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Overview
Who: Andrew J. Stout, Addison B. Mirliani, Erin L. Soule-Albridge, Julian M. Cohen, and David L. Kaplan
Published: September 10, 2020
Where: Metabolic Engineering
Key Takeaway: Metabolic engineering for cultured meat could help enhance nutrition and meat quality.
Research Topics:
cell
Summary
Andrew Stout et al. examine the possibilities for the metabolic engineering of mammalian cells using prokaryotic metabolites not synthesized by mammals (i.e. cross-taxa) to enhance nutrition and food functionality. They explore engineering primary bovine and immortalized murine muscle cells to endogenously produce antioxidant carotenoids phytoene, lycopene, and β-carotene. The potential of cultured meat provides a new framework that makes a compelling case for the metabolic engineering of animal cells, including enhanced nutrition and meat quality. Stout et al. confirm endogenous production of all three carotenoids, demonstrate carotenoid production at levels that reduce lipid oxidation, optimize carotenoid production beyond reported levels for beef, and validate antioxidant capacity in vitro. Stout et al. use common cell culturing and transfection techniques and build upon previous crop engineering research for most of the performed experiments. This study lays a foundation for developing further insights into how metabolic engineering for cultured meat can substantially alter a variety of meat quality metrics.
Written by Morgan Ziegelski
Funding
Cite This Publication
Stout, A. J., Mirliani, A. B., Soule-Albridge, E. L., Cohen, J. M., & Kaplan, D. L. (2020). Engineering carotenoid production in mammalian cells for nutritionally enhanced cell-cultured foods. Metabolic Engineering, 62, 126–137. https://doi.org/https://doi.org/10.1016/j.ymben.2020.07.011
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