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Yapay et üretimi ve gelecek vizyonu

Year 2022, Volume: 8 Issue: 3, 260 - 272, 01.07.2022

Darya Farhoomand , Aybüke Okay , Sümer Aras , İlker Büyük

https://doi.org/10.3153/FH22024

Abstract

Yapay et gelecekteki gıda üretiminde kullanılmak üzere bir yöntem olarak büyük umut vadetmektedir. Geleneksel etin, artan insan nüfusu ile birlikte yetersiz kalacağı ön görülmektedir. Ayrıca yapay etin geleneksel ete kıyasla çevre için sürdürülebilir olması, kontrollü yağ içeriği, antibiyotik ve hormon içermemesi gibi insan sağlığı açısından pek çok avantajı bulunmaktadır. Kültürlenmiş et olarak da bilinen yapay et, kas dokusu bazlı protein ürünleri, kök hücre kültürü ve farklılaşmasını içeren in vitro miyogenez, lezzet ve doku için ise olgun kas hücresi işleme yoluyla üretilmektedir. Yapay et üretimi sıralı bir süreçten oluşmaktadır. İlk olarak kök hücre toplama için kas örneklemesi ve sırasıyla kas dokusu ayrışması ve kas kök hücre izolasyonu, birincil hücre kültürü, yüksek hücre kültürü, kas farklılaşması ve olgunlaşma ile son bulmaktadır. Sürecin olumlu ve olumsuz yanlarıyla birlikte derinlemesine anlaşılması, yalnızca yapay et üretimine değil, aynı zamanda gıda endüstrisi için yeni biyomalzemeler arayan iş sektörlerine de yardımcı olacaktır. Bu derleme, yapay et üretimi için kullanılan yöntemleri tartışarak hem hücresel tarımın yeni çağına hazırlanmak hem de akademi ve endüstride kullanılmak üzere hazırlanmıştır. 

Keywords

Yapay et Kas kök hücreleri Biyoreaktör Biyosensör

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Artificial meat production and future vision

Year 2022, Volume: 8 Issue: 3, 260 - 272, 01.07.2022

Darya Farhoomand , Aybüke Okay , Sümer Aras , İlker Büyük

https://doi.org/10.3153/FH22024

Abstract

Artificial meat shows great promise as a method for use in future food production. It is predicted that traditional meat will be insufficient with the increasing human population. In addition, artificial meat has many advantages in terms of human health, such as being sustainable for the environment, controlled fat content, and absence of antibiotics and hormones compared to traditional meat. Artificial meat, also known as cultured meat, is produced through in vitro myogenesis, which includes muscle tissue-based protein products, stem cell culture, and differentiation, and mature muscle cell processing for flavor and texture. Artificial meat production consists of a sequential process; firstly muscle sampling for stem cell collection and followed by muscle tissue dissociation and muscle stem cell isolation, primary cell culture, high cell culture, and ending with muscle differentiation and maturation. A deep understanding of the process by considering its pros and cons will help not only artificial meat production but also the food industry in business sectors seeking new biomaterials. By explaining the methods utilized for artificial meat production, this study is created to prepare for the new era of cellular agriculture as well as for application in academia and industry.

Keywords

Artificial meat Muscle stem cells Bioreactor Biosensor

References

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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Darya Farhoomand 0000-0002-7731-648X

Aybüke Okay 0000-0002-6772-4316

Sümer Aras 0000-0003-3474-9493

İlker Büyük 0000-0002-0843-8299

Publication Date July 1, 2022
Submission Date October 27, 2021
Published in Issue Year 2022 Volume: 8 Issue: 3

Cite

APA Farhoomand, D., Okay, A., Aras, S., Büyük, İ. (2022). Yapay et üretimi ve gelecek vizyonu. Food and Health, 8(3), 260-272. https://doi.org/10.3153/FH22024
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