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Protein innovation: Cultured Meat
Mark J Post
Department of Physiology
Maastricht University, The Netherlands
FBIF, Shanghai, 2015
Protein innovations
• Vegetable proteins
• soy, lupine
• other Legumes
• Mycotic
• Quorn
• Synthetic Biology
• algae
• Animal proteins
• insects
Human trophic level
Bonhommeau et al, PNAS, Dec 2013
Bonhommeau et al,
PNAS, Dec 2013
Churchill, 1932 Alexis Carrell & Charles Lindbergh, 1932
Self organization
efficiency mimicry sustainability
Van Gogh Norris
=60 x 109 satellite cells
=200
=25,000 ltr
=40,000
No coating
Low conc
High conc
Day 7
Life cycle analysis
% land % water % energy
meat
total
meat
total
cultured
livestock
Mimicry! texture
taste
color
Not only skeletal muscle cells
creating fat tissue (ω-3 fatty acids)
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0.45
Fat
co
nte
nt
(AU
)
no insulin Bovine ADSC in alginate
The laboratory “gym”
Langelaan ML, et al: TERM, 5(7), 529-539 (2011).
Boonen KJ, et al:. TERM 5(1), 60-68 (2011).
Langelaan ML et al: Trends Food Sci Technol 21(2), 7 (2010).
Color, Fe?
0
1
2
3
4
5
6
7
0 10 20 30
Re
lati
ve
myo
glo
bin
e
xp
res
sio
n
Caffeine concentration (mM)
Myoglobin expression in bovine satellite cells
Normoxic
Hypoxic
© Next Nature Network, Bis publishers
DIY !
63%
37%
Are you in favor or against in vitro meat (independent of whether you’d buy it)?
in favor against
23%
29% 23%
13%
12%
Would you buy in vitro meat if it was for sale in the local supermarket?
yes,
sure
yes,
probably perhaps
prob.
not
no
TEB Master Cell Bank Production
Production cost @ max scaling
Cells produced per batch 1.75E+14
Cells per gram beef 5.00E+06
Kg beef/batch 3.50E+04
Cost per kg beef $ 65.57
How many people per batch 815
Cost beef consumption/person/year $ 2,815.87
Number of consumers fed by 1 bioreactor batch (13 cycles per yr) 10595
data: J. Rowley
Weele et al, Trends in Biotech, 2014, 32(6):294-296
“8€/kg meat for medium”