Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models

Musgrove, Lisa; Russell, Fraser D.; Ventura, Tomer

doi:10.1080/10408398.2024.2342480

Critical Reviews in Food Science and Nutrition

2024

DOI: 10.1080/10408398.2024.2342480

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Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models

Lisa Musgrove,

Fraser D. Russell,

Tomer Ventura

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Cited by 3 publications

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“…As the CM industry rapidly evolves, it is essential to critically examine the scientific underpinnings and obstacles encountered in the use of bioreactors, scaffolds including nanofibers, microcarriers, etc. for CM cell expansion ( 2 ), the urgent need for single-cell analysis of CM cell types ( 3 ) and issues related to genetic drift and stem cell adherence during CM cell growth ( 3 , 4 ). Further, understanding consumer attitudes and preferences toward future CM products is another important aspect that will certainly aid the CM sector move in the right direction ( 5 ).…”

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confidence: 99%

Editorial: Novel trends in cultured meat research

Kamalapuram,

Ellies-Oury,

Chriki

et al. 2024

Front. Nutr.

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mentioning

confidence: 99%

Editorial: Novel trends in cultured meat research

Kamalapuram,

Ellies-Oury,

Chriki

et al. 2024

Front. Nutr.

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Artificial intelligence and machine learning applications for cultured meat

Todhunter,

Jubair,

Verma

et al. 2024

Front. Artif. Intell.

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Cultured meat has the potential to provide a complementary meat industry with reduced environmental, ethical, and health impacts. However, major technological challenges remain which require time-and resource-intensive research and development efforts. Machine learning has the potential to accelerate cultured meat technology by streamlining experiments, predicting optimal results, and reducing experimentation time and resources. However, the use of machine learning in cultured meat is in its infancy. This review covers the work available to date on the use of machine learning in cultured meat and explores future possibilities. We address four major areas of cultured meat research and development: establishing cell lines, cell culture media design, microscopy and image analysis, and bioprocessing and food processing optimization. In addition, we have included a survey of datasets relevant to CM research. This review aims to provide the foundation necessary for both cultured meat and machine learning scientists to identify research opportunities at the intersection between cultured meat and machine learning.

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Transcriptomic Analysis across Crayfish (Cherax quadricarinatus) Claw Regeneration Reveals Potential Stem Cell Sources for Cultivated Crustacean Meat

Musgrove,

Bhojwani,

Hyde

et al. 2024

IJMS

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In the face of rising global demand and unsustainable production methods, cultivated crustacean meat (CCM) is proposed as an alternative means to produce delicious lobster, shrimp, and crab products. Cultivated meat requires starting stem cells that may vary in terms of potency and the propensity to proliferate or differentiate into myogenic (muscle-related) tissues. Recognizing that regenerating limbs are a non-lethal source of tissue and may harbor relevant stem cells, we selected those of the crayfish Cherax quadricarinatus as our model. To investigate stem cell activity, we conducted RNA-Seq analysis across six stages of claw regeneration (four pre-molt and two post-molt stages), along with histology and real-time quantitative PCR (qPCR). Our results showed that while genes related to energy production, muscle hypertrophy, and exoskeletal cuticle synthesis dominated the post-molt stages, growth factor receptors (FGFR, EGFR, TGFR, and BMPR) and those related to stem cell proliferation and potency (Cyclins, CDKs, Wnts, C-Myc, Klf4, Sox2, PCNA, and p53) were upregulated before the molt. Pre-molt upregulation in several genes occurred in two growth peaks; Stages 2 and 4. We therefore propose that pre-molt limb regeneration tissues, particularly those in the larger Stage 4, present a prolific and non-lethal source of stem cells for CCM development.

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Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models

Cited by 3 publications

References 228 publications

Editorial: Novel trends in cultured meat research

Editorial: Novel trends in cultured meat research

Artificial intelligence and machine learning applications for cultured meat

Transcriptomic Analysis across Crayfish (Cherax quadricarinatus) Claw Regeneration Reveals Potential Stem Cell Sources for Cultivated Crustacean Meat

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