Scientists pave way for plant-grown meat
Scientists engineered tobacco and lettuce to produce myoglobin, a key meat protein, paving the way for sustainable plant-grown meat alternatives.
Scientists have genetically engineered lettuce and tobacco plants to produce myoglobin, the protein responsible for the color, taste, and iron content of meat. This groundbreaking research, published in Frontiers in Plant Science, could pave the way for a more realistic plant-based meat without the need for livestock or industrial fermentation processes.
The study, led by researchers from Imperial College London and Kyomei Ltd, along with collaborators from the University of California and Nanchang University in China, used a "gene gun" to insert the myoglobin gene from pigs and cattle into the chloroplasts of tobacco and lettuce seedlings. While the resulting myoglobin yields are currently lower than those found in real meat, the researchers believe that crops could ultimately outperform livestock due to their lower water and land demands.
The next step involves extracting and purifying the protein using industrial methods, with potential applications in improving the color, flavor, and nutritional profile of existing meat alternatives.
Written by urgent.news from Hindustan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
