Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells

Gaoxiang Zhu, Dengfeng Gao, Linzi Li, Yixuan Yao, Yingjie Wang, Minglei Zhi, Jinying Zhang, Xinze Chen, Qianqian Zhu, Jie Gao, Tianzhi Chen, Xiaowei Zhang, Tong Wang, Suying Cao, Aijin Ma (), Xianchao Feng () and Jianyong Han ()
Additional contact information
Gaoxiang Zhu: China Agricultural University
Dengfeng Gao: China Agricultural University
Linzi Li: Northwest A&F University
Yixuan Yao: China Agricultural University
Yingjie Wang: China Agricultural University
Minglei Zhi: China Agricultural University
Jinying Zhang: China Agricultural University
Xinze Chen: China Agricultural University
Qianqian Zhu: China Agricultural University
Jie Gao: China Agricultural University
Tianzhi Chen: China Agricultural University
Xiaowei Zhang: China Agricultural University
Tong Wang: China Agricultural University
Suying Cao: Beijing University of Agriculture
Aijin Ma: Beijing Technology and Business University
Xianchao Feng: Northwest A&F University
Jianyong Han: China Agricultural University

Nature Communications, 2023, vol. 14, issue 1, 1-15

Abstract: Abstract Cultured meat production has emerged as a breakthrough technology for the global food industry with the potential to reduce challenges associated with environmental sustainability, global public health, animal welfare, and competition for food between humans and animals. The muscle stem cell lines currently used for cultured meat cannot be passaged in vitro for extended periods of time. Here, we develop a directional differentiation system of porcine pre-gastrulation epiblast stem cells (pgEpiSCs) with stable cellular features and achieve serum-free myogenic differentiation of the pgEpiSCs. We show that the pgEpiSCs-derived skeletal muscle progenitor cells and skeletal muscle fibers have typical muscle cell characteristics and display skeletal muscle transcriptional features during myogenic differentiation. Importantly, we establish a three-dimensional differentiation system for shaping cultured tissue by screening plant-based edible scaffolds of non-animal origin, followed by the generation of pgEpiSCs-derived cultured meat. These advances provide a technical approach for the development of cultured meat.

Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.nature.com/articles/s41467-023-44001-8 Abstract (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:nat:natcom:v:14:y:2023:i:1:d:10.1038_s41467-023-44001-8

Ordering information: This journal article can be ordered from
https://www.nature.com/ncomms/

DOI: 10.1038/s41467-023-44001-8

Access Statistics for this article

Nature Communications is currently edited by Nathalie Le Bot, Enda Bergin and Fiona Gillespie

More articles in Nature Communications from Nature
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().