Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.100979

Octavio Bignardi da Silva Nunes , Tiago Willian Buranello , Fabiana de Andrade Farias , Jenyffer Rosero , Kaiana Recchia , Fabiana Fernandes Bressan

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Abstract

As the global population grows, the demand for food and animal-derived products rises significantly, posing a notable challenge to the progress of society in general. Alternative protein production may adequately address such a challenge, and cell-based meat production emerges as a promising solution. This review investigates methodologies for in vitro myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.

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干细胞培养的肉能为可持续的替代蛋白质铺平道路吗？

随着全球人口的增长，对食品和动物源性产品的需求显著上升，对整个社会的进步构成了显著的挑战。替代蛋白质生产可能会充分解决这一挑战，以细胞为基础的肉类生产成为一个有希望的解决方案。这篇综述调查了不同动物物种的干细胞（成体、胚胎或诱导多能干细胞- iPSCs）体外肌生成和脂肪生成的方法，以及可扩展性、基因修饰的可能性以及细胞培养肉商业化的安全问题。考虑到这种复杂性，跨学科的方法对于评估细胞培养肉作为可持续蛋白质来源的潜力至关重要，它模仿传统家畜肉的感官和营养特性，同时满足不断增长的全球人口的需求，同时减轻对环境的影响。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.