations (the myostatin gene for double muscling, calpain (CAPN)-calpastatin (CAST) genes for beef tenderness; diacylglycerol O-Acyltransferase 1 for beef marbling, etc.); genomic and other omic approaches (strong increase in scientific studies, genome-wide association studies (GWAS), GS, gene network identification, etc.); the cloning of animals (not useful); and the cloning of tissues (cultivated meat).HIGHLIGHTS The biodiversity of beef cattle populations is threatened by globalisation, intensification, and (genomic) selection, which increase inbreeding; Indirect phenotyping (NIRS) and genomic selection (GS) will allow the genetic improvement of beef quality traits. Animal cloning has no practical use, and cell cloning (cultured meat) needs further research and ethical debate.
Growing research and technological development is making the commercial production of cultured meat as a sustainable alternative to livestock-derived meat an increasing reality. However, to competitively position cultured meat on the food market, appropriate marketing and communication tailored to specific demographics is required. We aimed to define the motives that influence the willingness to include cultured meat in consumption based on age, specifically in Generation Z and Generation Y. To achieve this, data from a questionnaire survey that asked about ethical, ecological and health and safety factors around cultured meat was collected from 740 respondents (301 Generation Z and 439 Generation Y) and analyzed using the Mann-Whitney test and structural equation modeling. Generation Z were significantly more likely than Generation Y (p < 0.05) to consider cultured meat healthier than conventional meat because of the possibility of adjusting the composition and nutrient content. Generation Z were also significantly less concerned than Generation Y (p < 0.05) about the consequences that consuming cultured meat might have on human health. In Generation Z, ethical, ecological and health and safety factors significantly influenced their willingness to consume cultured meat (all p < 0.01). In conclusion, we confirmed the influence of ecological and ethical awareness, as well as health and safety, on willingness to include cultured meat in consumption; these areas could be targeted when marketing cultured meat.
Cellular agriculture is one of the evolving fields of translational biotechnology. The emerging science aims to improve the issues related to sustainable food products and food security, reduce greenhouse gas emissions and provide animal wellbeing by circumventing livestock farming through cell-based meat (CBM) production. CBM exploits cell culture techniques and biomanufacturing methods by manipulating mammalian, avian, and fish cell lines. The cell-based products ought to successfully meet the demand for nutritional protein products for human consumption and pet animals. However, substantial advancement and modification are required for manufacturing CBM and related products in terms of cost, palatability, consumer acceptance, and safety. In order to achieve high-quality CBM and its production with high yield, the molecular aspect needs a thorough inspection to achieve good laboratory practices for commercial production. The current review discusses various aspects of molecular biology involved in establishing cell lines, myogenesis, regulation, scaffold, and bioreactor-related approaches to achieve the target of CBM.
A long table is set up in the main hall of the Newlab building in Brooklyn, New York City. On the table a timeline of the key moments in the history of the fledgling fields of biofabrication and cellular agriculture is laid out as a visual display, a contemporary cabinet of curiosities of grown materials and objects.
Culturing meat in-vitro cell, also known as cellular agriculture, is an alternative to livestock meat production. By culturing meat instead of relying on conventional meat, the deleterious effects on the environment can be avoided. Moreover, depending on cultured meat resources will help improve animal welfare and aid in tackling the current sustainability challenges associated with animal rearing to produce meat. Multiple tissue culture methods and bioengineering techniques are currently being studied to design various cell types to develop muscle and fat cells for culturing meat. To succeed in the cellular agricultural industry, the public impression of cultured meat must also be considered. To better study and understand cultured meat perception among the public, we extensively studied papers on ‘cultured meat’ and ‘public perception’ from the past decade. Most recent research studies have discussed the public perception of a particular group toward cultured meat. However, to the best of our knowledge, no existing article provides a detailed study on recent advances in cultured meat and the views of public consumers from different backgrounds. Thus, this paper focuses on several religious and regional groups and their perceptions of cultured meat consumption. The consumers’ appeal and acceptability of cultured meat are crucial to manufacturing cultured meat. However, many existing studies on public perception of cultured meat have raised concerns despite their willingness to consume it. Therefore, organisations must carefully navigate for such an industry to reach its full potential. For instance, labels like ‘lab-grown meat’, ‘cultured meat’, or ‘artificial meat’ may elicit negative customer responses. On the contrary, tags like ‘clean meat’ or ‘healthy meat’ may promote better acceptance among consumers. Further research and development, especially on the alternative of serum-free culture media, cultured meat, and cellular agriculture, can transform the meat industry soon.
To improve culture efficiency of Hanwoo myosatellite cells, these cells were cultured at different temperatures. Hanwoo myosatellite cells were compared with C2C12 cells to observe proliferation and differentiation at culture temperatures of 37°C and 39°C and determine the possibility of using them as cultured meat. Immunofluorescence staining using Pax7 and Hoechst, both cells cultured at 37°C proliferated better than cultured at 39°C (p < 0.05). When differentiated cells were stained with myosin and Hoechst, there was no significant difference in myotube thickness and Fusion index (p > 0.05). In Western blotting analysis, Hanwoo myosatellite cells were no significant difference in the expression of myosin between cells differentiated at the two temperatures (p > 0.05). C2C12 cells were no significant difference in the expression of myosin between cells differentiated at the two temperatures (p > 0.05). In reverse transcription and quantitative polymerase chain reaction (RT-qPCR) analysis, Hanwoo myosatellite cells cultured at 39°C had significantly (p < 0.05) higher expression levels of MyHC, MYF6, and MB than those cultured at 37°C. C2C12 cells cultured at 39°C showed significantly (p < 0.05) higher expression levels of MYOG and MB than those cultured at 37°C. To increase culture efficiency of Hanwoo myosatellite cells, proliferating at 37°C and differentiating at 39°C are appropriate. Since results of temperature differences of Hanwoo myosatellite cells were similar to those of C2C12 cells, they could be used as a reference for producing cultured meat using Hanwoo satellite cells.
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Clean meat shows great potential as an alternative to conventional meat and may help to mitigate sustainability problems stemming from the meat industry. However, this novel method of producing meat is currently being met by consumer hesitancy due to perceptions of unnaturalness and feelings of disgust. While prior research has shown that appeal positioning based on naturalness and ethicality, for example, may enhance the acceptance of clean meat, these findings are limited because prior research has only examined different appeals in isolation, and no research has explored the psychological mechanism underlying the effect of these appeals. To the best of our knowledge, this is the first study to examine how a joint appeal based on both natural and ethical aspects of clean meat is more effective in enhancing consumer preference. Specifically, two experiments were conducted among participants from the US (n = 302) and the UK (n = 303) to examine whether a joint appeal is more effective than a single appeal focusing on either naturalness or ethicality, and no appeal. Extending the current literature, our findings show that the joint appeal increases the effectiveness of the communication, with participants in this condition showing a significantly higher preference toward the product when compared to those in the single-appeal or no-appeal conditions. The results also demonstrate that disgust and compassion underlie the effect of the joint appeal on consumer preference. Taken together, the current research provides insights to enhance the effectiveness of marketing interventions in promoting consumer preference for and acceptance of clean meat.
Cultured meat is introduced as a valuable traditional meat equivalent. However, before marketable end products are available, several hurdles need to be overcome. Among others, these issues comprise obtaining an optimal nutritional profile and approaching the texture, the colour and the unique flavour and taste of conventional meat. Furthermore, the impact of processing on these matters is also still subject of future research. Moreover, more profound knowledge on food-safety aspects, like microbial contamination, prions, possible genetically engineered starting material, etc., and ways to reduce such risks will determine the future success of cultured meat products. Undoubtedly, correct terminology and adequate definitions also require further attention, as these form the starting point of legislative/regulatory aspects.
This review provides a state-of-the-art overview on nutritional, technofunctional and sensorial properties, and food-safety and legislative/regulatory aspects on cultured meat production. Additionally, the various challenges and future steps of these aspects of cultured meat are highlighted.
This article discusses a range of artworks made by the artist group The Tissue Culture & Art Project, artworks that literally grow, as they are created with living cells. It is argued that the artworks address growth from different perspectives. They address the preconditions for growth of cells in vitro; they address how negative or monstrous growth in one context may be positive in another and vice versa; and, finally, the artworks problematise lab-grown meat as a solution to ethical issues and climate problems caused by economic growth.
Trendbericht zur Abschätzung der Umweltwirkungen von pflanzlichen Fleischersatzprodukten, essbaren Insekten und In-vitro-Fleisch
Fleisch ist in den letzten Jahren zunehmend in die Kritik geraten. Fleischersatzprodukte werden in Deutschland immer beliebter und könnten eine Alternative sein. Das UBA hat in einer Studie „Fleisch der Zukunft“ nun untersucht, welche Auswirkungen die drei aufkommenden Fleischalternativen pflanzlicher Fleischersatz, essbare Insekten und Invitro-Fleisch auf Umwelt und Gesundheit haben und, welche Rolle sie zukünftig in der Ernährung spielen könnten.
Pflanzlicher Fleischersatz schneidet laut der Studie aus Umweltsicht am besten ab. Im Vergleich zu Rindfleisch entstehen bei der Produktion mehr als 90% weniger Treibhausgase und ein Vielfaches geringerer Wasserverbrauch und Flächenverbrauch. Etwas schlechter schneidet Fleischersatz auf Insektenbasis ab. Die Umwelt- und Gesundheitswirkungen von In-Vitro-Fleisch sind bislang schwer abzuschätzen. Hier ist weitere Forschung nötig, um wirklich ein "clean meat" für den Massenmarkt produzieren zu können.
Tissue engineering promises to replace and repair body organs but has largely been overlooked for artistic purposes. In the last 6 years, the authors have grown tissue sculptures, semi-living objects, by culturing cells on artificial scaffolds. The goal of this work is to culture and sustain for long periods tissue constructs of varying geometrical complexity and size, and by that process to create a new artistic palette to focus attention on and challenge perceptions regarding the utilization of new biological knowledge.
This work describes the application of advanced microfabrication technologies including silicon micromachining and polymer replica molding towards the field of tissue engineering of complex tissues and organs. As a general approach, tissue engineering of skin, bone and cartilage using cell transplantation on biodegradable matrices has achieved great success. However, such techniques encounter difficulties when applied to complex tissues and vital organs. The principal limitation for such applications is the lack of an intrinsic blood supply for the tissue engineered organ, which experiences significant cell death when the tissue thickness is increased above the 1–2 mm range. In this work, the concept of microfabricated scaffolds is introduced, with the goal of producing organ templates with feature resolution of 1 micron, well in excess of that necessary to fashion the capillaries which comprise the microcirculation of the organ. Initial efforts have resulted in high resolution biocompatible polymer scaffolds produced by replica molding from silicon micromachined template wafers. These scaffolds have been successfully seeded with endothelial cells in channels with dimensions as small as the capillaries.
Differentiation of muscle cells to form postmitotic myotubes is usually viewed as being negatively controlled by medium components, sometimes designated "mitogens." However, we have found that a family of mitogenic agents, the insulin-like growth factors (IGFs), are potent stimulators of differentiation in myoblasts which act by inducing expression of the myogenin gene. We show here that this action of the IGFs occurs even when these growth factors are not added to the cell medium; upon transfer to low-serum "differentiation medium," myoblasts begin active expression of the IGF-II gene, at both the mRNA and protein levels. Furthermore, autocrine secretion of IGF-II is essential for the process of terminal differentiation of the cells. These conclusions are based upon four lines of evidence. (1) The rate of spontaneous differentiation in several sublines of myogenic cells correlates with their level of expression of IGF-II. (2) C2 and Sol 8 cells, which secrete high levels of IGF-II, are relatively insensitive to exogenous IGFs, in contrast to L6 lines, which exhibit lower levels of IGF-II gene expression. (3) An antisense oligodeoxyribonucleotide complementary to the first five codons of IGF-II inhibits myogenic differentiation in the absence but not in the presence of exogenous IGF-II. (4) Spontaneous differentiation in response to autocrine IGF-II involves the same mechanism that occurs in cells stimulated by the IGFs, i.e. elevation of expression of the myogenin gene.
Skeletal muscle development in avian and mammalian embryos depends on the proliferation, differentiation, and fusion of embryonic
myoblasts. During the late fetal period and following birth or hatching, myogenic satellite cells are responsible for this
developmental function. Satellite cells, which are found adjacent to existing skeletal muscle fibers fuse with these fibers
and their nuclei direct the synthesis of new protein and function in the maturation of muscle. These events are controlled
by specific growth factors that are produced locally by satellite cells and other cells in the muscle. Progress in our understanding
of the early events in myogenesis has been made possible by the development of satellite cell cultures and media formulations
that allow the assessment of the role of growth factors in skeletal muscle growth and development. Because of the key role
that satellite cells play in skeletal muscle growth, development, and regeneration, many scientists in both the agricultural
and medical communities have focused their research on understanding the physiology of this cell. From an agricultural perspective,
a better understanding of the mechanisms regulating satellite cell activity may lead to procedures to increase the deposition
and efficiency of lean muscle (meat) accretion and, perhaps, improve the nutrient composition of meat products.
To better quantify the impact of foodborne diseases on health in the United States, we compiled and analyzed information from multiple surveillance systems and other sources. We estimate that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account for an estimated 14 million illnesses, 60, 000 hospitalizations, and 1,800 deaths. Three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75% of those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated.
Our purpose was to engineer three-dimensional skeletal muscle tissue constructs from primary cultures of adult rat myogenic precursor cells, and to measure their excitability and isometric contractile properties. The constructs, termed myooids, were muscle-like in appearance, excitability, and contractile function. The myooids were 12 mm long and ranged in diameter from 0.1 to 1 mm. The myooids were engineered with synthetic tendons at each end to permit the measurement of isometric contractile properties. Within each myooid the myotubes and fibroblasts were supported by an extracellular matrix generated by the cells themselves, and did not require a preexisting scaffold to define the size, shape, and general mechanical properties of the resulting structure. Once formed, the myooids contracted spontaneously at approximately 1 Hz, with peak-to-peak force amplitudes ranging from 3 to 30 microN. When stimulated electrically the myooids contracted to produce force. The myooids (n = 14) had the following mean values: diameter of 0.49 mm, rheobase of 1.0 V/mm, chronaxie of 0.45 ms, twitch force of 215 microN, maximum isometric force of 440 microN, resting baseline force of 181 microN, and specific force of 2.9 kN/m2. The mean specific force was approximately 1% of the specific force generated by control adult rat muscle. Based on the functional data, the myotubes in the myooids appear to remain arrested in an early developmental state due to the absence of signals to promote expression of adult myosin isoforms.
The satellite cell population in postnatal skeletal muscle is heterogeneous because individual satellite cells isolated from a single muscle have differing abilities to proliferate under the same in vitro conditions. Telomeres are structures found at the ends of all eukaryotic chromosomes that are characterized by repetitive DNA sequences, and they are important in determining cellular proliferation potential. The relationship between satellite cell proliferative heterogeneity and telomeric DNA was examined by digesting genomic DNA from large-colony-forming and small-colony-forming turkey satellite cell clones with HinfI, separating the restriction fragments on an agarose gel, and hybridizing the gels with an oligonucleotide probe specific for telomeric DNA. Turkey satellite cells generated telomeric restriction fragments up to approximately 180 kB. The large-colony-forming satellite cell clones had a larger proportion (P<0.05) of total telomeric restriction fragments below 33 kB than the small-colony-forming satellite cell clones. However, telomerase expression was detected in cultures from large-colony-forming and small-colony-forming turkey satellite cells suggesting that the differences in telomeric restriction fragments may not be related to the differences in in vitro proliferative behavior and that telomerase may contribute to the high in vitro growth capacity of turkey satellite cells.
In a series of experiments, cultured myotubes were exposed to passive stretch or pharmacological agents that block contractile activation. Under these experimental conditions, the formation of Z lines and A bands (morphological structures, resulting from the specific structural alignment of sarcomeric proteins, necessary for contraction) was assessed by immunofluorescence. The addition of an antagonist of the voltage-gated Na+ channels [tetrodotoxin (TTX)] for 2 days in developing rat myotube cultures led to a nearly total absence of Z lines and A bands. When contractile activation was allowed to resume for 2 days, the Z lines and A bands reappeared in a significant way. The appearance of Z lines or A bands could not be inhibited nor facilitated by the application of a uniaxial passive stretch. Electrical stimulation of the cultures increased sarcomere assembly significantly. Antagonists of L-type Ca2+ channels (verapamil, nifedipine) combined with electrical stimulation led to the absence of Z lines and A bands to the same degree as the TTX treatment. Western blot analysis did not show a major change in the amount of sarcomeric alpha -actinin nor a shift in myosin heavy chain phenotype as a result of a 2-day passive stretch or TTX treatment. Results of experiments suggest that temporal Ca2+ transients play an important factor in the assembly and maintenance of sarcomeric structures during muscle fiber development.
This article provides interpreted statistics and information on global livestock production and the consumption of animal source foods from the Food and Agriculture Organization of the United Nations statistical data base. Country data are collected through questionnaires sent annually to member countries, magnetic tapes, diskettes, computer transfers, websites of the countries, national/international publications, country visits made by the FAO statisticians and reports of FAO representatives in member countries. These data show that livestock production is growing rapidly, which is interpreted to be the result of the increasing demand for animal products. Although there is a great rise in global livestock production, the pattern of consumption is very uneven. The countries that consume the least amount of meat are in Africa and South Asia. The main determinant of per capita meat consumption appears to be wealth. Overall, there has been a rise in the production of livestock products and this is expected to continue in the future. This is particularly the case in developing countries. The greatest increase is in the production of poultry and pigs, as well as eggs and milk. However, this overall increase obscures the fact that the increased supply is restricted to certain countries and regions, and is not occurring in the poorer African countries. Consumption of ASF is declining in these countries, from an already low level, as population increases.
In vitro tissue engineering of skeletal muscle involves culturing myogenic cells in an environment that emulates the in vivo environment so that the cells proliferate, fuse, organize in three dimensions, and differentiate into functional skeletal muscle. The tissue engineer uses a multitude of in vitro environmental cues to direct the proliferation process. The end result will be a skeletal muscle construct that resembles skeletal muscle in both form and function. The construct will be organized like a skeletal muscle, with long multinucleated cells oriented parallel to its long axis, and the construct will be capable of generating useful directed force and power. Such constructs have been developed from avian, rodent, and human primary muscle cells as well as immortalized myogenic cells. Measurements and characterization of the construct’s biochemical and contractile functions have begun. Use of these early generation constructs for basic science research, as implantable therapeutic protein delivery devices, and as drug screening constructs are moving forward. Skeletal muscle constructs will likely be implanted into humans as sources of secreted proteins in the near future, and will no doubt one day replace muscle contractile function in patients with functional deficits in force and power generation.
Many cell types will grow when attached to a rigid surface but not in suspension, a phenomenon termed „anchorage dependence”. Anchorage dependence can be studied by incorporating solid particles of varying size into gels. It has been found that colonies will form on glass fibrils 500 μ in length, but not in the presence of silica fragments smaller than the cells. This shows that the suspending medium is not itself inhibitory, and confirms the requirement for a rigid surface of adequate size.
The state of inhibited cells in suspension culture was examined by dispersing them in a methyl cellulose gel, in vessels lined with agar. In this system aggregation is prevented and the cells may be recovered quantitatively. Normal, as well as transformed, cells increase in size, and a proportion synthetize DNA during the first 24 hours in suspension culture. Growth and DNA synthesis in normal cells then virtually cease, while transformed cells continue to grow into colonies. The stationary normal cells remain competent for further growth for at least a week in suspension. When such cells are allowed to attach to a rigid surface in the presence of colchicine, DNA synthesis occurs and is followed by mitosis. These results indicate that suspended cells are blocked between mitosis and the end of the S phase of the cycle.
We describe our protocol for isolating myogenic cells from the semimembranous muscles of lamb. Cultured cells display properties similar to myogenic satellite cells isolated from other species; similar characteristics include the ability to proliferate, differentiate, and fuse to form myotubes in primary cell culture. Using the described procedures, we provide the first documentation of satellite like cells existing in postnatal skeletal muscle of a ruminant animal species.
1. In order to determine factors involved in avian skeletal muscle development, a serum-free medium (TSFM) which supports clonal growth of the turkey myogenic satellite cell has been developed.2. The formulation consists of McCoy's 5A medium with added insulin, fibroblast growth factor, Deutsch fetuin, bovine serum albumin, dexamethasone, supplemental minerals and additional organic nutrients.3. The development of TSFM was made possible by the use of clonal-derived turkey satellite cells. These cells allowed direct assessment of proliferation responses without the confounding effects of nonmyogenic cells in culture.
Particle-based biofilm reactors provide the potential to develop compact and high-rate processes. In these reactors, a large biomass content can be maintained (up to 30 g l−1), and the large specific surface area (up to 3000 m2 m−3) ensures that the conversions are not strongly limited by the biofilm liquid mass-transfer rate. Engineered design and control of particle-based biofilm reactors are established, and reliable correlations exist for the estimation of the design parameters. As a result, a new generation of high-load, efficient biofilm reactors are operating throughout the world with several full-scale applications for industrial and municipal waste-water treatment.
Post-natal myogenic satellite cells, isolated from the sternomandibularis muscles of bovine at slaughter were used for primary culture studies. Isolated satellite cells tended to differentiate into multinucleated myotubes more efficiently if initially plated on to a fibronectin substratum. Bovine-derived satellite cells displayed greater fused cell numbers when exposed to Dulbecco's Modified Eagle's Medium (DMEM) supplemented with horse serum than similar supplementation with fetal calf serum (P less than 0.05) or sheep serum (P less than 0.05). In addition, differentiation appeared nearly complete after 4 days exposure to DMEM-1% horse serum as verified by beta-D-arabinofuranosyl-cytosine addition to cultures. Collectively, these data provide the first evidence that satellite cells can be isolated from a bovine skeletal muscle. Furthermore, these data indicate that bovine-derived satellite cells can be induced to undergo substantial morphological differentiation in vitro.
Three distinct but related concepts have been used to estimate the numbers of people affected by hunger and to analyze the global food situation: food shortage, food poverty, and food deprivation. They focus on different aspects of the phenomenon of hunger and different levels of aggregation involved in its study. Food shortage occurs when total food supplies within a designated area--the world as a whole or continents, countries, or regions within countries--are insufficient to meet the needs of its population. Food poverty refers to the situation in which households cannot obtain enough food to meet the needs of all their members. Food deprivation refers to inadequate individual consumption of food or specific nutrients, also known as undernutrition. The relationships between food shortage, food poverty, and food deprivation are complex. If a region suffers a food shortage, some households will be food poor, and at least one household member will suffer food deprivation. Conversely, food poverty also can (and does) occur within regions where there is no aggregate food shortage, and individual food deprivation can occur in households that are not food poor. The key factor in both cases is distribution.
To estimate the medical costs that are attributable to the health effects of meat consumption.
The prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity, and foodborne illness among omnivores and vegetarians are compared in studies that have controlled for other lifestyle factors, and the corresponding attributable medical costs are calculated in 1992 dollars.
Direct health care costs attributable to meat consumption are estimated to be +2.8-8.5 billion for hypertension, +9.5 billion for heart disease, +0-16.5 billion for cancer, +14.0-17.1 billion for diabetes, +0.2-2.4 billion for gallbladder disease, +1.9 billion for obesity-related musculoskeletal disorders, and +0.2-5.5 billion for foodborne illness. The total direct medical costs attributable to meat consumption for 1992 are estimated at +28.6-61.4 billion.
Health care costs attributable to meat consumption are quantifiable and substantial.
Myogenic satellite cells were isolated from the turkey pectoralis major (PM), a muscle composed largely of white fibers, and the biceps femoris (BF), a muscle composed largely of red fibers, and their properties were compared in culture. Satellite cells derived from the PM and BF muscles exhibited differences in metabolic parameters, growth factor receptor characteristics, and mitogenic responses. PM satellite cells exhibited greater responsiveness to platelet-derived growth factor (PDGF), and the PDGF receptor on these cells had a higher affinity toward ligand compared to BF cells (P < 0.05). Protein synthesis, protein degradation, and glucose uptake rates were higher in BF satellite cell cultures (P < 0.05), correlating with previously reported in vivo measurements using red and white muscle fibers.
Studies on the effects of time and passage on porcine primary muscle cell cultures and methods to purify myoblasts were conducted using flow cytometry and fluorescence-activated cell sorting (FACS). Primary muscle cells cultured on single plates revealed a small cell (<10 mm diameter) population consisting of 90% desmin-positive myoblasts and a large cell (> or = 10 mm diameter) population containing desmin-positive myoblasts and nonmyoblasts. The small myoblasts were detectable up to 28 days but after cell sorting and passage, they became indistinguishable from the large myoblast population. This indicates that pig muscle contains small self-renewing myoblasts similar to humans, that become larger when induced to proliferate. A human myoblast-specific monoclonal antibody allows FACS of both large and small myoblasts from primary cells within 2 days of culture and independent of passage. These characteristics of porcine myoblasts indicate that the pig may be a suitable large animal model for myoblast-mediated gene transfer.
Compared with non-vegetarians, Western vegetarians have a lower mean BMI (by about 1 kg/m2), a lower mean plasma total cholesterol concentration (by about 0.5 mmol/l), and a lower mortality from IHD (by about 25%). They may also have a lower risk for some other diseases such as constipation, diverticular disease, gallstones and appendicitis. No differences in mortality from common cancers have been established. There is no evidence of adverse effects on mortality. Much more information is needed, particularly on other causes of death, other morbidity including osteoporosis, and long-term health in vegans. The evidence available suggests that widespread adoption of a vegetarian diet could prevent approximately 40,000 deaths from IHD in Britain each year.
We developed a new cell stimulation method in which magnetic microparticles (MPs) were introduced into the cytoplasm of cultured myoblasts and the cells were cultured in a magnetic field. The differentiation of myoblasts was examined from the viewpoint of their morphology and myogenin production. After exposure to the magnetic field, the cells containing MPs became larger and were elongated along the axis of the magnetic poles. Myogenin, a muscle-specific regulatory factor involved in controlling myogenesis, was formed earlier, and myotubes were seen earlier and more frequently in this group of myoblasts than in the other groups (cells alone without magnetic field, cells containing MPs but without magnetic field, and cells alone with magnetic field). Moreover, we succeeded in differentiation of early muscle cells with striated myofibrils in culture at 0.05 T. The precisely quantitative and stable stimulus induced by a magnetic field developed in the present study offers a new approach to elucidate the entire process of myoblast differentiation into myotubes.
In a series of experiments, cultured myotubes were exposed to passive stretch or pharmacological agents that block contractile activation. Under these experimental conditions, the formation of Z lines and A bands (morphological structures, resulting from the specific structural alignment of sarcomeric proteins, necessary for contraction) was assessed by immunofluorescence. The addition of an antagonist of the voltage-gated Na(+) channels [tetrodotoxin (TTX)] for 2 days in developing rat myotube cultures led to a nearly total absence of Z lines and A bands. When contractile activation was allowed to resume for 2 days, the Z lines and A bands reappeared in a significant way. The appearance of Z lines or A bands could not be inhibited nor facilitated by the application of a uniaxial passive stretch. Electrical stimulation of the cultures increased sarcomere assembly significantly. Antagonists of L-type Ca(2+) channels (verapamil, nifedipine) combined with electrical stimulation led to the absence of Z lines and A bands to the same degree as the TTX treatment. Western blot analysis did not show a major change in the amount of sarcomeric alpha-actinin nor a shift in myosin heavy chain phenotype as a result of a 2-day passive stretch or TTX treatment. Results of experiments suggest that temporal Ca(2+) transients play an important factor in the assembly and maintenance of sarcomeric structures during muscle fiber development.
Human bioartificial muscles (HBAMs) are tissue engineered by suspending muscle cells in collagen/MATRIGEL, casting in a silicone mold containing end attachment sites, and allowing the cells to differentiate for 8 to 16 days. The resulting HBAMs are representative of skeletal muscle in that they contain parallel arrays of postmitotic myofibers; however, they differ in many other morphological characteristics. To engineer improved HBAMs, i.e., more in vivo-like, we developed Mechanical Cell Stimulator (MCS) hardware to apply in vivo-like forces directly to the engineered tissue. A sensitive force transducer attached to the HBAM measured real-time, internally generated, as well as externally applied, forces. The muscle cells generated increasing internal forces during formation which were inhibitable with a cytoskeleton depolymerizer. Repetitive stretch/relaxation for 8 days increased the HBAM elasticity two- to threefold, mean myofiber diameter 12%, and myofiber area percent 40%. This system allows engineering of improved skeletal muscle analogs as well as a nondestructive method to determine passive force and viscoelastic properties of the resulting tissue.
The working efficiency and state-of-mind of a Space vehicle crew on long-term missions is dependent on the suitability of living conditions including food. Our purpose was to establish the feasibility of an in vitro muscle protein production system (MPPS) for the fabrication of surrogate muscle protein constructs as food products for Space travelers. In the experimental treatments, we cultivated the adult dorsal abdominal skeletal muscle mass of Carassius (Gold fish). An ATCC fish fibroblast cell line was used for tissue engineering investigations. No antibiotics were used during any phase of the research. Our four treatments produced these results: a low contamination rate, self-healing, cell proliferation, a tissue engineered construct of non-homologous co-cultured cells with explants, an increase in tissue size in homologous co-cultures of explants with crude cell mixtures, maintenance of explants in media containing fetal bovine serum substitutes, and harvested explants which resembled fresh fish filets. We feel that not only have we pointed the way to an innovative, viable means of supplying safe, healthy, nutritious food to Space voyagers on long journeys, but our research also points the way to means of alleviating food supply and safety problems in both the public and private sectors worldwide.
Life support approaches for Mars missions are evaluated using an equivalent system mass (ESM) approach, in which all significant costs are converted into mass units. The best approach, as defined by the lowest mission ESM, depends on several mission parameters, notably duration, environment and consequent infrastructure costs, and crew size, as well as the characteristics of the technologies which are available. Generally, for the missions under consideration, physicochemical regeneration is most cost effective. However, bioregeneration is likely to be of use for producing salad crops for any mission, for producing staple crops for medium duration missions, and for most food, air and water regeneration for long missions (durations of a decade). Potential applications of in situ resource utilization need to be considered further.
This article provides interpreted statistics and information on global livestock production and the consumption of animal source foods from the Food and Agriculture Organization of the United Nations statistical data base. Country data are collected through questionnaires sent annually to member countries, magnetic tapes, diskettes, computer transfers, websites of the countries, national/international publications, country visits made by the FAO statisticians and reports of FAO representatives in member countries. These data show that livestock production is growing rapidly, which is interpreted to be the result of the increasing demand for animal products. Although there is a great rise in global livestock production, the pattern of consumption is very uneven. The countries that consume the least amount of meat are in Africa and South Asia. The main determinant of per capita meat consumption appears to be wealth. Overall, there has been a rise in the production of livestock products and this is expected to continue in the future. This is particularly the case in developing countries. The greatest increase is in the production of poultry and pigs, as well as eggs and milk. However, this overall increase obscures the fact that the increased supply is restricted to certain countries and regions, and is not occurring in the poorer African countries. Consumption of ASF is declining in these countries, from an already low level, as population increases.
Ex vivo engineering of living tissues is a rapidly developing area with the potential to impact significantly on a wide-range of biomedical applications. Major obstacles to the generation of functional tissues and their widespread clinical use are related to a limited understanding of the regulatory role of specific physicochemical culture parameters on tissue development, and the high manufacturing costs of the few commercially available engineered tissue products. By enabling reproducible and controlled changes of specific environmental factors, bioreactor systems provide both the technological means to reveal fundamental mechanisms of cell function in a 3D environment, and the potential to improve the quality of engineered tissues. In addition, by automating and standardizing tissue manufacture in controlled closed systems, bioreactors could reduce production costs, thus facilitating a wider use of engineered tissues.
The cause of many myocardial infarctions is occlusive thrombosis, or a blood clot that stops blood flow in a coronary artery. Hemostasis involves a complex system of factors, which normally form and degrade blood clots, that work within a delicate balance. Emerging evidence suggests that some hemostatic factors, including factor VII, fibrinogen, and plasminogen activator inhibitor-1, are associated with increased risk for cardiovascular disease (CVD). Accumulating evidence suggests a relationship between dietary fatty acids and emerging hemostatic CVD risk factors, although much of this evidence is incomplete or conflicting. Dietary supplementation with marine n-3 fatty acids prolongs bleeding time and may decrease risk for thrombosis. Factor VII coagulant activity modestly decreases with reductions in saturated fatty acid (SFA) intake and thereby may contribute to the beneficial effects of low SFA diets. Large triglyceride-rich particles formed during postprandial lipemia can support the assembly and function of coagulation complexes and seem to play a role in the activation of factor VII, and thus may partially explain increased CVD risk associated with increased postprandial triglyceridemia. As our understanding of the role of dietary fatty acids and hemostasis evolves, it is likely that we will be able to make specific dietary recommendations to further decrease CVD risk. At this juncture, however, increasing marine n-3 fatty acids and decreasing certain SFAs are leading strategies to reduce hemostatic CVD risk factors. An array of dietary strategies that target multiple CVD risk factors could have a greater impact on CVD than a single risk factor intervention strategy.
Global Burden of Disease estimates for 2001 by region and subregion
World Health Organization, Global Burden of Disease estimates for 2001 by region and subregion, http://www3.who.int/whosis/menu.cfm?path=evidence,burden, Accessed on 15 April,
2004.
Industrial scale production of meat from in vitro cell cultures. Patent Description
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van Eelen, W. F., van Kooten, W. J., and Westerhof, W. Industrial scale production of meat
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Silicon Satellites In National Academy of Engineering. Frontiers of Engineering
- S W Janson
Janson, S.W. Silicon Satellites. In National Academy of Engineering. Frontiers of
Engineering. Washington DC: National Academy Press, 1997, p. 84.