COVID-19 Pandemic Is a Call to Search for Alternative Protein Sources as Food and Feed: A Review of Possibilities

Abstract

The coronavirus disease 2019 (COVID-19) pandemic is a global health challenge with substantial adverse effects on the world economy. It is beyond any doubt that it is, again, a call-to-action to minimize the risk of future zoonoses caused by emerging human pathogens. The primary response to contain zoonotic diseases is to call for more strict regulations on wildlife trade and hunting. This is because the origins of coronaviruses such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), SARS-CoV, Middle East respiratory syndrome coronavirus (MERS-CoV), as well as other viral pathogens (e.g., Ebola, HIV) are traceable to wild animals. Although COVID-19 is not related to livestock animals, the pandemic increased general attention given to zoonotic viral infections—the risk of which can also be associated with livestock. Therefore, this paper discusses the potential transformation of industrial livestock farming and the production of animal products, particularly meat, to decrease the risks for transmission of novel human pathogens. Plant-based diets have a number of advantages, but it is unrealistic to consider them as the only solution offered to the problem. Therefore, a search for alternative protein sources in insect-based foods and cultured meat, important technologies enabling safer meat production. Although both of these strategies offer a number of potential advantages, they are also subject to the number of challenges that are discussed in this paper. Importantly, insect-based foods and cultured meat can provide additional benefits in the context of ecological footprint, an aspect important in light of predicted climate changes. Furthermore, cultured meat can be regarded as ethically superior and supports better food security. There is a need to further support the implementation and expansion of all three approaches discussed in this paper, plant-based diets, insect-based foods, and cultured meat, to decrease the epidemiological risks and ensure a sustainable future. Furthermore, cultured meat also offers a number of additional benefits in the context of environmental impact, ethical issues, and food security.

Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic

“…The COVID-19 pandemic has reminded about the severe consequences of zoonotic viral epidemics which can be associated with livestock farming. The plant-based product, insect sources of proteins, and ‘cultivated meat’ are the new gap filling deliverables for livestock farming in the future global food supply ( Rzymski et al, 2021 ). A study on more than half a million participants from the US and UK was done where 31815 COVID-19 cases were documented.…”

Gene Ontology Groups and Signaling Pathways Regulating the Process of Avian Satellite Cell Differentiation

“…In the modern day, environmentally friendly technologies, aiming to reduce the burden of human civilization on the planet, are attracting the attention of the scientific community. Biomanufacturing of meat-based products has attracted significant attention due to the noteworthy impact of the livestock industry on the environment, as well as the resulting reduction in the ethical burden of meat consumption [ 3 ]. Meat-based diets are common worldwide, a complete transition of the population to plant-based alternatives would require immense global effort and a significant amount of time [ 4 ].…”

“…There are several approaches to muscle cell culture, including adherent as well as a range of suspension-based cultures and bioreactors [ 7 ]. However, knowledge of the molecular differences between the cells cultured using different methods is still lacking, with studies providing insight into the mechanisms governing satellite stem cell (the source of muscle cells in vivo) growth and differentiation in vitro, which potentially holds the key to scalability of lab-grown meat production [ 3 ].…”

Simple and effective serum-free medium for sustained expansion of bovine satellite cells for cell cultured meat

“…For instance, limited life-cycle analyses suggest that cultured meat could require >90% less land and >75% less water than conventional beef, while contributing >75% fewer greenhouse gas emissions, >95% less eutrophication, and >90% less particulate matter formation 2,3 . At the same time, cultured meat could improve animal welfare, food security, and human health outcomes [4][5][6] . The challenges that face the successful technological transition of cultured meat to the marketplace stem from the need for production systems that are low-cost, scalable, food-safe, and free of animal-derived inputs 4,7,8 .…”