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Volume 8
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10.3390/foods8100521
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Article

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

by
Robin Simsa
1,2,3,
John Yuen
1,
Andrew Stout
1,
Natalie Rubio
1,
Per Fogelstrand
3 and
David L. Kaplan
1,*
1
Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA
2
VERIGRAFT AB, 41346 Gothenburg, Sweden
3
Wallenberg Laboratory, University of Gothenburg, 41345 Gothenburg, Sweden
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 521; https://doi.org/10.3390/foods8100521
Received: 10 October 2019 / Accepted: 18 October 2019 / Published: 21 October 2019
(This article belongs to the Section Meat)
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Abstract

Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat. The addition of heme proteins to plant-based meat alternatives was recently shown to increase meat-like flavor and natural color. To evaluate whether heme proteins also have a positive effect on cell-based meat production, bovine muscle satellite cells (BSCs) were grown in the presence of hemoglobin (Hb) or myoglobin (Mb) for up to nine days in a fibrin hydrogel along 3D-printed anchor-point constructs to generate bioartificial muscles (BAMs). The influence of heme proteins on cell proliferation, tissue development, and tissue color was analyzed. We found that the proliferation and metabolic activity of BSCs was significantly increased when Mb was added, while Hb had no, or a slightly negative, effect. Hb and, in particular, Mb application led to a very similar color of BAMs compared to cooked beef, which was not noticeable in groups without added heme proteins. Taken together, these results indicate a potential benefit of adding Mb to cell culture media for increased proliferation and adding Mb or Hb for the coloration of cell-based meat. View Full-Text
Keywords: cell-based meat; cultured meat; skeletal muscle tissue engineering; muscle constructs; bioartificial muscle; heme proteins; hemoglobin; myoglobin; meat color; tissue color; bovine myosatellite cells; cellular agriculture cell-based meat; cultured meat; skeletal muscle tissue engineering; muscle constructs; bioartificial muscle; heme proteins; hemoglobin; myoglobin; meat color; tissue color; bovine myosatellite cells; cellular agriculture
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MDPI and ACS Style

Simsa, R.; Yuen, J.; Stout, A.; Rubio, N.; Fogelstrand, P.; Kaplan, D.L. Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat. Foods 2019, 8, 521. https://doi.org/10.3390/foods8100521

AMA Style

Simsa R, Yuen J, Stout A, Rubio N, Fogelstrand P, Kaplan DL. Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat. Foods. 2019; 8(10):521. https://doi.org/10.3390/foods8100521

Chicago/Turabian Style

Simsa, Robin, John Yuen, Andrew Stout, Natalie Rubio, Per Fogelstrand, and David L. Kaplan. 2019. "Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat" Foods 8, no. 10: 521. https://doi.org/10.3390/foods8100521

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