Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells DOI Open Access
Margherita Pallaoro, S. Modina, Andrea Fiorati

et al.

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(7), P. 6630 - 6630

Published: April 1, 2023

According to statistics and future predictions, meat consumption will increase in the coming years. Considering both environmental impact of intensive livestock farming importance protecting animal welfare, necessity finding alternative strategies satisfy growing demand is compelling. Biotechnologies are responding this by developing new for producing vitro. The manufacturing cultured has faced criticism concerning, above all, practical issues culturing together different cell types typical that partly responsible meat’s organoleptic characteristics. Indeed, existence a cross talk between adipose muscle cells critical effects on outcome co-culture, leading general inhibition myogenesis favor adipogenic differentiation. This review aims clarify main mechanisms key molecules involved provide an overview most recent successful culture 3D overcoming challenge, focusing approaches based farm-animal-derived cells.

Language: Английский

Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds DOI Creative Commons

N. Stephanie Kawecki,

Sam C. P. Norris, Yixuan Xu

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 172, P. 113080 - 113080

Published: June 29, 2023

The integration of intramuscular fat—or marbling—into cultured meat will be critical for texture, mouthfeel, flavor, and thus consumer appeal. However, culturing muscle tissue with marbling is challenging since myocytes adipocytes have different media scaffold requirements optimal growth differentiation. Here, we present an approach to engineer multicomponent using myogenic adipogenic microtissues. key innovation in our the engineering microtissues scaffolds customized physical properties; use these as building blocks that spontaneously adhere produce tissue, or marbled meat. Myocytes are grown differentiated on gelatin nanofiber aligned topology mimic structure skeletal promotes formation myotubes both primary rabbit murine C2C12 cells. Pre-adipocytes edible microbead scaffolds, which a physiologically-relevant stiffness, promote lipid accumulation 3T3-L1 pre-adipocytes. After harvesting stacking individual microtissues, find resultant tissues into intact structures within 6–12 h culture. 3D constructs show behavior solid material Young's modulus ∼ 2 ± 0.4 kPa ultimate tensile strength 23 7 without additional crosslinkers. Using this approach, generate mm cm thickness, has protein content 4 g/100 g comparable conventionally produced Wagyu steak 9 g. We translatability layer-by-layer assembly across cells, cell lines, well plant-based demonstrates strategy meats derived from species materials.

Language: Английский

Citations

13
Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production DOI Open Access
Nima Moslemy, Emad Sharifi, Mitra Asadi‐Eydivand

et al.

International Journal of Food Science & Technology, Journal Year: 2023, Volume and Issue: 58(12), P. 6182 - 6191

Published: Sept. 8, 2023

Summary Cultured meat, also known as laboratory‐grown or cell‐based is a promising concept in the food industry that involves culturing animal cells vitro to produce meat products, bypassing need for traditional rearing and slaughter. This technology offers solutions key challenges associated with conventional production, including environmental sustainability, welfare security. However, cultured must overcome significant hurdles achieve commercial viability. Scaling up production meet increasing demand considerable challenge, requiring scalable edible scaffold, eliminating separate scaffold removal, ensuring product safety. Various materials, polysaccharides proteins, along fabrication techniques like electrospinning 3D printing, are explored this review article.

Language: Английский

Citations

12
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences DOI
Ratima Suntornnond, Wee Swan Yap,

Pei Ying Lim

et al.

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 57, P. 101164 - 101164

Published: April 5, 2024

Language: Английский

Citations

4
Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids DOI
Shiqi Liu, Shiyuan Hua,

Xin Gu

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 154, P. 110156 - 110156

Published: May 2, 2024

Language: Английский

Citations

4
Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells DOI Open Access
Margherita Pallaoro, S. Modina, Andrea Fiorati

et al.

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(7), P. 6630 - 6630

Published: April 1, 2023

According to statistics and future predictions, meat consumption will increase in the coming years. Considering both environmental impact of intensive livestock farming importance protecting animal welfare, necessity finding alternative strategies satisfy growing demand is compelling. Biotechnologies are responding this by developing new for producing vitro. The manufacturing cultured has faced criticism concerning, above all, practical issues culturing together different cell types typical that partly responsible meat’s organoleptic characteristics. Indeed, existence a cross talk between adipose muscle cells critical effects on outcome co-culture, leading general inhibition myogenesis favor adipogenic differentiation. This review aims clarify main mechanisms key molecules involved provide an overview most recent successful culture 3D overcoming challenge, focusing approaches based farm-animal-derived cells.

Language: Английский

Citations

11