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细胞培养肉规模化生产工艺及反应器展望

  • 李雪良 张国强 赵鑫锐 孙秀兰 周景文 堵国成 陈坚
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  • 1. 江南大学生物工程学院,江苏 无锡 214122 2. 江南大学食品学院,江苏 无锡 214122

收稿日期: 2019-04-15

  修回日期: 2019-05-22

  网络出版日期: 2020-01-14

Prospects of process and bioreactors for large scale cultured meat production

  • Xueliang LI Guoqiang ZHANG Xinrui ZHAO Xiulan SUN Jingwen ZHOU Guocheng DU Jian CHEN
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  • 1. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China 2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Received date: 2019-04-15

  Revised date: 2019-05-22

  Online published: 2020-01-14

摘要

体外培养动物肌肉组织作为食用材料的构想在20世纪30年代就有了,90年代末还出现了相关的专利,但该技术到目前为止还没有大规模生产的例子。过去五、六年来,尤其是2013年世界首个细胞培养牛肉汉堡公开试吃活动以后,培养肉(Cultured meat)被大量报道。截至2019年3月,全世界已有超过25家公司宣布正在研究将培养肉推向市场,但仍没有一家企业能把产品放到普通消费者面前。这其中一部分限制因素是监管和社会伦理方面的争议,但更大的问题是生产成本居高不下。规模化生产是降低单位成本的有效手段,但目前业界对动物细胞大规模培养的传质、传热、混合、剪切应力等问题还缺乏足够关注。动物细胞培养传统上多用于量低价高的医疗、医药领域,提高产量的途径往往是多组体积不超过2?20 m3的设备并列运行,保持培养环境均一性问题不大。但人工培养动物肌肉细胞若作为大宗食品进入市场与传统养殖业进行有效竞争,所需的生物反应器规模和细胞密度还需在目前常用的动物细胞培养技术基础上提高至少一个数量级。因此,培养肉大规模培养工艺与设备的进步是使其成为替代性动物蛋白来源的前提条件。本工作对培养肉规模化生产能采用的反应器类型、操作模式、存在的主要问题及与反应器相关的研究方向进行探讨,为国内相关企业和科研机构提供参考。

本文引用格式

李雪良 张国强 赵鑫锐 孙秀兰 周景文 堵国成 陈坚 . 细胞培养肉规模化生产工艺及反应器展望[J]. 过程工程学报, 2020 , 20(1) : 3 -11 . DOI: 10.12034/j.issn.1009-606X.219179

Abstract

The idea of culturing animal muscle tissues in vitro as food stocks for human consumption was conceptualised as early as 1930s and patented in the 1990s, but the technique has not been proven at an industrially relevant scale as of today. In the past five years or so, cultured meat enjoyed a surge of popularity in terms of media coverage, particularly since the high profile taste-test event of the first lab-grown beef burger in 2013. Over two dozens of companies have joined the effort to bring cultured meat to the market, but a consumer-ready product is yet to be seen. In addition to regulatory requirements and socio-ethical implications, a major bottle-neck that is hindering the implementation of large scale cultured meat production is the lack of an understanding of the scaling-up effects on animal cells, including mass transfer, heat transfer, mixing and shear stress, etc. Conventionally, animal cells and tissues are mostly cultured in the high-value, low-volume pharmaceutical industry. Even production facilities that are considered high-throughput are typically clusters of small production lines under 2?20 m3 running in parallel, where the homogeneity of the culturing environment is relatively easily maintained. Cultured meat from animal muscle cell cultivation as a commodity to compete with the agriculture industry demands volumes of bioreactors and cell densities at least an order of magnitude higher than what the current technology can provide. Significant progresses in the development of bioreactor technology are required to make cultured meat a commercially viable alternative source of animal protein. In this review, the bioreactor aspects of cultured meat production, including reactor type and operation mode were covered, as well as existing drawbacks and potential solutions.

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