Eibl Regine, Senn Yannick, Gubser Géraldine, Jossen Valentin, van den Bos Christian, Eibl Dieter
Institute of Chemistry and Biotechnology, Department of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland; email:
Mares Ltd., Greven 48268, Germany.
Annu Rev Food Sci Technol. 2021 Mar 25;12:51-73. doi: 10.1146/annurev-food-063020-123940.
Cellular agriculture is the controlled and sustainable manufacture of agricultural products with cells and tissues without plant or animal involvement. Today, microorganisms cultivated in bioreactors already produce egg and milk proteins, sweeteners, and flavors for human nutrition as well as leather and fibers for shoes, bags, and textiles. Furthermore, plant cell and tissue cultures provide ingredients that stimulate the immune system and improve skin texture, with another precommercial cellular agriculture product, in vitro meat, currently receiving a great deal of attention. All these approaches could assist traditional agriculture in continuing to provide for the dietary requirements of a growing world population while freeing up important resources such as arable land. Despite early successes, challenges remain and are discussed in this review, with a focus on production processes involving plant and animal cell and tissue cultures.
细胞农业是指在不涉及植物或动物的情况下，利用细胞和组织可控且可持续地制造农产品。如今，在生物反应器中培养的微生物已经能生产用于人类营养的蛋类和奶类蛋白质、甜味剂和香料，以及用于制作鞋子、包包和纺织品的皮革和纤维。此外，植物细胞和组织培养可提供刺激免疫系统和改善皮肤质地的成分，另一种处于商业化前阶段的细胞农业产品——体外培养肉，目前备受关注。所有这些方法都可以帮助传统农业继续满足不断增长的世界人口的饮食需求，同时释放出诸如耕地等重要资源。尽管取得了早期的成功，但挑战依然存在，本文将对此进行讨论，重点关注涉及植物和动物细胞及组织培养的生产过程。
