Beatriz Martins, Arthur Bister, Richard G J Dohmen, Maria Ana Gouveia, Rui Hueber, Lea Melzener, Tobias Messmer, Joanna Papadopoulos, Joana Pimenta, Dhruv Raina, Lieke Schaeken, Sara Shirley, Benjamin P Bouchet, Joshua E Flack
{"title":"培养肉细胞生物学研究进展与挑战。","authors":"Beatriz Martins, Arthur Bister, Richard G J Dohmen, Maria Ana Gouveia, Rui Hueber, Lea Melzener, Tobias Messmer, Joanna Papadopoulos, Joana Pimenta, Dhruv Raina, Lieke Schaeken, Sara Shirley, Benjamin P Bouchet, Joshua E Flack","doi":"10.1146/annurev-animal-021022-055132","DOIUrl":null,"url":null,"abstract":"<p><p>Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.</p>","PeriodicalId":48953,"journal":{"name":"Annual Review of Animal Biosciences","volume":" ","pages":"345-368"},"PeriodicalIF":8.7000,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advances and Challenges in Cell Biology for Cultured Meat.\",\"authors\":\"Beatriz Martins, Arthur Bister, Richard G J Dohmen, Maria Ana Gouveia, Rui Hueber, Lea Melzener, Tobias Messmer, Joanna Papadopoulos, Joana Pimenta, Dhruv Raina, Lieke Schaeken, Sara Shirley, Benjamin P Bouchet, Joshua E Flack\",\"doi\":\"10.1146/annurev-animal-021022-055132\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.</p>\",\"PeriodicalId\":48953,\"journal\":{\"name\":\"Annual Review of Animal Biosciences\",\"volume\":\" \",\"pages\":\"345-368\"},\"PeriodicalIF\":8.7000,\"publicationDate\":\"2024-02-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Annual Review of Animal Biosciences\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1146/annurev-animal-021022-055132\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/11/14 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annual Review of Animal Biosciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1146/annurev-animal-021022-055132","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/11/14 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Advances and Challenges in Cell Biology for Cultured Meat.
Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.
期刊介绍:
The Annual Review of Animal Biosciences is primarily dedicated to the fields of biotechnology, genetics, genomics, and breeding, with a special focus on veterinary medicine. This includes veterinary pathobiology, infectious diseases and vaccine development, and conservation and zoo biology. The publication aims to address the needs of scientists studying both wild and domesticated animal species, veterinarians, conservation biologists, and geneticists.