本研究中，荷兰马斯特里赫特大学生理学系的Mark J. Post*、以色列理工学院的ShulamitLevenberg和美国塔夫斯大学生物医学工程系的David L. Kaplan等人综述了将人造肉转化为可行的商业选择所面临的科学和社会挑战，涵盖了从细胞选择和培养基优化到生物材料、组织工程、规则和消费者接受度等方面。
Abstract
Scientific, sustainability and regulatory challenges of cultured meat
Mark J. Post, Shulamit Levenberg, David L. Kaplan, Nicholas Genovese, Jianan Fu, Christopher J. Bryant, Nicole Negowetti, Karin Verzijden & Panagiota Moutsatsou
Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production. Cultured meat can be produced by applying current cell culture practices and biomanufacturing methods and utilizing mammalian cell lines and cell and gene therapy products to generate tissue or nutritional proteins for human consumption. However, significant improvements and modifications are needed for the process to be cost efficient and robust enough to be brought to production at scale for food supply. Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.
