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...

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Autores principales:	Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa, Shoji Takeuchi
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ea5332100c7b4e6b82ad6b135ff87c5f
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spelling	oai:doaj.org-article:ea5332100c7b4e6b82ad6b135ff87c5f2021-12-02T11:37:17ZFormation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak10.1038/s41538-021-00090-72396-8370https://doaj.org/article/ea5332100c7b4e6b82ad6b135ff87c5f2021-03-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00090-7https://doaj.org/toc/2396-8370Abstract 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.Mai FuruhashiYuya MorimotoAi ShimaFutoshi NakamuraHiroshi IshikawaShoji TakeuchiNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 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
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.
format	article
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
title	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_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_sort	formation of contractile 3d bovine muscle tissue for construction of millimetre-thick cultured steak
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/ea5332100c7b4e6b82ad6b135ff87c5f
work_keys_str_mv	AT maifuruhashi formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak AT yuyamorimoto formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak AT aishima formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak AT futoshinakamura formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak AT hiroshiishikawa formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak AT shojitakeuchi formationofcontractile3dbovinemuscletissueforconstructionofmillimetrethickculturedsteak
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Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak

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