More environmentally friendly artificial beef patties, purple tomatoes with anti-inflammatory effects, non-sensitized cheeses, lettuces that help treat diabetes… British food scientist Emma Davis published an article in the latest issue of the British Science Discovery magazine. Combining the research results in the food field in the past two years, I believe that Hamburg is expected to become a healthy food.
Davis first mentioned artificial beef. The British “Daily Mail” quoted the article on the 24th, in August this year, the vascular biologist Mark Post of the University of Maastricht in the Netherlands publicly displayed a special beef burger, in which the beef is not from the pasture, but It is cultivated from stem cells extracted from bovine muscles, and the cultivation process uses medical techniques for culturing human tissues and organs.
Davis writes that not only beef, but also from lettuce to cheese to bread, every part of the burger may become more sustainable. Moreover, burgers are expected to become a healthy food.
Henry Daniel, a molecular biologist at the University of Pennsylvania, is working on how to get plants to help drugs spread inside the body. He genetically transforms lettuce, allowing lettuce to carry a protein that stimulates the pancreas to secrete insulin. This “super lettuce” has shown its utility in experimental rats.
Not sensitized milk
One of the main ingredients of cheese is milk. Milk allergy is usually caused by beta lactoglobulin. In 2012, researchers at New Zealand’s state-owned agricultural research company used ribonucleic acid (RNA) intervention technology to alter the genes of dairy cows, thereby inhibiting beta lactoglobulin in milk produced, producing non-sensitized milk.
In the same year, scientists in the United Kingdom, Germany, and the United States cracked the wheat gene sequence and identified approximately 96,000 wheat genes. This achievement laid the foundation for the cultivation of “super wheat” with higher yield, more disease resistance and drought resistance, and more adaptability to other environmental related pressures.