2024-02-14 23:00:00
Scientists in South Korea have discovered a way to grow cells from pulp into rice grains. Create a new type of rice that has higher protein and fat than usual. It also emits many times less greenhouse gas emissions during production than beef.
Foreign news agencies reported on February 14, 2024 that a team of scientists at Yonsei University, South Korea Announcement of success in Growing muscle and fat cells from beef in rice grains with the hope that it will become an alternative protein source The production process is friendly to nature.
The work, published in the journal ‘Matter’, says scientists were able to grow porous rice grains filled with muscle cells and beef fat in the lab. They first coated the rice grains with fish gelatin. To help the cells capture Then leave the rice seeds in a Petri dish. to cultivate it for a maximum of 11 days
The report also states that This hybrid rice has a firmer texture and is more brittle than normal rice. But it has more protein and fat, regarding 8% and 7%, respectively. In addition, when compared to beef, It has a much lower carbon footprint in the production process. Because the process of raising many animals can be eliminated.
A team of scientists claims that For every 100 grams of protein produced, the production of hybrid rice releases approximately 6.27 kilograms of carbon dioxide, while producing beef emits eight times more carbon dioxide, approximately 49.89 kilograms.
Ms. Park So-hyun, one of the research team, explained that “We usually get the protein we need from livestock. But livestock production uses a lot of resources and water. And it emits a lot of greenhouse gases.” “But imagine getting all the nutrients we need from rice that has been grown with protein cells.”
“Rice already has high levels of nutrients. But adding in cells from livestock would reinforce it even more,” Ms. Park said. “I didn’t think these cells would grow so well in rice. Now I see a world of possibilities for this hybrid grain.”
However, the biggest challenge with new foods developed in the lab is social acceptance.
Since the first lab-grown burger meat became available in England in 2013, companies around the world have joined the race to grow lab-grown meat for market.
Singapore recently became the first in the world to sell lab-grown chicken meat to consumers, but in Italy they are backing a law banning lab-grown meat. To protect the country’s food culture While many critics have tried to point out that There is nothing synthetic in lab-grown meat. This is because it was created by growing natural cells.
Professor Nail Ward, expert in food, agriculture and climate from the University of East Anglia said this type of research was good for developing healthier, more climate-friendly foods in the future. But some consumers need convincing first.
“While the data on costs and climate impacts looks very good, But the important test is Society’s needs for food developed in laboratories.”
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