Cellular Aquaculture: Prospects and Challenges DOI Creative Commons
Mukunda Goswami,

Yashwanth Belathur Shambhugowda,

A. Sathiyanarayanan

et al.

Micromachines, Journal Year: 2022, Volume and Issue: 13(6), P. 828 - 828

Published: May 26, 2022

Aquaculture plays an important role as one of the fastest-growing food-producing sectors in global food and nutritional security. Demand for animal protein form fish has been increasing tremendously. faces many challenges to produce quality burgeoning world population. Cellular aquaculture can provide alternative, climate-resilient production system fish. Potential applications muscle cell lines cellular have raised importance developing characterizing these lines. In vitro models, such mouse C2C12 line, extremely useful expanding knowledge about molecular mechanisms growth differentiation mammals. Such studies are infancy stage teleost due unavailability equivalent permanent lines, except a few that not yet used aquaculture. The Prospect cell-based relies on development appropriate cells, optimization conditions, mass cells bioreactors. Hence, it is required develop characterize along with their cryopreservation line repositories ideal suitably designed bioreactors overcome current challenges.

Language: Английский

Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation DOI
Keshia Broucke, Els Van Pamel,

Els Van Coillie

et al.

Meat Science, Journal Year: 2022, Volume and Issue: 195, P. 109006 - 109006

Published: Oct. 14, 2022

Language: Английский

Citations

78
Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns DOI Creative Commons

Ye Liu,

Anqi Gao, Tiantian Wang

et al.

Nature Communications, Journal Year: 2025, Volume and Issue: 16(1)

Published: Jan. 2, 2025

Cultured meat needs edible bio-scaffolds that provide not only a growth milieu for muscle and adipose cells, but also biomimetic stiffness tissue-sculpting topography. Current meat-engineering technologies struggle to achieve scalable cell production, efficient differentiation, tissue maturation in one single culture system. Here we propose an autoclaving strategy transform common vegetables into muscle- adipose-engineering scaffolds, without undergoing conventional plant decellularization. We selected with natural anisotropic isotropic topology mimicking microstructures respectively. further adjusted vegetable by autoclaving, emulate the mechanical properties of animal tissues. Autoclaved preserve rich cell-affinitive moieties, yielding good effect simplified processing. Chinese chive Shiitake mushroom micro-patterns support expansion improved alignment myogenesis. loofah encourages adipocyte proliferation lipid accumulation. Our engineered fat-on-vegetables can construct stuffing or layered chips. possess tissue-mimicking topology, bring biochemical benefits, operational ease, cost reduction bioreactor compatibility. Without needing decellularization, these biomaterials may see scale-up applications analog bio-fabrication. Traditional cultured scaffolds employ animal-derived intricate manufacturing, plant-based offer appealing alternative. authors present simple shortcut method bioscaffolds via which mimics microstructure.

Language: Английский

Citations

2
In-vitro meat: a promising solution for sustainability of meat sector DOI Creative Commons
Pavan Kumar, Neelesh Sharma, Shubham Sharma

et al.

Journal of Animal Science and Technology, Journal Year: 2021, Volume and Issue: 63(4), P. 693 - 724

Published: July 1, 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production edible biomass by culture stem cells harvested from the muscle live animals self-organizing or scaffolding methodology. considered as efficient, environmental friendly, better ensuring public safety nutritional security, well ethical way producing meat. Source cells, media ingredients, supply large size bioreactors, skilled manpower, sanitary requirements, products with similar sensory textural attributes conventional meat, consumer acceptance, proper set up regulatory framework are challenges faced commercialization acceptance To realize any perceivable change various socio-economic spheres, technology should be commercialized cost-effective widely accepted among consumers. new increasing demand population could fulfill establishment at scale its popularization. adoption an industrial will lead to self-sufficiency developed world.

Language: Английский

Citations

91
ERK1/2 inhibition promotes robust myotube growth via CaMKII activation resulting in myoblast-to-myotube fusion DOI Creative Commons

Tamar Eigler,

Giulia Zarfati, Emmanuel Amzallag

et al.

Developmental Cell, Journal Year: 2021, Volume and Issue: 56(24), P. 3349 - 3363.e6

Published: Dec. 1, 2021

Myoblast fusion is essential for muscle development and regeneration. Yet, it remains poorly understood how mononucleated myoblasts fuse with preexisting fibers. We demonstrate that ERK1/2 inhibition (ERKi) induces robust differentiation of primary mouse through a linear pathway involving RXR, ryanodine receptors, calcium-dependent activation CaMKII in nascent myotubes. results myotube growth via at fusogenic synapse. Mechanistically, interacts regulates MYMK Rac1, CaMKIIδ/γ knockout mice exhibit smaller regenerated myofibers following injury. In addition, the expression dominant negative inhibits formation large multinucleated Finally, we evolutionary conservation chicken myoblasts. conclude represses signaling cascade leading to CaMKII-mediated myotubes, providing an attractive target cultivated meat industry regenerative medicine.

Language: Английский

Citations

75
Bioprocessing technology of muscle stem cells: implications for cultured meat DOI
Xin Guan, Jingwen Zhou, Guocheng Du

et al.

Trends in biotechnology, Journal Year: 2021, Volume and Issue: 40(6), P. 721 - 734

Published: Dec. 6, 2021

Language: Английский

Citations

66
Engineered meatballs via scalable skeletal muscle cell expansion and modular micro-tissue assembly using porous gelatin micro-carriers DOI
Ye Liu, Rui Wang, Shijie Ding

et al.

Biomaterials, Journal Year: 2022, Volume and Issue: 287, P. 121615 - 121615

Published: June 3, 2022

Language: Английский

Citations

64
Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold DOI
Yanyan Zheng, Yu Chen,

Haozhe Zhu

et al.

Food Research International, Journal Year: 2022, Volume and Issue: 159, P. 111561 - 111561

Published: June 23, 2022

Language: Английский

Citations

45
Advances and Challenges in Cell Biology for Cultured Meat DOI Creative Commons
Beatriz T. Martins,

Arthur Bister,

Richard G. J. Dohmen

et al.

Annual Review of Animal Biosciences, Journal Year: 2023, Volume and Issue: 12(1), P. 345 - 368

Published: Nov. 14, 2023

Cultured meat is an emerging biotechnology that aims to produce from animal cell culture, rather than the raising and slaughtering of livestock, on environmental welfare grounds. The detailed understanding accurate manipulation biology are critical design cultured bioprocesses. Recent years have seen significant interest in this field, with numerous scientific commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, myriad challenges remain, spanning entire bioprocess. From biological perspective, include identification suitable starting types, tuning proliferation differentiation conditions, optimization cell–biomaterial interactions create nutritious, enticing foods. Here, we discuss key advances outstanding meat, particular focus biology, argue solving remaining bottlenecks cost-effective, scalable fashion will require coordinated, concerted efforts. Success also solutions nonscientific challenges, including regulatory approval, consumer acceptance, market feasibility. However, if can be overcome, revolutionize our approach food.

Language: Английский

Citations

33
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells DOI Creative Commons

Gaoxiang Zhu,

Dengfeng Gao,

Linzi Li

et al.

Nature Communications, Journal Year: 2023, Volume and Issue: 14(1)

Published: Dec. 9, 2023

Abstract Cultured meat production has emerged as a breakthrough technology for the global food industry with potential to reduce challenges associated environmental sustainability, public health, animal welfare, and competition between humans animals. The muscle stem cell lines currently used cultured cannot be passaged in vitro extended periods of time. Here, we develop directional differentiation system porcine pre-gastrulation epiblast cells (pgEpiSCs) stable cellular features achieve serum-free myogenic pgEpiSCs. We show that pgEpiSCs-derived skeletal progenitor fibers have typical characteristics display transcriptional during differentiation. Importantly, establish three-dimensional shaping tissue by screening plant-based edible scaffolds non-animal origin, followed generation meat. These advances provide technical approach development

Language: Английский

Citations

28
Cultivated meat manufacturing: Technology, trends, and challenges DOI Creative Commons
Marline Kirsch,

Jordi Morales‐Dalmau,

Antonina Lavrentieva

et al.

Engineering in Life Sciences, Journal Year: 2023, Volume and Issue: 23(12)

Published: Nov. 20, 2023

Abstract The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches food production. Novel foods include products with a new or specifically modified molecular structure, made from microorganisms, fungi, algae insects, as well cell tissue cultures. latter approach is known by various names: “clean meat”, “in vitro meat” “cell‐cultured” “(cell‐)cultivated meat”. Here, cells isolated agronomically important species are expanded ex vivo produce biomass used unstructured grow differentiate on scaffolds structured analogues. Despite fast‐growing field high financial interest investors governments, cultivated production still faces challenges ranging source choice, affordable expansion, use cruelty‐free food‐grade media, regulatory issues consumer acceptance. This overview discusses above possible solutions strategies meat. review integrates multifaceted historical, social, technological insights field, provides both an engaging comprehensive introduction general interested robust perspective experts.

Language: Английский

Citations

27