GSE169291
GM-free immortalization and high yield production of cultured chicken [RNA-seq]
Global demand for animal protein is expected to double by 2050 at a time when resource-intensive livestock production is reaching peak capacity. Cellular agriculture offers an opportunity to meet the increasing demand for animal products, but the technology is currently limited by the genetic stability of immortalized cells, low culture yields, and high production costs. Here we demonstrate the spontaneous immortalization and long-term genetic stability of fibroblasts derived from the indigenous Israeli Baladi and the commercial Broiler Ross chicken breeds. Cells were adapted for growth as single-cell suspensions in animal-component free culture medium reaching cell densities of over 100x10^6 cells/mL in ATF perfusion presenting a production yield of over 33% w/v. We show that soy phosphatidylcholine, a major component of lecithin, activates PPAR, driving adipogenesis in immortalized chicken fibroblasts. Harvesting cultured adipocytes and blending them with high moisture extruded soy protein formed cultured chicken strips in which mouth feel and texture were supported by a blend of animal and plant proteins while aroma and flavor were driven by cultured animal fat. Visual and sensory analysis graded the product 4.5 out of 5.0, with over 85% percent of the study group said they are extremely likely to replace their food choice with this cultured meat product. The ability to create immortalized lines without genetic modification and the high yield process for cultured meat production presents an important steppingstone in the market realization of cultured meat. Overall design: 3 biological replicates of primary and immortalized chicken fibroblasts from 2 different species (Broiler Ross 308; Israeli Baladi)