Cultured meat with enriched organoleptic properties by regulating cell differentiation

Nature Communications, Journal Year: 2024, Volume and Issue: 15(1)

Published: Jan. 2, 2024

Abstract Research on cultured meat has primarily focused the mass proliferation or differentiation of muscle cells; thus, food characteristics remain relatively underexplored. As quality is determined by its organoleptic properties, with similar sensory to animal-derived highly desirable. In this study, we control and nutritional properties tailoring 2D primary bovine myoblasts adipose-derived mesenchymal stem cells gelatin/alginate scaffolds varying stiffness. We assess effect adipose meat. Thereafter, fabricate profiles that conventional beef assembling constructs composed differentiated cells. introduce a strategy produce enriched regulating cell scaffold engineering.

Language: Английский

---

Scalable production of muscle and adipose cell-laden microtissues using edible macroporous microcarriers for 3D printing of cultured fish fillets

Nature Communications, Journal Year: 2025, Volume and Issue: 16(1)

Published: Feb. 18, 2025

Cellular agriculture is a novel platform for addressing the issues of protein scarcity, environmental pressures, and food safety. However, expanding seed cells at large scale remains prerequisite achieving industrial cultured meat production. We here propose production large-pore-sized edible porous microcarriers (EPMs) by using NaCl to precisely control ice crystal growth during cryogenic crosslinking. Muscle satellite (SCs) adipose-derived stem (ASCs) from yellow croakers exhibit remarkable adhesion, proliferation, differentiation on gelatin-based EPMs. Following consecutive expansion, SCs ASCs densities reach 6.25 × 105 5.77 cells/mL, leading 499-fold 461-fold increase in cell numbers, respectively. Subsequently, mature microtissues are incorporated into bioink, thereby enabling successful three-dimensional printing fish fillets with sensory properties similar native fillets. EPM-based expansion structuring techniques promising facilitating large-scale Cell big challenge growing field cellular agriculture. Here, authors present an approach muscle adipose cell-laden 3D

Language: Английский

---

Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak‐Type Cultured Meat Production

Advanced Science, Journal Year: 2022, Volume and Issue: 9(31)

Published: Oct. 3, 2022

The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to have been conducted, but producing large-sized remains a challenge. It aimed introduce 3D bioprinting for large cell aggregates production. A hydrogel scaffold produced at centimeter scale using bioink consisting photocrosslinkable materials digital light processing-based (DLP) printing, which has high printing accuracy and can produce geometrically complex structures. exposure time photopolymerization by DLP optimized based on photorheometry viability assays. Naturally immortalized bovine embryonic fibroblast cells transformed MyoD PPARγ2 instead primary are used as latter difficulties maintaining stemness associated animal ethics issues. mixed into printing. Myogenesis adipogenesis induced simply changing medium after Scaffolds obtained successfully living microchannels. cooked maintains its size shape upon cutting. overall dimensions 3.43 cm × 5.53 0.96 cm. This study provides proof-of-concept bioinks.

Language: Английский

---

Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109881 - 109881

Published: Feb. 9, 2024

Language: Английский

---

Enhancing the palatability of cultivated meat

Trends in biotechnology, Journal Year: 2024, Volume and Issue: 42(9), P. 1112 - 1127

Published: March 26, 2024

Language: Английский

---

Biofabrication's Contribution to the Evolution of Cultured Meat

Advanced Healthcare Materials, Journal Year: 2024, Volume and Issue: 13(13)

Published: Feb. 10, 2024

Cultured Meat (CM) is a growing field in cellular agriculture, driven by the environmental impact of conventional meat production, which contributes to climate change and occupies ≈70% arable land. As demand for alternatives rises, research this area expands. CM production relies on tissue engineering techniques, where limited number animal cells are cultured vitro processed create meat-like comprising muscle adipose components. Currently, primarily produced small scale pilot facilities. Producing large cell mass based suitable sources bioreactors remains challenging. Advanced manufacturing methods innovative materials required subsequently process into products scale. Consequently, closely linked with biofabrication, suite technologies precisely arranging aggregates cell-material composites construct specific structures, often using robotics. This review provides insights contemporary biomedical biofabrication technologies, focusing significant advancements production. Novel biofabricating also discussed, emphasizing their edibility incorporation healthful Finally, initial studies biofabricated examined, addressing current limitations future challenges large-scale

Language: Английский

---

Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development

Food Research International, Journal Year: 2024, Volume and Issue: 189, P. 114549 - 114549

Published: May 26, 2024

In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective muscle tissues has attracted considerable interest the realm tissue engineering triggered researchers to implement scaffolding techniques. A wide array research efforts is ongoing technologies for achieving real structure on principality biomedical replace serum free CM production. Scaffolds made animal-derived biomaterials are found efficient replicating extracellular matrix (ECM), thus focus should be paid utilize animal byproducts this purpose. Proper identification utilization plant-derived biomaterial could helpful add diversified options addition derived sources reduce cost production through scaffolds. Furthermore, techniques like electrospinning, modified electrospinning 3D bioprinting focused create porous scaffolds mimic ECM form meat-like structures. This review discusses recent advances cutting edge edible related structured

Language: Английский

---

Vat Photopolymerization Based Digital Light Processing 3D Printing Hydrogels in Biomedical Fields: Key Parameters and Perspective

Additive manufacturing, Journal Year: 2024, Volume and Issue: unknown, P. 104443 - 104443

Published: Sept. 1, 2024

Language: Английский

---

Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109944 - 109944

Published: Feb. 26, 2024

Scaffolds for the production of cultivated meat, a promising sustainable meat alternative, should exhibit physical and chemical properties that enable three-dimensional animal cell culture, along with biological characteristics support attachment, proliferation, differentiation. Additionally, scaffold be crafted from edible materials offer textural similarities to have minimal influence on flavor taste. Herein, an alginate-based alginate-cellulose hydrogel (ACe-gel) derived brown alga Undaria pinnatifida is developed. In terms characteristics, had porosity (119.5 ± 37.2 μm) moisture-holding capacity (73.03 3.82, 68.66 9.54, 84.17 9.94 at 25 °C, 37 60 respectively) suitable culture differentiation bovine-derived muscle stem cells (bMuSCs). Accordingly, was superior commercial alginate in attachment proliferation bMuSCs (5.5-fold over 72 h), its performance comparable lyophilized collagen (7.8-fold h, compared pure alginate). The cultured ACe-gel were capable differentiating into fibers, as verified by gene expression profile analysis. Furthermore, exhibited heavy metal contents distinct seaweed odorants, while stress-strain bMuSC (Young's modulus raw ACe-gel: 285.19 83.37 kPa, cooked meat: 880.60 485.60 kPa) closely resembled (raw beef: 267.76 156.42 1331.94 762.43 kPa). These findings highlight seaweed-derived animal-free has strong potential utilization food technology future.

Language: Английский

---

Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition

eLife, Journal Year: 2024, Volume and Issue: 13

Published: Jan. 22, 2024

Current studies on cultured meat mainly focus the muscle tissue reconstruction in vitro, but lack formation of intramuscular fat, which is a crucial factor determining taste, texture, and nutritional contents. Therefore, incorporating fat into superior value. In this study, we employed myogenic/lipogenic transdifferentiation chicken fibroblasts 3D to produce mass deposit same cells without co-culture or mixture different substances. The immortalized embryonic were implanted hydrogel scaffold, cell proliferation myogenic conducted whole-cut mimics. Compared 2D, grown matrix showed elevated myogenesis collagen production. We further induced deposition transdifferentiated triglyceride content could be manipulated match exceed levels meat. gene expression analysis indicated that both lineage-specific multifunctional signalings contribute generation muscle/fat matrix. Overall, able precisely modulate muscle, extracellular contents according balanced specialized preferences. These findings provide new avenues for customized production with desired can tailored meet diverse demands consumers.

Language: Английский

---