Researchers at the University of Nottingham’s School of Biosciences, in collaboration with colleagues from the Universities of Cambridge, Exeter Tokyo and Meiji (Japan), have obtained stem cells from livestock that grow under chemically defined conditions for the first time, paving the way for Is. Production of cell-cultured meat and breeding of cultured livestock. The research “Embryonic disc-associated pluripotent stem cells demonstrate normal self-renewal requirements in diverse livestock species” published in the journal Development was funded by the BBSRC, EU (ERC), MRC and the Wellcome Trust.
The muscles, fat, and connective parts we enjoy when eating meat are derived from stem cells that grow in a growth medium to make laboratory meat, also known as cell-cultured meat. Scientists stimulate stem cells to become muscle cells or fat cells when they multiply sufficiently. This method removes all concerns about animal and animal killing and cruelty. Additionally, it is also estimated to have a smaller environmental footprint as traditional meat farming and production is one of the major contributors to global warming.
Animal serums such as fetal bovine serum, FBS have an undefined character, fluctuate batch-to-batch composition and are prone to contamination. However, this novel chemically defined technique that uses stem cell lines from swine, sheep and cattle embryos grown without the need for serum, feeder cells or antibiotics, offers high stability and safety, making it new Makes suitable substitutes for the manufacture of laboratory generated food products. Additionally, this approach opens up new avenues for studies in animal gene editing to increase productivity, as well as for adaptation to climate change and dietary changes to reduce the environmental impact of livestock production.
Professor Ramiro Alberio, who led the research, explains, “The ability to obtain and maintain livestock stem cells under chemically defined conditions paves the way for the development of novel food products, such as cultured meat. The cell lines we developed They are a step-change from previous models because they have the unique ability to build muscle and fat in a sustainable manner.”
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