Serum-free media for the growth of primary bovine myoblasts

Kolkmann, Anna M.; Post, Mark J.; Rutjens, M. A. M.; Essen, Anon L. M. van; Moutsatsou, Panagiota

doi:10.1007/s10616-019-00361-y

Cited by 107 publications

(73 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Serum-free growth media do exist and extensive research is dedicated to advance the field (van der Valk et al, 2018;Zhang et al, 2020). While they are currently prohibitively expensive (Specht et al, 2018;Thorrez and Vandenburgh, 2019), some prototypes have been shown to be able to effectively replace FBS, albeit less efficiently (Kolkmann et al, 2020). Until serum-free media becomes a viable option, more research into how many animals would be required to produce enough FBS for cell-based meat production is merited, though it will likely be far less than the volume of animals slaughtered for farmed meat production.…”

Section: Inputsmentioning

confidence: 99%

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Santo

Kim

Goldman

et al. 2020

Front. Sustain. Food Syst.

201

127

View full text Add to dashboard Cite

Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some cases, public health problems associated with farmed meat production and consumption, little research has critically evaluated the broader potential public health and food systems implications associated with meat alternatives. This review explores key public health, environmental, animal welfare, economic, and policy implications related to the production and consumption of plant-based meat substitutes and cell-based meats, and how they compare to those associated with farmed meat production. Based on the limited evidence to date, it is unknown whether replacing farmed meats with plant-based substitutes would offer comparable nutritional or chronic disease reduction benefits as replacing meats with whole legumes. Production of plant-based substitutes, however, may involve smaller environmental impacts compared to the production of farmed meats, though the relative impacts differ significantly depending on the type of products under comparison. Research to date suggests that many of the purported environmental and health benefits of cell-based meat are largely speculative. Demand for both plant-based substitutes and cell-based meats may significantly reduce dependence on livestock to be raised and slaughtered for meat production, although cell-based meats will require further technological developments to completely remove animal-based inputs. The broader socioeconomic and political implications of replacing farmed meat with meat alternatives merit further research. An additional factor to consider is that much of the existing research on plant-based substitutes and cell-based meats has been funded or commissioned by companies developing these Santo et al. Meat Alternatives and Food Systems products, or by other organizations promoting these products. This review has revealed a number of research gaps that merit further exploration, ideally with independently funded peer-reviewed studies, to further inform the conversation around the development and commercialization of plant-based substitutes and cell-based meats.

show abstract

Section: Inputsmentioning

confidence: 99%

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Santo

Kim

Goldman

et al. 2020

Front. Sustain. Food Syst.

201

127

View full text Add to dashboard Cite

show abstract

“…Currently, due to the donor animal‐based wide variations in their composition, serum replacements, such as knockout serum replacement (KSR), and N2/B27 supplements are used to obtain consistent experimental results. However, serum‐free media still have lower effects on myoblast in vitro expansion compared with those of serum‐containing media, indicating that muscle stem cell culture serum replacement remains to be resolved (Kolkmann, Post, Rutjens, van Essen, & Moutsatsou, 2020).…”

Section: In Vitro Culture Of Muscle Stem Cellsmentioning

confidence: 99%

Muscle stem cell isolation and in vitro culture for meat production: A methodological review

Choi

Yoon

Kim

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Cultured muscle tissue‐based protein products, also known as cultured meat, are produced through in vitro myogenesis involving muscle stem cell culture and differentiation, and mature muscle cell processing for flavor and texture. This review focuses on the in vitro myogenesis for cultured meat production. The muscle stem cell–based in vitro muscle tissue production consists of a sequential process: (1) muscle sampling for stem cell collection, (2) muscle tissue dissociation and muscle stem cell isolation, (3) primary cell culture, (4) upscaled cell culture, (5) muscle differentiation and maturation, and (6) muscle tissue harvest. Although muscle stem cell research is a well‐established field, the majority of these steps remain to be underoptimized to enable the in vitro creation of edible muscle‐derived meat products. The profound understanding of the process would help not only cultured meat production but also business sectors that have been seeking new biomaterials for the food industry. In this review, we discuss comprehensively and in detail each step of cutting‐edge methods for cultured meat production. This would be meaningful for both academia and industry to prepare for the new era of cellular agriculture.

show abstract

“…This has been shown to alter the transcriptome and metabolic profile of cells grown in vitro compared to their counterparts in vivo (Voorde et al., 2019). Nevertheless, derivatives of DMEM are in widespread use in current laboratory‐scale cultivated meat research due to their familiarity, availability, and convenience (Ding et al., 2018; Kolkmann, Post, Rutjens, van Essen, & Moutsatsou, 2020; Simsa et al., 2019; Verbruggen et al., 2018).…”

Section: Common Media Formulations For Animal Cell Culture and Issuesmentioning

confidence: 99%

“…The prophylactic use of antibiotics is also common in cell culture for biomedical research, even with inherent undesirable side effects on the cultured cells (Kuhlmann, 1995; Relier et al., 2016). Despite an increased challenge in maintaining cell cultures free of bacterial contamination, the absence of antibiotics has been shown to allow for more facile serum‐free media adaptation (Kolkmann et al., 2020). Moreover, the use of antibiotics in cultivated meat production could provide a problem for consumers sensitive to specific antibiotics and potentially contribute to the rise of antibiotic‐resistant bacteria—both possible hindrances to consumer acceptance of the products.…”

Section: Common Media Formulations For Animal Cell Culture and Issuesmentioning

confidence: 99%

“…These two types of media were recently shown to have promise in cultivated meat applications, as they were able to support the proliferation of primary bovine myoblasts for at least six days (Kolkmann et al., 2020). However, they achieved only roughly one doubling, compared to the roughly threefold proliferation achieved by 20% FBS and 10% horse serum medium.…”

Section: Strategies For Serum‐free Media Formulationmentioning

confidence: 99%

See 1 more Smart Citation

Considerations for the development of cost‐effective cell culture media for cultivated meat production

O’Neill

Cosenza

Baar

et al. 2020

Comp Rev Food Sci Food Safe

115

View full text Add to dashboard Cite

Innovation in cultivated meat development has been rapidly accelerating in recent years because it holds the potential to help attenuate issues facing production of dietary protein for a growing world population. There are technical obstacles still hindering large‐scale commercialization of cultivated meat, of which many are related to the media that are used to culture the muscle, fat, and connective tissue cells. While animal cell culture media has been used and refined for roughly a century, it has not been specifically designed with the requirements of cultivated meat in mind. Perhaps the most common industrial use of animal cell culture is currently the production of therapeutic monoclonal antibodies, which sell for orders of magnitude more than meat. Successful production of cultivated meat requires media that is food grade with minimal cost, can regulate large‐scale cell proliferation and differentiation, has acceptable sensory qualities, and is animal ingredient‐free. Much insight into strategies for achieving media formulations with these qualities can be obtained from knowledge of conventional culture media applications and from the metabolic pathways involved in myogenesis and protein synthesis. In addition, application of principles used to optimize media for large‐scale microbial fermentation processes producing lower value commodity chemicals and food ingredients can also be instructive. As such, the present review shall provide an overview of the current understanding of cell culture media as it relates to cultivated meat.

show abstract

Serum-free media for the growth of primary bovine myoblasts

Cited by 107 publications

References 24 publications

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Muscle stem cell isolation and in vitro culture for meat production: A methodological review

Considerations for the development of cost‐effective cell culture media for cultivated meat production

Contact Info

Product

Resources

About