Successful Transplant of Porcine Heart into Adult Human

In a first-of-its-kind surgery, a 57-year-old patient with terminal heart disease received a successful transplant of a genetically-modified pig heart and is still doing well three days later. It was the only currently available option for the patient. The historic surgery was conducted by University of Maryland School of Medicine (UMSOM) faculty at the University of Maryland Medical Center (UMMC), together known as the University of Maryland Medicine.

This organ transplant demonstrated for the first time that a genetically-modified animal heart can function like a human heart without immediate rejection by the body. The patient, David Bennett, a Maryland resident, is being carefully monitored over the next days and weeks to determine whether the transplant provides lifesaving benefits. He had been deemed ineligible for a conventional heart transplant at UMMC as well as at several other leading transplant centers that reviewed his medical records.

 “It was either die or do this transplant. I want to live. I know it’s a shot in the dark, but it’s my last choice,” said Mr. Bennett, the patient, a day before the surgery was conducted. He had been hospitalized and bedridden for the past few months.  I look forward to getting out of bed after I recover.

The U.S. Food and Drug Administration granted emergency authorization for the surgery on New Year’s Eve through its expanded access (compassionate use) provision. It is used when an experimental medical product, in this case the genetically-modified pig’s heart, is the only option available for a patient faced with a serious or life-threatening medical condition. The authorization to proceed was granted in the hope of saving the patient’s life.

“This was a breakthrough surgery and brings us one step closer to solving the organ shortage crisis. There are simply not enough donor human hearts available to meet the long list of potential recipients,” said Bartley P. Griffith, MD, who surgically transplanted the pig heart into the patient. Dr. Griffith is the Thomas E. and Alice Marie Hales Distinguished Professor in Transplant Surgery at UMSOM. “We are proceeding cautiously, but we are also optimistic that this first-in-the-world surgery will provide an important new option for patients in the future.”

Considered one of the world’s foremost experts on transplanting animal organs, known as xenotransplantation, Muhammad M. Mohiuddin, MD, Professor of Surgery at UMSOM, joined the UMSOM faculty five years ago and established the Cardiac Xenotransplantation Program with Dr. Griffith. Dr. Mohiuddin serves as the program’s Scientific/Program Director and Dr. Griffith as its Clinical Director.

“This is the culmination of years of highly complicated research to hone this technique in animals with survival times that have reached beyond nine months. The FDA used our data and data on the experimental pig to authorize the transplant in an end-stage heart disease patient who had no other treatment options,” said Dr. Mohiuddin.The successful procedure provided valuable information to help the medical community improve this potentially life-saving method in future patients.

Source: https://www.medschool.umaryland.edu/

Printing Food to Mitigate Climate Change

The convergence of two technologies is making it possible to free up millions of hectares of agricultural land devoted to livestock. A combination of culturing cells and 3D printing of all types of meat is likely to change land use and the diet of hundreds of millions of people around the world. It could provide reliable food sources even in the face of floods, drought and other environmental catastrophes.

I’m not a Kentucky Fried Chicken (KFC) afficionado. But imagine if KFC were to produce its chicken nuggets from stem cells and 3D-printing plants. In 2020 the news wires lit up with stories of a Moscow, Russia, research laboratory under contract to the fried chicken restaurant chain to produce 3D-printed chicken nuggets.

For KFC the announcement could be seen as a public relations coup since the company is often the target of animal rights advocacy groups. KFC is truly a global enterprise, found in 145 countries at 24,000 individual locations. According to PETA, an organization focused on the ethical treatment of animals, 9 billion chickens raised on factory farms are slaughtered for their meat in the U.S. every year. A good percentage of that number go to fast-food chains like KFC.

That’s why KFC sees the growing of meat harvested from cell-cultures as a way out of the ethical dilemma. A future where the restauranteur can say “no chickens were killed here” would be a welcome mantra with other potential benefits to the global enivronment.

This is cellular agriculture. Its products are called cultured meat. The source of cultured meat is animal stem cells harvested from subject hosts that are not slaughtered. Once ideal chicken, pig, sheep, cattle, etc., candidates are identified, stem cells are harvested and then using electronic, chemical and biological culturing cultivated to create vast populations of cells of various tissue types from muscle to fat.

Turning stem cells from host animals into chicken pieces, beef steaks, pork and lamb chops, and other cuts of meat requires scaffoldings of bio-absorbable materials which form a framework for 3D printers to apply these cells as “ink” to create finished cuts. Getting the balance of fat to protein to give the 3D-printed meat the same look, texture, and taste is a challenge that the technology in time can meet. The company KFC has produced plant-based “chicken” nuggets and tried them on customers in the United States using Beyond Meatschicken products.

KFC Singapore has announced that it has debuted its first-ever meat-free alternative product called Zero Chicken Burger. It will be available for consumers at all KFC Singapore restaurants except the outlets at Singapore Polytechnic and Singapore Zoo.

Claiming to have a similar taste to that of chicken, the poultry-free Zero Chicken Burger showcases a mycoprotein meat-free patty made with Colonel Sandersoriginal recipe of 11 herbs and spices. Mycoprotein is a protein derived from fungi popularised by Quorn for its meat-like texture. The burger preparation also includes lettuce and sliced cheese topped with mayonnaise and BBQ sauce making the sesame bun burger unsuitable for vegans.

Source: https://stem-cells.in-the.news/
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https://www.greenqueen.com.hk/