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Hoppenreijs LJG, Annibal A, Vreeke GJC, Boom RM, Keppler JK. Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate. Food Res Int 2024; 176:113801. [PMID: 38163711 DOI: 10.1016/j.foodres.2023.113801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Proteins produced through precision fermentation are often purified through chromatographic methods. Faster and more cost-effective purification methods are desired for food application. Here, we present a simple method for purification of protein produced from yeast, using β-lactoglobulin secreted from Pichia pastoris as an example. The food-grade salt hexametaphosphate (HMP) was used to precipitate the protein at acidic pH, while the impurities (extracellular polysaccharides; mainly mannan) remained soluble. After re-solubilization of the protein-HMP complex by neutralization, excess HMP was selectively precipitated using calcium chloride. The protein content of the crude sample increased from 26 to 72 wt% (comparable to purification with anion exchange chromatography), containing only residual extracellular polysaccharides (9 wt%) and HMP (1 wt%). The established method had no significant impact on the structural and functional properties (i.e., ability to form emulsions) of the protein. The presented method shows potential for cost-effective purification of recombinant proteins produced through yeast-based expression systems.
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Affiliation(s)
- L J G Hoppenreijs
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - A Annibal
- Formo Bio GmbH, Weismüllerstraße 50, 60314 Frankfurt am Main, Germany
| | - G J C Vreeke
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - J K Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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2
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Woern C, Grossmann L. Microbial gas fermentation technology for sustainable food protein production. Biotechnol Adv 2023; 69:108240. [PMID: 37647973 DOI: 10.1016/j.biotechadv.2023.108240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/01/2023]
Abstract
The development of novel, sustainable, and robust food production technologies represents one of the major pillars to address the most significant challenges humanity is going to face on earth in the upcoming decades - climate change, population growth, and resource depletion. The implementation of microfoods, i.e., foods formulated with ingredients from microbial cultivation, into the food supply chain has a huge potential to contribute towards energy-efficient and nutritious food manufacturing and represents a means to sustainably feed a growing world population. This review recapitulates and assesses the current state in the establishment and usage of gas fermenting bacteria as an innovative feedstock for protein production. In particular, we focus on the most promising representatives of this taxon: the hydrogen-oxidizing bacteria (hydrogenotrophs) and the methane-oxidizing bacteria (methanotrophs). These unicellular microorganisms can aerobically metabolize gaseous hydrogen and methane, respectively, to provide the required energy for building up cell material. A protein yield over 70% in the dry matter cell mass can be reached with no need for arable land and organic substrates making it a promising alternative to plant- and animal-based protein sources. We illuminate the holistic approach to incorporate protein extracts obtained from the cultivation of gas fermenting bacteria into microfoods. Herein, the fundamental properties of the bacteria, cultivation methods, downstream processing, and potential food applications are discussed. Moreover, this review covers existing and future challenges as well as sustainability aspects associated with the production of microbial protein through gas fermentation.
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Affiliation(s)
- Carlos Woern
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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3
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Skrivergaard S, Krøyer Rasmussen M, Sahebekhtiari N, Feveile Young J, Therkildsen M. Satellite cells sourced from bull calves and dairy cows differs in proliferative and myogenic capacity - Implications for cultivated meat. Food Res Int 2023; 173:113217. [PMID: 37803537 DOI: 10.1016/j.foodres.2023.113217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 10/08/2023]
Abstract
Cultivated meat produced with primary muscle satellite cells (SCs) will need a continuous supply of isolated cell material from relevant animal donors. Factors such as age, sex, and breed, along with the sustainability and availability of donor animals, could determine the most appropriate donor type for an efficient production. In this study, we focus on the proliferation and differentiation of bovine SCs isolated from bull calf and dairy cow muscle samples. The proliferative performance of bull calf SCs was significantly better than SCs from dairy cows, however a dynamic differentiation assay revealed that the degree of fusion and formation of myotubes were similar between donor types. Furthermore, the proliferation of SCs from both donor types was enhanced using an in-house developed serum-free media compared to 10% FBS, which also delayed myogenic differentiation and increased final cell population density. Using gene chip transcriptomics, we identified several differentially expressed genes between the two donor types, which could help explain the observed cellular differences. This data also revealed a high biological variance between the three replicate animals within donor type, which seemed to be decreased when using our in-house serum-free media. With the use of the powerful imaging modalities of Cytation 5, we developed a novel high contrast brightfield-enabled label-free myotube quantification method along with a more efficient end-point fusion analysis using Phalloidin-staining. The results give new insights into the bovine SC biology and potential use of bull calves and dairy cows as relevant donor animals for cultivated beef cell sourcing. The newly developed differentiation assays will further enhance future research within the field of cultivated meat and SC biology.
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4
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Kawecki NS, Norris SCP, Xu Y, Wu Y, Davis AR, Fridman E, Chen KK, Crosbie RH, Garmyn AJ, Li S, Mason TG, Rowat AC. Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds. Food Res Int 2023; 172:113080. [PMID: 37689860 DOI: 10.1016/j.foodres.2023.113080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
The integration of intramuscular fat-or marbling-into cultured meat will be critical for meat texture, mouthfeel, flavor, and thus consumer appeal. However, culturing muscle tissue with marbling is challenging since myocytes and adipocytes have different media and scaffold requirements for optimal growth and differentiation. Here, we present an approach to engineer multicomponent tissue using myogenic and adipogenic microtissues. The key innovation in our approach is the engineering of myogenic and adipogenic microtissues using scaffolds with customized physical properties; we use these microtissues as building blocks that spontaneously adhere to produce multicomponent tissue, or marbled cultured meat. Myocytes are grown and differentiated on gelatin nanofiber scaffolds with aligned topology that mimic the aligned structure of skeletal muscle and promotes the formation of myotubes in both primary rabbit skeletal muscle and murine C2C12 cells. Pre-adipocytes are cultured and differentiated on edible gelatin microbead scaffolds, which are customized to have a physiologically-relevant stiffness, and promote lipid accumulation in both primary rabbit and murine 3T3-L1 pre-adipocytes. After harvesting and stacking the individual myogenic and adipogenic microtissues, we find that the resultant multicomponent tissues adhere into intact structures within 6-12 h in culture. The resultant multicomponent 3D tissue constructs show behavior of a solid material with a Young's modulus of ∼ 2 ± 0.4 kPa and an ultimate tensile strength of ∼ 23 ± 7 kPa without the use of additional crosslinkers. Using this approach, we generate marbled cultured meat with ∼ mm to ∼ cm thickness, which has a protein content of ∼ 4 ± 2 g/100 g that is comparable to a conventionally produced Wagyu steak with a protein content of ∼ 9 ± 4 g/100 g. We show the translatability of this layer-by-layer assembly approach for microtissues across primary rabbit cells, murine cell lines, as well as for gelatin and plant-based scaffolds, which demonstrates a strategy to generate edible marbled meats derived from different species and scaffold materials.
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Affiliation(s)
- 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
| | - Sam C P Norris
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Yixuan Xu
- Department of Materials Science and Engineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Yifan Wu
- 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
| | - Ester Fridman
- Department of Integrative Biology and Physiology, 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
| | - Rachelle H Crosbie
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Neurology, David Geffen School of Medicine, University of California LA, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Andrea J Garmyn
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Song Li
- 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
| | - Thomas G Mason
- Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Physics and Astronomy, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, 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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5
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Lee DK, Kim M, Jeong J, Lee YS, Yoon JW, An MJ, Jung HY, Kim CH, Ahn Y, Choi KH, Jo C, Lee CK. Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat. Curr Res Food Sci 2023; 7:100551. [PMID: 37575132 PMCID: PMC10412782 DOI: 10.1016/j.crfs.2023.100551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 07/05/2023] [Accepted: 07/17/2023] [Indexed: 08/15/2023] Open
Abstract
Cellular agriculture is an emerging research field of agribiotechnology that aims to produce agricultural products using stem cells, without sacrificing animals or cultivating crops. Cultivated meat, as a representative cellular product of cellular agriculture, is being actively researched due to global food insecurity, environmental, and ethical concerns. This review focuses on the application of stem cells, which are the seeds of cellular agriculture, for the production of cultivated meat, with emphasis on deriving and culturing muscle and adipose stem cells for imitating fresh meat. Establishing standards and safety regulations for culturing stem cells is crucial for the market entry of cultured muscle tissue-based biomaterials. Understanding stem cells is a prerequisite for creating reliable cultivated meat and other cellular agricultural biomaterials. The techniques and regulations from the cultivated meat industry could pave the way for new cellular agriculture industries in the future.
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Affiliation(s)
- Dong-Kyung Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Research and Development Center, Space F Corporation, Hwasung, 18471, Gyeonggi-do, Republic of Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jinsol Jeong
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Young-Seok Lee
- Research and Development Center, Space F Corporation, Hwasung, 18471, Gyeonggi-do, Republic of Korea
| | - Ji Won Yoon
- Research and Development Center, Space F Corporation, Hwasung, 18471, Gyeonggi-do, Republic of Korea
| | - Min-Jeong An
- Research and Development Center, Space F Corporation, Hwasung, 18471, Gyeonggi-do, Republic of Korea
| | - Hyun Young Jung
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Cho Hyun Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Yelim Ahn
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Kwang-Hwan Choi
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Research and Development Center, Space F Corporation, Hwasung, 18471, Gyeonggi-do, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Gangwon-do, Republic of Korea
| | - Chang-Kyu Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Gangwon-do, Republic of Korea
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6
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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: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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7
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Stout AJ, Zhang X, Letcher SM, Rittenberg ML, Shub M, Chai KM, Kaul M, Kaplan DL. Engineered autocrine signaling eliminates muscle cell FGF2 requirements for cultured meat production. bioRxiv 2023:2023.04.17.537163. [PMID: 37131805 PMCID: PMC10153192 DOI: 10.1101/2023.04.17.537163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Cultured meat is a promising technology that faces substantial cost barriers which are currently driven largely by the price of media components. Growth factors such as fibroblast growth factor 2 (FGF2) drive the cost of serum-free media for relevant cells including muscle satellite cells. Here, we engineered immortalized bovine satellite cells (iBSCs) for inducible expression of FGF2 and/or mutated RasG12V in order to overcome media growth factor requirements through autocrine signaling. Engineered cells were able to proliferate over multiple passages in FGF2-free medium, thereby eliminating the need for this costly component. Additionally, cells maintained their myogenicity, albeit with reduced differentiation capacity. Ultimately, this offers a proof-of-principle for lower-cost cultured meat production through cell line engineering.
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Affiliation(s)
- Andrew J. Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Xiaoli Zhang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Sophia M. Letcher
- 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
| | - Kristin M. Chai
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, Medford, MA, USA
| | - Maya Kaul
- 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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8
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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: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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9
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Cosenza Z, Astudillo R, Frazier P, Baar K, Block DE. Multi-Information Source Bayesian Optimization of Culture Media for Cellular Agriculture. Biotechnol Bioeng 2022; 119:2447-2458. [PMID: 35538846 PMCID: PMC9541924 DOI: 10.1002/bit.28132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 04/28/2022] [Accepted: 05/09/2022] [Indexed: 11/16/2022]
Abstract
Culture media used in industrial bioprocessing and the emerging field of cellular agriculture is difficult to optimize due to the lack of rigorous mathematical models of cell growth and culture conditions, as well as the complexity of the design space. Rapid growth assays are inaccurate yet convenient, while robust measures of cell number can be time‐consuming to the point of limiting experimentation. In this study, we optimized a cell culture media with 14 components using a multi‐information source Bayesian optimization algorithm that locates optimal media conditions based on an iterative refinement of an uncertainty‐weighted desirability function. As a model system, we utilized murine C2C12 cells, using AlamarBlue, LIVE stain, and trypan blue exclusion cell counting assays to determine cell number. Using this experimental optimization algorithm, we were able to design media with 181% more cells than a common commercial variant with a similar economic cost, while doing so in 38% fewer experiments than an efficient design‐of‐experiments method. The optimal medium generalized well to long‐term growth up to four passages of C2C12 cells, indicating the multi‐information source assay improved measurement robustness relative to rapid growth assays alone.
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Affiliation(s)
- Zachary Cosenza
- Department of Chemical Engineering University of California Davis
| | - Raul Astudillo
- Operations Research and Information Engineering, Cornell University
| | - Peter Frazier
- Operations Research and Information Engineering, Cornell University
| | - Keith Baar
- Departments of Neurobiology, Physiology, and Behavior and Physiology and Membrane Biology
| | - David E Block
- Department of Viticulture and Enology, University of California, Davis, USA
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10
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Kobayashi Y, Kärkkäinen E, Häkkinen ST, Nohynek L, Ritala A, Rischer H, Tuomisto HL. Life cycle assessment of plant cell cultures. Sci Total Environ 2022; 808:151990. [PMID: 34843779 DOI: 10.1016/j.scitotenv.2021.151990] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/21/2021] [Accepted: 11/22/2021] [Indexed: 06/13/2023]
Abstract
A novel food such as plant cell culture (PCC) is an important complementary asset for traditional agriculture to tackle global food insecurity. To evaluate environmental impacts of PCC, a life cycle assessment was applied to tobacco bright yellow-2 and cloudberry PCCs. Global warming potential (GWP), freshwater eutrophication potential (FEUP), marine eutrophication potential, terrestrial acidification potential (TAP), stratospheric ozone depletion, water consumption and land use were assessed. The results showed particularly high contributions (82-93%) of electricity consumption to GWP, FEUP and TAP. Sensitivity analysis indicated that using wind energy instead of the average Finnish electricity mix reduced the environmental impacts by 34-81%. Enhancement in the energy efficiency of bioreactor mixing processes and reduction in cultivation time also effectively improved the environmental performance (4-47% reduction of impacts). In comparison with other novel foods, the environmental impacts of the PCC products studied were mostly comparable to those of microalgae products but higher than those of microbial protein products produced by autotrophic hydrogen-oxidizing bacteria. Assayed fresh PCC products were similar or close to GWP of conventionally grown food products and, with technological advancements, can be highly competitive.
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Affiliation(s)
- Yumi Kobayashi
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland
| | - Elviira Kärkkäinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Suvi T Häkkinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Anneli Ritala
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Heiko Rischer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland.
| | - Hanna L Tuomisto
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Natural Resources Institute Finland, P.O. Box 2, 00790 Helsinki, Finland
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11
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Yuen JSK, Stout AJ, Kawecki NS, Letcher SM, Theodossiou SK, Cohen JM, Barrick BM, Saad MK, Rubio NR, Pietropinto JA, DiCindio H, Zhang SW, Rowat AC, Kaplan DL. Perspectives on scaling production of adipose tissue for food applications. Biomaterials 2022; 280:121273. [PMID: 34933254 PMCID: PMC8725203 DOI: 10.1016/j.biomaterials.2021.121273] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 01/03/2023]
Abstract
With rising global demand for food proteins and significant environmental impact associated with conventional animal agriculture, it is important to develop sustainable alternatives to supplement existing meat production. Since fat is an important contributor to meat flavor, recapitulating this component in meat alternatives such as plant based and cell cultured meats is important. Here, we discuss the topic of cell cultured or tissue engineered fat, growing adipocytes in vitro that could imbue meat alternatives with the complex flavor and aromas of animal meat. We outline potential paths for the large scale production of in vitro cultured fat, including adipogenic precursors during cell proliferation, methods to adipogenically differentiate cells at scale, as well as strategies for converting differentiated adipocytes into 3D cultured fat tissues. We showcase the maturation of knowledge and technology behind cell sourcing and scaled proliferation, while also highlighting that adipogenic differentiation and 3D adipose tissue formation at scale need further research. We also provide some potential solutions for achieving adipose cell differentiation and tissue formation at scale based on contemporary research and the state of the field.
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Affiliation(s)
- John S K Yuen
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - N Stephanie Kawecki
- Department of Bioengineering, University of California Los Angeles, 410 Westwood Plaza, Los Angeles, CA, 90095, USA; Department of Integrative Biology & Physiology, University of California Los Angeles, Terasaki Life Sciences Building, 610 Charles E. Young Drive South, Los Angeles, CA, 90095, USA
| | - Sophia M Letcher
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Sophia K Theodossiou
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Julian M Cohen
- W. M. Keck Science Department, Pitzer College, 925 N Mills Ave, Claremont, CA, 91711, USA
| | - Brigid M Barrick
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Michael K Saad
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Natalie R Rubio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Jaymie A Pietropinto
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Hailey DiCindio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Sabrina W Zhang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Amy C Rowat
- Department of Bioengineering, University of California Los Angeles, 410 Westwood Plaza, Los Angeles, CA, 90095, USA; Department of Integrative Biology & Physiology, University of California Los Angeles, Terasaki Life Sciences Building, 610 Charles E. Young Drive South, Los Angeles, CA, 90095, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA.
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12
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Holmes JT, Jaberansari Z, Collins W, Latour ML, Modulevsky DJ, Pelling AE. Homemade bread: Repurposing an ancient technology for in vitro tissue engineering. Biomaterials 2021; 280:121267. [PMID: 34823886 DOI: 10.1016/j.biomaterials.2021.121267] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 10/26/2021] [Accepted: 11/17/2021] [Indexed: 12/12/2022]
Abstract
Numerous biomaterial scaffolds have been developed which provide architectures to support the proliferation of mammalian cells. Scaffolds derived from plant components have been utilized in several tissue engineering applications, including the production of cultured meats. Bread crumb is a common ingredient employed as a texturizer and filler in existing manufacturing processes for the production of animal meat products. Though an unconventional choice as a scaffolding material, we developed a yeast-free "soda bread" with controllable porosity and mechanical properties which is stable over several weeks in culture with fibroblasts, myoblasts and pre-osteoblasts. All cells were able to proliferate throughout the three-dimensional scaffolds, depositing extra-cellular matrix while exhibiting low stress and high viability. Importantly, myoblasts were also able to differentiate into myotubes, a key step required for the culture of skeletal muscle tissue. The results suggest opportunities for the dual-use possibility of utilizing existing texturizer and filler components in future lab grown meat products, however this will of course require further validation. Regardless, the bread-derived scaffolds presented here are simply produced, inherently edible and support muscle tissue engineering, qualities which highlight their utility in the production of future meat products.
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Affiliation(s)
- Jessica T Holmes
- Department of Physics, University of Ottawa, STEM Complex, 150 Louis Pasteur Pvt., Ottawa, ON, K1N5N5, Canada
| | - Ziba Jaberansari
- Department of Physics, University of Ottawa, STEM Complex, 150 Louis Pasteur Pvt., Ottawa, ON, K1N5N5, Canada
| | - William Collins
- Department of Physics, University of Ottawa, STEM Complex, 150 Louis Pasteur Pvt., Ottawa, ON, K1N5N5, Canada
| | - Maxime Leblanc Latour
- Department of Physics, University of Ottawa, STEM Complex, 150 Louis Pasteur Pvt., Ottawa, ON, K1N5N5, Canada
| | - Daniel J Modulevsky
- Department of Biology, University of Ottawa, Gendron Hall, 30 Marie Curie, Ottawa, ON, K1N5N5, Canada
| | - Andrew E Pelling
- Department of Physics, University of Ottawa, STEM Complex, 150 Louis Pasteur Pvt., Ottawa, ON, K1N5N5, Canada; Department of Biology, University of Ottawa, Gendron Hall, 30 Marie Curie, Ottawa, ON, K1N5N5, Canada; Institute for Science Society and Policy, University of Ottaw, Simard Hall, 60 Universitya, Ottawa, ON, K1N5N5, Canada; SymbioticA, School of Human Sciences, University of Western Australia, Perth, WA, 6009, Australia.
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13
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Järviö N, Maljanen NL, Kobayashi Y, Ryynänen T, Tuomisto HL. An attributional life cycle assessment of microbial protein production: A case study on using hydrogen-oxidizing bacteria. Sci Total Environ 2021; 776:145764. [PMID: 33639472 DOI: 10.1016/j.scitotenv.2021.145764] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/30/2021] [Accepted: 02/06/2021] [Indexed: 05/02/2023]
Abstract
Novel food production technologies are being developed to address the challenges of securing sustainable and healthy nutrition for the growing global population. This study assessed the environmental impacts of microbial protein (MP) produced by autotrophic hydrogen-oxidizing bacteria (HOB). Data was collected from a company currently producing MP using HOB (hereafter simply referred to as MP) on a small-scale. Earlier studies have performed an environmental assessment of MP on a theoretical basis but no study yet has used empirical data. An attributional life cycle assessment (LCA) with a cradle-to-gate approach was used to quantify global warming potential (GWP), land use, freshwater and marine eutrophication potential, water scarcity, human (non-)carcinogenic toxicity, and the cumulative energy demand (CED) of MP production in Finland. A Monte Carlo analysis was performed to assess uncertainties while a sensitivity analysis was used to explore the impacts of alternative production options and locations. The results were compared with animal- and plant-based protein sources for human consumption as well as protein sources for feed. Electricity consumption had the highest contribution to environmental impacts. Therefore, the source of energy had a substantial impact on the results. MP production using hydropower as an energy source yielded 87.5% lower GWP compared to using the average Finnish electricity mix. In comparison with animal-based protein sources for food production, MP had 53-100% lower environmental impacts depending on the reference product and the source of energy assumed for MP production. When compared with plant-based protein sources for food production, MP had lower land and water use requirements, and eutrophication potential but GWP was reduced only if low-emission energy sources were used. Compared to protein sources for feed production, MP production often resulted in lower environmental impact for GWP (FHE), land use, and eutrophication and acidification potential, but generally caused high water scarcity and required more energy.
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Affiliation(s)
- Natasha Järviö
- Future Sustainable Food Systems-Research Group, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
| | - Netta-Leena Maljanen
- Future Sustainable Food Systems-Research Group, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland
| | - Yumi Kobayashi
- Future Sustainable Food Systems-Research Group, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland
| | - Toni Ryynänen
- Future Sustainable Food Systems-Research Group, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland
| | - Hanna L Tuomisto
- Future Sustainable Food Systems-Research Group, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 4, 00014 University of Helsinki, Finland; Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland; Natural Resources Institute Finland, P.O.Box 2, 00790 Helsinki, Finland
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14
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Chiles RM, Broad G, Gagnon M, Negowetti N, Glenna L, Griffin MAM, Tami-Barrera L, Baker S, Beck K. Democratizing ownership and participation in the 4th Industrial Revolution: challenges and opportunities in cellular agriculture. Agric Human Values 2021; 38:943-961. [PMID: 34456466 PMCID: PMC8383920 DOI: 10.1007/s10460-021-10237-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/02/2021] [Indexed: 05/15/2023]
Abstract
The emergence of the "4th Industrial Revolution," i.e. the convergence of artificial intelligence, the Internet of Things, advanced materials, and bioengineering technologies, could accelerate socioeconomic insecurities and anxieties or provide beneficial alternatives to the status quo. In the post-Covid-19 era, the entities that are best positioned to capitalize on these innovations are large firms, which use digital platforms and big data to orchestrate vast ecosystems of users and extract market share across industry sectors. Nonetheless, these technologies also have the potential to democratize ownership, broaden political-economic participation, and reduce environmental harms. We articulate the potential sociotechnical pathways in this high-stakes crossroads by analyzing cellular agriculture, an exemplary 4th Industrial Revolution technology that synergizes computer science, biopharma, tissue engineering, and food science to grow cultured meat, dairy, and egg products from cultured cells and/or genetically modified yeast. Our exploration of this space involved multi-sited ethnographic research in both (a) the cellular agriculture community and (b) alternative economic organizations devoted to open source licensing, member-owned cooperatives, social financing, and platform business models. Upon discussing how these latter approaches could potentially facilitate alternative sociotechnical pathways in cellular agriculture, we reflect upon the broader implications of this work with respect to the 4th Industrial Revolution and the enduring need for public policy reform.
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Affiliation(s)
- Robert M. Chiles
- Department of Agricultural Economics, Sociology, and Education, Department of Food Science, Rock Ethics Institute, Penn State University, University Park, USA
- Department of Agricultural Economics, Sociology, and Education, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Garrett Broad
- Department of Communication and Media Studies, Fordham University, Faculty Memorial Hall, 2546 Belmont Ave, Bronx, NY 10458 USA
| | - Mark Gagnon
- Department of Agricultural Economics, Sociology, and Education, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Nicole Negowetti
- Animal Law & Policy Program, Harvard Law School, 1607 Massachusetts Avenue, Cambridge, MA 02138 USA
| | - Leland Glenna
- Department of Agricultural Economics, Sociology, and Education, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Megan A. M. Griffin
- Department of Agricultural Economics, Sociology, and Education, International Agriculture and Development Graduate Program, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Lina Tami-Barrera
- Department of Agricultural Economics, Sociology, and Education, International Agriculture and Development Graduate Program, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Siena Baker
- Department of Agricultural Economics, Sociology, and Education, Department of Economics, Penn State University, Armsby Bldg, University Park, PA 16801 USA
| | - Kelly Beck
- Department of Agricultural Economics, Sociology, and Education, Penn State University, Armsby Bldg, University Park, PA 16801 USA
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15
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Häkkinen ST, Nygren H, Nohynek L, Puupponen-Pimiä R, Heiniö RL, Maiorova N, Rischer H, Ritala A. Plant cell cultures as food-aspects of sustainability and safety. Plant Cell Rep 2020; 39:1655-1668. [PMID: 32892290 PMCID: PMC7644541 DOI: 10.1007/s00299-020-02592-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
Sustainability and safety aspects of plant cell cultures as food are presented. Applicability of dairy side streams as carbon source and use of natural growth enhancers in cultivation are shown. Biotechnologically produced cellular products are currently emerging to replace and add into the portfolio of agriculturally derived commodities. Plant cell cultures used for food could supplement current food production. However, still many aspects need to be resolved before this new food concept can enter the market. Issues related to sustainability and safety for human consumption are relevant for both consumers and regulators. In this study, two plant cell cultures, deriving from arctic bramble (Rubus arcticus) and birch (Betula pendula), were cultivated using lactose-rich dairy side streams as alternative carbon sources to replace sucrose. Biomasses were comparable to those of original plant cell culture media when up to 83% and 75% of the original sucrose was replaced by these side streams for arctic bramble and birch cell cultures, respectively. Furthermore, nutritional composition or sensory properties were not compromised. Synthetic plant growth regulators were replaced by natural components, such as coconut water and IAA for several subculture cycles. Finally, it was shown that only trace amounts of free growth regulators are present in the cells at the harvesting point and assessment by freshwater crustaceans assay indicated that toxicity of the cells was not exceeding that of traditionally consumed bilberry fruit.
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Affiliation(s)
- Suvi T Häkkinen
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland.
| | - Heli Nygren
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Liisa Nohynek
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Riitta Puupponen-Pimiä
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Raija-Liisa Heiniö
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Natalia Maiorova
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Heiko Rischer
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland
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16
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Stout AJ, Mirliani AB, Soule-Albridge EL, Cohen JM, Kaplan DL. Engineering carotenoid production in mammalian cells for nutritionally enhanced cell-cultured foods. Metab Eng 2020; 62:126-137. [PMID: 32890703 PMCID: PMC7666109 DOI: 10.1016/j.ymben.2020.07.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 06/18/2020] [Accepted: 07/29/2020] [Indexed: 01/01/2023]
Abstract
Metabolic engineering of mammalian cells has to-date focused primarily on biopharmaceutical protein production or the manipulation of native metabolic processes towards therapeutic aims. However, significant potential exists for expanding these techniques to diverse applications by looking across the taxonomic tree to bioactive metabolites not synthesized in animals. Namely, cross-taxa metabolic engineering of mammalian cells could offer value in applications ranging fromfood and nutrition to regenerative medicine and gene therapy. Towards the former, recent advances in meat production through cell culture suggest the potential to produce meat with fine cellular control, where tuning composition through cross-taxa metabolic engineering could enhance nutrition and food-functionality. Here we demonstrate this possibility by engineering primary bovine and immortalized murine muscle cells with prokaryotic enzymes to endogenously produce the antioxidant carotenoids phytoene, lycopene and β-carotene. These phytonutrients offer general nutritive value and protective effects against diseases associated with red and processed meat consumption, and so offer a promising proof-of-concept for nutritional engineering in cultured meat. We demonstrate the phenotypic integrity of engineered cells, the ability to tune carotenoid yields, and the antioxidant functionality of these compounds in vitro towards both nutrition and food-quality objectives. Our results demonstrate the potential for tailoring the nutritional profile of cultured meats. They further lay a foundation for heterologous metabolic engineering of mammalian cells for applications outside of the clinical realm.
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Affiliation(s)
- Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Addison B Mirliani
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Erin L Soule-Albridge
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Julian M Cohen
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA; W. M. Keck Science Department, Pitzer College, 925 N Mills Ave, Claremont, CA, 91711, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA.
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17
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Abstract
This review details the core activity in cellular agriculture conducted in the UK at the end of 2019, based upon a literature review by, and community contacts of the authors. Cellular agriculture is an emergent field in which agricultural products—most typically animal-derived agricultural products—are produced through processes operating at the cellular level, as opposed to (typically farm-based) processes operating at the whole organism level. Figurehead example technologies include meat, leather and milk products manufactured from a cellular level. Cellular agriculture can be divided into two forms: ‘tissue-engineering based cellular agriculture’ and ‘fermentation-based cellular agriculture’. Products under development in this category are typically valued for their environmental, ethical, and sometimes health and safety advantages over the animal-derived versions. There are university laboratories actively pursuing research on meat products through cellular agriculture at the universities of Bath, Newcastle, Aberystwyth, and Aston University in Birmingham. A cellular agriculture approach to producing leather is being pursued at the University of Manchester, and work seeking to produce a palm oil substitute is being conducted at the University of Bath. The UK cellular agriculture companies working in the meat space are Higher Steaks, Cellular Agriculture Ltd, CellulaRevolution, Multus Media and Biomimetic Solutions. UK private investors include CPT Capital, Agronomics Ltd, Atomico, Backed VCs, and Breakoff Capital. The UK also has a strong portfolio of social science research into diverse aspects of cellular agriculture, with at least ten separate projects being pursued over the previous decade. Three analyses of the environmental impact of potential cellular agriculture systems have been conducted in the UK. The first dedicated third-sector group in this sector in the UK is Cultivate (who produced this report) followed by Cellular Agriculture UK. International groups New Harvest and the Good Food Institute also have a UK presence.
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Affiliation(s)
- Neil Stephens
- Social and Political Sciences, Brunel University London, Uxbridge, UB8 3PH, UK
| | - Marianne Ellis
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, UK
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18
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Abstract
This review details the core activity in cellular agriculture conducted in the UK at the end of 2019, based upon a literature review by, and community contacts of the authors. Cellular agriculture is an emergent field in which agricultural products-most typically animal-derived agricultural products-are produced through processes operating at the cellular level, as opposed to (typically farm-based) processes operating at the whole organism level. Figurehead example technologies include meat, leather and milk products manufactured from a cellular level. Cellular agriculture can be divided into two forms: 'tissue-based cellular agriculture' and 'fermentation-based cellular agriculture'. Products under development in this category are typically valued for their environmental, ethical, and sometimes health and safety advantages over the animal-derived versions. There are university laboratories actively pursuing research on meat products through cellular agriculture at the universities of Bath, Newcastle, Aberystwyth, and Aston University in Birmingham. A cellular agriculture approach to producing leather is being pursued at the University of Manchester, and work seeking to produce a palm oil substitute is being conducted at the University of Bath. The UK cellular agriculture companies working in the meat space are Higher Steaks, Cellular Agriculture Ltd, CellulaRevolution, Multus Media and Biomimetic Solutions. UK private investors include CPT Capital, Agronomics Ltd, Atomico, Backed VCs, and Breakoff Capital. The UK also has a strong portfolio of social science research into diverse aspects of cellular agriculture, with at least ten separate projects being pursued over the previous decade. Three analyses of the environmental impact of potential cellular agriculture systems have been conducted in the UK. The first dedicated third-sector group in this sector in the UK is Cultivate (who produced this report) followed by Cellular Agriculture UK. International groups New Harvest and the Good Food Institute also have a UK presence.
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Affiliation(s)
- Neil Stephens
- Social and Political Sciences, Brunel University London, Uxbridge, UB8 3PH, UK
| | - Marianne Ellis
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, UK
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19
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Eibl R, Meier P, Stutz I, Schildberger D, Hühn T, Eibl D. Plant cell culture technology in the cosmetics and food industries: current state and future trends. Appl Microbiol Biotechnol 2018; 102:8661-75. [PMID: 30099571 DOI: 10.1007/s00253-018-9279-8] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 07/27/2018] [Accepted: 07/28/2018] [Indexed: 12/02/2022]
Abstract
The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years. More than 50 products based on extracts from plant cell cultures have made their way into the cosmetics industry during this time, whereby the majority is produced with plant cell suspension cultures. In addition, the first plant cell culture-based food supplement ingredients, such as Echigena Plus and Teoside 10, are now produced at production scale. In this mini review, we discuss the reasons for and the characteristics as well as the challenges of plant cell culture-based productions for the cosmetics and food industries. It focuses on the current state of the art in this field. In addition, two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.
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20
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Stephens N, Di Silvio L, Dunsford I, Ellis M, Glencross A, Sexton A. Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol 2018; 78:155-166. [PMID: 30100674 PMCID: PMC6078906 DOI: 10.1016/j.tifs.2018.04.010] [Citation(s) in RCA: 218] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 04/24/2018] [Accepted: 04/25/2018] [Indexed: 02/07/2023]
Abstract
BACKGROUND Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. SCOPE AND APPROACH The paper reports the thinking of an interdisciplinary team, all of whom have been active in the field for a number of years. It draws heavily upon the published literature, as well as our own professional experience. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. KEY FINDINGS AND CONCLUSIONS Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system.
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Affiliation(s)
- Neil Stephens
- Social and Political Sciences, Brunel University London, Kingston Lane, Uxbridge, UB8 3PH, United Kingdom
| | - Lucy Di Silvio
- Kings College London, Floor 17, Tower Wing Guy's London, United Kingdom
| | - Illtud Dunsford
- Charcutier Ltd, Felin y Glyn Farm, Pontnewydd, Llanelli, SA15 5TL, United Kingdom
| | - Marianne Ellis
- Dept of Chemical Engineering, Claverton Down, Bath, BA2 7AY, United Kingdom
| | | | - Alexandra Sexton
- Oxford Martin School, University of Oxford, 34 Broad Street, Oxford, OX1 3BD, United Kingdom
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21
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Nordlund E, Lille M, Silventoinen P, Nygren H, Seppänen-Laakso T, Mikkelson A, Aura AM, Heiniö RL, Nohynek L, Puupponen-Pimiä R, Rischer H. Plant cells as food - A concept taking shape. Food Res Int 2018; 107:297-305. [PMID: 29580489 DOI: 10.1016/j.foodres.2018.02.045] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 02/15/2018] [Accepted: 02/16/2018] [Indexed: 11/30/2022]
Abstract
Plant cell cultures from cloudberry, lingonberry and stoneberry were studied in terms of their nutritional properties as food. Carbohydrate, lipid and protein composition, in vitro protein digestibility and sensory properties were investigated. Dietary fibre content varied between 21.2 and 36.7%, starch content between 0.3 and 1.3% and free sugar content between 17.6 and 33.6%. Glucose and fructose were the most abundant sugars. High protein contents between 13.7 and 18.9% were recorded and all samples had a balanced amino acid profile. In vitro protein digestion assay showed hydrolysis by digestive enzymes in fresh cells but only limited hydrolysis in freeze-dried samples. The lipid analysis indicated that the berry cells were rich sources of essential, polyunsaturated fatty acids. In sensory evaluation, all fresh berry cells showed fresh odour and flavour. Fresh cell cultures displayed a rather sandy, coarse mouthfeel, whereas freeze-dried cells melted quickly in the mouth. All in all the potential of plant cells as food was confirmed.
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Affiliation(s)
- Emilia Nordlund
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Martina Lille
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Heli Nygren
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | - Anna-Marja Aura
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Liisa Nohynek
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Heiko Rischer
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland.
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