diplomsko delo
Sara Šuklje (Avtor), Simona Sušnik Bajec (Mentor)

Povzetek

Svetovna živilska industrija se sooča s povečanim povpraševanjem po živilih, kot sta meso in mleko, kar pomeni večji pritisk na okolje zaradi intenzivnega kmetijstva. V odziv na te izzive se je pojavil trend razvoja in vitro proizvodnje mesa in mleka, ki temelji na tkivnem inženirstvu. Pri proizvodnji in vitro mleka so ključne epitelne celice mlečne žleze (MEC), ki se pridobijo z biopsijo tkiva ali iz mleka. Te celice so zanimive, saj so edine sposobne proizvodnje vseh komponent mleka (npr. kazeini, sirotkine beljakovine itd.). V mlečni žlezi je izražanje genov za proizvodnjo različnih komponent mleka nadzorovano s komunikacijo med signali iz bazalne membrane in laktogenim hormonom, prolaktinom. Zato je za funkcionalnost MEC in vitro ključno posnemanje njihovega in vivo mikrookolja z uporabo specifičnih gojišč (laktogena gojišča, ki vsebujejo prolaktin) in gojenje celic v tridimenzionalnih celičnih kulturah (hidrogeli, ki vsebujejo beljakovine, kot sta laminin in kolagen). Za množično proizvodnjo so za gojenje celic potrebni bioreaktorji, ki omogočajo ustrezne pogoje gojenja celic in tudi ločevanje gojišča od izločenih komponent mleka (npr. bioreaktorji s poroznimi vlakni, kontinuirana in vitro proizvodnja mleka z organoidi). Za proizvodnjo in vitro mesa pa se večinoma uporabljajo satelitske matične celice, ki imajo omejeno proliferativno zmogljivost, zato so potrebne rešitve, kot npr. prilagajanje gojišč za ohranjanje matičnosti ali trajne celične linije. Specifična sestava gojišč izbrane celice v kontroliranem laboratorijskem okolju ali bioreaktorju spodbudi k proliferaciji. Nato pa se s spreminjanjem sestave gojišča in interakcij z ogrodji prvotne celice diferencirajo v celice, kot so mišična vlakna in maščobne celice. Zadnji korak obsega oblikovanje pridobljenih tkiv v strukturirane (npr. zrezki) ali nestrukturirane proizvode (npr. mleto meso). Kljub napredku na tem področju pa ostaja še veliko tehničnih izzivov pri proizvodnji in vitro mesa, kot so povečevanje proizvodnje, izboljšanje okusa in teksture ter zmanjšanje stroškov proizvodnje. Cilj diplomskega dela je predstaviti možnosti in izzive, s katerimi se sooča tkivno inženirstvo v proizvodnji in vitro živil ter razvoj tehnologij za izdelavo takih živil v prihodnosti.

Ključne besede

celično kmetijstvo;in vitro mleko;in vitro meso;proizvodnja;tkivno inženirstvo;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [S. Šuklje]
UDK: 606:664.1:577.112:57.085.2:602.42-7(043.2)
COBISS: 164360451 Povezava se bo odprla v novem oknu
Št. ogledov: 12
Št. prenosov: 2
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: ǂThe ǂpotential of cellular agriculture for production of animal-sourced foods
Sekundarni povzetek: The global food industry is facing increased demand for foods such as meat and milk, resulting in greater environmental pressure due to intensive farming. In response to these challenges, a trend of developing in vitro production of meat and milk has emerged, based on tissue engineering. In the production of in vitro milk, key mammary epithelial cells (MECs) are obtained through tissue biopsies or from milk. These cells are intriguing as they are the only ones capable of producing all milk components (e.g., caseins, whey proteins, etc.). In the mammary gland, the expression of genes for producing different milk components is controlled by communication between signals from the basal membrane and the lactogenic hormone, prolactin. Therefore, to ensure MEC functionality in vitro, mimicking in vivo microenvironment is crucial using specific media (lactogenic media containing prolactin) and cultivating cells in three-dimensional cell cultures (hydrogels containing proteins like laminin and collagen). For mass production, bioreactors are necessary to provide suitable cell growth conditions and separate the culture medium from secreted milk components (e.g., bioreactors with porous fibers, continuous in vitro milk production with organoids). For in vitro meat production, mostly satellite stem cells are used, with limited proliferative capacity, necessitating solutions such as adjusting media to preserve stemness or establishing stable cell lines. With specific culture media composition, selected cells are prompted to proliferate in a controlled laboratory environment or bioreactor. Subsequently, by altering the culture media composition and interactions with scaffolds, the initial cells differentiate into specific cell types, such as muscle fibers and adipocytes. The final step in in vitro meat production involves shaping the obtained tissues into structured products (e.g., steaks) or unstructured products (e.g., ground meat). Despite progress in this field, numerous technical challenges remain, including increasing production, improving taste and texture, and reducing production costs. This thesis aims to present the possibilities and challenges faced by tissue engineering in the production of in vitro foods and the development of technologies for creating such foods in the future.
Sekundarne ključne besede: cellular agriculture;in vitro milk;in vitro meat;production;tissue engineering;
Vrsta dela (COBISS): Diplomsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Študij biotehnologije
Strani: 1 spletni vir (1 datoteka PDF (IX, 23 str.))
ID: 19917075