Abstract
The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Although work in immortal cell lines began more than 50 years ago, there are few existing cell lines made of species and cell types appropriate for cultured meat. Cells in cultured meat will be eaten by consumers; therefore, cultured meat cell lines will also require unique attributes not selected for in other cell line applications. Specifically, cultured meat cell lines will need to be approved as safe for consumption as food, proliferate and differentiate efficiently at industrial scales, and have desirable taste, texture, and nutrition characteristics for consumers. This paper defines what cell lines are needed, the existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines used in cultured meat.
Highlights
Cellular agriculture is an emerging field that aims to produce animal products from cell cultures rather than whole animals
The petition’s specific information on cell lines entailed a description of the cell line source, description of the modifications and how these relate to the expression of substances that may result in food safety risk, description of the methods used for selection, screening, preparation, and banking, and information on how the purity and genetic stability of cell culture is ensured during the manufacturing process [56]
Cell line attributes relevant for nutrition can be categorized as the following: their ability to co-culture with other cell types to achieve a nutritional composition similar to conventional meat, their ability to take up nutrients added to its media to supplement the nutrition of the end product, their specific percentage content of fat and protein, their fatty acid and amino acid composition, and the bioavailability of their nutrients depending on the matrix within which it is consumed [75,85]
Summary
Cellular agriculture is an emerging field that aims to produce animal products from cell cultures rather than whole animals. Nutrition, and texture of what animals are meat edible, existing cell lines lackbiopsies the taste, Currently, there are no cultured-meat-appropriate cell lines available to that consumers associate with meat, and have not been confirmed safe for consumption researchers and developers. AsEfforts no commercially available, agriculturally immortal cell lines have been appropriate for cultured in repositories order to facilitate research and development novel the confirmed food-safe and meat initial are the seeking deposits, this paperofdefines food. Agriculturally relevant, immortal cell lines have been confirmed food-safe and initial repositories are seeking deposits, this paper defines the of 14 existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines for use in cellular agriculture
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