Chicken Fibroblasts Transdifferentiated into Muscle Cells with Tunable Intramuscular Fat Deposition for Cultured Meat Production

Keskeiset käsitteet

Chicken fibroblasts can be efficiently transdifferentiated into muscle cells and simultaneously induced to deposit fat, enabling the production of cultured meat with customizable intramuscular fat content.

Tiivistelmä

The study demonstrates a novel approach to produce cultured meat by utilizing chicken fibroblasts as the starting cell source. The key findings are:

1. Chicken fibroblasts can proliferate stably in low-serum culture conditions, reducing the cost of mass production.

2. Chicken fibroblasts can be efficiently transdifferentiated into muscle cells in a 3D hydrogel scaffold, forming densely packed and aligned myotubes. This process does not generate myofibroblasts.

3. The transdifferentiated muscle cells can be further induced to deposit fat, with the intramuscular fat content being precisely controllable by adjusting the concentrations of lipogenic stimuli (fatty acids and insulin).

4. The cultured meat produced from the transdifferentiated chicken fibroblasts contains not only muscle but also tunable amounts of intramuscular fat and extracellular matrix components like collagen and laminin, closely resembling the composition of conventional meat.

5. Transcriptome analysis reveals that both lineage-specific (myogenic and adipogenic) and multi-functional signaling pathways (e.g., JAK-STAT, MAPK) contribute to the generation of the muscle-fat matrix in the cultured meat.

This study provides a promising strategy to generate customized cultured meat products with desired nutritional profiles and textural properties by precisely controlling the composition of muscle, fat, and extracellular matrix through the transdifferentiation of a single cell source - chicken fibroblasts.

Tilastot

The triglyceride content in the cultured meat can be precisely controlled from 1.5 mg/g to 7 mg/g, matching or exceeding the levels in real chicken meat.
The total collagen content in the cultured meat gradually increased and reached 1.59 μg/mg.

Lainaukset

"The intramuscular fat is a crucial component of meat that can determine its quality attributes, such as taste and flavor."
"Guided and graded fat deposition in cultured meat allows for the creation of various meat products with controlled intramuscular fat contents to meet consumer preferences."

Tärkeimmät oivallukset

Transdifferentiation of fibroblasts into muscle cells to constitute cultured meat with tunable intramuscular fat deposition

by Ma,T., Ren,R... klo www.biorxiv.org 10-26-2023

https://www.biorxiv.org/content/10.1101/2023.10.26.564179v2

Syvällisempiä Kysymyksiä

How can the fatty acid profile of the deposited fat in the cultured meat be further optimized to match or exceed the nutritional value of conventional meat?

To optimize the fatty acid profile of the deposited fat in cultured meat, several strategies can be employed:

Adjusting Fatty Acid Composition: By varying the types and ratios of fatty acids added during the lipogenic induction process, the fatty acid profile of the deposited fat can be tailored. For example, increasing the proportion of unsaturated fatty acids, such as omega-3 and omega-6 fatty acids, can enhance the nutritional value of the cultured meat.

Utilizing Nutrient-Rich Supplements: Incorporating nutrient-rich supplements, such as vitamins and minerals, into the culture medium can influence the synthesis of specific fatty acids in the cultured meat. These supplements can help enhance the overall nutritional content of the final product.

Precision Nutrition Approaches: Employing precision nutrition approaches to precisely control the levels of different fatty acids in the cultured meat can help achieve specific nutritional targets. This involves carefully monitoring and adjusting the composition of the culture medium to optimize the fatty acid profile.

Genetic Modification: Genetic modification techniques can be utilized to enhance the fatty acid profile of the cultured meat. By introducing genes responsible for the synthesis of desirable fatty acids, the nutritional value of the cultured meat can be improved.

Quality Control and Testing: Regular quality control measures and testing of the cultured meat products can ensure that the desired fatty acid profile is achieved. Analytical techniques, such as gas chromatography, can be used to assess the fatty acid composition of the cultured meat and make necessary adjustments.

Overall, by implementing these strategies and closely monitoring the fatty acid composition during the production process, the nutritional value of the cultured meat can be optimized to match or even exceed that of conventional meat.

How can the fatty acid profile of the deposited fat in the cultured meat be further optimized to match or exceed the nutritional value of conventional meat?

Scaling up the production of cultured meat for commercial applications involves several potential challenges and regulatory considerations:

Production Capacity: One of the primary challenges in scaling up cultured meat production is increasing production capacity to meet market demand. This requires optimizing cell culture processes, scaling up bioreactor systems, and ensuring consistent quality and quantity of cultured meat.

Cost Efficiency: Commercial production of cultured meat must be cost-effective to compete with traditional meat products. Developing efficient production methods, sourcing affordable raw materials, and optimizing energy and resource usage are essential for cost efficiency.

Regulatory Approval: Cultured meat products are subject to regulatory oversight by food safety authorities. Ensuring compliance with food safety standards, labeling requirements, and approval processes is crucial for commercialization.

Consumer Acceptance: Consumer acceptance of cultured meat is a key factor in its commercial success. Educating consumers about the benefits of cultured meat, addressing concerns about safety and sustainability, and marketing the product effectively are important considerations.

Supply Chain Management: Establishing a robust supply chain for sourcing raw materials, maintaining quality control throughout the production process, and ensuring efficient distribution of the final product are essential for commercial scalability.

Ethical and Environmental Considerations: Cultured meat production is often promoted for its ethical and environmental benefits. Ensuring sustainable production practices, minimizing environmental impact, and addressing ethical concerns related to animal welfare are critical for commercial viability.

By addressing these challenges and navigating the regulatory landscape effectively, the scaled-up production of cultured meat can become a viable and sustainable alternative to conventional meat products.

Could the transdifferentiation strategies demonstrated in this study be applied to other cell types or species to produce cultured meat with diverse characteristics?

The transdifferentiation strategies demonstrated in this study, utilizing chicken fibroblasts to produce muscle and fat in a 3D hydrogel matrix, can be applied to other cell types or species to produce cultured meat with diverse characteristics. Here are some potential applications:

Different Cell Types: The transdifferentiation approach can be adapted to other cell types, such as stem cells or adipocytes, to produce cultured meat with specific properties. By inducing these cells to differentiate into muscle or fat cells, a variety of meat products with different textures and flavors can be created.

Various Species: The transdifferentiation strategies can be applied to cells from different animal species to produce cultured meat that mimics the characteristics of specific meats. For example, using bovine fibroblasts to create beef-like cultured meat or porcine fibroblasts for pork-like products.

Customized Meat Products: By combining different cell types or species in a controlled manner, cultured meat with customized characteristics, such as marbling, tenderness, or flavor profiles, can be developed. This approach allows for the creation of a wide range of meat products to cater to diverse consumer preferences.

Nutritional Enhancement: The transdifferentiation strategies can also be used to enhance the nutritional value of cultured meat by incorporating specific cell types that produce essential nutrients or bioactive compounds. This can result in functional cultured meat products with added health benefits.

Overall, the transdifferentiation strategies demonstrated in this study offer a versatile and adaptable approach to producing cultured meat with diverse characteristics, opening up possibilities for creating a wide range of customized meat products.