An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2024-07-22 DOI:10.1016/j.jafr.2024.101307
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Abstract

Meat is the main and important source of protein, minerals, and vitamins and plays a crucial role in human nutrition. Based on projections, the consumption of it is expected to increase twofold by 2050 as a result of population growth. Conversely, this surge in meat production gives rise to issues such as the indiscriminate slaughter of animals, the escalation in methane gas production and subsequent exacerbation of the global warming phenomenon, the heightened risk of shared diseases between humans and animals, and the emergence of antibiotic-resistant strains of pathogens, as well as excessive water usage. There will be a significant amount, therefore, it is imperative to explore novel approaches, such as employing lab-grown meat. Current research in this field is primarily centered around the production of cultured meat. These meats offer numerous benefits, such as their eco-friendliness and their ability to mitigate animal-borne illnesses. In the process of cultivating meat, stem or satellite cells are extracted from the animal's muscle tissue without causing harm to the animal. These cells are then placed in a culture medium containing fetal bovine serum. Subsequently, they employ either edible or non-edible scaffolds as a means of facilitating cell proliferation, which is then introduced into a bioreactor to induce the growth of tissue. Under optimal growth conditions, including appropriate temperature, oxygen levels, nutrient availability, and growth factors, it typically takes approximately 3–5 weeks for a thin piece of meat to develop. Presently, the feasibility of adopting cultured meat production is severely limited by its exorbitant cost, substandard colour and taste, and the lack of acceptance by various religious groups. Enhancing the colour of the meat can be achieved by incorporating edible colour compounds like red beetroot and saffron, while its taste can be enhanced by incorporating fatty acids, fats, and protein. It is important to acknowledge that this technology is still in its initial phases and in order to achieve widespread production, it is imperative to attain a satisfactory level of consumer approval. Furthermore, the adoption of this technology may potentially lead to a decrease in the income of livestock breeders. However, given the inherent risks associated with the livestock industry, it is imperative to proceed in this direction. Also, 3D printing is an advancing digital technology that has a vast market potential in the field of food and nutrition technology. It offers a platform for creating distinctive food products that have improved sensory and nutritional qualities, specifically tailored for a particular consumer. 3D printing has the potential to provide distinct solutions for the crucial challenges in cultured meat production, specifically in controlling the protein, fat, and other nutritional composition, as well as creating a lifelike texture. The main man-made materials used in tissue engineering are polystyrene, polylactic acid (PLA), polyglycolic acid (PGA), and a mixture of polylactic and polyglycolic acids called PLGA.

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养殖肉类和干细胞生物打印概述:如何制作、挑战和前景、环境影响、社会文化和宗教影响
肉类是蛋白质、矿物质和维生素的主要和重要来源,在人类营养中发挥着至关重要的作用。根据预测,随着人口的增长,到 2050 年,肉类消费量预计将增加两倍。与此相反,肉类生产的激增也带来了一些问题,如滥杀动物、甲烷气体生产的增加和随之而来的全球变暖现象的加剧、人畜共患病风险的增加、抗生素耐药病菌株的出现以及水资源的过度使用。因此,当务之急是探索新的方法,如采用实验室培育的肉类。目前这一领域的研究主要围绕养殖肉类的生产。这些肉类有很多好处,比如有利于生态环境,能减少动物传染病。在培养肉的过程中,从动物的肌肉组织中提取干细胞或卫星细胞,不会对动物造成伤害。然后将这些细胞放入含有胎牛血清的培养基中。随后,他们采用可食用或不可食用的支架作为促进细胞增殖的手段,然后将其引入生物反应器,诱导组织生长。在最佳的生长条件下,包括适当的温度、氧气水平、营养供应和生长因子,一般需要大约 3-5 周的时间才能长出一块薄肉。目前,养殖肉类生产成本高昂、色泽和口感不达标,而且不被各种宗教团体接受,这严重限制了养殖肉类生产的可行性。可以通过添加红甜菜根和藏红花等可食用色素化合物来改善肉的颜色,而通过添加脂肪酸、脂肪和蛋白质来改善肉的口感。必须承认的是,这项技术仍处于初始阶段,为了实现广泛生产,必须获得消费者的满意认可。此外,采用这项技术可能会导致牲畜饲养者的收入减少。但是,考虑到畜牧业固有的风险,必须朝着这个方向发展。此外,3D 打印技术是一种先进的数字技术,在食品和营养技术领域具有巨大的市场潜力。它为创造与众不同的食品提供了一个平台,这些食品具有更好的感官和营养品质,专为特定消费者量身定制。三维打印有可能为养殖肉类生产中的关键挑战提供独特的解决方案,特别是在控制蛋白质、脂肪和其他营养成分以及创造逼真质感方面。组织工程中使用的人造材料主要有聚苯乙烯、聚乳酸(PLA)、聚乙二醇酸(PGA)以及一种名为 PLGA 的聚乳酸和聚乙二醇酸混合物。
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来源期刊
CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
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