A Dutch researcher muscle cells can grow in the petri dish. 2012, the first test-tube hamburger be ready. To some this may seem distasteful, but there are many good reasons.
The work of Mark Post reminiscent of Frankenstein's not a little kitchen. It looks like in a normal laboratory with facilities for sterile work: incubators, microscopes.Two weeks ago, he and his two colleagues, the laboratory experiment for the current set up. During music playing in the background the radio in front of him, he explains how he brings the meat in the petri dish to grow.
As a starting point are myoblasts, that muscle precursor cells from an embryo - in this case from a cow. "We isolate the myoblasts and create a cell culture so that they multiply. If we have enough cells, progression to the myotubes, which are the real muscle. These we put in a Petri dish and let it grow in the incubator. "
What a muscle cell needs to grow
The incubator mimics exactly according to the conditions which prevail in the interior of a cow: the temperature is 37 ° Celsius, the humidity close to 100 percent, the carbon dioxide content of about 5 percent. The oxygen content is slightly below 21 percent. They are fed with a nutrient solution, the myotubes from sugars, proteins, amino acids, minerals and vitamins. No growth acceleration, no genetic engineering - the cells in the incubator should feel just as comfortable as they were growing closer to a beef rump.
Mark Post, professor of physiology at the University of MaastrichtThe result after six weeks looks as if one of the layers of a paper handkerchief plucked and apart from a few centimeters wide strip cut would have. That one should be able to eat? Mark Post laugh - even he laughs a lot and be happy. "The tissue is still not white flesh color. It has the consistency of tissue, thus you can not have much taste. We are currently working on the scientific basis to establish the optimal conditions for the meat in the dish. "
There is no shortage of volunteers
But next year will mark his far post. Then he wants to introduce a prototype: a hamburger meat laboratory, which will look exactly like a traditional burger forge."The volunteers are already queuing up who want to try the first hamburger," said Mark Post, this time very seriously.
He would also like to do, but Mark Post will have to give precedence to his financial backers. Although the Dutch government has funded the project, but the lion's share is currently provided by a private sponsor. Since 2008, the medical researcher at the in-vitro meat. This post has Marc to do otherwise is not just a little: In addition to his professorship of physiology at the University of Maastricht, he runs the CARIM Research Institute of Cardiovascular Diseases with 250 employees. Research project in the flesh but only three people - including his own
Donors urgently sought
The incubator will find the same conditions as in the interior of a cowThe Maastricht team is not the only world that works to flesh out the retort. In New York, researchers are experimenting with fish fillet, at the University of South Carolina with turkey, also at Oxford University and the University of Missouri to run similar experiments. In the Netherlands, the scientists of some universities have joined together to form a network. While Mark Post operates the basic research, take care of others for example, the optimal composition of the nutrient solution for cell cultures.
In August 2011, researchers in Gothenburg, Sweden had met to discuss their activities in terms of lab meat to coordinate their research and jointly sponsor aufzutun. To make the cell pale stripes in ten, fifteen years a juicy burger marketable, it would take several 1,000 employees, organized in a global network, estimates Mark Post. And money, a lot of money! With its proto-hamburger only once provided the proof that it works, then go to the money supply, it is hoped post.
An increasing number of positive reactions
Mark Post with burgers and petri dishMark Post are situated in front of a real burger and a petri dish with the broth for the meat lab. With his method could also be an entire steak in cultivating in the lab, he says. Because the basic principle is always the same and are the same for poultry or pork. Public attitudes have changed about his project: "Before the first response was usually: Würg! Nobody will ever eat! Today, many say: Yes, it makes sense that we seek alternatives to meat. Let us see the benefits! "
In his view, these are mainly three: "The way we produce meat is very inefficient.Pigs and cattle as main sources of meat have a Biokonversionsrate of only 15 percent. . We have to grow much vegetable protein and eat the animals give to get a relatively small piece of animal protein "in order to get a kilo of meat, a cow needs seven kilograms of food - usually in the form of grain. Soy is also used what is perhaps even more rain forest cut down. About one-third of the world's grain harvest lands, according to a study by the University of Oxford in the stomachs of cattle, rather than on the plates of people in developing countries."This way we will not manage to feed the world population with high quality food," said Mark Post, which offers. "And the cattle is a burden to the environment. The animals consume large amounts of water and land. 70% of the acreage of the world are occupied by livestock. Furthermore, the energy consumption is enormous. The animals emit a substantial proportion of our climate killer. "
Livestock as a climate killer
In the stomach of cows is brewing somethingThe problem is mainly the methane gas. Because every 40 seconds a cow burps.But that is anything but a cute burp, but an enormous burden on the global climate. Each cow slipped out in this way per day up to 250 liters of methane gas that is 23 times more climate-damaging greenhouse gas than CO2. Around a billion cows worldwide is brewing as bad. As a result, livestock accounts for about a fifth of a percentage of all greenhouse gases is responsible!
Not only for the environment it would be a blessing if we find other resources for proteins. "We want to displace the conditions under which the animals live and die. A developed society can accept less and less. We also know that arise with the intensive animal husbandry, diseases and epidemics among animals, which in turn means that we need to use antibiotics. "
The consequences of meat consumption
Since many runs along the water in the mouthMark Post itself is not a vegetarian and he is aware that meat consumption is one of many for the western lifestyle. A juicy piece of meat on the plate is increasing affluence but also in other world regions to measure the things culinary.According to a forecast by the Food and Agriculture Organization FAO, meat consumption will double by the year 2050 to 460 million tons annually. But that would not cope with our planet.
But who would consume the meat lab? Would it be a lifestyle product for wealthy do-gooders or to help fight hunger in the world? An interesting question to which there is an intense debate said the Dutchman, "You can serve niche markets and offer all kinds of meat. But my ambitions are there already invested a little higher.My main interest is to make something that is more effective than the meat that we know today. "Thus, the in-vitro meat would also help to fight hunger. And that's, Mark has set the goal post.
The work of Mark Post reminiscent of Frankenstein's not a little kitchen. It looks like in a normal laboratory with facilities for sterile work: incubators, microscopes.Two weeks ago, he and his two colleagues, the laboratory experiment for the current set up. During music playing in the background the radio in front of him, he explains how he brings the meat in the petri dish to grow.
| 1. Achsmanschetttensatz für Audi A4 A6 VW Transporter (Produkte/für AUDI) 2. Achsmanschetttensatz für Audi A4 A6 VW Transporter (Produkte/für VW) 3. Gelenksatz für Audi(x2) A4 A6 A8 VW Passat Skoda Superb (Produkte/für AUDI) 4. Gelenksatz für VW Passat Audi A4 A6 Skoda Superb (Produkte/für AUDI) 5. Gelenksatz für Audi(x2) A4 A6 A8 VW Passat Skoda Superb (Produkte/für SKODA) |
As a starting point are myoblasts, that muscle precursor cells from an embryo - in this case from a cow. "We isolate the myoblasts and create a cell culture so that they multiply. If we have enough cells, progression to the myotubes, which are the real muscle. These we put in a Petri dish and let it grow in the incubator. "
What a muscle cell needs to grow
The incubator mimics exactly according to the conditions which prevail in the interior of a cow: the temperature is 37 ° Celsius, the humidity close to 100 percent, the carbon dioxide content of about 5 percent. The oxygen content is slightly below 21 percent. They are fed with a nutrient solution, the myotubes from sugars, proteins, amino acids, minerals and vitamins. No growth acceleration, no genetic engineering - the cells in the incubator should feel just as comfortable as they were growing closer to a beef rump.
Mark Post, professor of physiology at the University of MaastrichtThe result after six weeks looks as if one of the layers of a paper handkerchief plucked and apart from a few centimeters wide strip cut would have. That one should be able to eat? Mark Post laugh - even he laughs a lot and be happy. "The tissue is still not white flesh color. It has the consistency of tissue, thus you can not have much taste. We are currently working on the scientific basis to establish the optimal conditions for the meat in the dish. "
There is no shortage of volunteers
But next year will mark his far post. Then he wants to introduce a prototype: a hamburger meat laboratory, which will look exactly like a traditional burger forge."The volunteers are already queuing up who want to try the first hamburger," said Mark Post, this time very seriously.
He would also like to do, but Mark Post will have to give precedence to his financial backers. Although the Dutch government has funded the project, but the lion's share is currently provided by a private sponsor. Since 2008, the medical researcher at the in-vitro meat. This post has Marc to do otherwise is not just a little: In addition to his professorship of physiology at the University of Maastricht, he runs the CARIM Research Institute of Cardiovascular Diseases with 250 employees. Research project in the flesh but only three people - including his own
Donors urgently sought
The incubator will find the same conditions as in the interior of a cowThe Maastricht team is not the only world that works to flesh out the retort. In New York, researchers are experimenting with fish fillet, at the University of South Carolina with turkey, also at Oxford University and the University of Missouri to run similar experiments. In the Netherlands, the scientists of some universities have joined together to form a network. While Mark Post operates the basic research, take care of others for example, the optimal composition of the nutrient solution for cell cultures.
In August 2011, researchers in Gothenburg, Sweden had met to discuss their activities in terms of lab meat to coordinate their research and jointly sponsor aufzutun. To make the cell pale stripes in ten, fifteen years a juicy burger marketable, it would take several 1,000 employees, organized in a global network, estimates Mark Post. And money, a lot of money! With its proto-hamburger only once provided the proof that it works, then go to the money supply, it is hoped post.
An increasing number of positive reactions
Mark Post with burgers and petri dishMark Post are situated in front of a real burger and a petri dish with the broth for the meat lab. With his method could also be an entire steak in cultivating in the lab, he says. Because the basic principle is always the same and are the same for poultry or pork. Public attitudes have changed about his project: "Before the first response was usually: Würg! Nobody will ever eat! Today, many say: Yes, it makes sense that we seek alternatives to meat. Let us see the benefits! "
In his view, these are mainly three: "The way we produce meat is very inefficient.Pigs and cattle as main sources of meat have a Biokonversionsrate of only 15 percent. . We have to grow much vegetable protein and eat the animals give to get a relatively small piece of animal protein "in order to get a kilo of meat, a cow needs seven kilograms of food - usually in the form of grain. Soy is also used what is perhaps even more rain forest cut down. About one-third of the world's grain harvest lands, according to a study by the University of Oxford in the stomachs of cattle, rather than on the plates of people in developing countries."This way we will not manage to feed the world population with high quality food," said Mark Post, which offers. "And the cattle is a burden to the environment. The animals consume large amounts of water and land. 70% of the acreage of the world are occupied by livestock. Furthermore, the energy consumption is enormous. The animals emit a substantial proportion of our climate killer. "
Livestock as a climate killer
In the stomach of cows is brewing somethingThe problem is mainly the methane gas. Because every 40 seconds a cow burps.But that is anything but a cute burp, but an enormous burden on the global climate. Each cow slipped out in this way per day up to 250 liters of methane gas that is 23 times more climate-damaging greenhouse gas than CO2. Around a billion cows worldwide is brewing as bad. As a result, livestock accounts for about a fifth of a percentage of all greenhouse gases is responsible!
Not only for the environment it would be a blessing if we find other resources for proteins. "We want to displace the conditions under which the animals live and die. A developed society can accept less and less. We also know that arise with the intensive animal husbandry, diseases and epidemics among animals, which in turn means that we need to use antibiotics. "
The consequences of meat consumption
Since many runs along the water in the mouthMark Post itself is not a vegetarian and he is aware that meat consumption is one of many for the western lifestyle. A juicy piece of meat on the plate is increasing affluence but also in other world regions to measure the things culinary.According to a forecast by the Food and Agriculture Organization FAO, meat consumption will double by the year 2050 to 460 million tons annually. But that would not cope with our planet.
But who would consume the meat lab? Would it be a lifestyle product for wealthy do-gooders or to help fight hunger in the world? An interesting question to which there is an intense debate said the Dutchman, "You can serve niche markets and offer all kinds of meat. But my ambitions are there already invested a little higher.My main interest is to make something that is more effective than the meat that we know today. "Thus, the in-vitro meat would also help to fight hunger. And that's, Mark has set the goal post.
No comments:
Post a Comment