School of Science, Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA.
School of Humanities, Arts, and Social Sciences (SHASS), Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA.
Int J Mol Sci. 2021 Oct 28;22(21):11660. doi: 10.3390/ijms222111660.
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.
生产长生不老、与食物相关的细胞系是细胞农业最紧迫的挑战之一，该领域试图通过组织工程和合成生物学来生产肉类和其他动物产品。长生不老的细胞系有着悠久而复杂的历史，从最早被识别的取自 Henrietta Lacks 的永生人类细胞系，到今天它们被用于检测毒性和生产治疗药物，再到未来，它们可以被用于制造肉类而不伤害动物。尽管长生不老的细胞系的研究已经进行了 50 多年，但适合培养肉的物种和细胞类型的现有细胞系却很少。培养肉中的细胞将被消费者食用；因此，培养肉的细胞系也将需要独特的属性，而这些属性在其他细胞系应用中是不会被选择的。具体来说，培养肉的细胞系需要被批准为安全食用的食品，能够在工业规模上高效地增殖和分化，并具有消费者所期望的味道、质地和营养特性。本文定义了所需的细胞系，以及生产新细胞系的现有方法及其局限性，以及培养肉中使用的细胞系的独特考虑因素。
