Tissue-like cultured fish fillets through a synthetic food pipeline
2023
Enbo Xu | Ruihao Niu | Jihui Lao | Shengliang Zhang | Jie Li | Yiyuan Zhu | Huimin Shi | Qingqing Zhu | Yijian Chen | Yuyan Jiang | Wenjun Wang | Jun Yin | Qihe Chen | Xiao Huang | Jun Chen | Donghong Liu
Abstract Tissue-like cultured meats of some livestock have successfully been established by different approaches. However, the production of a structure similar to fish fillets is still challenging. Here, we develop tissue-like cultured fish fillets by assembly of large yellow croaker muscle fibers and adipocytes with 3D-printed gel. Inhibition of Tgf-β and Notch signals significantly promoted myogenic differentiation of piscine satellite cells (PSCs). The mixture of fish gelatin and sodium alginate combined with a p53 inhibitor and a Yap activator supported PSC viability and proliferation. Based on the texture of fish muscle tissue, a 3D scaffold was constructed by gelatin-based gel mixed with PSCs. After proliferation and differentiation, the muscle scaffold was filled with cultured piscine adipocytes. Finally, tissue-like fish fillets with 20 × 12 × 4 mm were formed, consisting of 5.67 × 107 muscles and 4.02 × 107 adipocytes. The biomanufacture of tissue-like cultured fish fillet here could be a promising technology to customize meat production with high fidelity.
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