Systems for Muscle Cell Differentiation: From Bioengineering to Future Food

Lee, Kah-Yin; Loh, Hui-Xin; Wan, Andrew C.A.

doi:10.3390/mi13010071

Cited by 19 publications

(14 citation statements)

References 131 publications

(136 reference statements)

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“…There has also been an increasing interest of big corporations in CBM. Great resources have already been invested in this technology (Geltor, 2020;Lee et al, 2022;Stephens, 2021), the result of which may be an imminent increase of its supply on the global market. The largest corporations are already investing and closing-in on putting CBM on the market.…”

Section: Legislation Labellingfuture Considerations and Recommendationsmentioning

confidence: 99%

“…The largest corporations are already investing and closing-in on putting CBM on the market. As an example, Nestlé is already taking action in cooperation with the Future Meat startup and is developing meat from cell cultures (K. Lee et al, 2022). Cargill has invested in Puris, Memphis Meats and Aleph Farms, and is working on new technologies, including cultured meats (Stephens, 2021).…”

Section: Legislation Labellingfuture Considerations and Recommendationsmentioning

confidence: 99%

See 1 more Smart Citation

Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Vlčko

Bokwa

Jarosz

et al. 2023

Annals of Animal Science

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A growing interest has been noted if both industry operatives and consumers in cell-based meat (CBM), as visible in the increasing investment into this technology by major food industry corporations. However, in almost all countries worldwide, there is a lack of clear legislation with regard to the labeling of such products. The aim of the article is to collect and review current legal regulations concerning the international approval and labeling these types of products. In the manuscript, we reviews and analyze the legal situation of CBM and its labelling in countries from 4 different continents (EU members, the UK, the USA, Canada, Australia and New Zealand, Japan, Singapore and Israel). Aside from Singapore, no other country has approved CBM for placement on the market. The US has reached an agreement and established regulatory frameworks on CBM matters, where both the USDA and the FDA will be the control institutions. Within the European Union, CBM products will be evaluated under the Novel Food Regulation. The most anticipated process in other countries is the evaluation of CBM under the legislation on novel foods and subsequent amendments. Since local laws are still being developed, special care should be taken by the policymakers to avoid implementing local laws which could cause a negative approach to the technology by the consumers.

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Section: Legislation Labellingfuture Considerations and Recommendationsmentioning

confidence: 99%

Section: Legislation Labellingfuture Considerations and Recommendationsmentioning

confidence: 99%

Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Vlčko

Bokwa

Jarosz

et al. 2023

Annals of Animal Science

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show abstract

“…The complexity of the differentiation process is still to be studied, especially in terms of pathway inhibitors needed for myocytes, fibroblasts, adipocytes and blood cell-specific differentiation [ 244 , 245 ]. However, growth factors that are in use already, such as bone morphogenetic proteins (BMPs), epidermal growth factor (EGF), FGF and vascular endothelial growth factor (VEGF), insulin-like growth factor (IGF), platelet-derived growth factor (PDGF), and hepatocyte growth factor (HGF), are considered relevant and so far sufficient to encourage further investigation of small single molecules [ 246 ].…”

Section: Bioprocess Conditions For Production Of CMmentioning

confidence: 99%

Bioengineering Outlook on Cultivated Meat Production

et al. 2022

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Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which entails application of bioengineering, i.e., tissue engineering (TE) principles to the production of food. The main TE principles include usage of cells, grown in a controlled environment provided by bioreactors and cultivation media supplemented with growth factors and other needed nutrients and signaling molecules, and seeded onto the immobilization elements—microcarriers and scaffolds that provide the adhesion surfaces necessary for anchor-dependent cells and offer 3D organization for multiple cell types. Theoretically, many solutions from regenerative medicine and biomedical engineering can be applied in CM-TE, i.e., CA. However, in practice, there are a number of specificities regarding fabrication of a CM product that needs to fulfill not only the majority of functional criteria of muscle and fat TE, but also has to possess the sensory and nutritional qualities of a traditional food component, i.e., the meat it aims to replace. This is the reason that bioengineering aimed at CM production needs to be regarded as a specific scientific discipline of a multidisciplinary nature, integrating principles from biomedical engineering as well as from food manufacturing, design and development, i.e., food engineering. An important requirement is also the need to use as little as possible of animal-derived components in the whole CM bioprocess. In this review, we aim to present the current knowledge on different bioengineering aspects, pertinent to different current scientific disciplines but all relevant for CM engineering, relevant for muscle TE, including different cell sources, bioreactor types, media requirements, bioprocess monitoring and kinetics and their modifications for use in CA, all in view of their potential for efficient CM bioprocess scale-up. We believe such a review will offer a good overview of different bioengineering strategies for CM production and will be useful to a range of interested stakeholders, from students just entering the CA field to experienced researchers looking for the latest innovations in the field.

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“…Myogenic commitment can be induced and maturation enhanced in vitro by various physical cues, including alignment, matrix stiffness, stretch/strain, and electrical stimulation (Lee et al 2022 ). Human MSCs could be steered toward the myogenic lineage when grown on micropatterned fibronectin stripes (Yu et al 2013 ).…”

Section: Myogenesis In Fishmentioning

confidence: 99%

“…The relationship between the biology of tissue and the organoleptic and nutritional properties of meat is complex (Listrat et al 2016 ). To produce CM, stem cells must be differentiated into mature myofibers, adipocytes, and other meat-relevant cell types (Lee et al 2022 ). Therefore, methods for inducing differentiation and maturation that are efficient, cost-effective, and food-safe must be identified.…”

Section: Introductionmentioning

confidence: 99%

Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology

Bomkamp¹,

Musgrove

Marques

et al. 2022

Mar Biotechnol

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Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from cultured animal cells rather than from a whole animal. Cultivated meat and seafood have been proposed as a means of mitigating the substantial harms associated with current production methods, including damage to the environment, antibiotic resistance, food security challenges, poor animal welfare, and—in the case of seafood—overfishing and ecological damage associated with fishing and aquaculture. Because biomedical tissue engineering research, from which cultivated meat draws a great deal of inspiration, has thus far been conducted almost exclusively in mammals, cultivated seafood suffers from a lack of established protocols for producing complex tissues in vitro. At the same time, fish such as the zebrafish Danio rerio have been widely used as model organisms in developmental biology. Therefore, many of the mechanisms and signaling pathways involved in the formation of muscle, fat, and other relevant tissue are relatively well understood for this species. The same processes are understood to a lesser degree in aquatic invertebrates. This review discusses the differentiation and maturation of meat-relevant cell types in aquatic species and makes recommendations for future research aimed at recapitulating these processes to produce cultivated fish and shellfish.

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Systems for Muscle Cell Differentiation: From Bioengineering to Future Food

Cited by 19 publications

References 131 publications

Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Bioengineering Outlook on Cultivated Meat Production

Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology

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