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从实验室到餐桌揭开细胞培养肉的“面纱”

创建时间：2023-09-11

字号：大中小

2009年，荷兰科学家用猪身上的肌肉细胞合成了一条人造猪肉片。2013年，美国的一家科技公司通过牛肉细胞直接合成了“牛肉丸子”，展示了细胞培养肉技术的巨大潜力。到了2020年，新加坡允许人工合成的鸡肉公开销售，这是细胞肉在全球第一次被允许公开销售。此后，越来越多的国家和科技公司开始加入研究和开发细胞肉技术，从猪肉、牛肉、鸡肉到鱼肉都进行了试验和研究。今年6月，美国农业部首次批准销售由实验室动物细胞生产的鸡肉。

In 2009, Dutch scientists synthesized an artificial pork slice using muscle cells from pigs. In 2013, an American technology company directly synthesized "beef meatballs" through beef cells, demonstrating the great potential of cell culture meat technology. By 2020, Singapore had allowed the public sale of artificially synthesized chicken meat, marking the first time that cellular meat had been allowed for public sale globally. Afterwards, more and more countries and technology companies began to join the research and development of cellular meat technology, conducting experiments and research on pork, beef, chicken, and fish. In June, the U.S. Department of Agriculture approved the sale of chicken produced from laboratory animal cells for the first time.

当前替代蛋白解决方案主要聚焦植物蛋白、细胞肉和微生物发酵蛋白3种主流技术路线。细胞培养肉就是依据肉类在动物机体里的生长规律，利用体外培养和生物制造方式培养动物细胞而生产的可食用肉类。简单地说，就是不需要养殖就可以吃到牲畜的肉，能够在没有不伤害任何动物的情况下生产动物肉或副产品，细胞培养肉给人们带来更健康、更安全和更可持续的食品系统。

The current alternative protein solutions mainly focus on three mainstream technical routes: plant protein, cell meat and microbial fermented protein. Cell culture meat is an edible meat produced by cultivating animal cells in vitro and through biological manufacturing methods based on the growth pattern of meat in the animal body. Simply put, it means that livestock meat can be consumed without the need for breeding, and animal meat or by-products can be produced without harming any animals. Cell culture meat brings people a healthier, safer, and more sustainable food system.

细胞培养肉的优势

Advantages of Cell Culture Meat

不需要屠杀

No need for slaughter

细胞培养肉不需要屠宰动物，就可以生产同样的味道和口感。细胞培养肉是在实验室中使用从动物身上提取的细胞，在麻醉下进行小活检，并且不会使动物遭受残忍或暴力，生产出来的却是实实在在的动物源产品。

Cell culture meat can produce the same taste and texture without slaughtering animals. Cell culture meat is produced in the laboratory using cells extracted from animals and undergoing small biopsies under anesthesia, without subjecting animals to cruelty or violence. However, it is a tangible animal derived product.

能够解决食品安全问题

Can solve food safety issues

细胞肉不需要养殖，不会携带病原体或抗生素等化学物质，避免了传统农业中常见的食品安全问题。

Cell meat does not require breeding and does not carry pathogens or antibiotics and other chemical substances, avoiding common food safety issues in traditional agriculture.

能够减少植被破坏

Can reduce vegetation damage

传统农业需要大面积耕地和林地，会破坏生态平衡，而细胞农业只需要一个生物反应器即可生产大量食品。

Traditional agriculture requires large areas of arable land and forest land, which can disrupt ecological balance, while cellular agriculture only requires a bioreactor to produce a large amount of food.

能够减少温室气体排放

Can reduce greenhouse gas emissions

细胞农业生产过程中产生的温室气体排放量比传统农业要少，对环境的影响也相对较小。

The greenhouse gas emissions generated during the production process of cellular agriculture are lower than traditional agriculture, and the impact on the environment is relatively small.

能够节省资源

Can save resources

细胞肉生产不需要大量的土地、饲料和水，可以节省这些资源并减少对环境的影响。

Cell meat production does not require a large amount of land, feed, and water, which can save these resources and reduce the impact on the environment.

细胞培养肉需要突破的难关

Difficulties that need to be overcome in cell culture meat

对人体健康的影响存在未知性

The impact on human health is unknown

由于细胞肉是人工合成的，目前对其对人体健康的影响还没有充分的研究，需要进一步的检测和评估。

Due to the artificial synthesis of cellular meat, there is currently insufficient research on its impact on human health, and further detection and evaluation are needed.

生产成本较高

High production costs

目前细胞肉的生产成本还比较高，包括肌肉细胞培养、营养物质供应和组织工程等方面。

Currently, the production costs of cellular meat are relatively high, including muscle cell culture, nutrient supply, and tissue engineering.

尚需多学科的技术支持

Multi disciplinary technical support is still needed

细胞肉的生产需要多学科的技术支持，包括细胞生物学、生物化学、组织工程等方面。

The production of cellular meat requires multi disciplinary technical support, including cell biology, biochemistry, tissue engineering, and other aspects.

人们接受程度各异

People have varying levels of acceptance

细胞肉是比较新颖的食品，不是所有人都能接受这种新型食品，很多人从不了解细胞培养肉到听说过细胞培养肉，到了解细胞培养肉，再到愿意尝试细胞培养肉，然后再普遍接受需要一个漫长的推进过程。

Cell meat is a relatively novel food, and not everyone can accept this new type of food. Many people have never known about cell culture meat, have heard of cell culture meat, have learned about cell culture meat, are willing to try cell culture meat, and then generally accept it, which requires a long process of promotion.

细胞培养肉的发展前景

The Development Prospects of Cell Culture Meat

根据联合国的数据显示，全球有8.15亿饥饿人口无法满足基本的粮食需求，到2050年全球人口将在现有基础上新增20亿，这意味着未来的食物供应需求将会增加60%-70%，这对于食物资源，尤其是肉类资源来说是一个巨大的挑战。

According to United Nations data, there are 815 million hungry people worldwide who cannot meet their basic food needs. By 2050, the global population will increase by 2 billion on top of the current level, which means that the future demand for food supply will increase by 60% -70%. This is a huge challenge for food resources, especially meat resources.

细胞培养肉不管是作为替代肉类产品还是缺口补充部分，都将是未来食品的一部分。随着未来细胞肉产品质量的提高，消费者的受教育程度逐渐加深，未来细胞培养肉的市场将会更加庞大，市场发展潜力巨大，预计细胞培养肉市场在2030年前将会达到250亿美元。

Cell culture meat, whether used as a substitute for meat products or as a gap supplement, will be a part of future food. With the improvement of the quality of future cell meat products and the gradual deepening of consumer education, the market for cell cultured meat in the future will become even larger, with huge potential for market development. It is expected that the market for cell cultured meat will reach 25 billion US dollars by 2030.

参考文献：

1、中国食品学报《未来食品的发展：植物蛋白肉与细胞培养肉》
2、新华报业网
3、新蛋白资讯网站

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从实验室到餐桌 揭开细胞培养肉的“面纱”

从实验室到餐桌揭开细胞培养肉的“面纱”