Researchers have successfully engineered plant cells to produce animal proteins, sparking hopes for a new type of food that combines the best of both worlds. A team of scientists at the University of California, Berkeley, has genetically modified plant cells to produce a type of protein found in animal muscle tissue. The breakthrough could potentially give rise to a new class of food products that are both sustainable and nutritious. In their experiment, the researchers used a gene editing tool called CRISPR-Cas9 to insert a gene that codes for a protein called myosin, which is a key component of animal muscle tissue. They then tested the modified plant cells to see if they could produce the protein. To their surprise, the plant cells were able to produce the protein, which was found to have a similar structure and function to animal-derived myosin. The researchers used lettuce cells in their experiment, and were able to produce a protein that makes up about 10% of the protein found in animal muscle tissue. While the experiment is still in its early stages, the researchers believe that it could have significant implications for the future of food production. One potential application of the technology is the development of plant-based meat alternatives that are more sustainable and environmentally friendly than traditional animal-based products. The researchers envision a future where plant cells are engineered to produce a range of animal proteins, including those found in meat, dairy, and eggs. This could potentially reduce the environmental impact of animal agriculture, which is a significant contributor to greenhouse gas emissions and deforestation. The study was published in the journal Nature on February 16, 2023. The research team was led by Dr. Jennifer Doudna, a professor of molecular and cell biology at UC Berkeley. The team’s discovery has sparked excitement among food scientists and sustainability experts, who see the potential for plant-based foods to play a major role in reducing the environmental impact of the food industry. As the global population continues to grow, finding sustainable ways to produce food will become increasingly important. The development of plant-based foods that are both nutritious and sustainable could be a key part of the solution.
A new technique has been developed that allows scientists to produce a key protein found in red meat called myoglobin in plants like spinach. This could potentially provide a sustainable alternative to animal farming. Researchers from the University of Edinburgh, Biosustainable Protein Centre, and Gene Art created a genetically modified tobacco and lettuce plant, which successfully produced myoglobin in their chloroplasts.
Myoglobin is a protein rich in iron, which gives meat its characteristic red color and flavor. The study, published in the journal Frontier in Plant Science, marks the first time that myoglobin has been successfully produced in plant chloroplasts and has been stable across generations. The chloroplasts were chosen as the production site because they have a higher production efficiency compared to the cell nucleus.
The research team also compared the production efficiency of tobacco and lettuce plants, finding that the latter produced myoglobin at a rate of around 800mg and 810mg per kg, respectively, which is at least three times higher than the production rate using nuclear genetic material. However, the amount of iron in the myoglobin produced in lettuce is still relatively low (around 35%).
Despite this, the researchers believe that plant-based production could eventually match the protein output of traditional animal farming while significantly reducing water usage and greenhouse gas emissions.
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