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Luo H, Ruan H, Ye C, Jiang W, Wang X, Chen S, Chen Z, Li D. Plant-derived leaf vein scaffolds for the sustainable production of dog cell-cultured meat. Food Chem X 2024; 23:101603. [PMID: 39100247 PMCID: PMC11295996 DOI: 10.1016/j.fochx.2024.101603] [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: 05/25/2024] [Revised: 06/19/2024] [Accepted: 06/27/2024] [Indexed: 08/06/2024] Open
Abstract
Animal cell culture technology in the production of slaughter-free meat offers ethical advantages with regards to animal welfare, rendering it a more socially acceptable approach for dog meat production. In this study, edible plant-derived scaffold was used as a platform for cell expansion to construct cell-cultured dog meat slices. Primary dog skeletal muscle satellite cells (MSCs) and adipose stem cells (ASCs) were isolated and cultured as seed cells, and 3D spheroid culture in vitro promoted MSCs and ASCs myogenic and adipogenic differentiation, respectively. Natural leaf veins (NLV) were produced as edible mesh scaffolds to create 3D engineered dog muscle and fat tissues. After MSCs and ASCs adhered, proliferated and differentiated on the NLV scaffolds, and muscle and fat slices were produced with cultured dog muscle fibers and adipocytes, respectively. These findings demonstrate the potential of plant-derived NLV scaffolds in the production of cultured dog meat.
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Affiliation(s)
- Huina Luo
- Pet Cell Research Center, Deja Lab, Foshan, Guangdong, China
- College of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Huimin Ruan
- Pet Cell Research Center, Deja Lab, Foshan, Guangdong, China
| | - Cailing Ye
- Pet Cell Research Center, Deja Lab, Foshan, Guangdong, China
| | - Wenkang Jiang
- Pet Cell Research Center, Deja Lab, Foshan, Guangdong, China
| | - Xin Wang
- College of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Shengfeng Chen
- College of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Zhisheng Chen
- College of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Dongsheng Li
- Pet Cell Research Center, Deja Lab, Foshan, Guangdong, China
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2
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Kim CJ, Kim SH, Lee EY, Hwang YH, Lee SY, Joo ST. Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue. Food Sci Anim Resour 2024; 44:1167-1180. [PMID: 39246538 PMCID: PMC11377197 DOI: 10.5851/kosfa.2024.e72] [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: 07/06/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 09/10/2024] Open
Abstract
This study aimed to investigate effects of chicken age on proliferation and differentiation capacity of muscle satellite cells (MSCs) and to determine total amino acid contents of cultured meat (CM) produced. Chicken MSCs (cMSCs) were isolated from hindlimb muscles of broiler chickens at 5-week-old (5W) and 19-embryonic-day (19ED), respectively. Proliferation abilities (population doubling time and cell counting kit 8) of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). Likewise, both myotube formation area and expression of myosin heavy chain heavy of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). After cMSCs were serially subcultured for long-term cultivation in 2D flasks to produce cultured meat tissue (CMT), total amino acid contents of CMT showed no significant difference between 5W and 19ED chickens (p>0.05). This finding suggests that cMSCs from chicken embryos are more suitable for improving the production efficiency of CM than those derived from young chickens.
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Affiliation(s)
- Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seung-Yun Lee
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
- Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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3
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Kim DH, Han SG, Lim SJ, Hong SJ, Kwon HC, Jung HS, Han SG. Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion. Food Sci Anim Resour 2024; 44:1108-1125. [PMID: 39246534 PMCID: PMC11377198 DOI: 10.5851/kosfa.2024.e46] [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: 02/27/2024] [Revised: 04/08/2024] [Accepted: 06/10/2024] [Indexed: 09/10/2024] Open
Abstract
Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination of soy and pea proteins with agarose and agar powders was found to generate solid hydrogels with a porous structure. Soy protein-based scaffolds exhibited a higher water absorption rate, whereas scaffolds containing agarose had a higher compressive strength. Based on Fourier transform infrared spectroscopy analysis, the number of hydrophobic interactions increased between proteins and polysaccharides in the scaffolds containing pea proteins. All scaffolds were nontoxic toward ADSCs, and soy protein-based scaffolds displayed higher cell adhesion and proliferation properties. Overall, the soy protein-agarose scaffold was found to be optimal for cultured meat production.
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Affiliation(s)
- Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Seo Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Su Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Seong Joon Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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4
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Ianovici I, Zagury Y, Afik N, Hendel M, Lavon N, Levenberg S. Embedded three-dimensional printing of thick pea-protein-enriched constructs for large, customized structured cell-based meat production. Biofabrication 2024; 16:045023. [PMID: 38996408 DOI: 10.1088/1758-5090/ad628f] [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: 02/27/2024] [Accepted: 07/12/2024] [Indexed: 07/14/2024]
Abstract
Recent 3D-printing research showed the potential of using plant-protein-enriched inks to fabricate cultivated meat (CM) via agar-based support baths. However, for fabricating large, customized, structured, thick cellular constructs and further cultivation, improved 3D-printing capabilities and diffusion limit circumvention are warranted. The presented study harnesses advanced printing and thick tissue engineering concepts for such purpose. By improving bath composition and altering printing design and execution, large-scale, marbled, 0.5-cm-thick rib-eye shaped constructs were obtained. The constructs featured stable fibrous architectures comparable to those of structured-meat products. Customized multi-cellular constructs with distinct regions were produced as well. Furthermore, sustainable 1-cm-thick cellular constructs were carefully designed and produced, which successfully maintained cell viability and activity for 3 weeks, through the combined effects of void-incorporation and dynamic culturing. As large, geometrically complex construct fabrication suitable for long-term cellular cultivation was demonstrated, these findings hold great promise for advancing structured CM research.
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Affiliation(s)
- Iris Ianovici
- Department of Biomedical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Yedidya Zagury
- Department of Biomedical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Noa Afik
- Department of Biomedical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | | | - Neta Lavon
- Aleph-Farms Ltd, Rehovot 7670609, Israel
| | - Shulamit Levenberg
- Department of Biomedical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
- Aleph-Farms Ltd, Rehovot 7670609, Israel
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5
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Park S, Hong Y, Park S, Kim W, Gwon Y, Sharma H, Jang KJ, Kim J. Engineering Considerations on Large-Scale Cultured Meat Production. TISSUE ENGINEERING. PART B, REVIEWS 2024; 30:423-435. [PMID: 38062728 DOI: 10.1089/ten.teb.2023.0184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
In recent decades, cultured meat has received considerable interest as a sustainable alternative to traditional meat products, showing promise for addressing the inherent problems associated with conventional meat production. However, current limitations on the scalability of production and extremely high production costs have prevented their widespread adoption. Therefore, it is important to develop novel engineering strategies to overcome the current limitations in large-scale cultured meat production. Such engineering considerations have the potential for advancements in cultured meat production by providing innovative and effective solutions to the prevailing challenges. In this review, we discuss how engineering strategies have been utilized to advance cultured meat technology by categorizing the production processes of cultured meat into three distinct steps: (1) cell preparation; (2) cultured meat fabrication; and (3) cultured meat maturation. For each step, we provide a comprehensive discussion of the recent progress and its implications. In particular, we focused on the engineering considerations involved in each step of cultured meat production, with specific emphasis on large-scale production.
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Affiliation(s)
- Sangbae Park
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Institute of Nano-Stem Cells Therapeutics, NANOBIOSYSTEM Co., Ltd, Gwangju, Republic of Korea
- Department of Biosystems Engineering, Seoul National University, Seoul, Republic of Korea
| | - Yeonggeol Hong
- Department of Bio-Systems Engineering, Institute of Smart Farm, Gyeongsang National University, Jinju, Republic of Korea
| | - Sunho Park
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Department of Bio-Industrial Machinery Engineering, Pusan National University, Miryang, Republic of Korea
| | - Woochan Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Yonghyun Gwon
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Harshita Sharma
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Kyoung-Je Jang
- Department of Bio-Systems Engineering, Institute of Smart Farm, Gyeongsang National University, Jinju, Republic of Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, Republic of Korea
- Smart Farm Research Center, Gyeongsang National University, Jinju, Republic of Korea
| | - Jangho Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Institute of Nano-Stem Cells Therapeutics, NANOBIOSYSTEM Co., Ltd, Gwangju, Republic of Korea
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Hong SJ, Kim DH, Ryoo JH, Park SM, Kwon HC, Keum DH, Shin DM, Han SG. Influence of Gelatin on Adhesion, Proliferation, and Adipogenic Differentiation of Adipose Tissue-Derived Stem Cells Cultured on Soy Protein-Agarose Scaffolds. Foods 2024; 13:2247. [PMID: 39063331 PMCID: PMC11276222 DOI: 10.3390/foods13142247] [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: 06/21/2024] [Revised: 07/15/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
Scaffolds play a key role in cultured meat production by providing an optimal environment for efficient cell attachment, growth, and development. This study investigated the effects of gelatin coating on the adhesion, proliferation, and adipogenic differentiation of adipose tissue-derived stem cells (ADSCs) cultured on soy protein-agarose scaffolds. Gelatin-coated scaffolds were prepared using 0.5% and 1.0% (w/v) gelatin solutions. The microstructure, water absorption rate, mechanical strength, cytotoxicity, cell adhesion, proliferation, and differentiation capabilities of the scaffolds were analyzed. Field emission scanning electron microscopy revealed the porous microstructure of the scaffolds, which was suitable for cell growth. Gelatin-coated scaffolds exhibited a significantly higher water absorption rate than that of non-coated scaffolds, indicating increased hydrophilicity. In addition, gelatin coating increased the mechanical strength of the scaffolds. Gelatin coating did not show cytotoxicity but significantly enhanced cell adhesion and proliferation. The gene expression levels of peroxisome proliferator-activated receptor gamma, CCAT/enhancer-binding protein alpha, and fatty acid-binding protein 4 were upregulated, and lipid accumulation was increased by gelatin coating. These findings suggest that gelatin-coated scaffolds provide a supportive microenvironment for ADSC growth and differentiation, highlighting their potential as a strategy for the improvement of cultured meat production and adipose tissue engineering.
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Affiliation(s)
- Seong-Joon Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Do-Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Ji-Hwan Ryoo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Su-Min Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Dong-Hyun Keum
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
| | - Dong-Min Shin
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea;
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (S.-J.H.); (D.-H.K.); (J.-H.R.); (S.-M.P.); (H.-C.K.); (D.-H.K.)
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7
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Godfray HCJ, Poore J, Ritchie H. Opportunities to produce food from substantially less land. BMC Biol 2024; 22:138. [PMID: 38914996 PMCID: PMC11197333 DOI: 10.1186/s12915-024-01936-8] [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: 02/14/2024] [Accepted: 06/06/2024] [Indexed: 06/26/2024] Open
Abstract
The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land.
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Affiliation(s)
- H Charles J Godfray
- Oxford Martin School, Oxford University, 34 Broad St, Oxford, OX1 3BD, UK.
- Department of Biology, Oxford University, 11a Mansfield Rd, Oxford, OX1 3SZ, UK.
| | - Joseph Poore
- Department of Biology, Oxford University, 11a Mansfield Rd, Oxford, OX1 3SZ, UK
| | - Hannah Ritchie
- Our World in Data, Oxford University, 34 Broad St, Oxford, OX1 3BD, UK
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8
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Kwon HC, Jung HS, Kothuri V, Han SG. Current status and challenges for cell-cultured milk technology: a systematic review. J Anim Sci Biotechnol 2024; 15:81. [PMID: 38849927 PMCID: PMC11161985 DOI: 10.1186/s40104-024-01039-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: 01/15/2024] [Accepted: 04/22/2024] [Indexed: 06/09/2024] Open
Abstract
Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture. While most cellular agriculture is predominantly centered on the production of cultured meat, there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture. This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production. Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture. Currently, various companies synthesize milk components through precision fermentation technology. Nevertheless, several startup companies are pursuing animal cell-based technology, driven by public concerns regarding genetically modified organisms in precision fermentation technology. Hence, this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components, specifically emphasizing the structural, functional, and productive aspects of mammary epithelial cells, providing new information for industry and academia.
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Affiliation(s)
- Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Vahinika Kothuri
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
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9
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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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10
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Hong TK, Do JT. Generation of Chicken Contractile Skeletal Muscle Structure Using Decellularized Plant Scaffolds. ACS Biomater Sci Eng 2024; 10:3500-3512. [PMID: 38563398 DOI: 10.1021/acsbiomaterials.3c01625] [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: 04/04/2024]
Abstract
Cultured meat is a meat analogue produced by in vitro cell culture, which can replace the conventional animal production system. Tissue engineering using myogenic cells and biomaterials is a core technology for cultured meat production. In this study, we provide an efficient and economical method to produce skeletal muscle tissue-like structures by culturing chicken myoblasts in a fetal bovine serum (FBS)-free medium and plant-derived scaffolds. An FBS-free medium supplemented with 10% horse serum (HS) and 5% chick embryo extract (CEE) was suitable for the proliferation and differentiation of chicken myoblasts. Decellularized celery scaffolds (Decelery), manufactured using 1% sodium dodecyl sulfate (SDS), were nontoxic to cells and supported myoblast proliferation and differentiation. Decelery could support the 3D culture of chicken myoblasts, which could adhere and coagulate to the surface of the Decelery and form MYH1E+ and F-actin+ myotubes. After 2 weeks of culture on Decelery, fully grown myoblasts completely covered the surface of the scaffolds and formed fiber-like myotube structures. They further differentiated to form spontaneously contracting myofiber-like myotubes on the scaffold surface, indicating that the Decelery scaffold system could support the formation of a functional mature myofiber structure. In addition, as the spontaneously contracting myofibers did not detach from the surface of the Decelery, the Decelery system is a suitable biomaterial for the long-term culture and maintenance of the myofiber structures.
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Affiliation(s)
- Tae Kyung Hong
- Department of Stem Cell and Regenerative Biotechnology, Konkuk Institute of Technology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
| | - Jeong Tae Do
- Department of Stem Cell and Regenerative Biotechnology, Konkuk Institute of Technology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
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11
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Kang KM, Lee DB, Kim HY. Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review. Food Sci Anim Resour 2024; 44:499-514. [PMID: 38765282 PMCID: PMC11097020 DOI: 10.5851/kosfa.2024.e20] [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: 01/12/2024] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 05/21/2024] Open
Abstract
Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.
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Affiliation(s)
- Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Dong Bae Lee
- School of Languages and Cultures, The University of Queensland, Brisbane 4072, Australia
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
- Resource Science Research Institute, Kongju National University, Yesan 32439, Korea
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12
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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 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 Dresden, Centre for Translational Bone, Joint and Soft Tissue Research, 01307, Dresden, Germany
| | - Annemarie Klatt
- Reutlingen University, Reutlingen Research Institute, 72762, Reutlingen, Germany
| | - Simon Heine
- Reutlingen University, Reutlingen Research Institute, 72762, Reutlingen, Germany
| | - Michael Gelinsky
- Technische Universität Dresden, Centre for Translational Bone, Joint and Soft Tissue Research, 01307, Dresden, Germany
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13
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Singh A, Singh SK, Kumar V, Gupta J, Kumar M, Sarma DK, Singh S, Kumawat M, Verma V. Derivation and Characterization of Novel Cytocompatible Decellularized Tissue Scaffold for Myoblast Growth and Differentiation. Cells 2023; 13:41. [PMID: 38201245 PMCID: PMC10778107 DOI: 10.3390/cells13010041] [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: 11/01/2023] [Revised: 12/10/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
The selection of an appropriate scaffold is imperative for the successful development of alternative animal protein in the form of cultured meat or lab-grown meat. Decellularized tissues have been suggested as a potential scaffold for cultured meat production owing to their capacity to support an optimal environment and niche conducive to cell proliferation and growth. This approach facilitates the systematic development of 3D tissues in the laboratory. Decellularized scaffold biomaterials have characteristics of high biocompatibility, biodegradation, and various bioactivities, which could potentially address the limitations associated with synthetic bio-scaffold materials. The present study involved the derivation and characterization of a decellularized scaffold from mushroom tissue following subsequent assessment of the scaffold's capacity to support myogenic differentiation. Mushroom sections were soaked in nuclease and detergent solution for 4 days. Furthermore, decellularization was confirmed by histology and DAPI staining, which showed the removal of cellular components and nuclei. Myoblast cells were seeded onto decellularized tissue, which exhibited excellent cytocompatibility and promoted myogenic growth and differentiation. The study's findings can serve as a foreground for the generation of an edible and natural scaffold for producing a safe and disease-free source of alternative animal protein, potentially reducing the burden on the health sector caused by conventional animal protein production and consumption.
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Affiliation(s)
- Anshuman Singh
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Suraj Kumar Singh
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Vinod Kumar
- National Institute of Animal Biotechnology (NIAB), Hyderabad 500032, India
| | - Jalaj Gupta
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
| | - Manoj Kumar
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Devojit Kumar Sarma
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Samradhi Singh
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Manoj Kumawat
- ICMR—National Institute for Research in Environmental Health, Bhopal 462030, India (D.K.S.); (S.S.)
| | - Vinod Verma
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India
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14
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Pawar D, Lo Presti D, Silvestri S, Schena E, Massaroni C. Current and future technologies for monitoring cultured meat: A review. Food Res Int 2023; 173:113464. [PMID: 37803787 DOI: 10.1016/j.foodres.2023.113464] [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: 06/07/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The high population growth rate, massive animal food consumption, fast economic progress, and limited food resources could lead to a food crisis in the future. There is a huge requirement for dietary proteins including cultured meat is being progressed to fulfill the need for meat-derived proteins in the diet. However, production of cultured meat requires monitoring numerous bioprocess parameters. This review presents a comprehensive overview of various widely adopted techniques (optical, spectroscopic, electrochemical, capacitive, FETs, resistive, microscopy, and ultrasound) for monitoring physical, chemical, and biological parameters that can improve the bioprocess control in cultured meat. The methods, operating principle, merits/demerits, and the main open challenges are reviewed with the aim to support the readers in advancing knowledge on novel sensing systems for cultured meat applications.
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Affiliation(s)
- Dnyandeo Pawar
- Microwave Materials Group, Centre for Materials for Electronics Technology (C-MET), Athani P.O, Thrissur, Kerala 680581, India.
| | - Daniela Lo Presti
- Unit of Measurements and Biomedical Instrumentation, Departmental Faculty of Engineering, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, 00128 Rome, Italy
| | - Sergio Silvestri
- Unit of Measurements and Biomedical Instrumentation, Departmental Faculty of Engineering, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, 00128 Rome, Italy
| | - Emiliano Schena
- Unit of Measurements and Biomedical Instrumentation, Departmental Faculty of Engineering, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, 00128 Rome, Italy
| | - Carlo Massaroni
- Unit of Measurements and Biomedical Instrumentation, Departmental Faculty of Engineering, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, 00128 Rome, Italy
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15
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Kim GY, Choi GT, Park J, Lee J, Do JT. Comparative Analysis of Porcine Adipose- and Wharton's Jelly-Derived Mesenchymal Stem Cells. Animals (Basel) 2023; 13:2947. [PMID: 37760347 PMCID: PMC10525484 DOI: 10.3390/ani13182947] [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: 08/17/2023] [Revised: 09/08/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Mesenchymal stem cells (MSCs) are promising candidates for tissue regeneration, cell therapy, and cultured meat research owing to their ability to differentiate into various lineages including adipocytes, chondrocytes, and osteocytes. As MSCs display different characteristics depending on the tissue of origin, the appropriate cells need to be selected according to the purpose of the research. However, little is known of the unique properties of MSCs in pigs. In this study, we compared two types of porcine mesenchymal stem cells (MSCs) isolated from the dorsal subcutaneous adipose tissue (adipose-derived stem cells (ADSCs)) and Wharton's jelly of the umbilical cord (Wharton's jelly-derived mesenchymal stem cells (WJ-MSCs)) of 1-day-old piglets. The ADSCs displayed a higher proliferation rate and more efficient differentiation potential into adipogenic and chondrogenic lineages than that of WJ-MSCs; conversely, WJ-MSCs showed superior differentiation capacity towards osteogenic lineages. In early passages, ADSCs displayed higher proliferation rates and mitochondrial energy metabolism (measured based on the oxygen consumption rate) compared with that of WJ-MSCs, although these distinctions diminished in late passages. This study broadens our understanding of porcine MSCs and provides insights into their potential applications in animal clinics and cultured meat science.
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Affiliation(s)
- Ga Yeon Kim
- Department of Stem Cell and Regenerative Biotechnology, KU Institute of Technology, Konkuk University, Seoul 05029, Republic of Korea; (G.Y.K.); (G.T.C.); (J.P.)
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
| | - Gyu Tae Choi
- Department of Stem Cell and Regenerative Biotechnology, KU Institute of Technology, Konkuk University, Seoul 05029, Republic of Korea; (G.Y.K.); (G.T.C.); (J.P.)
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
| | - Jinryong Park
- Department of Stem Cell and Regenerative Biotechnology, KU Institute of Technology, Konkuk University, Seoul 05029, Republic of Korea; (G.Y.K.); (G.T.C.); (J.P.)
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
| | - Jeongeun Lee
- Department of Agricultural Convergency Technology, Jeonbuk National University, Jeonju 54896, Republic of Korea;
| | - Jeong Tae Do
- Department of Stem Cell and Regenerative Biotechnology, KU Institute of Technology, Konkuk University, Seoul 05029, Republic of Korea; (G.Y.K.); (G.T.C.); (J.P.)
- 3D Tissue Culture Research Center, Konkuk University, Seoul 05029, Republic of Korea
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16
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Yen FC, Glusac J, Levi S, Zernov A, Baruch L, Davidovich-Pinhas M, Fishman A, Machluf M. Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute. Nat Commun 2023; 14:2942. [PMID: 37221160 DOI: 10.1038/s41467-023-38593-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 05/08/2023] [Indexed: 05/25/2023] Open
Abstract
With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.
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Affiliation(s)
- Feng-Chun Yen
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Jovana Glusac
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Shira Levi
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Anton Zernov
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Limor Baruch
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Ayelet Fishman
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Marcelle Machluf
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
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17
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Califano G, Furno M, Caracciolo F. Beyond one-size-fits-all: Consumers react differently to packaging colors and names of cultured meat in Italy. Appetite 2023; 182:106434. [PMID: 36567018 DOI: 10.1016/j.appet.2022.106434] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/02/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Cultured meat, also known as "in-vitro meat," "clean meat," "synthetic meat," "lab-grown meat" and many other nomenclatures, represents one of the most recent controversial food technologies, even with its environmental benefits. Although the market success of cultured meat depends on consumers' acceptance, specific characteristics such as name and packaging color can influence consumers' perceptions and acceptance of the food product. This study assessed the impact of the name and packaging color of cultured meat on consumers' behavioral intentions toward its consumption in Italy. With the assumption that names and packaging colors affect consumers' acceptance differently, according to their characteristics and food neophobia, this study used a finite mixture model to analyze the stimulus impacts across different groups of consumers. The results showed that food neophobia plays a relevant role in individual response to name and packaging color of cultured meat. Less neophobic consumers are more likely to be positively affected in their intentions by green color packaging and nomenclatures that least emphasize the unnaturalness of the product, such as "clean meat," whereas neophobic consumers are more likely to be positively affected only by green color.
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Affiliation(s)
| | - Marilena Furno
- Department of Agricultural Sciences, University of Naples Federico II, Italy
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18
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Effect of Grape Seed Extract on Gelatin-Based Edible 3D-Hydrogels for Cultured Meat Application. Gels 2023; 9:gels9010065. [PMID: 36661831 PMCID: PMC9858110 DOI: 10.3390/gels9010065] [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: 12/17/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Cell-cultured meat, which is artificial meat made by in vitro cultivation of animal-derived cells, has attracted a lot of interest as a potential source of protein in the future. Porous hydrogels are crucial components that can be used as an artificial extracellular matrix (ECM) to provide cell growth for generating cultured meat. In this study, we highlight the effects of grape seed extract (proanthocyanidins, PC) on the physicochemical and biological functions (bovine satellite muscle cell (BSC) growth and adhesion) of an edible gelatin (GL)-based hydrogel. The freeze-dried hydrogels had good compressive characteristics with pore sizes ranging from 100 to 300 μm. BSCs were able to grow and attach to porous GL-PC hydrogels. These studies suggested that the developed hydrogels using edible materials and made by employing a low-cost method may serve in the cell growth of muscle cells for cultured meat applications.
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19
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Singh A, Kumar V, Singh SK, Gupta J, Kumar M, Sarma DK, Verma V. Recent advances in bioengineered scaffold for in vitro meat production. Cell Tissue Res 2023; 391:235-247. [PMID: 36526810 PMCID: PMC9758038 DOI: 10.1007/s00441-022-03718-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
In vitro meat production via stem cell technology and tissue engineering provides hypothetically elevated resource efficiency which involves the differentiation of muscle cells from pluripotent stem cells. By applying the tissue engineering technique, muscle cells are cultivated and grown onto a scaffold, resulting in the development of muscle tissue. The studies related to in vitro meat production are advancing with a seamless pace, and scientists are trying to develop various approaches to mimic the natural meat. The formulation and fabrication of biodegradable and cost-effective edible scaffold is the key to the successful development of downstream culture and meat production. Non-mammalian biopolymers such as gelatin and alginate or plant-derived proteins namely soy protein and decellularized leaves have been suggested as potential scaffold materials for in vitro meat production. Thus, this article is aimed to furnish recent updates on bioengineered scaffolds, covering their formulation, fabrication, features, and the mode of utilization.
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Affiliation(s)
- Anshuman Singh
- grid.263138.d0000 0000 9346 7267Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, 226014 (U.P.) India
| | - Vinod Kumar
- grid.263138.d0000 0000 9346 7267Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, 226014 (U.P.) India
| | - Suraj Kumar Singh
- grid.263138.d0000 0000 9346 7267Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, 226014 (U.P.) India
| | - Jalaj Gupta
- grid.263138.d0000 0000 9346 7267Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, 226014 (U.P.) India
| | - Manoj Kumar
- ICMR-National Institute for Research in Environmental Health, Bhopal, India
| | | | - Vinod Verma
- grid.263138.d0000 0000 9346 7267Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, 226014 (U.P.) India
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20
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Broucke K, Van Pamel E, Van Coillie E, Herman L, Van Royen G. Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat Sci 2023; 195:109006. [DOI: 10.1016/j.meatsci.2022.109006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 09/28/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
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21
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Jeong D, Seo JW, Lee H, Jung WK, Park YH, Bae H. Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak-Type Cultured Meat Production. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2202877. [PMID: 36192168 PMCID: PMC9631076 DOI: 10.1002/advs.202202877] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/15/2022] [Indexed: 06/16/2023]
Abstract
The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to cultured meat have been conducted, but producing large-sized cultured meat remains a challenge. It is aimed to introduce 3D bioprinting for producing large cell aggregates for cultured meat production. A hydrogel scaffold is produced at the centimeter scale using a bioink consisting of photocrosslinkable materials for digital light processing-based (DLP) printing, which has high printing accuracy and can produce geometrically complex structures. The light exposure time for hydrogel photopolymerization by DLP bioprinting is optimized based on photorheometry and cell viability assays. Naturally immortalized bovine embryonic fibroblast cells transformed with MyoD and PPARγ2 instead of primary cells are used as the latter have difficulties in maintaining stemness and are associated with animal ethics issues. The cells are mixed into the hydrogel for printing. Myogenesis and adipogenesis are induced simply by changing the medium after printing. Scaffolds are obtained successfully with living cells and large microchannels. The cooked cultured meat maintains its size and shape upon cutting. The overall dimensions are 3.43 cm × 5.53 cm × 0.96 cm. This study provides proof-of-concept for producing 3D cultured meat using bioinks.
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Affiliation(s)
- Dayi Jeong
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
| | - Jeong Wook Seo
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
| | - Hong‐Gu Lee
- Department of Animal Science and TechnologySanghuh College of Life SciencesKonkuk UniversitySeoul05029Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd.Suwon‐siGyeonggi‐do16614Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd.Suwon‐siGyeonggi‐do16614Republic of Korea
- Department of MicrobiologyCollege of Veterinary Medicine and Research Institute for Veterinary ScienceSeoul National University1 Gwanak‐ro, Gwanak‐guSeoul08826Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
- Institute of Advanced Regenerative ScienceKonkuk University120 Neungdong‐ro, Gwangjin‐guSeoul05029Republic of Korea
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22
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Li M, Wang D, Fang J, Lei Q, Yan Q, Zhou J, Chen J, Guan X. An efficient and economical way to obtain porcine muscle stem cells for cultured meat production. Food Res Int 2022; 162:112206. [DOI: 10.1016/j.foodres.2022.112206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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23
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Kumar A, Sood A, Han SS. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2022; 63:585-612. [PMID: 36239416 DOI: 10.1080/10408398.2022.2132206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
In vitro cultured meat is an emerging area of research focus with an innovative approach through tissue engineering (i.e., cellular engineering) to meet the global food demand. The manufacturing of lab-cultivated meat is an innovative business that alleviates life-threatening environmental issues concerning public health and animal well-being on the global platform. There has been a noteworthy advancement in cultivating artificial meat, but still, there are numerous challenges that impede the swift headway of lab-grown meat production at a commercially large scale. In this review, we focus on the manufacturing of edible scaffolds for cultured meat production. In brief, first an introduction to cultivating artificial meat and its current scenario in the market is provided. Further, a discussion on the understanding of composition, cellular, and molecular communications in muscle tissue is presented, which are vital to scaling up the production of lab-grown meat. In continuation, the major components (e.g., cells, biomaterial scaffolds, and their manufacturing technologies, media, and potential bioreactors) for cultured meat production are conferred followed by a comprehensive discussion on the most recent advances in lab-cultured meat. Finally, existing challenges and opportunities including future research perspectives for scaling-up cultured meat production are discussed with conclusive interpretations.
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Affiliation(s)
- Anuj Kumar
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
| | - Ankur Sood
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
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24
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Stel M, Eggers J, Alonso WJ. Mitigating Zoonotic Risks in Intensive Farming: Solutions for a Sustainable Change. ECOHEALTH 2022; 19:324-328. [PMID: 35767202 PMCID: PMC9573854 DOI: 10.1007/s10393-022-01605-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Affiliation(s)
- Mariëlle Stel
- Department of Psychology of Conflict, Risk, and Safety, University of Twente, De Zul 10, 7522 NJ, Enschede, The Netherlands.
| | - Janina Eggers
- Department of Psychology of Conflict, Risk, and Safety, University of Twente, De Zul 10, 7522 NJ, Enschede, The Netherlands
| | - Wladimir J Alonso
- Welfare Footprint Project, Florianópolis, Santa Catarina, Brazil
- EPIDOT, Department of Public Health, Federal University of Santa Catarina, Florianópolis, Brazil
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25
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Nezlek JB, Forestell CA. Meat Substitutes: Current Status, Potential Benefits, and Remaining Challenges. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Kumar P, Mehta N, Abubakar AA, Verma AK, Kaka U, Sharma N, Sazili AQ, Pateiro M, Kumar M, Lorenzo JM. Potential Alternatives of Animal Proteins for Sustainability in the Food Sector. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094403] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Pavan Kumar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Ahmed Abubakar Abubakar
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, UT of Jammu and Kashmir, India
| | - Awis Qurni Sazili
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai, India
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
- Facultade de Ciencias, Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Ourense, Spain
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Lee DY, Lee SY, Jung JW, Kim JH, Oh DH, Kim HW, Kang JH, Choi JS, Kim GD, Joo ST, Hur SJ. Review of technology and materials for the development of cultured meat. Crit Rev Food Sci Nutr 2022; 63:8591-8615. [PMID: 35466822 DOI: 10.1080/10408398.2022.2063249] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Cultured meat production technology suggested that can solve the problems of traditional meat production such as inadequate breeding environment, wastewater, methane gas generation, and animal ethics issues. Complementing cultured meat production methods, sales and safety concerns will make the use of cultured meat technology easier. This review contextualizes the commercialization status of cultured meat and the latest technologies and challenges associated with its production. Investigation was conducted on materials and basic cell culture technique for cultured meat culture is presented. The development of optimal cultured meat technology through these studies will be an innovative leap in food technology. The process of obtaining cells from animal muscle, culturing cells, and growing cells into meat are the basic processes of cultured meat production. The substances needed to production of cultured meat were antibiotics, digestive enzymes, basal media, serum or growth factors. Although muscle cells have been produced closer to meat due to the application of scaffolds materials and 3 D printing technology, still a limit to reducing production costs enough to be used as foods. In addition, developing edible materials is also a challenge because the materials used to produce cultured meat are still not suitable for food sources.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Jae Won Jung
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Jae Hyun Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Dong Hun Oh
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Hyun Woo Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Ji Hyeop Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
| | - Jung Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju, Chungbuk, Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, Kangwong, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju, Gyeongnam, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea
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Knorr D, Augustin MA. Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses. Crit Rev Food Sci Nutr 2022; 63:5680-5697. [PMID: 34989303 DOI: 10.1080/10408398.2021.2023092] [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: 11/03/2022]
Abstract
The current food systems require change to improve sustainability resilience. Humans need food and food requires natural resources which have been consistently reduced, destroyed, or eliminated during human development, and excessive during the last 50-70 years. Though essential, there has been less of a focus on the inter-relations and inter-dependences of our food supply with and on the world's eco-system and organisms. Integrating evidence for the importance of plants, the microbiota in plants, animals and humans and their reciprocal effects of their interactions on food systems is essential for creating more inclusive strategies for future food systems. This review examines the role of plants, microorganisms, plant-microbial, animal-microbial, and human-microbial interactions, their co-evolution on the food supply and human and eco-systems well-being. It also recognizes the contribution of indigenous knowledge for lasting protection of the land, managing resources and biodiversity and the usefulness of food processing for producing safe, tasty, and nutritious food sustainably. We demonstrate that new targets and priorities for harnessing science and technology for improving food and nutritional security and avoiding environmental degradation and biodiversity loss are urgently needed. For improved long-term sustainability, the benefits of technology and ecosystem interactions must be unlocked.
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Affiliation(s)
- Dietrich Knorr
- Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
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Wikandari R, Manikharda, Baldermann S, Ningrum A, Taherzadeh MJ. Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security. Bioengineered 2021; 12:11305-11330. [PMID: 34779353 PMCID: PMC8810126 DOI: 10.1080/21655979.2021.2003665] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/20/2022] Open
Abstract
The growing population and the climate changes put a pressure on food production globally, therefore a fundamental transformation of food production is required. One approach to accelerate food production is application of modern biotechnology such as cell culture, marker assisted selection, and genetic engineering. Cell culture technology reduces the usage of arable land, while marker-assisted selection increases the genetic gain of crop breeding and genetic engineering enable to introduce a desired traits to crop. The cell culture technology has resulted in development of cultured meat, fungal biomass food (mycoprotein), and bioactive compounds from plant cell culture. Except cultured meat which recently begin to penetrate the market, the other products have been in the market for years. The marker-assisted selection and genetic engineering have contributed significantly to increase the resiliency against emerging pests and abiotic stresses. This review addresses diverse techniques of cell culture technology as well as advanced genetic engineering technology CRISPR Cas-9 and its application for crop improvement. The pros and cons of different techniques as well as the challenges and future perspective of application of modern biotechnology for strengthening food security are also discussed.
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Affiliation(s)
- Rachma Wikandari
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Manikharda
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Susanne Baldermann
- Faculty of Life Science, Food Nutrition and Health, Food Metabolome, Universitat Bayreuth, Kulmbach, 95326, Germany
- Food4Future (F4F), Leibniz Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg1, Grossbeeren, Germany
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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Malafaia GC, Mores GDV, Casagranda YG, Barcellos JOJ, Costa FP. The Brazilian beef cattle supply chain in the next decades. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kumar P, Sharma N, Sharma S, Mehta N, Verma AK, Chemmalar S, Sazili AQ. In-vitro meat: a promising solution for sustainability of meat sector. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:693-724. [PMID: 34447949 PMCID: PMC8367411 DOI: 10.5187/jast.2021.e85] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 12/25/2022]
Abstract
The in-vitro meat is a novel concept in food biotechnology
comprising field of tissue engineering and cellular agriculture. It involves
production of edible biomass by in-vitro culture of stem cells
harvested from the muscle of live animals by self-organizing or scaffolding
methodology. It is considered as efficient, environmental friendly, better
ensuring public safety and nutritional security, as well as ethical way of
producing meat. Source of stem cells, media ingredients, supply of large size
bioreactors, skilled manpower, sanitary requirements, production of products
with similar sensory and textural attributes as of conventional meat, consumer
acceptance, and proper set up of regulatory framework are challenges faced in
commercialization and consumer acceptance of in-vitro meat. To
realize any perceivable change in various socio-economic and environmental
spheres, the technology should be commercialized and should be cost-effective as
conventional meat and widely accepted among consumers. The new challenges of
increasing demand of meat with the increasing population could be fulfill by the
establishment of in-vitro meat production at large scale and
its popularization. The adoption of in-vitro meat production at an industrial
scale will lead to self-sufficiency in the developed world.
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Affiliation(s)
- Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana Punjab 141004, India.,Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, R.S. Pura, UT of Jammu and Kashmir 181102, India
| | - Shubham Sharma
- Department of Livestock Production and Management, College of Veterinary Sciences & Animal Husbandry, Nanaji Deshmukh Veterinary Science University, Mhow, Madhya Pradesh 453446, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana Punjab 141004, India
| | - Akhilesh Kumar Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Science, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110, India
| | - S Chemmalar
- Natural Medicines and Product Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia
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