PT  - JOURNAL ARTICLE
AU  - Takanori Kanayama
AU  - Keita Tanaka
AU  - Haruna Shimada
AU  - Koji Ichiyama
AU  - Sadaharu Higuchi
AU  - Ikko Kawashima
TI  - Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients
AID  - 10.1101/2022.03.28.486069
DP  - 2022 Jan 01
TA  - bioRxiv
PG  - 2022.03.28.486069
4099  - http://biorxiv.org/content/early/2022/03/29/2022.03.28.486069.short
4100  - http://biorxiv.org/content/early/2022/03/29/2022.03.28.486069.full
AB  - Currently, meat production involves environmental issues and high costs; one solution to address this may be to produce meat via cell culture. Therefore, there is an urgent demand for the development of cell culture methods that replace raw materials with food materials to produce cultured meat as food. In this study, we designed food-grade-Dulbecco’s Modified Eagle’s Medium (FG-DMEM); when the cells cultured in FG-DMEM and regular DMEM were compared, there was no significant difference in cell growth or differentiation. Therefore, FG-DMEM can be used for research and safe production of cultured meat.Competing Interest StatementThe authors have declared no competing interest.