Scientists at ETH Zurich in Switzerland have solved a long-standing problem in cultivated meat research by producing three-dimensional muscle tissue composed of thick fibers.
The fibers were generated using precursor cells called bovine myoblasts. Though this process has previously been successfully carried out by scientists, the resulting fibers tended to be thin.
The tissue developed at ETH Zurich is said to be much closer to real muscle, even at the molecular and functional levels; it has the same active genes and proteins, and contracts similarly to natural muscle. In contrast, the tissue produced using the previous method reportedly lacked some of the proteins found in natural muscle.
More research required
A cocktail of three molecules was added to the cell culture medium used to grow the fibers; these play a key role in cell differentiation. This approach was developed by ETH professor Ori Bar-Nur, who has previously worked to cultivate muscle cells outside the body for the treatment of hereditary diseases involving muscle degeneration.
The three molecules are only required in the early stages of muscle fibre formation, and must be removed from the cell culture medium during the production process. The medium currently requires further optimisation to make it more affordable and safe for consumption.
Additionally, more research will be needed to scale up production; currently, only a few grammes of muscle have been produced. Bar-Nur is considering launching a startup to further develop the technology and bring it to market.
“These innovative new food products will have to undergo a prolonged and complex authorisation procedure before they reach shop shelves and, ultimately, our plates,” said Adhideb Ghosh, one of the lead authors of the new study.
