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Considerations for cultivated crustacean meat potential cell sources potential differentiation and immortalization strategies and lessons from crus5.21 MB
Published VersionCC BY-NC-ND V4.0, Open Access
Journal article
Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models
Critical Reviews in Food Science and Nutrition, Vol.65(13), pp.2431-2455
2025
PMID: 38733287
Appears in UniSC Supported Open Access Outputs
Abstract
Cultivated crustacean meat (CCM) is a means to create highly valued shrimp, lobster, and crab products directly from stem cells, thus removing the need to farm or fish live animals. Conventional crustacean enterprises face increasing pressures in managing overfishing, pollution, and the warming climate, so CCM may provide a way to ensure sufficient supply as global demand for these products grows. To support the development of CCM, this review briefly details crustacean cell culture work to date, before addressing what is presently known about crustacean muscle development, particularly the molecular mechanisms involved, and how this might relate to recent work on cultivated meat production in vertebrate species. Recognizing the current lack of cell lines available to establish CCM cultures, we also consider primary stem cell sources that can be obtained non-lethally including tissues from limbs which are readily released and regrown, and putative stem cells in circulating hemolymph. Molecular approaches to inducing myogenic differentiation and immortalization of putative stem cells are also reviewed. Finally, we assess the current status of tools available to CCM researchers, particularly antibodies, and propose avenues to address existing shortfalls in order to see the field progress.
Details
- Title
- Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models
- Authors
- Lisa Musgrove - University of the Sunshine Coast, Queensland, Centre for BioinnovationFraser D Russell - University of the Sunshine Coast, Queensland, Centre for BioinnovationTomer Ventura (Corresponding Author) - University of the Sunshine Coast, Queensland, Centre for Bioinnovation
- Publication details
- Critical Reviews in Food Science and Nutrition, Vol.65(13), pp.2431-2455
- Publisher
- Taylor & Francis Inc.
- Date published
- 2025
- DOI
- 10.1080/10408398.2024.2342480
- ISSN
- 1549-7852; 1040-8398
- PMID
- 38733287
- Copyright note
- © 2024 The Author(s). Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. The terms on which this article has been published allow the posting of the Accepted Manuscript in a repository by the author(s) or with their consent.
- Organisation Unit
- School of Health - Biomedicine; Healthy Ageing Research Cluster; School of Science, Technology and Engineering; Centre for Bioinnovation
- Language
- English
- Record Identifier
- 991024496602621
- Output Type
- Journal article
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