US20240327794
2024-10-03
Chemistry; metallurgy
C12N5/0658
The focus lies on food biotechnology, specifically lab-grown meat. The method involves processing in vitro differentiated non-human animal cells derived from oligopotent stem cells (OSCs), which have been genetically inactivated to suppress lineage specifier genes. This innovative approach aims to enhance food production while addressing sustainability and ethical concerns surrounding traditional meat sourcing.
As the global population is projected to reach 9.7 billion by 2050, the demand for meat is expected to double, particularly in developing countries. Current livestock farming practices are unsustainable and raise issues regarding environmental impact, food quality, and animal welfare. Lab-grown meat offers a viable alternative, but existing methods face limitations related to cell proliferation and differentiation.
OSCs are self-renewing cells capable of differentiating into a limited number of cell types. This patent outlines a method for producing foodstuff using OSCs that are less reliant on costly recombinant molecules for differentiation, thus reducing production costs. The OSCs are processed into food products without introducing foreign genetic material, addressing consumer concerns about genetically modified organisms (GMOs).
The method includes steps for amplifying OSCs and differentiating them into desired cell types suitable for food production. By using gene editing techniques to inactivate lineage specifier genes, the process ensures that no exogenous genetic material is incorporated, enhancing safety and stability. This approach allows for scalable production of various cell types from diverse sources, including livestock and aquatic organisms.
The technology supports the creation of a wide range of lab-grown foodstuffs by utilizing OSCs derived from various pluripotent stem cells (PSCs). These PSCs can originate from different non-human vertebrates and invertebrates, paving the way for innovative food products that mimic the composition and texture of conventional meats while promoting sustainable practices in food production.