학술논문
Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells.
Document Type
Academic Journal
Author
Pallaoro M; Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via dell'Università 6, 26900 Lodi, Italy.; Modina SC; Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via dell'Università 6, 26900 Lodi, Italy.; Fiorati A; Department of Chemistry, Materials and Chemical Engineering 'G. Natta', Polytechnic University of Milan, Via Luigi Mancinelli, 7, 20131 Milan, Italy.; National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy.; Altomare L; Department of Chemistry, Materials and Chemical Engineering 'G. Natta', Polytechnic University of Milan, Via Luigi Mancinelli, 7, 20131 Milan, Italy.; National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy.; Mirra G; Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, Italy.; Scocco P; School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy.; Di Giancamillo A; Department of Biomedical Sciences for Health, University of Milan, Via Mangiagalli 31, 20133 Milan, Italy.
Source
Publisher: MDPI Country of Publication: Switzerland NLM ID: 101092791 Publication Model: Electronic Cited Medium: Internet ISSN: 1422-0067 (Electronic) Linking ISSN: 14220067 NLM ISO Abbreviation: Int J Mol Sci Subsets: MEDLINE
Subject
Language
English
Abstract
According to statistics and future predictions, meat consumption will increase in the coming years. Considering both the environmental impact of intensive livestock farming and the importance of protecting animal welfare, the necessity of finding alternative strategies to satisfy the growing meat demand is compelling. Biotechnologies are responding to this demand by developing new strategies for producing meat in vitro. The manufacturing of cultured meat has faced criticism concerning, above all, the practical issues of culturing together different cell types typical of meat that are partly responsible for meat's organoleptic characteristics. Indeed, the existence of a cross talk between adipose and muscle cells has critical effects on the outcome of the co-culture, leading to a general inhibition of myogenesis in favor of adipogenic differentiation. This review aims to clarify the main mechanisms and the key molecules involved in this cross talk and provide an overview of the most recent and successful meat culture 3D strategies for overcoming this challenge, focusing on the approaches based on farm-animal-derived cells.