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通过重新思考生物工程方法,实现更现实的培养肉

Marie Piantino¹, Quentin Muller¹, Chika Nakadozono²

¹Consortium for Future Innovation by Cultured Meat, Osaka, Japan.

Trends in biotechnology

|September 13, 2024

概括

培养肉 (CM) 通过使用培养动物细胞,为真正的肉 (RM) 提供了一个可持续的替代品. 本综述详细介绍了CM生产进步,挑战和工程策略,以匹配RM质量.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
可持续农业可持续农业

背景情况:

真正的肉 (RM) 生产面临着道德,环境和健康方面的挑战.
来自动物细胞的培养肉 (CM) 是一个潜在的解决方案.
技术的进步使实验室中的肉类生产成为现实.

研究的目的:

概述最近在培养肉 (CM) 生产方面取得的成就.
为了确定扩大CM制造规模的关键挑战.
提出工程标准,以弥合CM和RM之间的差距.

主要方法:

对目前培养肉类生物制造技术的审查.
对细胞培养和脚手架现有挑战的分析.
对生产途径的工程重点评估.

主要成果:

在开发各种CM生物制造方法方面取得了重大进展.
关键的挑战仍然在于成本效益,可扩展性和感官属性.
工程方法对于优化CM生产至关重要.

结论:

培养肉类对可持续的蛋白质生产具有前景.
解决工程和制造方面的障碍对于市场可行性至关重要.
需要进一步的研究和开发,以使CM与真肉标准保持一致.

关键词:

培养肉种植的肉类细胞外矩阵是细胞外矩阵.营养营养营养营养脚手架的脚手架是一个脚手架.这是一个感官感官的感觉.质地质地质地

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