1
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Charlesworth JC, Jenner A, le Coutre J. Plant-based hydrolysates as building blocks for cellular agriculture. Food Chem 2024; 460:140621. [PMID: 39089020 DOI: 10.1016/j.foodchem.2024.140621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/10/2024] [Accepted: 07/22/2024] [Indexed: 08/03/2024]
Abstract
Cellular agriculture, an emerging technology, aims to produce animal-based products such as meat through scalable tissue culture methods. Traditional techniques rely on chemically undefined media using fetal bovine serum (FBS) or chemically defined media utilizing specific growth factors. To be a viable alternative to conventional meat production, cellular agriculture requires cost-effective materials with established supply chains for growth media. Here, we investigate hydrolysates from Kikuyu grass, Alfalfa grass, and cattle rearing pellets. We identified conditions that promote C2C12 myoblast cell growth in media containing 0.1% and 0% serum. These effects are more pronounced in combination with existing growth promoters such as insulin, transferrin, and selenium. Overall, the rearing pellet hydrolysates were most effective in promoting growth particularly when in combination with the growth promoters. Our findings suggest that leveraging these materials, along with known growth factors, can facilitate the development of improved, scalable, and commercially viable media for cellular agriculture.
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Affiliation(s)
- James C Charlesworth
- School of Chemical Engineering, University of New South Wales, Sydney, NSW, Australia
| | - Andrew Jenner
- Bioanalytical Mass Spectrometry Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney, NSW, Australia
| | - Johannes le Coutre
- School of Chemical Engineering, University of New South Wales, Sydney, NSW, Australia; Australian Human Rights Institute, University of New South Wales, Sydney, New South Wales, Sydney, Australia.
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2
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Goodwin CM, Aimutis WR, Shirwaiker RA. A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing. NATURE FOOD 2024:10.1038/s43016-024-01061-3. [PMID: 39424999 DOI: 10.1038/s43016-024-01061-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Accepted: 09/10/2024] [Indexed: 10/21/2024]
Abstract
Techno-economic analyses offer insights into how industrial cultivated meat (CM) production could achieve price parity with conventional meat. These analyses use scaling practices, data and facility designs for related bioprocessing fields, including large (≥20,000 l) stirred tank bioreactors and suspension-tolerant, continuously available cell lines. This approach is inconsistent with most primary CM literature, which parallels bench-scale tissue engineering. TEAs published to date demonstrate that, under the current technological paradigm, CM is unlikely to be competitive with conventional meat. Scale-up feasibility may hinge on cost-saving areas such as use of plant-based media components, food-grade aseptic conditions and extensive scaling of related supply chains. Research must address knowledge gaps including serum-free differentiation, new bioreactor designs and facility design before CM can become a viable alternative to animal-based meat production.
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Affiliation(s)
- Corbin M Goodwin
- Edward P. Fitts Department of Industrial and Systems Engineering, North Carolina State University, Raleigh, NC, USA
- Bezos Center for Sustainable Protein, North Carolina State University, Raleigh, NC, USA
| | - William R Aimutis
- Bezos Center for Sustainable Protein, North Carolina State University, Raleigh, NC, USA
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC, USA
| | - Rohan A Shirwaiker
- Edward P. Fitts Department of Industrial and Systems Engineering, North Carolina State University, Raleigh, NC, USA.
- Bezos Center for Sustainable Protein, North Carolina State University, Raleigh, NC, USA.
- Joint Department of Biomedical Engineering, North Carolina State University and University of North Carolina at Chapel Hill, Raleigh, NC, USA.
- Department of Mechanical and Aerospace Engineering, North Carolina State University, Raleigh, NC, USA.
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3
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Riquelme-Guzmán C, Stout AJ, Kaplan DL, Flack JE. Unlocking the potential of cultivated meat through cell line engineering. iScience 2024; 27:110877. [PMID: 39351194 PMCID: PMC11440241 DOI: 10.1016/j.isci.2024.110877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/04/2024] Open
Abstract
Cultivated meat has the potential to revolutionize food production, but its progress is hindered by fundamental shortcomings of mammalian cells with respect to industrial-scale bioprocesses. Here, we discuss the essential role of cell line engineering in overcoming these limitations, highlighting the balance between the benefits of enhanced cellular traits and the associated regulatory and consumer acceptance challenges. We believe that careful selection of cell engineering strategies, including both genetic and non-genetic modifications, can address this trade-off and is essential to advancing the field.
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Affiliation(s)
- Camilo Riquelme-Guzmán
- Biomedical Engineering Department, Tufts University Center for Cellular Agriculture, Tufts University, Medford, MA, USA
| | - Andrew J Stout
- Biomedical Engineering Department, Tufts University Center for Cellular Agriculture, Tufts University, Medford, MA, USA
- Deco Labs, Inc., Boston, MA, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tufts University Center for Cellular Agriculture, Tufts University, Medford, MA, USA
| | - Joshua E Flack
- Department of Biotechnology, Delft University of Technology, Delft, the Netherlands
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4
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Todhunter ME, Jubair S, Verma R, Saqe R, Shen K, Duffy B. Artificial intelligence and machine learning applications for cultured meat. Front Artif Intell 2024; 7:1424012. [PMID: 39381621 PMCID: PMC11460582 DOI: 10.3389/frai.2024.1424012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Accepted: 08/21/2024] [Indexed: 10/10/2024] Open
Abstract
Cultured meat has the potential to provide a complementary meat industry with reduced environmental, ethical, and health impacts. However, major technological challenges remain which require time-and resource-intensive research and development efforts. Machine learning has the potential to accelerate cultured meat technology by streamlining experiments, predicting optimal results, and reducing experimentation time and resources. However, the use of machine learning in cultured meat is in its infancy. This review covers the work available to date on the use of machine learning in cultured meat and explores future possibilities. We address four major areas of cultured meat research and development: establishing cell lines, cell culture media design, microscopy and image analysis, and bioprocessing and food processing optimization. In addition, we have included a survey of datasets relevant to CM research. This review aims to provide the foundation necessary for both cultured meat and machine learning scientists to identify research opportunities at the intersection between cultured meat and machine learning.
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Affiliation(s)
| | - Sheikh Jubair
- Alberta Machine Intelligence Institute, Edmonton, AB, Canada
| | - Ruchika Verma
- Alberta Machine Intelligence Institute, Edmonton, AB, Canada
| | - Rikard Saqe
- Department of Biology, University of Waterloo, Waterloo, ON, Canada
| | - Kevin Shen
- Department of Mathematics, University of Waterloo, Waterloo, ON, Canada
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5
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Isaac KS, Combe M, Potter G, Sokolenko S. Machine learning tools for peptide bioactivity evaluation - Implications for cell culture media optimization and the broader cultivated meat industry. Curr Res Food Sci 2024; 9:100842. [PMID: 39435450 PMCID: PMC11491887 DOI: 10.1016/j.crfs.2024.100842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Accepted: 09/07/2024] [Indexed: 10/23/2024] Open
Abstract
Although bioactive peptides have traditionally been studied for their health-promoting qualities in the context of nutrition and medicine, the past twenty years have seen a steady increase in their application to cell culture media optimization. Complex natural sources of bioactive peptides, such as hydrolysates, offer a sustainable and cost-effective means of promoting cellular growth, making them an essential component of scaling-up cultivated meat production. However, the sheer diversity of hydrolysates makes product selection difficult, highlighting the need for functional characterization. Traditional wet-lab techniques for isolating and estimating peptide bioactivity cannot keep pace with peptide identification using high-throughput tools such as mass spectrometry, requiring the development and use of machine learning-based classifiers. This review provides a comprehensive list of available software tools to evaluate peptide bioactivity, classified and compared based on the algorithm, training set, functionality, and limitations of the underlying models. We curated independent test sets to compare the predictive performance of different models based on specific bioactivity classification relevant to promoting cell culture growth: antioxidant and anti-inflammatory. A comprehensive screening of all bioactivity classifiers revealed that while there are approximately fifty tools to elucidate antimicrobial activity and sixteen that predict anti-inflammatory activity, fewer tools are available for other functionalities related to cell growth - five that predict antioxidant activity and two for growth factor and/or cell signaling prediction. A thorough evaluation of the available tools revealed significant issues with sensitivity, specificity, and overall accuracy. Despite the overall interest in estimating peptide bioactivity, our work highlights key gaps in the broader adoption of existing software for the specific application of cell culture media optimization in the context of cultivated meat and beyond.
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Affiliation(s)
- Kathy Sharon Isaac
- Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, B3H 4R2, NS, Canada
| | - Michelle Combe
- Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, B3H 4R2, NS, Canada
| | | | - Stanislav Sokolenko
- Process Engineering and Applied Science, Dalhousie University, 5273 DaCosta Row, PO Box 15000, Halifax, B3H 4R2, NS, Canada
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6
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Engel L, Vilhelmsen K, Richter I, Moritz J, Ryynänen T, Young JF, Burton RJF, Kidmose U, Klöckner CA. Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy. Appetite 2024; 200:107501. [PMID: 38763298 DOI: 10.1016/j.appet.2024.107501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/10/2024] [Accepted: 05/15/2024] [Indexed: 05/21/2024]
Abstract
This study investigates the structure of factors that influence consumer intentions to both try and to consume cultured proteins, and their intentions to substitute vegan, vegetarian and omnivore diets with these alternative protein sources. Comprehensive survey data (N = 3862) was collected from three Nordic countries (Denmark, Finland, and Norway) and analysed using confirmatory factor analysis and structural equation modelling. Theoretically, this article draws from behavioural models of environmental psychology, identity theory, and attitude theory. Results indicate that beliefs about the necessity of an industry producing cultured proteins and impacts of cultured proteins on the global economy are significant predictors of consumer intentions. Moreover, participants who exhibited high levels of general and food innovativeness were more likely to express positive intentions to consume cultured proteins. Social norms influenced consumer intentions: Individuals surrounded by positive attitudes and intentions toward cultured proteins within their social networks were more inclined to want to consume these products. The predictor variables in the final model accounted for between 39% and 66% of the variance in the different cultured proteins related intentions. Understanding consumer intentions better can inform targeted communication strategies aimed at promoting the advantages of cultured proteins and facilitating its adoption.
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Affiliation(s)
- L Engel
- Faculty of Psychology, University of Basel, Switzerland.
| | - K Vilhelmsen
- Department of Psychology, Faculty for Social and Educational Sciences, Norwegian University of Science and Technology, Trondheim, Norway
| | - I Richter
- Department of Psychology, Faculty for Social and Educational Sciences, Norwegian University of Science and Technology, Trondheim, Norway
| | - J Moritz
- Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Mikkeli, Finland
| | - T Ryynänen
- Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Mikkeli, Finland
| | - J F Young
- Department of Food Science, Aarhus University, Aarhus, Denmark
| | - R J F Burton
- Ruralis: Institute for Rural and Regional Research, Trondheim, Norway
| | - U Kidmose
- Department of Food Science, Aarhus University, Aarhus, Denmark
| | - C A Klöckner
- Department of Psychology, Faculty for Social and Educational Sciences, Norwegian University of Science and Technology, Trondheim, Norway
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7
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Fasciano S, Wheba A, Ddamulira C, Wang S. Recent advances in scaffolding biomaterials for cultivated meat. BIOMATERIALS ADVANCES 2024; 162:213897. [PMID: 38810509 DOI: 10.1016/j.bioadv.2024.213897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/07/2024] [Accepted: 05/15/2024] [Indexed: 05/31/2024]
Abstract
The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the food industry. Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective advantages and disadvantages. We suggest future research directions and provide recommendations for scaffolds that support scalable, cost-effective, and safe high-quality meat production. Additionally, we highlight commercial challenges cultivated meat faces, encompassing bioreactor design, cell culture mediums, and regulatory and food safety issues. In summary, this review provides a comprehensive guide and valuable insights for researchers and companies in the field of cultivated meat production.
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Affiliation(s)
- Samantha Fasciano
- Department of Cellular and Molecular Biology, University of New Haven, West Haven, CT, 06516, USA
| | - Anas Wheba
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Christopher Ddamulira
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Shue Wang
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA.
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8
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Pasitka L, Wissotsky G, Ayyash M, Yarza N, Rosoff G, Kaminker R, Nahmias Y. Empirical economic analysis shows cost-effective continuous manufacturing of cultivated chicken using animal-free medium. NATURE FOOD 2024; 5:693-702. [PMID: 39179871 DOI: 10.1038/s43016-024-01022-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 07/10/2024] [Indexed: 08/26/2024]
Abstract
Cellular agriculture aims to meet the growing demand for animal products. However, current production technologies result in low yields, leading to economic projections that prohibit cultivated meat scalability. Here we use tangential flow filtration for continuous manufacturing of cultivated meat to produce biomass of up to 130 × 106 cells per ml, corresponding to yields of 43% w/v and multiple harvests for over 20 days. Continuous manufacturing was carried out in an animal-component-free culture medium for US$0.63 l-1 that supports the long-term, high density culture of chicken cells. Using this empirical data, we conducted a techno-economic analysis for a theoretical production facility of 50,000 l, showing that the cost of cultivated chicken can drop to within the range of organic chicken at US$6.2 lb-1 by using perfusion technology. Whereas other variables would also affect actual market prices, continuous manufacturing can offer cost reductions for scaling up cultivated meat production.
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Affiliation(s)
- Laura Pasitka
- Grass Center for Bioengineering, The Hebrew University of Jerusalem, Jerusalem, Israel
| | | | - Muneef Ayyash
- Grass Center for Bioengineering, The Hebrew University of Jerusalem, Jerusalem, Israel
- Believer Meats, Rehovot, Israel
| | | | | | | | - Yaakov Nahmias
- Grass Center for Bioengineering, The Hebrew University of Jerusalem, Jerusalem, Israel.
- Believer Meats, Rehovot, Israel.
- Silberman Institute of Life Sciences, The Hebrew University of Jerusalem, Jerusalem, Israel.
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9
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Gerogiorgis DI. Towards a competitive cost for industrial-scale cultivated chicken production. NATURE FOOD 2024; 5:650-651. [PMID: 39179870 DOI: 10.1038/s43016-024-01033-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/26/2024]
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10
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Opdensteinen P, Buyel JF. Optimizing interleukin-6 and 8 expression, clarification and purification in plant cell packs and plants for application in advanced therapy medicinal products and cellular agriculture. J Biotechnol 2024; 390:1-12. [PMID: 38740307 DOI: 10.1016/j.jbiotec.2024.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/20/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
Healthcare and nutrition are facing a paradigm shift in light of advanced therapy medicinal products (ATMPs) and cellular agriculture options respectively. Both options heavily rely on some sort of animal cell culture, e.g. autologous stem cells. These cultures require various growth factors, such as interleukin-6 and 8 (IL-6/8), in a pure, safe and sustainable form that can be provided in a scalable manner. Plants seem well suited for this task because purification of small proteins can be readily achieved by membrane separation, human/animal pathogens do not replicate in plants and production can be scaled up using in-door farming or agricultural practices. Here, we illustrate this capacity by first optimizing the codon usage of IL-6/8 for translation in Nicotiana spp., as well as testing the effect of untranslated regions and product targeting to different sub-cellular compartments on expression in a high-throughput plant cell pack (PCP) assay. In the chloroplast, IL-6 accumulated up to 6.9±3.8 (SD, n=2) and 14.4±7.4 mg kg-1 (SD, n=5) were observed in case of IL-8. When transferring IL-8 expression into whole plants, accumulation was 12.3±1.5 mg kg-1 (SD, n=3). After extraction and clarification, IL-8 was purified using a two-stage process consisting of an ultrafiltration/diafiltration step with 100 kDa and 10 kDa cut off membranes followed by an IMAC polishing step. The purity, yield and recovery were 97.8%, 6.6 mg kg-1 and 38%, respectively. We evaluated the ability of the proposed purification process to remove endotoxins to ensure the compatibility of plant-made growth factors with cell culture.
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Affiliation(s)
- P Opdensteinen
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstrasse 6, Aachen 52074, Germany; Institute for Molecular Biotechnology, Worringerweg 1, RWTH Aachen University, Aachen 52074, Germany
| | - J F Buyel
- University of Natural Resources and Life Sciences, Vienna (BOKU), Department of Biotechnology (DBT), Institute of Bioprocess Science and Engineering (IBSE), Muthgasse 18, Vienna A-1190, Austria.
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11
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Olenic M, Deelkens C, Heyman E, De Vlieghere E, Zheng X, van Hengel J, De Schauwer C, Devriendt B, De Smet S, Thorrez L. Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat. Animal 2024:101242. [PMID: 39097434 DOI: 10.1016/j.animal.2024.101242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 06/27/2024] [Accepted: 07/02/2024] [Indexed: 08/05/2024] Open
Abstract
With the current environmental impact of large-scale animal production and societal concerns about the welfare of farm animals, researchers are questioning whether we can cultivate animal cells for the purpose of food production. This review focuses on a pivotal aspect of the cellular agriculture domain: cells. We summarised information on the various cell types from farm animals currently used for the development of cultured meat, including mesenchymal stromal cells, myoblasts, and pluripotent stem cells. The review delves into the advantages and limitations of each cell type and considers factors like the selection of the appropriate cell source, as well as cell culture conditions that influence cell performance. As current research in cultured meat seeks to create muscle fibers to mimic the texture and nutritional profile of meat, we focused on the myogenic differentiation capacity of the cells. The most commonly used cell type for this purpose are myoblasts or satellite cells, but given their limited proliferation capacity, efforts are underway to formulate myogenic differentiation protocols for mesenchymal stromal cells and pluripotent stem cells. The multipotent character of the latter cell types might enable the creation of other tissues found in meat, such as adipose and connective tissues. This review can help guiding the selection of a cell type or culture conditions in the context of cultured meat development.
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Affiliation(s)
- M Olenic
- Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Veterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - C Deelkens
- Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Medical Cell Biology, Department of Human Structure and Repair, Faculty of Medicine and Health Sciences, Ghent University, Ghent, Belgium
| | - E Heyman
- Veterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - E De Vlieghere
- Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Polymer Chemistry and Biomaterials Group, Centre of Macromolecular Chemistry, Ghent University, Belgium
| | - X Zheng
- Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium
| | - J van Hengel
- Medical Cell Biology, Department of Human Structure and Repair, Faculty of Medicine and Health Sciences, Ghent University, Ghent, Belgium
| | - C De Schauwer
- Veterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - B Devriendt
- Laboratory of Immunology, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - S De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - L Thorrez
- Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium.
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12
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Sogore T, Guo M, Sun N, Jiang D, Shen M, Ding T. Microbiological and chemical hazards in cultured meat and methods for their detection. Compr Rev Food Sci Food Saf 2024; 23:e13392. [PMID: 38865212 DOI: 10.1111/1541-4337.13392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/23/2024] [Accepted: 05/19/2024] [Indexed: 06/14/2024]
Abstract
Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence-based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat.
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Affiliation(s)
- Tahirou Sogore
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Meimei Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donglei Jiang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Mofei Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
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13
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Flaibam B, da Silva MF, de Mélo AHF, Carvalho PH, Galland F, Pacheco MTB, Goldbeck R. Non-animal protein hydrolysates from agro-industrial wastes: A prospect of alternative inputs for cultured meat. Food Chem 2024; 443:138515. [PMID: 38277934 DOI: 10.1016/j.foodchem.2024.138515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
In light of the growing demand for alternative protein sources, laboratory-grown meat has been proposed as a potential solution to the challenges posed by conventional meat production. Cultured meat does not require animal slaughter and uses sustainable production methods, contributing to animal welfare, human health, and environmental sustainability. However, some challenges still need to be addressed in cultured meat production, such as the use of fetal bovine serum for medium supplementation. This ingredient has limited availability, increases production costs, and raises ethical concerns. This review explores the potential of non-animal protein hydrolysates derived from agro-industrial wastes as substitutes for critical components of fetal bovine serum in cultured meat production. Despite the lack of standardization of hydrolysate composition, the potential benefits of this alternative protein source may outweigh its disadvantages. Future research holds promise for increasing the accessibility of cultured meat.
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Affiliation(s)
- Bárbara Flaibam
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Marcos F da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Allan H Félix de Mélo
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Priscila Hoffmann Carvalho
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Fabiana Galland
- Institute of Food Technology (ITAL), Avenida Brasil, 2880, PO Box 139, Campinas, SP 13070-178, Brazil
| | | | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
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14
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Kawecki NS, Chen KK, Smith CS, Xie Q, Cohen JM, Rowat AC. Scalable Processes for Culturing Meat Using Edible Scaffolds. Annu Rev Food Sci Technol 2024; 15:241-264. [PMID: 38211941 DOI: 10.1146/annurev-food-072023-034451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.
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Affiliation(s)
- N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, California, USA
| | - Corinne S Smith
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Qingwen Xie
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Julian M Cohen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Amy C Rowat
- California NanoSystems Institute, University of California, Los Angeles, Los Angeles, California, USA
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, California, USA
- Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, California, USA
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15
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Seo YA, Cha MJ, Park S, Lee S, Lim YJ, Son DW, Lee EJ, Kim P, Chang S. Development of a Normal Porcine Cell Line Growing in a Heme-Supplemented, Serum-Free Condition for Cultured Meat. Int J Mol Sci 2024; 25:5824. [PMID: 38892012 PMCID: PMC11172042 DOI: 10.3390/ijms25115824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/15/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
A key element for the cost-effective development of cultured meat is a cell line culturable in serum-free conditions to reduce production costs. Heme supplementation in cultured meat mimics the original meat flavor and color. This study introduced a bacterial extract generated from Corynebacterium that was selected for high-heme expression by directed evolution. A normal porcine cell line, PK15, was used to apply the bacterial heme extract as a supplement. Consistent with prior research, we observed the cytotoxicity of PK15 to the heme extract at 10 mM or higher. However, after long-term exposure, PK15 adapted to tolerate up to 40 mM of heme. An RNA-seq analysis of these heme-adapted PK15 cells (PK15H) revealed a set of altered genes, mainly involved in cell proliferation, metabolism, and inflammation. We found that cytochrome P450, family 1, subfamily A, polypeptide 1 (CYP1A1), lactoperoxidase (LPO), and glutathione peroxidase 5 (GPX5) were upregulated in the PK15H heme dose dependently. When we reduced serum serially from 2% to serum free, we derived the PK15H subpopulation that was transiently maintained with 5-10 mM heme extract. Altogether, our study reports a porcine cell culturable in high-heme media that can be maintained in serum-free conditions and proposes a marker gene that plays a critical role in this adaptation process.
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Affiliation(s)
- Yeon Ah Seo
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
| | - Min Jeong Cha
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
| | - Sehyeon Park
- Research Group of Novel Food Ingredients for Alternative Proteins, The Catholic University of Korea, Bucheon 14662, Republic of Korea; (S.P.); (P.K.)
| | - Seungki Lee
- Department of Biotechnology, The Catholic University of Korea, Bucheon 14662, Republic of Korea;
| | - Ye Jin Lim
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
| | - Dong Woo Son
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
| | - Eun Ji Lee
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
| | - Pil Kim
- Research Group of Novel Food Ingredients for Alternative Proteins, The Catholic University of Korea, Bucheon 14662, Republic of Korea; (S.P.); (P.K.)
- Department of Biotechnology, The Catholic University of Korea, Bucheon 14662, Republic of Korea;
| | - Suhwan Chang
- Department of Physiology, University of Ulsan College of Medicine, Ulsan 05505, Republic of Korea; (Y.A.S.); (M.J.C.); (Y.J.L.); (D.W.S.); (E.J.L.)
- Asan Medical Center, Seoul 05505, Republic of Korea
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16
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Rywińska A, Tomaszewska-Hetman L, Juszczyk P, Rakicka-Pustułka M, Bogusz A, Rymowicz W. Enhanced Production of Erythritol from Glucose by the Newly Obtained UV Mutant Yarrowia lipolytica K1UV15. Molecules 2024; 29:2187. [PMID: 38792051 PMCID: PMC11124037 DOI: 10.3390/molecules29102187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024] Open
Abstract
Erythritol is a polyol with a sweet taste but low energy value. Thanks to its valuable properties, as well as growing social awareness and nutritional trends, its popularity is growing rapidly. The aim of this study was to increase the effectiveness of erythritol production from glucose using new UV mutants of the yeast Yarrowia lipolytica obtained in the Wratislavia K1 strain. The ability of the new strains to biosynthesize erythritol and utilize this polyol was examined in shake-flask cultures and fed-batch processes conducted in a stirred tank reactor with a total glucose concentration of 300 and 400 g/L. The Wratislavia K1 strain produced erythritol most efficiently (97.5 g/L; 192 h) at an initial glucose concentration of 250 g/L (total: 300 g/L). New strains were assessed under such conditions, and it was noted that the highest erythritol concentration (145 g/L; 183 h) was produced by the K1UV15 strain. A significant improvement in the erythritol biosynthesis efficiency (148 g/L; 150 h) was achieved upon the increase in (NH4)2SO4 to 3.6 g/L. Further, in the culture with such a concentration of the nitrogen source and increased total glucose level (400 g/L), the K1UV15 strain produced 226 g/L of erythritol within 281 h.
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Affiliation(s)
| | - Ludwika Tomaszewska-Hetman
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-630 Wrocław, Poland; (A.R.); (P.J.); (M.R.-P.); (W.R.)
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17
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Hobusch M, Kırtel O, Meramo S, Sukumara S, Hededam Welner D. A life cycle assessment of early-stage enzyme manufacturing simulations from sustainable feedstocks. BIORESOURCE TECHNOLOGY 2024; 400:130653. [PMID: 38575094 DOI: 10.1016/j.biortech.2024.130653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 03/28/2024] [Accepted: 04/01/2024] [Indexed: 04/06/2024]
Abstract
Enzyme-catalyzed reactions have relatively small environmental footprints. However, enzyme manufacturing significantly impacts the environment through dependence on traditional feedstocks. With the objective of determining the environmental impacts of enzyme production, the sustainability potential of six cradle-to-gate enzyme manufacturing systems focusing on glucose, sea lettuce, acetate, straw, and phototrophic growth, was thoroughly evaluated. Human and ecosystem toxicity categories dominated the overall impacts. Sea lettuce, straw, or phototrophic growth reduces fermentation-based emissions by 51.0, 63.7, and 79.7%, respectively. Substituting glucose-rich media demonstrated great potential to reduce marine eutrophication, land use, and ozone depletion. Replacing organic nitrogen sources with inorganic ones could further lower these impacts. Location-specific differences in electricity result in a 14% and a 27% reduction in the carbon footprint for operation in Denmark compared to the US and China. Low-impact feedstocks can be competitive if they manage to achieve substrate utilization rates and productivity levels of conventional enzyme production processes.
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Affiliation(s)
- Mandy Hobusch
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Onur Kırtel
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Samir Meramo
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Sumesh Sukumara
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Ditte Hededam Welner
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark.
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18
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Albrecht FB, Ahlfeld T, Klatt A, Heine S, Gelinsky M, Kluger PJ. Biofabrication's Contribution to the Evolution of Cultured Meat. Adv Healthc Mater 2024; 13:e2304058. [PMID: 38339837 PMCID: PMC11468272 DOI: 10.1002/adhm.202304058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Indexed: 02/12/2024]
Abstract
Cultured Meat (CM) is a growing field in cellular agriculture, driven by the environmental impact of conventional meat production, which contributes to climate change and occupies ≈70% of arable land. As demand for meat alternatives rises, research in this area expands. CM production relies on tissue engineering techniques, where a limited number of animal cells are cultured in vitro and processed to create meat-like tissue comprising muscle and adipose components. Currently, CM is primarily produced on a small scale in pilot facilities. Producing a large cell mass based on suitable cell sources and bioreactors remains challenging. Advanced manufacturing methods and innovative materials are required to subsequently process this cell mass into CM products on a large scale. Consequently, CM is closely linked with biofabrication, a suite of technologies for precisely arranging cellular aggregates and cell-material composites to construct specific structures, often using robotics. This review provides insights into contemporary biomedical biofabrication technologies, focusing on significant advancements in muscle and adipose tissue biofabrication for CM production. Novel materials for biofabricating CM are also discussed, emphasizing their edibility and incorporation of healthful components. Finally, initial studies on biofabricated CM are examined, addressing current limitations and future challenges for large-scale production.
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Affiliation(s)
| | - Tilman Ahlfeld
- Technische Universität DresdenCentre for Translational BoneJoint and Soft Tissue Research01307DresdenGermany
| | - Annemarie Klatt
- Reutlingen UniversityReutlingen Research Institute72762ReutlingenGermany
| | - Simon Heine
- Reutlingen UniversityReutlingen Research Institute72762ReutlingenGermany
| | - Michael Gelinsky
- Technische Universität DresdenCentre for Translational BoneJoint and Soft Tissue Research01307DresdenGermany
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19
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Gome G, Chak B, Tawil S, Shpatz D, Giron J, Brajzblat I, Weizman C, Grishko A, Schlesinger S, Shoseyov O. Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat. Foods 2024; 13:1361. [PMID: 38731732 PMCID: PMC11083346 DOI: 10.3390/foods13091361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/13/2024] Open
Abstract
Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds and thermoplastic film bioreactors. While thermoplastic films are commonly used for constructing fluidic systems, conventional welding methods are cost-prohibitive and lack rapid prototyping capabilities, thus inflating research and development expenses. The developed laser welding technique facilitates contamination-free and leakproof sealing of polyethylene films, enabling the efficient fabrication of macrofluidic systems with various designs and dimensions. By incorporating food-grade plant-based scaffolds, such as rice seeded with bovine mesenchymal stem cells, into these bioreactors, this study demonstrates sterile cell proliferation on scaffolds within macrofluidic systems. This approach not only reduces bioreactor prototyping and construction costs but also addresses the need for scalable solutions in both research and industrial settings. Integrating single-use bioreactors with minimal shear forces and incorporating macro carriers such as puffed rice may further enhance biomass production in a scaled-out model. The use of food-grade plant-based scaffolds aligns with sustainable practices in tissue engineering and cultured-meat production, emphasizing its suitability for diverse applications.
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Affiliation(s)
- Gilad Gome
- Department of Plant Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Benyamin Chak
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Shadi Tawil
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Dafna Shpatz
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Jonathan Giron
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Ilan Brajzblat
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Chen Weizman
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Andrey Grishko
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Sharon Schlesinger
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Oded Shoseyov
- Department of Plant Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
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20
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Caradus JR, Chapman DF, Rowarth JS. Improving Human Diets and Welfare through Using Herbivore-Based Foods: 1. Human and Animal Perspectives. Animals (Basel) 2024; 14:1077. [PMID: 38612316 PMCID: PMC11010820 DOI: 10.3390/ani14071077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
Human health and diet are closely linked. The diversity of diets consumed by humans is remarkable, and most often incorporates both animal and plant-based foods. However, there has been a recent call for a reduced intake of animal-based foods due to concerns associated with human health in developed countries and perceived impacts on the environment. Yet, evidence for the superior nutritional quality of animal-sourced food such as meat, milk, and eggs, compared with plant-based foods, indicates that consumption of animal-sourced food should and will continue. This being the case, the aim here is to examine issues associated with animal-sourced foods in terms of both the quantification and mitigation of unintended consequences associated with environment, animal health, and herd management. Therefore, we examined the role of animal proteins in human societies with reference to the UN-FAO issues associated with animal-sourced foods. The emphasis is on dominant grazed pastoral-based systems, as used in New Zealand and Ireland, both with temperate moist climates and a similar reliance on global markets for generating net wealth from pastoral agricultural products. In conclusion, animal-sourced foods are shown to be an important part of the human diet. Production systems can result in unintended consequences associated with environment, animal health, and herd management, and there are technologies and systems to provide solutions to these that are available or under refinement.
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Affiliation(s)
- John R. Caradus
- Grasslanz Technology Ltd., PB 11008, Palmerston North 4442, New Zealand
| | | | - Jacqueline S. Rowarth
- Faculty of Agriculture and Life Science, Lincoln University, 85084 Ellesmere Junction Road, Lincoln 7647, New Zealand;
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21
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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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22
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Yun SH, Lee DY, Lee J, Mariano E, Choi Y, Park J, Han D, Kim JS, Hur SJ. Current Research, Industrialization Status, and Future Perspective of Cultured Meat. Food Sci Anim Resour 2024; 44:326-355. [PMID: 38764517 PMCID: PMC11097034 DOI: 10.5851/kosfa.2024.e13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 05/21/2024] Open
Abstract
Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.
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Affiliation(s)
- Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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23
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Jeong D, Jang G, Jung WK, Park YH, Bae H. Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat. NPJ Sci Food 2024; 8:13. [PMID: 38374073 PMCID: PMC10876650 DOI: 10.1038/s41538-024-00257-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 02/05/2024] [Indexed: 02/21/2024] Open
Abstract
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study introduces a technique to culture and align muscle cells using only plant-based materials, avoiding toxic chemical modifications. Zein-alginate fibers (ZA fibers) were fabricated by coating zein protein onto alginate fibers (A fibers). Zein's excellent cell compatibility and biodegradability enable high cell adhesion and proliferation rates, and the good ductility of the ZA fibers enable a high strain rate (>75%). We demonstrate mature and aligned myotube formation in ZA fibers, providing a simple way to align muscle cells using plant-based materials. Additionally, cultivated meat was constructed by assembling muscle, fat, and vessel fibers. This method holds promise for the future mass production of cultivated meat.
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Affiliation(s)
- Dayi Jeong
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea
| | - Goo Jang
- Laboratory of Theriogenology and Biotechnology, Department of Veterinary Clinical Science, College of Medicine and the Research Institute of Veterinary Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
- Department of Microbiology, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
- Institute of Advanced Regenerative Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
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24
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Gradl K, Sánchez Hernández AS, Grayson WL, Finnigan TJA, Theobald HE, Kashi B, Somoza V. What Technological and Economic Elements Must be Addressed to Support the Affordability, Accessibility, and Desirability of Alternative Proteins in LMIC? Curr Dev Nutr 2024; 8:102027. [PMID: 38476725 PMCID: PMC10926134 DOI: 10.1016/j.cdnut.2023.102027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 10/10/2023] [Accepted: 10/19/2023] [Indexed: 03/14/2024] Open
Abstract
Populations in low- and middle-income countries (LMIC) typically consume less than the recommended daily amount of protein. Alternative protein (AP) sources could help combat malnutrition, but this requires careful consideration of elements needed to further establish AP products in LMIC. Key considerations include technological, nutritional, safety, social, and economic challenges. This perspective analyzes these considerations in achieving dietary diversity in LMIC, using a combination of traditional and novel protein sources with high nutritional value, namely, soy, mycoprotein, and cultivated meat. Technological approaches to modulate the technofunctionality and bitter off-tastes of plant-sourced proteins facilitate processing and ensure consumer acceptance. Economic considerations for inputs, infrastructure for production, and transportation represent key elements to scale up AP. Dietary diversification is indispensable and LMIC cannot rely on plant proteins alone to provide adequate protein intake sustainably. Investments in infrastructure and innovation are urgently needed to offer diverse sources of protein in LMIC.
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Affiliation(s)
- Katrin Gradl
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Ana Sofía Sánchez Hernández
- Department of Biotechnology Engineering, School of Engineering, Tecnológico de Monterrey, Monterrey, N.L., Mexico
| | - Warren L. Grayson
- Department of Biomedical Engineering, Johns Hopkins University School of Medicine, Baltimore, MD, United States
| | | | | | - Bahman Kashi
- Economic Evaluation and Research, Limestone Analytics, Kingston, Ontario, Canada
- Department of Economics, Queen's University, Kingston, Ontario, Canada
| | - Veronika Somoza
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Chair of Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
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25
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Kirsch M, Morales‐Dalmau J, Lavrentieva A. Cultivated meat manufacturing: Technology, trends, and challenges. Eng Life Sci 2023; 23:e2300227. [PMID: 38089567 PMCID: PMC10711323 DOI: 10.1002/elsc.202300227] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 09/16/2023] [Accepted: 10/14/2023] [Indexed: 10/16/2024] Open
Abstract
The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches to food production. Novel foods include products with a new or specifically modified molecular structure, foods made from microorganisms, fungi, algae or insects, as well as from animal cell or tissue cultures. The latter approach is known by various names: "clean meat", "in vitro meat" and "cell-cultured" or "(cell-)cultivated meat". Here, cells isolated from agronomically important species are expanded ex vivo to produce cell biomass used in unstructured meat or to grow and differentiate cells on scaffolds to produce structured meat analogues. Despite the fast-growing field and high financial interest from investors and governments, cultivated meat production still faces challenges ranging from cell source choice, affordable expansion, use of cruelty-free and food-grade media, regulatory issues and consumer acceptance. This overview discusses the above challenges and possible solutions and strategies in the production of cultivated meat. The review integrates multifaceted historical, social, and technological insights of the field, and provides both an engaging comprehensive introduction for general interested and a robust perspective for experts.
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Cheng YM, Hong PC, Song MM, Zhu HN, Qin J, Zhang ZD, Chen H, Ma XZ, Tian MY, Zhu WY, Huang Z. An immortal porcine preadipocyte cell strain for efficient production of cell-cultured fat. Commun Biol 2023; 6:1202. [PMID: 38007598 PMCID: PMC10676435 DOI: 10.1038/s42003-023-05583-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 11/14/2023] [Indexed: 11/27/2023] Open
Abstract
Adding adipose cells to cell-cultured meat can provide a distinctive aroma and juicy texture similar to real meat. However, a significant challenge still exists in obtaining seed cells that can be propagated for long periods, maintain their adipogenic potential, and reduce production costs. In this study, we present a cell strain derived from immortalized porcine preadipocytes that can be subculture for over 40 passages without losing differentiation capacity. This cell strain can be differentiated within 3D bioscaffolds to generate cell-cultured fat using fewer chemicals and less serum. Additionally, it can be expanded and differentiated on microcarriers with upscaled culture to reduce costs and labor. Moreover, it can co-differentiate with muscle precursor cells, producing a pattern similar to real meat. Therefore, our cell strain provides an exceptional model for studying and producing cell-cultured fat.
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Affiliation(s)
- Yun-Mou Cheng
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Peng-Cheng Hong
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Ming-Mei Song
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Hai-Ning Zhu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Jing Qin
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Zeng-Di Zhang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Hao Chen
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Xing-Zhou Ma
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Meng-Yuan Tian
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Wei-Yun Zhu
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
| | - Zan Huang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.
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27
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Skrivergaard S, Young JF, Sahebekhtiari N, Semper C, Venkatesan M, Savchenko A, Stogios PJ, Therkildsen M, Rasmussen MK. A simple and robust serum-free media for the proliferation of muscle cells. Food Res Int 2023; 172:113194. [PMID: 37689947 DOI: 10.1016/j.foodres.2023.113194] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Cultivated meat production requires an efficient, robust and highly optimized serum-free cell culture media for the needed upscaling of muscle cell expansion. Existing formulations of serum-free media are complex, expensive and have not been optimized for muscle cells. Thus, we undertook this work to develop a simple and robust serum-free media for the proliferation of bovine satellite cells (SCs) through Design of Experiment (DOE) and Response Surface Methodology (RSM) using precise and high-throughput image-based cytometry. Proliferative attributes were investigated with transcriptomics and long-term performance was validated using multiple live assays. Here we formulated a media based on three highly optimized components; FGF2 (2 ng/mL), fetuin (600 µg/mL) and BSA (75 µg/mL) which together with an insulin-transferrin-selenium (1x) supplement, sustained the proliferation of bovine SCs, porcine SCs and murine C2C12 muscle cells. Remarkably, cells cultured in our media named Tri-basal 2.0+ performed better than cell cultured in 10% FBS, with respect to proliferation. Hence, the optimized Tri-basal 2.0+ enhanced serum-free cell attachment and long-term proliferation, providing an alternative solution to the use of FBS in the production of cultivated meat.
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Affiliation(s)
| | | | | | - Cameron Semper
- Department of Microbiology, Immunology, and Infectious Disease. University of Calgary, Calgary, Canada
| | - Meenakshi Venkatesan
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Canada
| | - Alexei Savchenko
- Department of Microbiology, Immunology, and Infectious Disease. University of Calgary, Calgary, Canada; Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Canada
| | - Peter J Stogios
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Canada
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28
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Ge C, Selvaganapathy PR, Geng F. Advancing our understanding of bioreactors for industrial-sized cell culture: health care and cellular agriculture implications. Am J Physiol Cell Physiol 2023; 325:C580-C591. [PMID: 37486066 DOI: 10.1152/ajpcell.00408.2022] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 07/16/2023] [Accepted: 07/16/2023] [Indexed: 07/25/2023]
Abstract
Bioreactors are advanced biomanufacturing tools that have been widely used to develop various applications in the fields of health care and cellular agriculture. In recent years, there has been a growing interest in the use of bioreactors to enhance the efficiency and scalability of these technologies. In cell therapy, bioreactors have been used to expand and differentiate cells into specialized cell types that can be used for transplantation or tissue regeneration. In cultured meat production, bioreactors offer a controlled and efficient means of producing meat without the need for animal farming. Bioreactors can support the growth of muscle cells by providing the necessary conditions for cell proliferation, differentiation, and maturation, including the provision of oxygen and nutrients. This review article aims to provide an overview of the current state of bioreactor technology in both cell therapy and cultured meat production. It will examine the various bioreactor types and their applications in these fields, highlighting their advantages and limitations. In addition, it will explore the future prospects and challenges of bioreactor technology in these emerging fields. Overall, this review will provide valuable insights for researchers and practitioners interested in using bioreactor technology to develop innovative solutions in the biomanufacturing of therapeutic cells and cultured meat.
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Affiliation(s)
- Chang Ge
- School of Biomedical Engineering, McMaster University, Hamilton, Ontario, Canada
| | | | - Fei Geng
- School of Biomedical Engineering, McMaster University, Hamilton, Ontario, Canada
- W Booth School of Engineering Practice and Technology, McMaster University, Hamilton, Ontario, Canada
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29
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Khersonsky O, Goldsmith M, Zaretsky I, Hamer-Rogotner S, Dym O, Unger T, Yona M, Fridmann-Sirkis Y, Fleishman SJ. Stable Mammalian Serum Albumins Designed for Bacterial Expression. J Mol Biol 2023; 435:168191. [PMID: 37385581 DOI: 10.1016/j.jmb.2023.168191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 07/01/2023]
Abstract
Albumin is the most abundant protein in the blood serum of mammals and has essential carrier and physiological roles. Albumins are also used in a wide variety of molecular and cellular experiments and in the cultivated meat industry. Despite their importance, however, albumins are challenging for heterologous expression in microbial hosts, likely due to 17 conserved intramolecular disulfide bonds. Therefore, albumins used in research and biotechnological applications either derive from animal serum, despite severe ethical and reproducibility concerns, or from recombinant expression in yeast or rice. We use the PROSS algorithm to stabilize human and bovine serum albumins, finding that all are highly expressed in E. coli. Design accuracy is verified by crystallographic analysis of a human albumin variant with 16 mutations. This albumin variant exhibits ligand binding properties similar to those of the wild type. Remarkably, a design with 73 mutations relative to human albumin exhibits over 40 °C improved stability and is stable beyond the boiling point of water. Our results suggest that proteins with many disulfide bridges have the potential to exhibit extreme stability when subjected to design. The designed albumins may be used to make economical, reproducible, and animal-free reagents for molecular and cell biology. They also open the way to high-throughput screening to study and enhance albumin carrier properties.
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Affiliation(s)
- Olga Khersonsky
- Department of Biomolecular Sciences, Weizmann Institute of Science, Rehovot 7610001, Israel.
| | - Moshe Goldsmith
- Department of Biomolecular Sciences, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Irina Zaretsky
- Antibody Engineering Unit, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Shelly Hamer-Rogotner
- Israel Structural Proteomics Center, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Orly Dym
- Israel Structural Proteomics Center, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Tamar Unger
- Israel Structural Proteomics Center, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Meital Yona
- Israel Structural Proteomics Center, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Yael Fridmann-Sirkis
- Department of Biomolecular Sciences, Weizmann Institute of Science, Rehovot 7610001, Israel
| | - Sarel J Fleishman
- Department of Biomolecular Sciences, Weizmann Institute of Science, Rehovot 7610001, Israel.
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30
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Arango L, Chaudhury SH, Septianto F. The role of demand‐based scarcity appeals in promoting cultured meat. PSYCHOLOGY & MARKETING 2023; 40:1501-1520. [DOI: 10.1002/mar.21821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 04/14/2023] [Indexed: 07/19/2023]
Affiliation(s)
- Luis Arango
- UQ Business School The University of Queensland St Lucia Queensland Australia
| | | | - Felix Septianto
- UQ Business School The University of Queensland St Lucia Queensland Australia
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31
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Ong KJ, Tejeda-Saldana Y, Duffy B, Holmes D, Kukk K, Shatkin JA. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods 2023; 12:2645. [PMID: 37509737 PMCID: PMC10379195 DOI: 10.3390/foods12142645] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/23/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings of a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products.
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Affiliation(s)
| | | | | | - Dwayne Holmes
- Stichting New Harvest Netherlands, 1052 Amsterdam, The Netherlands
| | - Kora Kukk
- Vireo Advisors, LLC, Boston, MA 02130, USA
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32
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Gomez Romero S, Boyle N. Systems biology and metabolic modeling for cultivated meat: A promising approach for cell culture media optimization and cost reduction. Compr Rev Food Sci Food Saf 2023; 22:3422-3443. [PMID: 37306528 DOI: 10.1111/1541-4337.13193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/07/2023] [Accepted: 05/22/2023] [Indexed: 06/13/2023]
Abstract
The cultivated meat industry, also known as cell-based meat, cultured meat, lab-grown meat, or meat alternatives, is a growing field that aims to generate animal tissues ex-vivo in a cost-effective manner that achieves price parity with traditional agricultural products. However, cell culture media costs account for 55%-90% of production costs. To address this issue, efforts are aimed at optimizing media composition. Systems biology-driven approaches have been successfully used to improve the biomass and productivity of multiple bioproduction platforms, like Chinese hamster ovary cells, by accelerating the development of cell line-specific media and reducing research and development and production costs related to cell media and its optimization. In this review, we summarize systems biology modeling approaches, methods for cell culture media and bioprocess optimization, and metabolic studies done in animals of interest to the cultivated meat industry. More importantly, we identify current gaps in knowledge that prevent the identification of metabolic bottlenecks. These include the lack of genome-scale metabolic models for some species (pigs and ducks), a lack of accurate biomass composition studies for different growth conditions, and 13 C-metabolic flux analysis (MFA) studies for many of the species of interest for the cultivated meat industry (only shrimp and duck cells have been subjected to 13 C-MFA). We also highlight the importance of characterizing the metabolic requirements of cells at the organism, breed, and cell line-specific levels, and we outline future steps that this nascent field needs to take to achieve price parity and production efficiency similar to those of other bioproduction platforms. Practical Application: Our article summarizes systems biology techniques for cell culture media design and bioprocess optimization, which may be used to significantly reduce cell-based meat production costs. We also present the results of experimental studies done on some of the species of interest to the cultivated meat industry and highlight why modeling approaches are required for multiple species, cell-types, and cell lines.
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Affiliation(s)
- Sandra Gomez Romero
- Quantitative Biosciences and Engineering, Colorado School of Mines, Golden, Colorado, USA
| | - Nanette Boyle
- Chemical and Biological Engineering, Colorado School of Mines, Golden, Colorado, USA
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34
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Samandari M, Saeedinejad F, Quint J, Chuah SXY, Farzad R, Tamayol A. Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities. Trends Biotechnol 2023; 41:887-906. [PMID: 36914431 PMCID: PMC11412388 DOI: 10.1016/j.tibtech.2023.02.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/26/2023] [Accepted: 02/02/2023] [Indexed: 03/13/2023]
Abstract
Cellular agriculture is an emerging field rooted in engineering meat-mimicking cell-laden structures using tissue engineering practices that have been developed for biomedical applications, including regenerative medicine. Research and industrial efforts are focused on reducing the cost and improving the throughput of cultivated meat (CM) production using these conventional practices. Due to key differences in the goals of muscle tissue engineering for biomedical versus food applications, conventional strategies may not be economically and technologically viable or socially acceptable. In this review, these two fields are critically compared, and the limitations of biomedical tissue engineering practices in achieving the important requirements of food production are discussed. Additionally, the possible solutions and the most promising biomanufacturing strategies for cellular agriculture are highlighted.
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Affiliation(s)
| | - Farnoosh Saeedinejad
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Jacob Quint
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Sharon Xin Ying Chuah
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA
| | - Razieh Farzad
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA.
| | - Ali Tamayol
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA.
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35
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Bottini S, Fuoco C, Schiavo N, Bertero A, Biressi S, Conti L, Gargioli C. A call for an 'Asilomar' for cultivated meat and seafood. Nat Biotechnol 2023:10.1038/s41587-023-01849-x. [PMID: 37322277 DOI: 10.1038/s41587-023-01849-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Affiliation(s)
- Sveva Bottini
- Molecular Biotechnology Center "Guido Tarone", Department of Molecular Biotechnology & Health Sciences, University of Torino, Turin, Italy
| | - Claudia Fuoco
- Department of Biology, University of Rome Tor Vergata, Rome, Italy
| | - Nike Schiavo
- Department of Cellular, Computational & Integrative Biology, University of Trento, Trento, Italy
| | - Alessandro Bertero
- Molecular Biotechnology Center "Guido Tarone", Department of Molecular Biotechnology & Health Sciences, University of Torino, Turin, Italy.
| | - Stefano Biressi
- Department of Cellular, Computational & Integrative Biology, University of Trento, Trento, Italy.
| | - Luciano Conti
- Department of Cellular, Computational & Integrative Biology, University of Trento, Trento, Italy.
| | - Cesare Gargioli
- Department of Biology, University of Rome Tor Vergata, Rome, Italy.
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36
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Stout AJ, Rittenberg ML, Shub M, Saad MK, Mirliani AB, Dolgin J, Kaplan DL. A Beefy-R culture medium: Replacing albumin with rapeseed protein isolates. Biomaterials 2023; 296:122092. [PMID: 36965281 PMCID: PMC10111969 DOI: 10.1016/j.biomaterials.2023.122092] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 03/03/2023] [Accepted: 03/12/2023] [Indexed: 03/27/2023]
Abstract
The development of cost-effective serum-free media is essential for the economic viability of cultured meat. A key challenge facing this goal is the high-cost of recombinant albumin which is necessary in many serum-free media formulations, including a recently developed serum-free medium for bovine satellite cell (BSC) culture termed Beefy-9. Here we alter Beefy-9 by replacing recombinant albumin with rapeseed protein isolate (RPI), a bulk-protein solution obtained from agricultural waste through alkali extraction (pH 12.5), isoelectric protein precipitation (pH 4.5), dissolution of physiologically soluble proteins (pH 7.2), and concentration of proteins through 3 kDa ultrafiltration. This new medium, termed Beefy-R, was then used to culture BSCs over four passages, during which cells grew with an average doubling time of 26.6 h, showing improved growth compared with Beefy-9. In Beefy-R, BSCs maintained cell phenotype and myogenicity. Together, these results offer an effective, low-cost, and sustainable alternative to albumin for serum-free culture of muscle stem cells, thereby addressing a key hurdle facing cultured meat production.
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Affiliation(s)
- Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Miriam L Rittenberg
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA; Biological Engineering Department, Massachusetts Institute of Technology, Cambridge, MA, USA
| | - Michelle Shub
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Michael K Saad
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Addison B Mirliani
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - James Dolgin
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA.
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37
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Myers GM, Jaros KA, Andersen DS, Raman DR. Nutrient recovery in cultured meat systems: Impacts on cost and sustainability metrics. Front Nutr 2023; 10:1151801. [PMID: 37090784 PMCID: PMC10117767 DOI: 10.3389/fnut.2023.1151801] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Accepted: 03/21/2023] [Indexed: 04/08/2023] Open
Abstract
A growing global meat demand requires a decrease in the environmental impacts of meat production. Cultured meat (CM) can potentially address multiple challenges facing animal agriculture, including those related to animal welfare and environmental impacts, but existing cost analyses suggest it is hard for CM to match the relatively low costs of conventionally produced meat. This study analyzes literature reports to contextualize CM's protein and calorie use efficiencies, comparing CM to animal meat products' feed conversion ratios, areal productivities, and nitrogen management. Our analyses show that CM has greater protein and energy areal productivities than conventional meat products, and that waste nitrogen from spent media is critical to CM surpassing the nitrogen use efficiency of meat produced in swine and broiler land-applied manure systems. The CM nutrient management costs, arising from wastewater treatment and land application, are estimated to be more expensive than in conventional meat production. Overall, this study demonstrates that nitrogen management will be a key aspect of sustainability in CM production, as it is in conventional meat systems.
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38
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Negulescu PG, Risner D, Spang ES, Sumner D, Block D, Nandi S, McDonald KA. Techno-economic modeling and assessment of cultivated meat: Impact of production bioreactor scale. Biotechnol Bioeng 2023; 120:1055-1067. [PMID: 36581609 DOI: 10.1002/bit.28324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 11/17/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022]
Abstract
Increases in global meat demands cannot be sustainably met with current methods of livestock farming, which has a substantial impact on greenhouse gas emissions, land use, water consumption, and farm animal welfare. Cultivated meat is a rapidly advancing technology that produces meat products by proliferating and differentiating animal stem cells in large bioreactors, avoiding conventional live-animal farming. While many companies are working in this area, there is a lack of existing infrastructure and experience at commercial scale, resulting in many technical bottlenecks such as scale-up of cell culture and media availability and costs. In this study, we evaluate theoretical cultivated beef production facilities with the goal of envisioning an industry with multiple facilities to produce in total 100,000,000 kg of cultured beef per year or ~0.14% of the annual global beef production. Using the computer-aided process design software, SuperPro Designer®, facilities are modeled to create a comprehensive analysis to highlight improvements that can lower the cost of such a production system and allow cultivated meat products to be competitive. Three facility scenarios are presented with different sized production reactors; ~42,000 L stirred tank bioreactor (STR) with a base case cost of goods sold (COGS) of $35/kg, ~211,000 L STR with a COGS of $25/kg, and ~262,000 L airlift reactor (ALR) with a COGS of $17/kg. This study outlines how advances in scaled up bioreactors, alternative bioreactor designs, and decreased media costs are necessary for commercialization of cultured meat products.
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Affiliation(s)
- Patrick G Negulescu
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Derrick Risner
- Department of Food Science & Technology, University of California, Davis, California, USA
| | - Edward S Spang
- Department of Food Science & Technology, University of California, Davis, California, USA
| | - Daniel Sumner
- Department of Agricultural and Resource Economics, University of California, Davis, California, USA
| | - David Block
- Department of Chemical Engineering, University of California, Davis, California, USA
- Depertment of Viticulture and Enology, University of California, Davis, California, USA
| | - Somen Nandi
- Department of Chemical Engineering, University of California, Davis, California, USA
- Global HealthShare® Initiative, University of California, Davis, California, USA
| | - Karen A McDonald
- Department of Chemical Engineering, University of California, Davis, California, USA
- Global HealthShare® Initiative, University of California, Davis, California, USA
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39
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Noroozi K, Jarboe LR. Strategic nutrient sourcing for biomanufacturing intensification. J Ind Microbiol Biotechnol 2023; 50:kuad011. [PMID: 37245065 PMCID: PMC10549214 DOI: 10.1093/jimb/kuad011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 05/20/2023] [Indexed: 05/29/2023]
Abstract
The successful design of economically viable bioprocesses can help to abate global dependence on petroleum, increase supply chain resilience, and add value to agriculture. Specifically, bioprocessing provides the opportunity to replace petrochemical production methods with biological methods and to develop novel bioproducts. Even though a vast range of chemicals can be biomanufactured, the constraints on economic viability, especially while competing with petrochemicals, are severe. There have been extensive gains in our ability to engineer microbes for improved production metrics and utilization of target carbon sources. The impact of growth medium composition on process cost and organism performance receives less attention in the literature than organism engineering efforts, with media optimization often being performed in proprietary settings. The widespread use of corn steep liquor as a nutrient source demonstrates the viability and importance of "waste" streams in biomanufacturing. There are other promising waste streams that can be used to increase the sustainability of biomanufacturing, such as the use of urea instead of fossil fuel-intensive ammonia and the use of struvite instead of contributing to the depletion of phosphate reserves. In this review, we discuss several process-specific optimizations of micronutrients that increased product titers by twofold or more. This practice of deliberate and thoughtful sourcing and adjustment of nutrients can substantially impact process metrics. Yet the mechanisms are rarely explored, making it difficult to generalize the results to other processes. In this review, we will discuss examples of nutrient sourcing and adjustment as a means of process improvement. ONE-SENTENCE SUMMARY The potential impact of nutrient adjustments on bioprocess performance, economics, and waste valorization is undervalued and largely undercharacterized.
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Affiliation(s)
- Kimia Noroozi
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA 50011, USA
| | - Laura R Jarboe
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA 50011, USA
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40
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Defendi-Cho G, Gould TM. In vitro culture of bovine fibroblasts using select serum-free media supplemented with Chlorella vulgaris extract. BMC Biotechnol 2023; 23:4. [PMID: 36755248 PMCID: PMC9909908 DOI: 10.1186/s12896-023-00774-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 01/30/2023] [Indexed: 02/10/2023] Open
Abstract
Standard cell culture practices require the addition of animal-derived serum to culture media to achieve adequate cell growth. Typically, 5-10% by volume of fetal bovine serum (FBS) is used, which accounts for a vast majority of the media cost while also imposing environmental and ethical concerns associated with the use of animal serum. Here we tested the efficacy of culturing cells by replacing serum in the media with algae extract and select additives. Using LC-MS, we compared molecular signatures of FBS to Chlorella algae extracts and identified NAD(H)/NADP(H) as common and relatively abundant features in their characteristic profiles. Bovine fibroblasts, cultured in serum-free media supplemented with C. vulgaris extract and just two growth factors plus insulin, showed significant growth with enhanced viability compared to control cells cultured without serum, albeit still lower than that of controls cultured with 10% FBS. Moreover, C. vulgaris extract enhanced cell viability beyond that of cells cultured with the two growth factors and insulin alone. These results suggest that key components in serum which are essential for cell growth may also be present in C. vulgaris extract, demonstrating that it may be used at least as a partial alternative to serum for cell culture applications.
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Affiliation(s)
- Galileo Defendi-Cho
- grid.254544.60000 0001 0657 7781Department of Chemistry and Biochemistry, Colorado College, Colorado Springs, CO USA
| | - Timothy M. Gould
- grid.254544.60000 0001 0657 7781Department of Chemistry and Biochemistry, Colorado College, Colorado Springs, CO USA
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41
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Bomkamp C, Musgrove L, Marques DMC, Fernando GF, Ferreira FC, Specht EA. Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2023; 25:1-29. [PMID: 36374393 PMCID: PMC9931865 DOI: 10.1007/s10126-022-10174-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Accepted: 10/10/2022] [Indexed: 06/16/2023]
Abstract
Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from cultured animal cells rather than from a whole animal. Cultivated meat and seafood have been proposed as a means of mitigating the substantial harms associated with current production methods, including damage to the environment, antibiotic resistance, food security challenges, poor animal welfare, and-in the case of seafood-overfishing and ecological damage associated with fishing and aquaculture. Because biomedical tissue engineering research, from which cultivated meat draws a great deal of inspiration, has thus far been conducted almost exclusively in mammals, cultivated seafood suffers from a lack of established protocols for producing complex tissues in vitro. At the same time, fish such as the zebrafish Danio rerio have been widely used as model organisms in developmental biology. Therefore, many of the mechanisms and signaling pathways involved in the formation of muscle, fat, and other relevant tissue are relatively well understood for this species. The same processes are understood to a lesser degree in aquatic invertebrates. This review discusses the differentiation and maturation of meat-relevant cell types in aquatic species and makes recommendations for future research aimed at recapitulating these processes to produce cultivated fish and shellfish.
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Affiliation(s)
- Claire Bomkamp
- Department of Science & Technology, The Good Food Institute, Washington, DC USA
| | - Lisa Musgrove
- University of the Sunshine Coast, Sippy Downs, Queensland Australia
| | - Diana M. C. Marques
- Department of Bioengineering and Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Gonçalo F. Fernando
- Department of Science & Technology, The Good Food Institute, Washington, DC USA
| | - Frederico C. Ferreira
- Department of Bioengineering and Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Elizabeth A. Specht
- Department of Science & Technology, The Good Food Institute, Washington, DC USA
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42
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Linke JA, Rayat A, Ward JM. Production of indigo by recombinant bacteria. BIORESOUR BIOPROCESS 2023; 10:20. [PMID: 36936720 PMCID: PMC10011309 DOI: 10.1186/s40643-023-00626-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 01/06/2023] [Indexed: 03/15/2023] Open
Abstract
Indigo is an economically important dye, especially for the textile industry and the dyeing of denim fabrics for jeans and garments. Around 80,000 tonnes of indigo are chemically produced each year with the use of non-renewable petrochemicals and the use and generation of toxic compounds. As many microorganisms and their enzymes are able to synthesise indigo after the expression of specific oxygenases and hydroxylases, microbial fermentation could offer a more sustainable and environmentally friendly manufacturing platform. Although multiple small-scale studies have been performed, several existing research gaps still hinder the effective translation of these biochemical approaches. No article has evaluated the feasibility and relevance of the current understanding and development of indigo biocatalysis for real-life industrial applications. There is no record of either established or practically tested large-scale bioprocess for the biosynthesis of indigo. To address this, upstream and downstream processing considerations were carried out for indigo biosynthesis. 5 classes of potential biocatalysts were identified, and 2 possible bioprocess flowsheets were designed that facilitate generating either a pre-reduced dye solution or a dry powder product. Furthermore, considering the publicly available data on the development of relevant technology and common bioprocess facilities, possible platform and process values were estimated, including titre, DSP yield, potential plant capacities, fermenter size and batch schedule. This allowed us to project the realistic annual output of a potential indigo biosynthesis platform as 540 tonnes. This was interpreted as an industrially relevant quantity, sufficient to provide an annual dye supply to a single industrial-size denim dyeing plant. The conducted sensitivity analysis showed that this anticipated output is most sensitive to changes in the reaction titer, which can bring a 27.8% increase or a 94.4% drop. Thus, although such a biological platform would require careful consideration, fine-tuning and optimization before real-life implementation, the recombinant indigo biosynthesis was found as already attractive for business exploitation for both, luxury segment customers and mass-producers of denim garments. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1186/s40643-023-00626-7.
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Affiliation(s)
- Julia A. Linke
- grid.83440.3b0000000121901201Chemical Engineering Department, University College London (UCL), Torrington Place, London, WC1E 7JE UK
- grid.83440.3b0000000121901201Division of Medicine, University College London (UCL), 5 University Street, London, WC1E 6JF UK
| | - Andrea Rayat
- grid.83440.3b0000000121901201Biochemical Engineering Department, University College London (UCL), Gower St., London, WC1E 6BT UK
| | - John M. Ward
- grid.83440.3b0000000121901201Biochemical Engineering Department, University College London (UCL), Gower St., London, WC1E 6BT UK
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43
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Scown CD. Prospects for carbon-negative biomanufacturing. Trends Biotechnol 2022; 40:1415-1424. [PMID: 36192249 DOI: 10.1016/j.tibtech.2022.09.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/03/2022] [Accepted: 09/08/2022] [Indexed: 01/21/2023]
Abstract
Biomanufacturing has the potential to reduce demand for petrochemicals and mitigate climate change. Recent studies have also suggested that some of these products can be net carbon negative, effectively removing CO2 from the atmosphere and locking it up in products. This review explores the magnitude of carbon removal achievable through biomanufacturing and discusses the likely fate of carbon in a range of target molecules. Solvents, cleaning agents, or food and pharmaceutical additives will likely re-release their carbon as CO2 at the end of their functional lives, while carbon incorporated into non-compostable polymers can result in long-term sequestration. Future research can maximize its impact by focusing on reducing emissions, achieving performance advantages, and enabling a more circular carbon economy.
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Affiliation(s)
- Corinne D Scown
- Energy Technologies Area, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA; Biosciences Area, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA; Life-Cycle, Economics and Agronomy Division, Joint BioEnergy Institute, Emeryville, CA 94608, USA; Energy and Biosciences Institute, University of California, Berkeley, Berkeley, CA 94720, USA.
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44
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Ellis MJ, Sexton A, Dunsford I, Stephens N. The triple bottom line framework can connect people, planet and profit in cellular agriculture. NATURE FOOD 2022; 3:804-806. [PMID: 37117890 DOI: 10.1038/s43016-022-00619-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/30/2023]
Affiliation(s)
| | | | | | - Neil Stephens
- School of Social Policy, University of Birmingham, Birmingham, UK.
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45
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Holmes D, Humbird D, Dutkiewicz J, Tejeda-Saldana Y, Duffy B, Datar I. Cultured meat needs a race to mission not a race to market. NATURE FOOD 2022; 3:785-787. [PMID: 37117876 DOI: 10.1038/s43016-022-00586-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/30/2023]
Affiliation(s)
| | | | - Jan Dutkiewicz
- Brooks McCormick Jr. Animal Law and Policy Program, Harvard Law School, Cambridge, MA, USA
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Ashizawa R, Rubio N, Letcher S, Parkinson A, Dmitruczyk V, Kaplan DL. Entomoculture: A Preliminary Techno-Economic Assessment. Foods 2022; 11:foods11193037. [PMID: 36230118 PMCID: PMC9564176 DOI: 10.3390/foods11193037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/07/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
Cultured meat, or the practice of growing meat from cell culture, has been experiencing rapid advances in research and technology as the field of biotechnology attempts to answer the call to fight climate change and feed a growing global population. A major hurdle for cell-based meat products entering the market in the near-future is their price. The complex production facilities required to make such products will require advanced bioreactor systems, resources such as energy and water, and a skilled labor force, among other factors. The use of insect cells in this process is hypothesized to address some of these costs due to the characteristics that make them more resilient in cell culture when compared to traditional livestock-derived cells. To address the potential for cost savings by utilizing insect cells in the cultivation of protein-enriched foods, here we utilized a techno-economic assessment model. Three different insect cell lines were used in the model. The results indicate that insect cell lines offer potential to significantly reduce the cost per kilogram of cell cultivated meat, along with further opportunities to optimize production processes through technological advances and scaling.
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Affiliation(s)
- Reina Ashizawa
- Department of Biology, Tufts University, Medford, MA 02155, USA
| | - Natalie Rubio
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA
| | - Sophia Letcher
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA
| | - Avery Parkinson
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA
| | | | - David L. Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA
- Correspondence:
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47
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Norris SCP, Kawecki NS, Davis AR, Chen KK, Rowat AC. Emulsion-templated microparticles with tunable stiffness and topology: Applications as edible microcarriers for cultured meat. Biomaterials 2022; 287:121669. [PMID: 35853359 PMCID: PMC9834440 DOI: 10.1016/j.biomaterials.2022.121669] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 06/27/2022] [Accepted: 07/02/2022] [Indexed: 01/16/2023]
Abstract
Cultured meat has potential to diversify methods for protein production, but innovations in production efficiency will be required to make cultured meat a feasible protein alternative. Microcarriers provide a strategy to culture sufficient volumes of adherent cells in a bioreactor that are required for meat products. However, cell culture on inedible microcarriers involves extra downstream processing to dissociate cells prior to consumption. Here, we present edible microcarriers that can support the expansion and differentiation of myogenic cells in a single bioreactor system. To fabricate edible microcarriers with a scalable process, we used water-in-oil emulsions as templates for gelatin microparticles. We also developed a novel embossing technique to imprint edible microcarriers with grooved topology in order to test if microcarriers with striated surface texture can promote myoblast proliferation and differentiation in suspension culture. In this proof-of-concept demonstration, we showed that edible microcarriers with both smooth and grooved surface topologies supported the proliferation and differentiation of mouse myogenic C2C12 cells in a suspension culture. The grooved edible microcarriers showed a modest increase in the proliferation and alignment of myogenic cells compared to cells cultured on smooth, spherical microcarriers. During the expansion phase, we also observed the formation of cell-microcarrier aggregates or 'microtissues' for cells cultured on both smooth and grooved microcarriers. Myogenic microtissues cultured with smooth and grooved microcarriers showed similar characteristics in terms of myotube length, myotube volume fraction, and expression of myogenic markers. To establish feasibility of edible microcarriers for cultured meat, we showed that edible microcarriers supported the production of myogenic microtissue from C2C12 or bovine satellite muscle cells, which we harvested by centrifugation into a cookable meat patty that maintained its shape and exhibited browning during cooking. These findings demonstrate the potential of edible microcarriers for the scalable production of cultured meat in a single bioreactor.
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Affiliation(s)
- Sam C P Norris
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Ashton R Davis
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Amy C Rowat
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA; Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, University of California, Los Angeles, Los Angeles, CA 90095, USA.
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48
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Font-i-Furnols M, Guerrero L. Understanding the future meat consumers. Meat Sci 2022; 193:108941. [DOI: 10.1016/j.meatsci.2022.108941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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49
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Stout AJ, Mirliani AB, Rittenberg ML, Shub M, White EC, Yuen JSK, Kaplan DL. Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meat. Commun Biol 2022; 5:466. [PMID: 35654948 PMCID: PMC9163123 DOI: 10.1038/s42003-022-03423-8] [Citation(s) in RCA: 69] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 04/27/2022] [Indexed: 11/09/2022] Open
Abstract
Cell-cultured meat offers the potential for a more sustainable, ethical, resilient, and healthy food system. However, research and development has been hindered by the lack of serum-free media that enable the robust expansion of relevant cells (e.g., muscle satellite cells) over multiple passages. Recently, a low-cost serum-free media (B8) was described for pluripotent stem cells. Here, B8 is adapted for bovine satellite cells through the addition of a single component, recombinant albumin, which renders it suitable for long-term satellite cell expansion without sacrificing myogenicity. This new media (Beefy-9) maintains cell growth over the entire period tested (seven passages), with an average doubling time of 39 h. Along with demonstrated efficacy for bovine cells, Beefy-9 offers a promising starting-point for developing serum-free media for other meat-relevant species. Ultimately, this work offers a foundation for escaping cultured meat research's reliance on serum, thereby accelerating the field.
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Affiliation(s)
- Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Addison B Mirliani
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Miriam L Rittenberg
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
- Biological Engineering Department, Massachusetts Institute of Technology, Cambridge, MA, USA
| | - Michelle Shub
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Eugene C White
- Tufts Veterinary Field Service, Cummings School of Veterinary Medicine, Tufts University, North Grafton, MA, USA
| | - John S K Yuen
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA.
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50
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An Edible, Decellularized Plant Derived Cell Carrier for Lab Grown Meat. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105155] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Rapidly expanding skeletal muscle satellite cells with cost-effective methods have been presented as a solution for meeting the growing global demand for meat. A common strategy for scaling cell proliferation employs microcarriers, small beads designed to support anchorage-dependent cells in suspension-style bioreactors. No carrier has yet been marketed for the cultivation of lab-grown meat. The objective of this study was to demonstrate a rapid, food safe, decellularization procedure to yield cell-free extracellular matrix scaffolds and evaluate them as cell carriers for lab grown meat. Broccoli florets were soaked in SDS, Tween-20, and bleach for 48 h. The decellularization process was confirmed via histology, which showed an absence of cell nuclei, and DNA quantification (0.0037 ± 0.00961 μg DNA/mg tissue). Decellularized carriers were sorted by cross sectional area (7.07 ± 1.74 mm2, 3.03 ± 1.15 mm2, and 0.49 ± 0.3 mm2) measured for eccentricity (0.73 ± 0.16). Density measurements of decellularized carriers (1.01 ± 0.01 g/cm) were comparable to traditional microcarriers. Primary bovine satellite cells were inoculated into and cultured within a reactor containing decellularized carriers. Cell adhesion was observed and cell death was limited to 2.55 ± 1.09%. These studies suggested that broccoli florets may serve as adequate edible carrier scaffolds for satellite cells.
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