TY  - JOUR
T1  - Yapay et üretimi ve gelecek vizyonu
TT  - Artificial meat production and future vision
AU  - Büyük, İlker
AU  - Farhoomand, Darya
AU  - Okay, Aybüke
AU  - Aras, Sümer
PY  - 2022
DA  - July
DO  - 10.3153/FH22024
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 260
EP  - 272
VL  - 8
IS  - 3
LA  - tr
AB  - Yapay et gelecekteki gıda üretiminde kullanılmak üzere bir yöntem olarak büyük umut vadetmektedir. Geleneksel etin, artan insan nüfusu ile birlikte yetersiz kalacağı ön görülmektedir. Ayrıca yapay etin geleneksel ete kıyasla çevre için sürdürülebilir olması, kontrollü yağ içeriği, antibiyotik ve hormon içermemesi gibi insan sağlığı açısından pek çok avantajı bulunmaktadır. Kültürlenmiş et olarak da bilinen yapay et, kas dokusu bazlı protein ürünleri, kök hücre kültürü ve farklılaşmasını içeren in vitro miyogenez, lezzet ve doku için ise olgun kas hücresi işleme yoluyla üretilmektedir.  Yapay et üretimi sıralı bir süreçten oluşmaktadır. İlk olarak kök hücre toplama için kas örneklemesi ve sırasıyla kas dokusu ayrışması ve kas kök hücre izolasyonu, birincil hücre kültürü, yüksek hücre kültürü, kas farklılaşması ve olgunlaşma ile son bulmaktadır. Sürecin olumlu ve olumsuz yanlarıyla birlikte derinlemesine anlaşılması, yalnızca yapay et üretimine değil, aynı zamanda gıda endüstrisi için yeni biyomalzemeler arayan iş sektörlerine de yardımcı olacaktır. Bu derleme, yapay et üretimi için kullanılan yöntemleri tartışarak hem hücresel tarımın yeni çağına hazırlanmak hem de akademi ve endüstride kullanılmak üzere hazırlanmıştır.
KW  - Yapay et
KW  - Kas kök hücreleri
KW  - Biyoreaktör
KW  - Biyosensör
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UR  - https://doi.org/10.3153/FH22024
L1  - https://dergipark.org.tr/en/download/article-file/2049426
ER  -