Production of cultured meat from pig muscle stem cells

Zhu, Huixin; Wu, Zhongyuan; Ding, Xi; Post, Mark J.; Guo, Renpeng; Wang, Jie; Wu, Jian; Tang, Wenlai; Ding, Shijie; Zhou, Guanghong

doi:10.1016/j.biomaterials.2022.121650

Cited by 49 publications

(32 citation statements)

References 50 publications

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“…Collagen hydrogels with ADSCs were constructed as described by Zhu et al 18 with some modifications (Figure 1). Specifically, 400.00 μL DMEM (Keygen BIO, China) and 500.00 μL rat tail collagen type I solution (3.04 mg/mL, Corning, USA) were mixed in an Eppendorf tube (Germany).…”

Section: Collagen Hydrogels With Adsc Constructionmentioning

confidence: 99%

Preparation and Quality Evaluation of Cultured Fat

Song

Bassey

et al. 2023

J. Agric. Food Chem.

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Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model. The research showed that ADSCs could attach to collagen hydrogels and differentiate into mature adipocytes. Texture analysis demonstrated that the springiness, cohesiveness, and resilience of cultured fat were consistent with porcine subcutaneous fat. Moreover, 28 volatile organic compounds (VOCs) were detected by headspace gas chromatography–ion mobility spectrometry. The relative contents of 17 VOCs in cultured fat were significantly higher than porcine subcutaneous fat and empty collagen hydrogels, and the relative contents of 5 VOCs in cultured fat were not significantly different from porcine subcutaneous fat. These findings assert the promising application of cultured fat in cultured meat production.

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Section: Collagen Hydrogels With Adsc Constructionmentioning

confidence: 99%

Preparation and Quality Evaluation of Cultured Fat

Song

Bassey

et al. 2023

J. Agric. Food Chem.

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“…Tissue-like cell-cultured meat with a composition and a structure similar to real muscle tissue, comprising mostly adipocytes, and aligned muscle cells. With the rise of digital modeling technology, several researchers have successfully constructed meat tissues of livestock such as cow 3 and pig 4 using 3D bioprinting technology. The in vitro three-dimension (3D) cell culture conditions including culture medium (for instance fetal bovine serum) and supporting materials benefit from the studies of human cell or other mammalian cell cultures with the aims for regenerative medicine and organoid generation 5 , 6 .…”

Section: Introductionmentioning

confidence: 99%

Tissue-like cultured fish fillets through a synthetic food pipeline

Niu

Lao

et al. 2023

npj Sci Food

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Tissue-like cultured meats of some livestock have successfully been established by different approaches. However, the production of a structure similar to fish fillets is still challenging. Here, we develop tissue-like cultured fish fillets by assembly of large yellow croaker muscle fibers and adipocytes with 3D-printed gel. Inhibition of Tgf-β and Notch signals significantly promoted myogenic differentiation of piscine satellite cells (PSCs). The mixture of fish gelatin and sodium alginate combined with a p53 inhibitor and a Yap activator supported PSC viability and proliferation. Based on the texture of fish muscle tissue, a 3D scaffold was constructed by gelatin-based gel mixed with PSCs. After proliferation and differentiation, the muscle scaffold was filled with cultured piscine adipocytes. Finally, tissue-like fish fillets with 20 × 12 × 4 mm were formed, consisting of 5.67 × 107 muscles and 4.02 × 107 adipocytes. The biomanufacture of tissue-like cultured fish fillet here could be a promising technology to customize meat production with high fidelity.

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“…However, porcine muscle stem cells (pMuSCs) isolated from different individuals within the same breed of pigs exhibit inconsistency in proliferation and differentiation potencies . Moreover, the quality of pMuSCs may decay during cell expansion, leading to variations in cell proliferation and differentiation abilities during continuous passages . Therefore, it is necessary to predict proliferation and differentiation potencies through data analysis to distinguish low-quality and high-quality pMuSCs for cultured meat production. − …”

Section: Introductionmentioning

confidence: 99%

“…8 Moreover, the quality of pMuSCs may decay during cell expansion, leading to variations in cell proliferation and differentiation abilities during continuous passages. 9 Therefore, it is necessary to predict proliferation and differentiation potencies through data analysis to distinguish low-quality and high-quality pMuSCs for cultured meat production. 10−13 Cell morphology was a vital indicator for evaluating the cellular quality.…”

Section: Introductionmentioning

confidence: 99%

Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production

Wang,

Ding,

et al. 2023

J. Agric. Food Chem.

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Inconsistent efficiency of cell production caused by cellular quality variations has become a significant problem in the cultured meat industry. In our study, morphological information on passages 5−9 of porcine muscle stem cells (pMuSCs) from three lots was analyzed and used as input data in prediction models. Cell proliferation and differentiation potencies were measured by cell growth rate and average stained area of the myosin heavy chain. Analysis of PCA and heatmap showed that the morphological parameters could be used to discriminate the differences of passages and lots. Various morphological parameters were analyzed, which revealed that accumulating time-course information regarding morphological heterogeneity in cell populations is crucial to predicting the potencies. Based on the 36 and 60 h morphological profiles, the best proliferation potency prediction model (R 2 = 0.95, RMSE = 1.1) and differentiation potency prediction model (R 2 = 0.74, RMSE = 1.2) were explored. Correlation analysis demonstrated that morphological parameters selected in models are related to the quality of porcine muscle stem cells.

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Production of cultured meat from pig muscle stem cells

Cited by 49 publications

References 50 publications

Preparation and Quality Evaluation of Cultured Fat

Preparation and Quality Evaluation of Cultured Fat

Tissue-like cultured fish fillets through a synthetic food pipeline

Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production

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