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Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production
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Immortalizing Cells for Human Consumption

by 1,2,3 and 3,*
1
School of Science, Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA
2
School of Humanities, Arts, and Social Sciences (SHASS), Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA
3
New Harvest, 288 Norfolk Street, 4th Floor, Cambridge, MA 02139, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Ricardo M. Gouveia
Int. J. Mol. Sci. 2021, 22(21), 11660; https://doi.org/10.3390/ijms222111660
Received: 21 July 2021 / Revised: 15 October 2021 / Accepted: 25 October 2021 / Published: 28 October 2021
(This article belongs to the Special Issue Current Advances in Cellular Agriculture)
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. View Full-Text
Keywords: cultured meat; cellular agriculture; immortalization; cell lines; genetic modification cultured meat; cellular agriculture; immortalization; cell lines; genetic modification
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MDPI and ACS Style

Soice, E.; Johnston, J. Immortalizing Cells for Human Consumption. Int. J. Mol. Sci. 2021, 22, 11660. https://doi.org/10.3390/ijms222111660

AMA Style

Soice E, Johnston J. Immortalizing Cells for Human Consumption. International Journal of Molecular Sciences. 2021; 22(21):11660. https://doi.org/10.3390/ijms222111660

Chicago/Turabian Style

Soice, Emily, and Jeremiah Johnston. 2021. "Immortalizing Cells for Human Consumption" International Journal of Molecular Sciences 22, no. 21: 11660. https://doi.org/10.3390/ijms222111660

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