Immortalizing Cells for Human Consumption

The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first r...

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Autores principales:	Emily Soice, Jeremiah Johnston
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cultured meat cellular agriculture immortalization cell lines genetic modification Biology (General) QH301-705.5 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/4c99de2c14a542b0a550bc3e31b84f9b
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spelling	oai:doaj.org-article:4c99de2c14a542b0a550bc3e31b84f9b2021-11-11T17:07:40ZImmortalizing Cells for Human Consumption10.3390/ijms2221116601422-00671661-6596https://doaj.org/article/4c99de2c14a542b0a550bc3e31b84f9b2021-10-01T00:00:00Zhttps://www.mdpi.com/1422-0067/22/21/11660https://doaj.org/toc/1661-6596https://doaj.org/toc/1422-0067The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Although work in immortal cell lines began more than 50 years ago, there are few existing cell lines made of species and cell types appropriate for cultured meat. Cells in cultured meat will be eaten by consumers; therefore, cultured meat cell lines will also require unique attributes not selected for in other cell line applications. Specifically, cultured meat cell lines will need to be approved as safe for consumption as food, proliferate and differentiate efficiently at industrial scales, and have desirable taste, texture, and nutrition characteristics for consumers. This paper defines what cell lines are needed, the existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines used in cultured meat.Emily SoiceJeremiah JohnstonMDPI AGarticlecultured meatcellular agricultureimmortalizationcell linesgenetic modificationBiology (General)QH301-705.5ChemistryQD1-999ENInternational Journal of Molecular Sciences, Vol 22, Iss 11660, p 11660 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cultured meat cellular agriculture immortalization cell lines genetic modification Biology (General) QH301-705.5 Chemistry QD1-999
spellingShingle	cultured meat cellular agriculture immortalization cell lines genetic modification Biology (General) QH301-705.5 Chemistry QD1-999 Emily Soice Jeremiah Johnston Immortalizing Cells for Human Consumption
description	The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Although work in immortal cell lines began more than 50 years ago, there are few existing cell lines made of species and cell types appropriate for cultured meat. Cells in cultured meat will be eaten by consumers; therefore, cultured meat cell lines will also require unique attributes not selected for in other cell line applications. Specifically, cultured meat cell lines will need to be approved as safe for consumption as food, proliferate and differentiate efficiently at industrial scales, and have desirable taste, texture, and nutrition characteristics for consumers. This paper defines what cell lines are needed, the existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines used in cultured meat.
format	article
author	Emily Soice Jeremiah Johnston
author_facet	Emily Soice Jeremiah Johnston
author_sort	Emily Soice
title	Immortalizing Cells for Human Consumption
title_short	Immortalizing Cells for Human Consumption
title_full	Immortalizing Cells for Human Consumption
title_fullStr	Immortalizing Cells for Human Consumption
title_full_unstemmed	Immortalizing Cells for Human Consumption
title_sort	immortalizing cells for human consumption
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4c99de2c14a542b0a550bc3e31b84f9b
work_keys_str_mv	AT emilysoice immortalizingcellsforhumanconsumption AT jeremiahjohnston immortalizingcellsforhumanconsumption
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Immortalizing Cells for Human Consumption

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