Quality Control of Stem Cell-Based Cultured Meat According to Specific Differentiation Abilities

Abstract

The demand for stem cell-based cultured meat as an alternative protein source is increasing in response to global food scarcity. However, the definition of quality controls, including appropriate growth factors and cell characteristics, remains incomplete. Cluster of differentiation (CD) 29 is ubiquitously expressed in bovine muscle tissue and is a marker of progenitor cells in cultured meat. However, CD29+ cells are naturally heterogeneous, and this quality control issue must be resolved. In this study, the aim was to identify the subpopulation of the CD29+ cell population with potential utility in cultured meat production. The CD29+ cell population exhibited heterogeneity, discernible through the CD44 and CD344 markers. CD29+CD44−CD344− cells displayed the ability for long-term culture, demonstrating high adipogenic potential and substantial lipid droplet accumulation, even within 3D cultures. Conversely, CD29+CD44+ cells exhibited rapid proliferation but were not viable for prolonged culture. Using cells suitable for adipocyte and muscle differentiation, we successfully designed meat buds, especially those rich in fat. Collectively, the identification and comprehension of distinct cell populations within bovine tissues contribute to quality control predictions in meat production. They also aid in establishing a stable and reliable cultured meat production technique.

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

“…-Pre-plating was performed 6 times at different times (1,3,21,45,69, and 93 h). -The percentage of desmin-positive cells was the highest in the 6th pre-plating cell at 78%.…”

“…We reviewed the related studies that focused on this point (Table 4). Charville, Cheung [64] NS 1 : not specified in the study. MuSCs, muscle stem cells; FACS, fluorescence-activated cell sorting; MACS, magnetic-activated cell sorting; BSA, bovine serum albumin; PBS, phosphate-buffered saline; FBS, fetal bovine serum.…”

“…Cell-based cultured meat, a cutting-edge food technology, involves artificially producing meat products from animal cells [ 1 ], offering high-protein, high-quality food without the need for animal slaughter. It considerably differs from traditional livestock farming which involves raising and slaughtering livestock [ 2 ].…”