Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post-Graduate Institute of Medical Sciences, Lucknow, India.
ICMR-National Institute for Research in Environmental Health, Bhopal, India.
Crit Rev Food Sci Nutr. 2022;62(10):2641-2654. doi: 10.1080/10408398.2020.1856036. Epub 2020 Dec 9.
Sustainable food supply to the world is possibly the greatest challenge that human civilization has ever faced. Among animal sourced foods, meat plays a starring role in human food chain. Traditional meat production necessitates high proportion of agricultural land, energy and clean water for rearing meat-producing animals; also massive emission of greenhouse gases from the unutilized nutrients of the digestive process into the environment is a major challenge to the world. Also, conventional meat production is associated with evolution and spread of superbugs and zoonotic infections. In vitro meat has the potential to provide a healthy alternative nutritious meal and to avoid the issues associated with animal slaughtering and environmental effects. Stem cell technology may provide a fascinating approach to produce meat in an animal-free environment. Theoretically, in vitro meat can supplement the meat produced by culling the animals and satisfy the global demand. This article highlights the necessity and potential of stem cell-derived in vitro meat as an alternative source of animal protein the constraints of conventional approaches of meat production.
为全球提供可持续的食物供应可能是人类文明迄今所面临的最大挑战。在动物源食品中，肉类在人类食物链中扮演着重要的角色。传统的肉类生产需要大量的农业用地、能源和清洁水来饲养肉用动物；此外，消化过程中未被利用的营养物质大量排放到环境中，这也是对全球的一大挑战。同时，传统的肉类生产与超级细菌和人畜共患感染的进化和传播有关。体外肉有可能提供一种健康的替代营养餐，并避免与动物屠宰和环境影响相关的问题。干细胞技术可能为在无动物环境中生产肉类提供一种引人入胜的方法。从理论上讲，体外肉可以补充因扑杀动物而产生的肉类，并满足全球需求。本文强调了干细胞衍生的体外肉作为动物蛋白替代来源的必要性和潜力，以及克服传统肉类生产方法的限制。
