Protein synthesis and stem cell burger,11337710, 11342838

College of Science, De La Salle University – Manila, 2401 Taft Avenue, Manila

Abstract

Introduction

Currently the world is finding meat alternatives due to the increasing number of people every year and soon enough there won’t be enough land to cater livestock’s or there will be a scarcity of poultry products due to the amount of poultry is less than the amount of people consuming poultry products. In addition to the that poultry products is the main providers of animal protein and also there are several animal activist such as PETA and PAWS protesting that slaughtering and consuming meat products is animal cruelty therefore finding alternatives is must, to benefit the human race and one of the current solution is stem cell burgers. According to Hogenboom (2013) the stem cell burger can feed people in an environmentally and sustainable way in addition to the is grown from stem cells taken from a cow and stem cells defines as Stem cells are an organism's master cells and can be turned into any other cell type in the body, i.e. blood, tissue, muscle, etc. The stem cell burger started from the idea of making stem cell burgers or meat was first thought in 1920s by Winston Churchill. And In the Netherlands, it was Willem van Eelen in the early 1950s who independently had the idea of using tissue culture for the generation of meat products. But i n 2002 a study was published in which

the possibilities of culturing animal muscle protein for longterm space flights or habituation of space stations were explored. For this, muscle tissue from the common goldfish (Carassius auratus) ranging was cultured in Petri dishes. But currently Sergey Brin, co-founder of Google, underwrote the 250,000-euro ($330,000) project to funded stem cell research. This paper states the origin of the biochemical process of proteins and everything about stem cell burger in terms of its production, its taste, on how the future production the stem cell burgers and the advantage and disadvantage of stem cell burgers.

Theoretical Background

Stem cell burgers would not be created without having a full understanding of contents of the proteins and the protein synthesis.

Meat Proteins:There is 56-72% water, 15-22% -protein, 5-34% -fat, and 3.5% of soluble non protein substances such as carbohydrates, organic salt, dissolved nitrogen substances, minerals and vitamins which comprises of the entire chemical properties of poultry.

Protein muscles and solubility:

Muscle protein is divided into three groups based on their solubility properties and which are sarcoplasmic protein, Myofibrilar and Stromal proteins.

sarcoplasmic protein it comprises 30% of the meat protein structure and proteins are soluble in water and dilute salt solution contained in the sarcoplasmic. Between6-7 pH is the isoelectric points and it composed of hundreds of enzymes in cells for energy, growth, etc. also it has a low molecular weight (small) proteins. But the main function of the sarcoplasmic protein, one is Enzyme activity which involves the calpain, the process tenderizing the meat then postmortem glycolysis that cause pH change in the meat. And lastly the potential flavor contributions from protein hydrolysis to hydrolized proteins. Another function of sarcoplasmic proteinis the change of colour that produce the myoglobin which is Responsible for all meat color also myoglobin comprises of conjugated” protein and it consists of a typical amino acid protein chain and a non-protein heme molecule.

Myofibrilar protein is composed of 55% in the meat protein and it defines as protein-containing structures myofibril and is soluble in saline solution with a concentration of 1.5% or more. And it compose of the

following myosin (55%), actin ,

troponin , tropomyosin (25%) and other proteins. But most important part is myosin due to its Long filamentous molecule (similar to a 1 inch garden hose that is 8 feet long) then the amino acid composition gives highly-charged, polar molecule and lastly it presents in large quantity in lean muscle but the other proteins are important too because

some of the proteins in the myofibilar is charged into polar molecules and also structural proteins can have a large influence on “release” of myosin/actin and “opening” protein structure to water.

Lastly the Stromal proteins it composed of 15% of the protein chemical compositions and it is the main constituent of connective tissue that is not soluble in salt solutions but soluble in alkali or acid treatment. Also this is also called the connective tissue in addition to that it primarily composed of collagen which is the most abundant protein in animal body that comprises 20 -25% of total body protein such as the skin, sinews, tendons, etc .another thing it is designed to transmit force and hold things together, therefore these proteins are generally tough and inert and also content will vary according to muscle function

Protein synthesis:

DNA provides the instructions for how to build proteins; each gene dictates how to build a single protein in prokaryotes and sequencing of nucleotides (AGCT) in DNA dictate the order of amino acids that make up a protein. The Protein synthesis occurs in two primary steps, first on transcription of the DNA to RNA which copy of a gene is synthesized the Cytoplasm of prokaryotes and Nucleus of eukaryotes.

the second steps is the translation of the RNA to protein which mRNA is used by ribosome to build protein also the Ribosomes attach to the mRNA and use its sequence of nucleotides to determine the order of amino acids in the protein first the Cytoplasm of prokaryotes and eukaryotes in addition to that Some proteins feed directly into rough ER in eukaryotes.

Methodology

The procedure in making the stem cell burger first take some stems cells from a cow. Put them in a large dish and add nutrients and growth promoting chemicals. Now leave to multiply. Three weeks later there will be more than a million stem cells. Put these into smaller dishes to fuse into small strips of muscle, a centimetre or so long and a few millimetres thick. Collect these strips into small pellets and freeze until there are enough to

form a burger. Defrost the pellets and put together just before cooking

Results and Discussion

Conclusion

References:

(The references must be cited according to the following format):

[1] J.A. Author, T.H. Coauthor, "Title of Journal Article", Journal of This Paper, Vol.(No.), page 123-345, year.

[2] Khan, F. The Physics of radiation Therapy, Chapter 16, Lippincott Williams & Wilkins, Philadelphia, 2003[3]http://www.epa.gov/radiation/understand/protection_basics.htm[4]http://people.chem.duke.edu/~jds/cruise_chem/nuclear/stability.html