Up-to-Date Research on the Composition of Blood Slaughterhouse By-Products Derived FBS Substitutes and Their Applicability to Animal Cell Culture

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-08-15 DOI:10.1111/1750-3841.70492

Da Young Lee, Yeongwoo Choi, Dahee Han, Jinmo Park, Jin Soo Kim, Ermie Jr. Mariano, Ji Won Park, Seok Namkung, Seung Yun Lee, Inho Choi, Seon-Tea Joo, Sun Jin Hur

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Abstract

Fetal bovine serum (FBS) is a critical media component in cell culture, but it is also expensive and highly controversial from an animal welfare level, being of fetal blood origin. Therefore, our study aimed to develop FBS substitutes from slaughterhouse waste blood. We pooled the blood from slaughterhouse by-products (BSBPs) of three major livestock species (cattle, pigs, and chickens) and performed nutritional and hematological analyses of serum, plasma, whole blood, and cruor. Our substitutes were cultured with C2C12 cells, and the serum of each livestock species showed a cell proliferation effect. Nonetheless, the nutritional and hematological profiles of BSBPs from this study can provide basic component information for using livestock blood as a raw material for various preparations. Furthermore, the cell culture results using C2C12 cells indicate that using BSBPs can solve expensive cell culture costs and animal ethics issues by replacing FBS.

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血液屠宰场副产品衍生FBS替代品的成分及其在动物细胞培养中的应用研究进展

胎牛血清（FBS）是细胞培养中重要的培养基成分，但由于其来源于胎儿血液，从动物福利的角度来看，它也很昂贵且极具争议性。因此，我们的研究旨在从屠宰场废血中开发FBS替代品。我们收集了三种主要家畜（牛、猪和鸡）的屠宰场副产品（bsbp）血液，并对血清、血浆、全血和凝血进行了营养和血液学分析。我们的代用品与C2C12细胞一起培养，每种家畜的血清都显示出细胞增殖作用。尽管如此，本研究的bsbp的营养和血液学特征可以为利用家畜血液作为原料制作各种制剂提供基本成分信息。此外，C2C12细胞的细胞培养结果表明，使用bsbp替代FBS可以解决昂贵的细胞培养成本和动物伦理问题。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.