Food Science and Technology

Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak

M. Furuhashi, Y. Morimoto, et al.

This groundbreaking research conducted by Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa, and Shoji Takeuchi introduces an innovative technique for fabricating 3D bovine muscle tissue that not only aligns myotubes but also contracts when electrically stimulated. With promising applications in producing clean cultured steak, this study paves the way for advancements in tissue engineering.

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Index

Abstract

This study presents a novel method for creating 3D cultured bovine muscle tissue with aligned myotubes that contract upon electrical stimulation. Millimeter-thick tissues were constructed by accumulating bovine myoblast-laden hydrogel modules. Optimal biomaterial composition (fibrin-matrigel mixture) and electrical stimulation (1 Hz, 2 ms duration, 3 V/mm) were determined to promote myotube maturation and contractility. The resulting tissue exhibited low microbial contamination, suggesting potential for clean cultured steak production.

Publisher

npj Science of Food

Published On

Mar 02, 2021

Authors

Mai Furuhashi, Yuya Morimoto, Ai Shima, Futoshi Nakamura, Hiroshi Ishikawa, Shoji Takeuchi

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