Furuhashi Mai, Morimoto Yuya, Shima Ai, Nakamura Futoshi, Ishikawa Hiroshi, Takeuchi Shoji
Institute of Industrial Science, The University of Tokyo, Tokyo, Japan.
Global Innovation Center, Nissin Foods Holdings Co., Ltd, Tokyo, Japan.
NPJ Sci Food. 2021 Mar 2;5(1):6. doi: 10.1038/s41538-021-00090-7.
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.
由于全球肉类需求的增加，正在开发培养肉技术以避免未来肉类短缺。然而，构建具有高度排列的肌管的毫米厚牛肌肉组织的方法尚未建立。在此，我们提出一种培养方法，用于构建沿其长轴方向排列有肌管的3D培养牛肌肉组织，该组织会对电刺激做出收缩反应。首先，我们优化了构建过程中使用的生物材料的组成以及培养期间施加于组织的电刺激。随后，我们通过堆积负载牛成肌细胞的水凝胶模块来制造含有高度排列的肌管的毫米厚牛肌肉组织。培养14天的牛肌肉组织的微生物含量低于检测限，这表明与商业肉类不同，这些肌肉组织是无菌的。因此，所提出的牛肌肉组织构建方法将有助于生产模拟真实肉类的清洁培养牛排肉。
