İn Vitro Etin Üretimi ve Besleyici Değeri

Yıl 2021, Cilt: 6 Sayı: 2, 189 - 201, 29.12.2021

Büşra Çakaloğlu Ebcim , Emine Nakilcioğlu-taş , Semih Ötleş

https://doi.org/10.33484/sinopfbd.935965

Cited By: 3

Öz

Hızlı nüfus artışı beraberinde sınırlı kaynakların yetersizliği sorununu da getirir. Beslenme alışkanlığımız olarak protein ihtiyacımızın çoğunu etten karşılamamıza rağmen et sınırlı bir kaynaktır. Bu da bizi alternatif yöntemler araştırmaya yönlendirir. Bunlardan birisi in vitro ettir. Beslenmemizde tükettiğimiz et; kesimden sonra hücrelerin oksijenden mahrum kalması nedeniyle gerçekleşen biyokimyasal reaksiyonların ardından olgunlaşan kas dokusudur. İn vitro et ise; canlı bir hayvandan alınan kök hücrelerden üretilen kas dokudur. Yapılan bu çalışmada, günümüze kadar in vitro et hakkında bilgiler ve yapılan çalışmalar derlenmiştir.

Anahtar Kelimeler

İn vitro et, yapay et, sentetik et, laboratuvar eti, kültürlenmiş et

In Vitro Meat Production and Nutritional Value

Öz

With the increase in the population, the insufficiency of limited resources comes into consideration. As our dietary habit, we get most of our protein needs from meats. But meat is a limited source. This leads us to search for alternative sources. One of them is in vitro meat. The meat we consume in our diet; is muscle tissue that matures after biochemical reactions that occur due to the cells being deprived of oxygen after cutting. If in vitro meat; is muscle tissue produced from stem cells from a living animal. In this study, the researches and knowledge about in vitro meat until today are compiled.

Anahtar Kelimeler

In vitro meat, artificial meat, synthetic meat, lab-grown meat, cultured meat

Kaynakça

• Taşkın, A. (2019). Geleceğin alternatif gıda kaynakları ve gıda teknolojileri. (Tez no. 575180) [Yüksek Lisans Tezi, Namık Kemal Üniversitesi].
• Lynch, J. & Pierrehumbert, R. (2019). Climate impacts of cultured meat and beef cattle. Frontiers in Sustainable Food Systems, 3(5). https://doi.org/10.3389/fsufs.2019.00005
• Mengistie, D. (2020). Lab-growing meat production from stem cell. Journal of Nutrition & Food Sciences, 3(1), 015.
• Choi, K. H., Yoon, J. W., Kim, M., Lee, H. J., Jeong, J., Ryu, M., & Lee, C. K. (2021). Muscle stem cell isolation and in vitro culture for meat production: A methodological review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 429-457. https://doi.org/10.1111/1541-4337.12661
• Bryant, C. J., & Barnett, J. C. (2019). What's in a name? Consumer perceptions of in vitro meat under different names. Appetite, 137, 104-113. https://doi.org/10.1016/j.appet.2019.02.021
• Bekker, G. A., Fischer, A. R., Tobi, H., & van Trijp, H.C. (2017). Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite, 108, 245-254. https://doi.org/10.1016/j.appet.2016.10.002
• Hart Research Associates, (2021, April). Perceptions of cellular agriculture: Key findings from qualitative research. Hart Research Associates. https://medium.com/new-harvest/perceptions-of-cellular-agriculture-key-findings-from-qualitative-research-24145eced707
• The Grocer, (2021, April). Meat the future and how to market it, http://www.thegrocer.co.uk/buying-and-supplying/categories/meat/meat-the-future-and-how-to-market-it/546754.article
• Smith, A. (2021, December). U.S. Views of technology and the future: Science in the next 50 years. Pew Research. https://www.pewresearch.org/internet/2014/04/17/us-views-of-technology-and-the-future
• The Washington Post, (2021, January). Lab-grown meat is in your future, and it may be healthier than the real stuff. https://www.washingtonpost.com/national/health-science/lab-grown-meat-is-in-your-future-and-it-may-be-healthier-than-the-real-stuff/2016/05/02/aa893f34-e630-11e5-a6f3-21ccdbc5f74e_story.html?utm_term=.339bff30314d
• The Good Food Institute, (2021, January). Clean meat: The naming of tissue-engineered meat. http://mfait.gfi.org/the-naming-of-clean-meat
• Animal Charity Evaluators, (2021, January). "Clean" meat or "cultured" meat: A randomized trial evaluating the impact on self-reported purchasing preferences. https://animalcharityevaluators.org/blog/clean-meat-or-cultured-meat-a-randomized-trial-evaluating-the-impact-on-self-reported-purchasing-preferences/
• Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., & Barnett, J. (2015). ‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat science, 102, 49-58. https://doi.org/10.1016/j.meatsci.2014.11.013
• Hocquette, J. F. (2016). Is in vitro meat the solution for the future? Meat science, 120, 167-176. https://doi.org/10.1016/j.meatsci.2016.04.036
• Marcu, A., Gaspar, R., Rutsaert, P., Seibt, B., Fletcher, D., Verbeke, W., & Barnett, J. (2015). Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Understanding of Science, 24(5), 547-562. https://doi.org/10.1177/0963662514521106
• Heid, M. (2021, December). You asked: Should I be nervous about lab-grown meat. Time Magazine, 14. https://www.yahoo.com/lifestyle/asked-nervous-lab-grown-meat-120000235.html
• Ghosh, P. (2021 December). World’s first lab-grown burger is eaten in London. BBC News www.bbc. com/news/scienceenvironment-23576143
• Post, M. J., Levenberg, S., Kaplan, D. L., Genovese, N., Fu, J., Bryant, C. J., & Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415. https://doi.org/10.1038/s43016-020-0112-z
• Edelman, P. D., McFarland, D. C., Mironov, V. A., & Matheny, J. G. (2005). Commentary: In vitro-cultured meat production. Tissue engineering, 11(5-6), 659-662. https://doi.org/10.1089/ten.2005.11.659
• Webb, S. (2006). Tissue engineers cook up plan for lab-grown meat. Discover. 27(1):43. https://doi.org/10.3389/fsufs.2019.00046
• Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical reviews in food science and nutrition, 57(4), 782-789. https://doi.org/10.1080/10408398.2014.924899
• Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E. D. A., & Bhat, H. F. (2019). Technological, regulatory, and ethical aspects of in vitro meat: a future slaughter‐free harvest. Comprehensive reviews in food science and food safety, 18(4), 1192-1208. https://doi.org/10.1111/1541-4337.12473
• Kosnik, P. G., Dennis, R. G., & Vandenburgh, H. (2003). Tissue engineering skeletal muscle. In F. Guilak, D. L. Butler, S. A. Goldstein, & D. Mooney (Eds.), Functional tissue engineering. 377–392. https://doi.org/10.1007/0-387-21547-6_28
• Hopkins, P. D., & Dacey, A. (2008). Vegetarian meat: Could technology save animals and satisfy meat eaters? Journal of Agricultural and Environmental Ethics, 21(6), 579-596. https://doi.org/10.1007/s10806-008-9110-0
• Dennis, R., Kosnik, P., Gilbert, M., & Faulkner, J. (2001). Excitability and contractility of skeletal muscle engineered from primary cultures and cell lines. American Journal Physical Cell Physics, 28, 288–95. https://doi.org/10.1152/ajpcell.2001.280.2.C288
• Benjaminson, M. A., Gilchriest, J. A., & Lorenz, M. (2002). In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta astronautica, 51(12), 879-889. https://doi.org/10.1016/S0094-5765(02)00033-4
• Wolfson, W. (2021, December). Raising the steaks. New Scientist. https://repository.library.georgetown.edu/handle/10822/1005566
• Zandonella, C. (2003). Tissue engineering: The beat goes on. Nature. 421(6926):884–6 https://doi.org/10.1038/421884a
• Mironov, V., Boland. T., Trusk, T., Forgacs, G. & Markwald, R. (2003). Organ printing: Computer-aided jet-based 3D tissue engineering. Trends Biotechnol. 21(4):157–61. https://doi.org/10.1016/S0167-7799(03)00033-7
• Aldhous, P. (2021, May). Print me a heart and a set of arteries. New Scientist. http://organprint.missouri.edu/news/NewScientistApril2006.pdf
• Gillispie, G. J., Park, J., Copus, J. S., Pallickaveedu, A. K., Asari, R., Yoo, J. J., & Lee, S. J. (2019). Three‐dimensional tissue and organ printing in regenerative medicine. In A. Atala, R. Lanza, A. G. Mikos, & R. Nerem (Eds.), Principles of regenerative medicine (3rd ed., Chapter 47, pp. 831–852) https://doi.org/10.1016/B978-0-12-809880-6.00047-3
• Singh, A., Verma, V., Kumar, M., Kumar, A., Sarma, D. K., Singh, B., & Jha, R. (2020). Stem cells-derived in vitro meat: from petri dish to dinner plate. Critical Reviews in Food Science and Nutrition, 9, 1-14. https://doi.org/10.1080/10408398.2020.1856036
• Young, J. F., Therkildsen, M., Ekstrand, B., Che, B. N., Larsen, M. K., Oksbjerg, N., & Stagsted, J. (2013). Novel aspects of health promoting compounds in meat. Meat Science, 95(4), 904-911. https://doi.org/10.1016/j.meatsci.2013.04.036
• Van Eelen, W. F. (2007). Industrial scale production of meat using cell culture methods (U.S. Patent No. 7, 270, 829). Washington, DC: U.S. Patent and Trademark Office. https://patentimages.storage.googleapis.com/00/69/34/1a632a16cfa069/US7270829B2.pdf
• Madrigal, A. (2021, December). Scientists flesh out plans to grow (and sell) test tube meat. Wired. https://www.wired.com/2008/04/scientists-flesh-out-plans-to-grow-and-sell-test-tube-meat/
• Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D., & Rounsevell, M. D. (2017). Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Global Food Security, 15, 22-32. https://doi.org/10.1016/j.gfs.2017.04.001
• Datar, I., & Luining, D. (2021, December). Mark Post’s Cultured Beef. New-harvest. http://tnyurl. com/NH-cultured-meat
• Schneider, Z. (2021, December). In vitro meat: Space travel, cannibalism, and federal regulation. https://houstonlawreview.org/article/4067-in-vitro-meat-space-travel-cannibalism-and-federal-regulation
• Ford, B. J. (2021, April). Critical Focus-Cultured Meat: Food for the Future. https://www.academia.edu/1477376/Cultured_meat_food_for_the_future?pop_sutd=false
• Specht, L., & Lagally, C. (2021, February). Mapping emerging industries: opportunites in clean meat. https://gfi.org/wp-content/uploads/2021/02/Mapping-Emerging-Industries.pdf
• Cassiday, L. (2021, January). Clean meat. Inform, https://www.researchgate.net/profile/LauraCassiday2/publication/322866848_Clean_meat/links /5a8e14880f7e9b2fac829ec0/Clean-meat.pdf
• Weele, C.v.d., & Tramper, J. (2014). Cultured meat: every village its own factory? Trends Biotechnolgy, 32(6), 294– 296. https://doi.org/10.1016/j.tibtech.2014.04.009
• Ahmad, R. S., Imran, A., & Hussain, M. B. (2018). Nutritional Composition of Meat. In Meat Science and Nutrition, Muhammad Sajid Arshad, IntechOpen, https://doi.org/10.5772/intechopen.77045
• Watson E, (2021, December). FDA Approves Color Additive Petition for Impossible Foods' Soy Leghemoglobin as it Gears Up for Sept Retail Launch. https://www.foodnavigator-usa.com/Article/2019/07/31/FDA-gives-green-light-to-color-additive-petition-for-Impossible-Foods-soy-leghemoglobin
• Zaraska, M. (2021, December). Lab-grown beef taste test:‘Almost’like a burger. https://www.washingtonpost.com/national/health-science/lab-grown-beef-taste-test-almost-like-a-burger/2013/08/05/921a5996-fdf4-11e2-96a8-d3b921c0924a_story.html
• Sürek, E., & Uzun, P. (2020). Geleceğin alternatif protein kaynağı: yapay et. Akademik Gıda, 18(2), 209-216. https://doi.org/10.24323/akademik-gida.758840
• Candoğan, K., & Özdemir, G. (2021). Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46(2), 408-427. https://doi.org/10.15237/gida.GD20137
• Muslu, M. (2021, April 8-10). Yapay et (sentetik et-kültür eti), küresel protein gereksinimi için alternatif bir kaynak olabilir mi? [Konferans sunumu]. 4th International Health Sciences and Life Congress, Burdur, Türkiye. https://ihslc.mehmetakif.edu.tr/files/ozet-kitabi-2021-20-05.pdf
• Post, M. J., Rahimi, N., & Caolo, V. (2013). Update on vascularization in tissue engineering. Regenerative Medicine, 8(6), 759-770. https://doi.org/10.2217/rme.13.74