Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat

• Published in: Current research in food science Vol. 7; p. 100551
• Main Authors: Lee, Dong-Kyung, Kim, Minsu, Jeong, Jinsol, Lee, Young-Seok, Yoon, Ji Won, An, Min-Jeong, Jung, Hyun Young, Kim, Cho Hyun, Ahn, Yelim, Choi, Kwang-Hwan, Jo, Cheorun, Lee, Chang-Kyu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-01-2023; Elsevier
• Subjects: Cellular agriculture; Cultivated meat; Review; Safety regulations; Stem cells; Safety regulations; Cellular agriculture; Stem cells; Cultivated meat
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100551

Cellular agriculture is an emerging research field of agribiotechnology that aims to produce agricultural products using stem cells, without sacrificing animals or cultivating crops. Cultivated meat, as a representative cellular product of cellular agriculture, is being actively researched due to global food insecurity, environmental, and ethical concerns. This review focuses on the application of stem cells, which are the seeds of cellular agriculture, for the production of cultivated meat, with emphasis on deriving and culturing muscle and adipose stem cells for imitating fresh meat. Establishing standards and safety regulations for culturing stem cells is crucial for the market entry of cultured muscle tissue-based biomaterials. Understanding stem cells is a prerequisite for creating reliable cultivated meat and other cellular agricultural biomaterials. The techniques and regulations from the cultivated meat industry could pave the way for new cellular agriculture industries in the future.
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•Cultivated meat can be harvested using stem cell and tissue engineering without farming.•ESCs, iPSCs, MSCs, and MuSCs can be adapt for generating muscle and adipose tissues.•Reducing production cost is essential for commercialization of cultivated meat.•Establishing safety regulations is prerequisite for market entry of cultivated meat.•Stem cells play a critical role in the productivity and quality of cultivated meat.