Heat Shock Promoter Control for Edible Muscle and Fat Cell Lines
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Solution Overview
Problem
Current methods for producing cell-based food products face challenges in mass production, controlling gene expression, and achieving optimal moisture content, texture, and flavor, while avoiding the use of unsafe exogenous agents for consumption.
Innovation Solution
Utilizing heat shock promoters to induce expression of nucleic acids associated with muscle and fat phenotypes in avian and bovine cells, allowing for the production of edible cell-based food products without the need for unsafe inducers, and maintaining cell viability and doubling time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If inducible promoter systems (doxycycline or tetracycline) are used to control gene expression in cell cultures, then gene expression control is achieved, but unsafe exogenous agents are introduced into the cell culture medium
Solution Approach 1:
The invention extracts and removes the harmful exogenous agents (doxycycline, tetracycline) from the gene expression control system and replaces them with a safe endogenous trigger (heat shock) that activates the promoter system without introducing unsafe substances into the culture medium
Solution Approach 2:
The invention introduces heat shock as an intermediary trigger that mediates gene expression control through the heat shock promoter system, serving as a safe intermediate that activates differentiation factor expression without requiring direct addition of unsafe antibiotics to the culture medium
2Productivity
If heat shock promoters are used for recombinant protein expression in lower organisms, then protein expression is achieved, but the promoters have not been used for inducing differentiation of cells for production of cell-based food products
Solution Approach 1:
The invention extends the universality of heat shock promoters by demonstrating their applicability across multiple organism types (avian, bovine, non-human mammalian cells) and multiple functions (recombinant protein expression, differentiation induction, phenotype promotion), transforming them from a specialized tool in lower organisms to a versatile system for cell-based food production
3Productivity
If cells are cultured to high density for mass production, then biomass is increased, but controlling gene expression becomes more complex
Solution Approach 1:
The invention implements self-service gene expression control where the cell culture system itself provides the activation trigger through controlled heat shock application, eliminating the need for complex external agent addition systems and enabling scalable mass production with simplified control mechanisms
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enables reliable, safe, and efficient production of cell-based food products with desired textures and flavors, using heat shock promoters to induce expression of differentiation factors in avian and bovine cells, ensuring edible and high-quality food products.
Implementation Method 1
exposing the cells to a heat shock temperature for a second time period, thereby inducing expression of the factor or biomarker
Data Source
AI summary
Provided are methods and systems for producing a cell based product for dietary consumption, methods and systems for selecting cell lines with heat shock inducible genes associated with a fat or muscle phenotype, draw and fill methods and systems, methods and systems for a chemostat with cell retention, chicken or bovine cell lines, and edible bovine or avian cell lines obtained from the methods described herein.