Iron restriction increases myoglobin gene and protein expression in Soleus muscle of rats

Souza, Janaína Sena de; Brunetto, Erika Lia; Nunes, Maria Tereza

doi:10.1590/0001-3765201620160173

Cited by 7 publications

(2 citation statements)

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“…Other strategies to increase heme protein content might include a process design that enables higher myoglobin expression by muscle cells. For example, the restriction of iron leads to a 0.5-fold increase in myoglobin content in mice muscle tissue compared to untreated animals [65]. An almost 2-fold increase in myoglobin content in C2C12 cells in 5% lipid supplemented growth media was reported [66].…”

Section: Discussionmentioning

confidence: 99%

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

Simsa

Yuen

Stout

et al. 2019

Foods

111

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Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat. The addition of heme proteins to plant-based meat alternatives was recently shown to increase meat-like flavor and natural color. To evaluate whether heme proteins also have a positive effect on cell-based meat production, bovine muscle satellite cells (BSCs) were grown in the presence of hemoglobin (Hb) or myoglobin (Mb) for up to nine days in a fibrin hydrogel along 3D-printed anchor-point constructs to generate bioartificial muscles (BAMs). The influence of heme proteins on cell proliferation, tissue development, and tissue color was analyzed. We found that the proliferation and metabolic activity of BSCs was significantly increased when Mb was added, while Hb had no, or a slightly negative, effect. Hb and, in particular, Mb application led to a very similar color of BAMs compared to cooked beef, which was not noticeable in groups without added heme proteins. Taken together, these results indicate a potential benefit of adding Mb to cell culture media for increased proliferation and adding Mb or Hb for the coloration of cell-based meat.

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