Abstract The purpose of this review is to summarize studies that investigate blood and the main components of fetal bovine serum (FBS) in vertebrates, including major livestock, and review the current research on commercializing cultured meat. Detailed research on FBS is still lacking; however, some studies have shown that FBS consists of proteins, carbohydrates, growth factors, cytokines, fats, vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds. However, there are few studies on how the composition of FBS differs from blood or serum composition in adult animals, which is probably one of the main reasons for not successfully replacing FBS. Moreover, recent studies on the development of FBS replacers and serum-free media have shown that it is difficult to conclude whether FBS has been completely replaced or serum-free media have been developed successfully. Our review of the industrialization of cultured meat reveals that many basic studies on the development of cultured meat have been conducted, but it is assumed that the study to reduce or replace ingredients derived from fetuses such as FBS has not yet been actively developed. Therefore, developing inexpensive and edible media is necessary for the successful industrialization of cultured meat.

https://www.kosfaj.org/download/download_pdf?pid=kosfa-42-5-775

Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

/pdf/molecular-and-colloidal-transport-in-bacterial-cellulose-3bmqmoa9.pdf

Molecular and Colloidal Transport in Bacterial Cellulose Hydrogels.

BC membranes (pellicles) generated by Gluconacetobacter hansenii (G. hansenii) are promising biomaterials owing to their outstanding biocompatible properties. Recently, specific demands for biomedical applications of BC have increased owing to its excellent mechanical properties. Although many techniques have been developed to improve the biofunctional properties of BC pellicles, such modifications remain limited owing to technical difficulties in the modulation of complex biosynthetic processes. Therefore, we previously developed an in vivo modification technique to produce nanocomposite pellicles composed of BC and HA (in vivo BC/HA), which are directly secreted from genetically engineered G. hansenii. In the present study, the HA extractability and content rate, physical characteristics, and cytocompatibility of in vivo BC/HA have been investigated in comparison to conventional in situ BC/HA and native BC pellicle. The results suggested that HA more strongly adsorbed to the solid BC surface of in vivo BC/HA than that of in situ BC/HA, which possibly affected the dynamic viscoelastic characteristics. In vivo BC/HA exhibited a relatively lower value of 7.5 MPa as storage elastic modulus (E’), whereas in situ BC/HA yielded the highest E’ of 15.6 MPa in comparison to 11.4 MPa as E’of native BC. Although the HA content of in vivo BC/HA (95 μg/g) was indicated lower than in situ BC/HA (300 μg/g), the former showed two times higher ability in human epidermal cell adhesion. These results indicate the great potential of in vivo modification to expand the usefulness of BC-based biomaterials. 

/pdf/physical-characteristics-and-cell-adhesive-properties-of-in-311idbpd.pdf

Physical characteristics and cell-adhesive properties of in vivo fabricated bacterial cellulose/hyaluronan nanocomposites

• Lab-based meat is more sustainable and safer to consume than conventional meat. • Production steps: cell extraction, cell line establishment, cell culture and scaffolding. • Challenges: technology limitations, consumer acceptance & law and legislation. Meat is one of the main dietary protein sources that is important in human health and development. Today, the rapid growth of the world's population has resulted in an increasing demand for meat sources worldwide. With the climate crisis devastating natural and agricultural resources, the Earth's ecosystems may no longer support an expanded traditional meat industry. At the same time, increasing meat production and consumption have raised issues regarding the environment, animal ethics, and human health. In line with the global sustainability trends, lab-based meat has been introduced in the last decade as a meat alternative. The production of lab-based meat required high-throughput technology at a wide scale to develop high-quality meat in the laboratory customized for the livestock agriculture industry, environment, animal welfare and human health. However, the development of laboratory-produced meat is still in its early stages, and it is currently confronted with significant challenges such as technological limitations and consumer acceptance. Therefore, there is no legal recognition of lab-based meat worldwide. Nevertheless, due to the trend for a high market demand for meat analogues, this field of study is expected to contribute to the company portfolio, thus more funding and research are required to ensure its safety and societal requirements. 

Mark S. Rybchyn

Papers

Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat