Embryonic Stem Cells In The Human Body

BIOLOGICAL INFORMATION

Stem cells, also known as the human body’s master cells, are undifferentiated cells that are characteristically of the same lineage. Depending on what fragment of the cells DNA is “switched on” it has the potential to conform to all different types of cells in the human body. As a result, stem cells do not have a structure, job or function. Adult stem cells and embryonic stem cells are the two most important stem cells in the human body. Embryonic stem cells are pluripotent cells, meaning they are capable of giving rise to indefinitely more cells of the same type and form. They are produced from the remnants of previous embryos, which have been donated to fertility clinics from an infertile couple. An adult stem cell

These stem cells are located in various parts of the human body, including tissues, organs, teeth, skin etc. Through the understanding of stem cells, scientists could undergo the production of laboratory cultured hamburgers. Stem cells are attracted from a biopsy (removal of a sample of tissue, for diagnostic purpose) of a cow and muscle fibre is grown. Each tiny fibre is grown individually in culture and is suspended in a gel-like environment. Once the fibre is ready it is removed, cut open and straightened. In order to create the hamburger, the fibres are all placed together.

ALTERNATIVE VIEW

Arguments have been raised in favour of growing hamburgers from stem cells for human consumption. It is argued that In-Vitro meant is beneficial for the environment and climate change. Cattle-breeding is a major factor of the greenhouse gas emission. One cow releases between 70 to 120 kilograms of Methane (greenhouse gas, like CO2) each year. The

The first meat patty made in the laboratory cost $330,000. According to the National Alliance to End Homelessness, over 610,042 people experience homelessness in the United States only. The lab-grown stem cell burger has been promoted as a way to feed a future world population of 9 billion people. This large amount of money that was ‘wasted’ on producing a stem cell burger in a laboratory could have been used for supplementary purpose, for example, a foundation that helps families in need. Another issue faced in the stem cell hamburger, is the poor amount of iron. In standard meat, the iron is found primarily enclosed in an iron and oxygen protein, known as myoglobin. Lab-grown meat lacks a circulatory system, as it is kept under a high oxygen environment, which has the unwanted consequences of reducing cellular myoglobin expression. Less myoglobin means less iron, poor nutritional content and a weaker flavour. “The texture, the mouthfeel has a feel like meat,” Schonwald put it. “The absence is fat. It’s leanness. But the bite feels like a conventional hamburger. It’s kind of an unnatural experience].” Due to In-Vitro meat being produced using technology, the patty lacks in nutrients that are essential for the human body. The beef patty made my stem cells only consisted of muscle fiber. There was no fat in it, no blood vessels or blood, no connective tissue.