흰다리 새우에서 분리된 근육세포를 이용한 배양육 증식에 관한 연구

A Study of Cultured Meat using Muscle Cells Isolated from White Leg Shrimp

In 2013, Mark Post isolated the muscle cells of cattle and developed cell cultured meat for the first time in the world thereby paving the way for the production of hamburger patties in laboratories or factories. As a result, it became possible to solve various problems that occur while raising livestock and to produce safer food. However, countermeasures against the depletion of fish resources due to overfishing of marine resources have not yet been prepared. Therefore, in this study, muscle cells were separated from white leg shrimps to investigate the optimal conditions for the production of cell cultured meat. Shrimps were purchased from a traditional market and the concentration of NaCl was reduced by 1% every 12 hours to adapt the shrimps at 15% NaCl for 24 hours. After administering collagenase to the shrimps on a clean bench to smoothly separate the muscles, the muscle cells were put into a 100 mm dish containing 10% fetal bovine serum and cultured in an incubator at 24°C. The cells were observed immediately after incubation, 4 hours later, and 10 hours later. Immediately after being separated, the shrimp muscle cells were floating in a circular shape in the upper layer of the culture medium, but 4 hours later, they were attached to the bottom in a circular shape, and 10 hours later, they showed the typical appearance of cells. As a result of the present experiment, it was found that muscle cells of white leg shrimp can be isolated and proliferated in the laboratory. Therefore, it is hoped that through more studies hereafter, cheap culture media suitable for shrimp culture will be produced so that shrimp cell cultured meat can be produced on land thereby protecting fish resources and the shortage of food can be resolved although partially.