Vegans will rejoice. Scientists have grown meat protein in lettuce leaves for the first time
Publication date: August 7, 15:00
Researchers from Imperial College London have genetically modified plants, including lettuce and tobacco, by inserting the pig myoglobin gene into the chloroplasts of these plants. As a result of the study, approximately 810 milligrams of myoglobin per kilogram of dry mass was obtained in the lettuce, and about 800 milligrams per kilogram in tobacco. These figures are about ten times lower than in animal muscle tissue.
Research Methods and Prospects
The researchers used a method of biolistic transformation, also known as a gene gun, to implant the gene. The modified plants grew to maturity, remained healthy, produced seeds, and the gene was passed on to the next generation. Scientists believe that this technology holds promise due to lower resource costs compared to traditional livestock farming. According to the authors' calculations, plant production of myoglobin can provide a competitive amount of protein per unit area, with lower water usage and reduced greenhouse gas emissions.
However, the technology remains experimental. Part of the myoglobin produced by the plants is incomplete due to an insufficient amount of heme. In this regard, scientists plan to improve the process of heme formation in plants. There are also plans to research the possibility of growing other proteins for food or industrial use using chloroplasts.
Myoglobin obtained from plant leaves could potentially be isolated for the production of plant-based meat or genetically modified plants could be used as a food product. Researchers are confident that targeted improvement of the technology could open up new opportunities in food production and reduce the environmental footprint of traditional livestock farming.
This research could significantly impact the food industry as the demand for alternative sources of protein that are not associated with livestock farming grows.
Genetically modifying plants to obtain protein could be an important step towards reducing the environmental consequences associated with traditional meat product production. Given the growing challenges of climate change and diminishing resources, such innovations could lead to more sustainable agricultural practices.