Conditioned serum-free culture medium accomplishes adhesion and proliferation of bovine myogenic cells on uncoated dishes

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Takashi Morikura, Katsuhisa Sakaguchi, Ryu-ichiro Tanaka, Azumi Yoshida, Hironobu Takahashi, Kiyotaka Iwasaki, Tatsuya Shimizu
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Abstract

To establish a sustainable cultured meat technology, a low-cost culture medium must be developed without expensive biological materials such as serum and coating substances. However, even adhering bovine myogenic cells to uncoated culture dishes in the serum-free medium is challenging. We found that serum-free culture medium conditioned by HepG2 and NIH/3T3 cells not only accomplished the cell adhesion on uncoated culture dishes (the serum-containing medium : the serum-free medium : the conditioned medium = 6722 ± 1500 : 2210 ± 319 : 5985 ± 1558 cells/cm2), but also induced proliferation comparable to that observed in a serum-containing medium (the serum-containing medium : the serum-free medium : the conditioned medium = 10,050 ± 2814 : 2200 ± 707 : 8998 ± 3890 cells/cm2). Interestingly, although the nutrient composition of the developed medium differed significantly from that of the serum-containing medium, it tended to coordinate the expression of cell adhesion, proliferation, and myogenic differentiation markers as serum-containing medium. Component analysis and validation experiments suggested that pyridoxamine, asparagine, and glutamic acid contributed to the acquisition of the culture function of the developed medium. Our study paves the way to realize a low-cost and sustainable cultured meat technology.

Abstract Image

条件无血清培养基实现牛肌原细胞在无涂层培养皿上的粘附和增殖
为了建立可持续的培养肉技术,必须开发一种低成本的培养基,而不需要昂贵的生物材料,如血清和包衣物质。然而,即使将牛肌原性细胞粘附到无血清培养基中的无涂层培养皿中也是具有挑战性的。我们发现无血清培养基受制于HepG2和NIH / 3 t3细胞不仅完成了细胞粘附裸文化菜(血清介质:无血清培养基:条件培养液= 6722±1500:2210±319:5985±1558细胞/ cm2),而且诱导增殖与观察血清培养基(血清介质:无血清培养基:条件培养液= 10050±2814:2200±707:8998±3890细胞/ cm2)。有趣的是,尽管培养培养基的营养成分与含血清培养基有显著差异,但作为含血清培养基,它倾向于协调细胞粘附、增殖和成肌分化标志物的表达。成分分析和验证实验表明,吡哆胺、天冬酰胺和谷氨酸对培养培养基的培养功能的获得有贡献。我们的研究为实现低成本和可持续的培养肉技术铺平了道路。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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