培养肉是一种利用组织工程技术生产肉类而不涉及动物的新技术。因为培养肉的生产与传统肉类相比能够减少环境污染、能源消耗和动物痛苦,它的出现受到了人们的广泛关注。目前,该领域已吸引了许多研究机构和公司,达成百上千万美元的投入。但是培养肉获得入市批准,首先要证明培养肉的安全性和出台相关管理标准。目前还没有针对培养肉的风险防范与安全管理规范,以及相关的监管建议。美国食品药品监督管理局(FDA)以及加拿大卫生部(Health Canada)已经开始考虑如何对培养肉进行监管。对于培养肉的评估应建立在一个独立的基础上,并将其制造和生产中涉及的多种因素纳入考虑范围。基于现有文献和模型,培养肉主要存在着3方面的风险因素,即:生产过程中使用的无食品安全使用史的组分;生产过程中所使用的新工艺;以及对于培养肉所进行的基因工程改造。所以针对以上风险因素需对培养肉的生产进行评估。
Lab-grown meat is a new technique of producing meat without involving animals with the help of tissue engineering. Due to the production of lab-grown meat can reduce environmental pollution, energy consumption and animal suffering compared with traditional meat, it has received widespread attention. At present, this field has attracted many research institutions and companies to reach hundreds of millions of dollars in investments. In order to obtain approval for entry into the market, it is first necessary to prove that lab-grown meat can be eaten safely. There are currently no risk prevention and safety management practices for artificial meat and related regulatory recommendations. The US Food and Drug Administration (FDA) and Health Canada (Ministry of Health Canada) have begun to consider how to regulate artificial meat. The evaluation of artificial meat should be based on an independent basis and take into account various factors involved in its manufacture and production. Based on existing literature and models, there are three main risk factors for artificial meat: the components used during production process, substances with no history of safe use, and novel process and genetic modification of lab-grown meat. These risk factors should be taken together to evaluate the production of lab-grown meat.
[1] S SHARMA SST, KAUR A. In vitro meat production system: why and how?[J]. J Food Sci Technol, 2015,52(12):7 599-7 607.
[2] S SURESH CS. " Friend" or" Fiend": In vitro lab meat and how Canada might regulate its production and sale[R]. The Canadian Agri-Food Policy Institute, 2018.
[3] ORZECHOWSKI A. Artificial meat? Feasible approach based on the experience from cell culture studies[J]. Journal of Integrative Agriculture, 2015, 14 (2): 217-221.
[4] POST MJ. Cultured meat from stem cells: Challenges and prospects[J]. Meat Sci, 2012, 92(3):297-301.
[5] ZARASKA M. Lab-grown beef taste test:‘Almost’ like a burger[N]. Washington Post, 2013-08-05.
[6] ZF BHAT SK, BHAT HF. In vitro meat: A future animal-free harvest[J]. Critical Reviews in Food Science and Nutrition, 2017, 57(4): 782-789.
[7] FAO, Food and Agriculture Organization of the United Nations [R]. FAO statistical yearbook, 2012.
[8] ZF BHAT SK, FAYAZ H. In vitro meat production: Challenges and benefits over conventional meat production[J]. Journal of Integrative Agriculture, 2015, 14(2): 241-248.
[9] World economic forum[R]. Global Gender Gap, 2017.
[10] ZF BHAT HB. Animal-free meat biofabrication[J]. American Journal of Food Technology, 2011, 6 (6): 441-459.
[11] Guidelines for the safety assessment of novel foods[R]. Health Canada, 2006.
[12] LOWE KC. Blood substitutes: from chemistry to clinic[J]. Journal of materials chemistry, 2006, 16: 4 189-4 196.
[13] H FUJITA AE, SHIMIZU K. Evaluation of serum-free differentiation conditions for C2C12 myoblast cells assessed as to active tension generation capability[J]. Biotechnology and Bioengineering, 2010, 107(5): 894-901.
[14] PD EDELMAN DCM, MIRONOV VA. Commentary: In vitro-cultured meat production[J]. Tissue Engineering, 2005, 11(5-6):659-662.
[15] I DATAR MB. Possibilities for an in vitro meat production system[J]. Innovative Food Science & Emerging Technologies, 2010, 11(1): 13-22.
[16] VAN DER WEELE C, TRAMPER J. Cultured meat: every village its own factory?[J]. Trends Biotechnol, 2014,32(6):294-296.
[17] AC SCHNITZLER AV, DE KEHOE DJ. Bioprocessing of human mesenchymal stem/stromal cells for therapeutic use: current technologies and challenges[J]. Biochemical Engineering Journal, 2016, 108(15): 3-13.
[18] MERTEN OTTO-WILHELM. Advances in cell culture: anchorage dependence[J]. Philosophical Transactions B, 2015, 370(1 661): 20 140 040.
[19] AST SMITH SP, GREENSMITH L. Characterization and optimization of a simple, repeatable system for the long term in vitro culture of aligned myotubes in 3D[J]. Journal of cellular Biochemistry, 2012, 133(3): 1 044-1 053.
[20] S CHIRON CT, A DUPERRAY JL, BONNE G. Complex interactions between human myoblasts and the surrounding 3D fibrin-based matrix[J]. PLoS One, 2012, 7(4): e36 173.
[21] W DIERYCK JP, C POYART MCM, GRUBER V. Human haemoglobin from transgenic tobacco[J]. Nature, 1997, 386: 29-30.
[22] SH ZUCKERMAN MPD, GORCZYNSKI R. Preclinical biology of recombinant human hemoglobin, rHb1. 1[J]. Artificial Cells, Blood Substitutes, and Biotechnology, 1998, 26(3): 231-257.
[23] 李飞飞, 赵广荣. 大肠杆菌代谢工程生产芳香族化合物研究进展[J]. 食品与发酵工业, 2014,40(6):128-134.
[24] T HARNOIS MR, ROGNIAUX H. High-level production of recombinant Arenicola marina globin chains in Escherichia coli: A new generation of blood substitute[J]. Artificial Cells, Blood Substitutes, and Biotechnology, 2009, 37(3): 106-116.
[25] EA SPECHT DRW, CLAYTON E. Opportunities for applying biomedical production and manufacturing methods to the development of the clean meat industry[J]. Biochemical Engineering Journal, 2018, 132(15): 161-168.
[26] P GODARA CDM. Design of bioreactors for mesenchymal stem cell tissue engineering[J]. Journal of Chemical Technology and Biotechnology, 2008, 83: 408-420.
[27] JF ALVAREZ-BARRETO SML. Flow perfusion improves seeding of tissue engineering scaffolds with different architectures[J]. Annals of Biomedical Engineering, 2007, 35(3): 429-442.
[28] ZF BHAT HB. Tissue engineered meat-future meat[J]. Journal of Stored Products and Postharvest Research, 2011, 2(1): 1-10.
[29] PAG TIZEI EC, TORRES L. Selection platforms for directed evolution in synthetic biology[J]. Biochemical Society Transactions, 2016, 44(4): 1 165-1 175.
[30] T TSUTSUI SK, A YAMAMOTO HK. Association of p16 INK4a and pRb inactivation with immortalization of human cells[J]. Carcinogenesis, 2002, 23(12): 2 111-2 117.
[31] T SIEBER TD. Adenovirus type 5 early region 1B 156R protein promotes cell transformation independently of repression of p53-stimulated transcription[J]. J Virol, 2007, 81(1): 95-105.
[32] W LIU YW, P BI XL, XS LIU XL, et al. Hypoxia promotes satellite cell self-renewal and enhances the efficiency of myoblast transplantation[J]. Development, 2012, 139(16): 2 857-2 865.
[33] MT TIERNEY TA, D SALA BM, GATTO S. STAT3 signaling controls satellite cell expansion and skeletal muscle repair[J]. Nat Med, 2014, 20: 1 182-1 186.
[34] 叶富根, 李汴生, 赵秋艳. 基因修饰食品的检测方法[J]. 食品与发酵工业, 2002,28(3):56-61.
