Generation of muscle cells in vitro from induced pluripotent stem cells in bovine species

• Grant number: 23/13009-8
• Support Opportunities: Scholarships in Brazil - Master
• Effective date (Start): June 01, 2024
• Effective date (End): September 30, 2025
• Field of knowledge: Biological Sciences - Morphology - Anatomy
• Principal Investigator: Fabiana Fernandes Bressan
• Grantee: Tiago William Buranello
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Livestock farming plays a crucial role in Brazil, being one of the world's leading producers and exporters of beef, making significant contributions to the economy and creating direct and indirect jobs. However, this sector faces environmental and social challenges, such as the need to improve environmental management, mitigate environmental impacts, and combat illegal deforestation. Animal welfare is also a growing concern, and many companies are seeking alternatives to produce meat ethically and sustainably. One of these alternatives is the production of in vitro meat, an innovative technology that uses animal muscle cells cultivated in the laboratory. This approach offers several advantages over traditional meat, such as shorter production time, reduced physical space requirements, and the elimination of diseases related to pathogens. In vitro meat meets nutritional needs and can reduce dependence on animal slaughter for human consumption. Due to population growth and increasing food demand, new technologies like in vitro meat production are being explored. Besides being more sustainable and ethical, in vitro meat is commercially attractive due to lower production costs and strict quality control during the manufacturing process. This also reduces the risk of contamination, as rigorous quality control rules are applied in laboratories. The use of induced pluripotent stem cells (iPSCs) is a revolutionary approach to producing in vitro meat, as these reprogrammed cells resemble embryonic stem cells, allowing for "dedifferentiation" of adult cells. Through tissue engineering, different cell types, including adipose, epithelial, and blood cells, can be used to produce in vitro meat. In summary, in vitro cultivated meat represents a promising solution to address the challenges of traditional livestock farming, providing a more sustainable, ethical, and environmentally conscious alternative. The use of iPSCs is an innovative approach to obtaining "real" meat without the need for animal slaughter. However, it is crucial to continue the debate on animal welfare and invest in research to further improve this technology.