Abstract：
Growth factors are commonly added to cell culture media in cellular agriculture to mimic the endogenous process of proliferation and differentiation of cells. Many of these growth factors are endogenous to humans and known to be present in the edible tissues and milk of food animals. However, there is little or no information on the use of growth factors intentionally added in food production before the advent of cultivated meat. Ten commonly used growth factors have been reviewed to include information on their mode of action, bioavailability, occurrence in food and food animals, endogenous levels in humans, as well as exposure and toxicological information drawn from relevant animal studies and human clinical trials with a focus on oral exposure. In addition, a comparison of homology of growth factors was done to compare the sequence homology of growth factors from humans and domestic animal species commonly consumed as food, such as bovine, porcine, and poultry. This information has been gathered as the starting point to determine the safety of use of growth factors in cultivated meat meant for human consumption. The change in levels of growth factors measured in human milk and bovine milk after pasteurization and high-temperature treatment is discussed to give an indication of how commercial food processing can affect the levels of growth factors in food. The concept of substantial equivalence is also discussed together with a conservative exposure estimation. More work on how to integrate in silico assessments into the routine safety assessment of growth factors is needed.
摘要：
在细胞农业中通常将生长因子添加到细胞培养基中以模拟细胞增殖和分化的内源性过程。这些生长因子中的许多对于人类是内源性的,并且已知存在于食用动物的可食用组织和乳中。然而,在栽培肉出现之前，很少或根本没有关于在食品生产中故意添加生长因子的信息。已审查了十种常用的生长因子，以包括有关其作用方式的信息，生物利用度，发生在食物和食用动物中，人类的内源性水平，以及从相关动物研究和人体临床试验中提取的暴露和毒理学信息，重点是口服暴露。此外,对生长因子的同源性进行了比较，以比较人类和通常作为食物食用的家畜物种的生长因子的序列同源性，比如牛，猪,和家禽。收集了这些信息，以确定在供人类食用的栽培肉中使用生长因子的安全性。讨论了巴氏灭菌和高温处理后人乳和牛乳中测得的生长因子水平的变化，以表明商业食品加工如何影响食品中的生长因子水平。还讨论了实质等效的概念以及保守的暴露估计。需要更多关于如何将计算机评估整合到生长因子的常规安全性评估中的工作。
