The effect of serum-free media on the metabolic yields and growth rates of C2C12 cells in the context of cultivated meat production

O’Neill, Edward; Neffling, Milla; Randall, Nick; Kwong, Grace; Ansel, Joshua C; Baar, Keith; Block, David E.

doi:10.1016/j.fufo.2023.100226

Cited by 5 publications

(2 citation statements)

References 27 publications

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“…Spent media analysis has confirmed the substrate requirements and quantities for cell-based meat production (O'Neill et al, 2023). Other studies have found that serum-free media have significantly different nutrient consumption in medium with nonessential amino acids and pyruvate compared to serum-containing medium (Jang et al, 2022).…”

Section: Cell Expansionmentioning

confidence: 64%

Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production

Jin,

Bennie,

Ogilvie

et al. 2023

Sustainable Food Proteins

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Novel foods are an increasing reality (and necessity) for our global food system and need to be protein‐rich for good nutrition. Cell‐based meats use the edible biomass of in vitro cultured animal cells harvested from the muscle tissue of live animals, removing the need to raise and slaughter animals. It is a viable alternative that is environmentally friendly, lowers resource consumption, and reduces health risks associated with traditional livestock farming. The cell‐based meat industry has boomed over the last 5 years with dozens of start‐ups being founded and millions of dollars in capital raised. While cell‐based meat faces technical, socio‐political, and regulatory challenges, it is a nascent technology with key technical challenges such as cell line stability, non‐animal‐derived culture media development, and bioprocessing for commercial‐scale uses. Here, we review the current field of cell‐based meat production at a lab scale and assess the feasibility and scalability of commercial production and the challenges that these production methods face. Moreover, we discuss the advancements in technologies for large‐scale manufacturing of cell‐based meat covering aspects including optimized culture media formulations, edible scaffold designs, and bioreactors for high‐density cell culture to reduce production costs.

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Section: Cell Expansionmentioning

confidence: 64%

Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production

Jin,

Bennie,

Ogilvie

et al. 2023

Sustainable Food Proteins

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show abstract

“…By leveraging breakthroughs in cellular and biotechnological advancements, it aims to generate animal-derived products without relying on traditional farming methods (Batish et al 2022; Nikkhah et al 2023; Stout et al 2023). The successful large-scale commercialization of cultivated meat continues to face a significant technical challenge in the formulation of cell culture media (O’Neill et al 2023; Stout et al 2023). The primary challenge in this domain is the development of serum-free media that are both cost-effective and efficient.…”

Section: Introductionmentioning

confidence: 99%

Black Soldier Fly Bioconversion to Cultivated Meat Media Components Using Blue Catfish Gut Microbiome

Timoneda,

Amirvaresi,

Ovissipour

2024

Preprint

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Developing low-cost media is one of the major challenges in the cellular agriculture domain. Thus, this study aimed to develop low-cost media for cell-cultivated seafood using gut-microbial community-assisted fermentation. Black soldier fly larvae (Hermetia illucens) were used as the substrate and exposed to gut microbial communities isolated from Blue catfish (Ictalurus furcatus). In the first step, BSFL slurry was subjected to enzymatic digestion, using pepsin and trypsin to mimic animal digestive processes. The results showed a 2.8% degree of hydrolysis after digestion with pepsin and an additional 5.9% after digestion with trypsin. In the second step, two fermentation approaches were tested, including the direct addition of gut homogenate to the hydrolysates (fermentation A) and the establishment of microbial cultures from the gut homogenate before fermentation (fermentation B). Both fermentations resulted in similar protein content and degree of hydrolysis. Fermentation led to a decrease in species richness, with the loss of important chitinase and protease-producing genera such as Pseudomonas and Clostridiaceae. However, there was an increase in Paraclostridium and members of the Enterobacteriaceae. In addition, the effect of fermented hydrolysates from BSFL on the proliferation of zebrafish embryo fibroblasts was tested in comparison to fetal bovine serum (FBS) in in vitro cell cultivation. Lower concentrations of FBS resulted in decreased cell density and altered cell morphology. The supplementation of hydrolysate B at high peptide concentrations had cytotoxic effects on the cells, while at lower peptide concentrations, it improved cell proliferation only in cultures with 2.5% FBS.

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Engineered autocrine signaling eliminates muscle cell FGF2 requirements for cultured meat production

Stout,

Zhang,

Letcher

et al. 2024

Cell Reports Sustainability

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The effect of serum-free media on the metabolic yields and growth rates of C2C12 cells in the context of cultivated meat production

Cited by 5 publications

References 27 publications

Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production

Sculpting the future of meat: Biomaterial approaches and structural engineering for large‐scale cell‐based production

Black Soldier Fly Bioconversion to Cultivated Meat Media Components Using Blue Catfish Gut Microbiome

Engineered autocrine signaling eliminates muscle cell FGF2 requirements for cultured meat production

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