Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
Abstract Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet been established. Here, we pr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2021-03-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-021-00090-7 |
| _version_ | 1818431167257378816 |
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| author | Mai Furuhashi Yuya Morimoto Ai Shima Futoshi Nakamura Hiroshi Ishikawa Shoji Takeuchi |
| author_facet | Mai Furuhashi Yuya Morimoto Ai Shima Futoshi Nakamura Hiroshi Ishikawa Shoji Takeuchi |
| author_sort | Mai Furuhashi |
| collection | DOAJ |
| description | Abstract Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet been established. Here, we propose a culture method for constructing 3D-cultured bovine muscle tissue containing myotubes aligned along its long-axial direction, which contracted in response to electrical stimulation. First, we optimised the composition of biomaterials used in the construction and the electrical stimulation applied to the tissue during culture. Subsequently, we fabricated millimetre-thick bovine muscle tissues containing highly aligned myotubes by accumulating bovine myoblast-laden hydrogel modules. The microbial content of the bovine muscle tissue cultured for 14 days was below the detection limit, indicating that the muscle tissues were sterile, unlike commercial meat. Therefore, the proposed construction method for bovine muscle tissues will be useful for the production of clean cultured steak meat simulating real meat. |
| first_indexed | 2024-12-14T15:45:00Z |
| format | Article |
| id | doaj.art-ea5332100c7b4e6b82ad6b135ff87c5f |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-12-14T15:45:00Z |
| publishDate | 2021-03-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-ea5332100c7b4e6b82ad6b135ff87c5f2022-12-21T22:55:31ZengNature Portfolionpj Science of Food2396-83702021-03-01511810.1038/s41538-021-00090-7Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steakMai Furuhashi0Yuya Morimoto1Ai Shima2Futoshi Nakamura3Hiroshi Ishikawa4Shoji Takeuchi5Institute of Industrial Science, The University of TokyoDepartment of Mechano-Informatics, Graduate School of Information Science and Technology, The University of TokyoDepartment of Mechano-Informatics, Graduate School of Information Science and Technology, The University of TokyoGlobal Innovation Center, Nissin Foods Holdings Co., LtdLaboratory of Clinical Regenerative Medicine, Department of Neurosurgery, Faculty of Medicine, University of TsukubaInstitute of Industrial Science, The University of TokyoAbstract Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have not yet been established. Here, we propose a culture method for constructing 3D-cultured bovine muscle tissue containing myotubes aligned along its long-axial direction, which contracted in response to electrical stimulation. First, we optimised the composition of biomaterials used in the construction and the electrical stimulation applied to the tissue during culture. Subsequently, we fabricated millimetre-thick bovine muscle tissues containing highly aligned myotubes by accumulating bovine myoblast-laden hydrogel modules. The microbial content of the bovine muscle tissue cultured for 14 days was below the detection limit, indicating that the muscle tissues were sterile, unlike commercial meat. Therefore, the proposed construction method for bovine muscle tissues will be useful for the production of clean cultured steak meat simulating real meat.https://doi.org/10.1038/s41538-021-00090-7 |
| spellingShingle | Mai Furuhashi Yuya Morimoto Ai Shima Futoshi Nakamura Hiroshi Ishikawa Shoji Takeuchi Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak npj Science of Food |
| title | Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak |
| title_full | Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak |
| title_fullStr | Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak |
| title_full_unstemmed | Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak |
| title_short | Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak |
| title_sort | formation of contractile 3d bovine muscle tissue for construction of millimetre thick cultured steak |
| url | https://doi.org/10.1038/s41538-021-00090-7 |
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