3D Parsley Scaffolds Guide Muscle Cell Growth for Lab-Grown Meat

Jenn Hoskins
24th July, 2024

3D Parsley Scaffolds Guide Muscle Cell Growth for Lab-Grown Meat

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from East China University of Science and Technology studied decellularized parsley scaffolds for muscle regeneration
  • The fibrous pore structure of the parsley scaffold helped muscle cells align in parallel, promoting better muscle formation
  • Using these fibrous scaffolds resulted in higher protein content in cultured meat, indicating more efficient muscle cell differentiation
Millions of people suffer from skeletal muscle injuries annually, leading to conditions like volumetric muscle loss (VML), where significant tissue damage results in permanent functional deficits. Traditional treatments, such as autologous tissue transfer, often fall short due to graft failure and scar tissue formation, leaving patients with limited recovery[2]. Tissue engineering offers a promising alternative by creating biomaterial scaffolds that support muscle regeneration. Recent research from East China University of Science and Technology has explored the potential of decellularized plant scaffolds, particularly parsley, to enhance myogenic differentiation for cultured meat production[1]. The study focused on decellularized parsley plant tissues modified by type A gelatin and transglutaminase, which retained longitudinal fibrous and transverse honeycomb pore structures. These structures were investigated for their effects on the proliferation and myogenic differentiation of C2C12 cells, a type of skeletal muscle cell line. The results demonstrated that the fibrous pore structure guided cells to arrange in parallel, while the honeycomb pore structure connected cells in a circular pattern. This finding is crucial because the structural arrangement of cells significantly impacts their differentiation into functional muscle tissue. Previous studies have shown that skeletal muscle precursor cells, or myoblasts, fuse to form multi-nucleated myotubes during development. This fusion is regulated such that linear myotubes are produced, which is essential for functional muscle tissue[3]. The current study's findings align with this, as the fibrous scaffolds were more inclined to form multinucleated myotubes with higher expression of myogenic genes and proteins. This suggests that the fibrous pore structure of the parsley scaffold may better mimic the natural environment needed for muscle cell differentiation. Moreover, the study evaluated the quality of the cell-based meat produced using these scaffolds. It was found that the final product contained higher total protein content when fibrous scaffolds were used, indicating a more efficient differentiation process. This is particularly relevant for the development of cultured meat, which aims to replicate the texture and nutritional profile of conventional meat[4]. The ability to guide cells to form structured, functional muscle tissue could address some of the current limitations in producing cell-cultured meat that consumers find acceptable and appealing[5]. The use of decellularized plant scaffolds offers a dual benefit: they provide a natural structure similar to mammalian tissues and are edible, making them suitable for cultured meat production. However, the diverse 3D porous structures of these scaffolds can lead to differences in myogenic differentiation, which this study aimed to address. By demonstrating that fibrous pore structures are more suitable for myogenic differentiation, the research provides a clear direction for optimizing scaffold design in cultured meat production. In summary, the study from East China University of Science and Technology highlights the potential of decellularized parsley scaffolds with fibrous pore structures to enhance myogenic differentiation and improve the quality of cultured meat. This research builds on previous findings about muscle cell differentiation and scaffold design, offering a promising approach to developing more effective and sustainable meat alternatives.

BiotechPlant ScienceAnimal Science

References

Main Study

1) Three-dimensional pore structure of the decellularized parsley scaffold regulates myogenic differentiation for cell cultured meat.

Published 23rd July, 2024

https://doi.org/10.1111/1750-3841.17218

Related Studies

2) Skeletal Muscle Tissue Engineering: Biomaterials-Based Strategies for the Treatment of Volumetric Muscle Loss.

https://doi.org/10.3390/bioengineering7030085

3) Alignment of myoblasts on ultrafine gratings inhibits fusion in vitro.

Journal: The international journal of biochemistry & cell biology, Issue: Vol 34, Issue 7, Jul 2002

4) Programmable scaffolds with aligned porous structures for cell cultured meat.

https://doi.org/10.1016/j.foodchem.2023.137098

5) Consumers' perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study.

https://doi.org/10.1111/1750-3841.16372


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