南韓科學家最近開發了一種新型的粉紅公尺，它是通過將牛肉細胞附著在公尺粒上來培養的，雖然它沒有牛肉的味道，但它的蛋白質和脂肪含量更高，並且具有牛肉的咀嚼性和鮮味特徵。
photo: yonsei university
scientists at south korea’s yonsei university h**e created a new type of hybrid rice that not only has a meaty pink color but is also packed with beef protein and fat cells.
南韓延世大學的科學家開發了一種新的雜交水稻，這種水稻呈肉質粉紅色，還富含牛肉蛋白和脂肪細胞。
rice is already one of the most nutritious foods **ailable in nature, but thanks to some scientific ‘magic’, it could soon become a viable, sustainable alternative to meat. a team of researchers at the yonsei university in seoul, south korea, managed to create a rice hybrid laced with beef protein and fat cells. the new pink rice has 8 percent more protein and 7 percent more fat than regular rice, and while it doesn’t yet taste like beef, it does carry a “unique blend of aromas, including a slight nuttiness and umami which are characteristic of meat”. thanks to the integrated animal cells, this new pink rice could one day become a complete meal by itself, ensuring a sufficient, sustainable food supply for the whole world.
大公尺是自然界最有營養的食物之一，但在科學魔法的幫助下，大公尺將很快成為肉類的可行和可持續替代品。 南韓首爾延世大學的一組研究人員開發了一種含有牛肉蛋白和脂肪細胞的雜交大公尺。 這種新的粉紅公尺的蛋白質含量分別比普通公尺高出 8% 和脂肪 7%。 雖然它沒有牛肉味，但這種公尺飯有一種“獨特的香氣，帶有一點肉類特有的嚼勁和鮮味”。 由於動物細胞的加入，這種新的粉紅大公尺有朝一日將能夠自己成為一頓完整的飯菜，為世界提供充足和可持續的食物**。
imagine obtaining all the nutrients we need from cell-cultured protein rice,” said park so-hyeon, co-author of the study published in the matter scientific journal. “rice already has a high nutrient level, but adding cells from livestock can further boost it.”
該研究的合著者Park Sang-hyun說：“想象一下，從細胞培養的蛋白質大公尺中獲取我們需要的所有營養。 大公尺本來就很有營養，但將其新增到牲畜的細胞中將進一步提高其營養價值。 該研究發表在科學期刊《物質》上。
so how does one go about infusing rice with beef? well, knowing that lab-grown cells need artificial scaffolds to create tissue, researchers at yonsei university decided that the porous nature of rice would make ideal scaffolding. to help the beef cells latch onto the rice grains, the latter were coated in fish gelatin and left to culture in a petri dish for up to 11 days.
那麼，他們是如何想到將公尺飯和牛肉結合在一起的呢？ 延世大學的研究人員知道實驗室培養的細胞需要人工基質來產生組織，因此他們決定使用大公尺，因為它的多孔結構使其成為理想的培養基。 為了幫助牛肉細胞附著在公尺粒上，將公尺粒塗上魚明膠，並在培養皿中培養長達 11 天。
photo: yonsei university
the hybrid grains are more firm and brittle than natural grains, and when cooked they retain their traditional appearance. while the rice doesn’t really taste like beef yet, it “offers a pleasant and novel fl**or experience,” and pairs well with a variety of dishes.
這種雜交大公尺的公尺粒比天然公尺粒更硬、更脆，煮熟後仍保持其傳統外觀。 這種公尺飯雖然沒有牛肉味，但有一種“令人愉悅的新味道”，適合各種菜餚。
for their first experiments, scientists used cells from hanwoo cattle slaughtered at the local abattoir, but in the future, they plan to use sustainable supplies of cells that can be maintained in the lab. they are also exploring the possibility of lacing the rice with other types of meat or fish, in order to cater to different tastes.
在最初的實驗中，科學家們使用了在當地屠宰場屠宰的南韓牛肉的細胞，但在未來，他們計畫使用實驗室中生長的可持續牛肉細胞。 科學家們還將探索將大公尺與其他肉類或魚類雜交以滿足不同口味的可能性。
for now, the percentage of protein in the hybrid rice is still relatively low. to actually replace meat, researchers would need to increase protein content significantly.
目前，這種雜交水稻的蛋白質含量相對較低。 為了能夠替代肉類，研究人員需要大幅增加這種大公尺的蛋白質含量。
中文（簡體） **： Oddity Central
由Dani翻譯和編輯。
審稿人： Qi Lei， Dong Jing.
*：中國**網。