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Published VersionCC BY V4.0, Open Access
Journal article
Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology
Marine Biotechnology, Vol.25, pp.1-29
2023
PMID: 36374393
Abstract
Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from cultured animal cells rather than from a whole animal. Cultivated meat and seafood have been proposed as a means of mitigating the substantial harms associated with current production methods, including damage to the environment, antibiotic resistance, food security challenges, poor animal welfare, and-in the case of seafood-overfishing and ecological damage associated with fishing and aquaculture. Because biomedical tissue engineering research, from which cultivated meat draws a great deal of inspiration, has thus far been conducted almost exclusively in mammals, cultivated seafood suffers from a lack of established protocols for producing complex tissues in vitro. At the same time, fish such as the zebrafish Danio rerio have been widely used as model organisms in developmental biology. Therefore, many of the mechanisms and signaling pathways involved in the formation of muscle, fat, and other relevant tissue are relatively well understood for this species. The same processes are understood to a lesser degree in aquatic invertebrates. This review discusses the differentiation and maturation of meat-relevant cell types in aquatic species and makes recommendations for future research aimed at recapitulating these processes to produce cultivated fish and shellfish.
Details
- Title
- Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology
- Authors
- Claire Bomkamp (Corresponding Author) - The Good Food InstituteLisa Musgrove (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringDiana M. C. Marques (Author) - University of LisbonGoncalo F. Fernando (Author) - The Good Food InstituteFrederico C. Ferreira (Author) - University of LisbonElizabeth A. Specht (Author) - The Good Food Institute
- Publication details
- Marine Biotechnology, Vol.25, pp.1-29
- Publisher
- Springer New York LLC
- Date published
- 2023
- DOI
- 10.1007/s10126-022-10174-4
- ISSN
- 1436-2236; 1436-2228
- PMID
- 36374393
- Copyright note
- This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
- Organisation Unit
- School of Science, Technology and Engineering
- Language
- English
- Record Identifier
- 99696657002621
- Output Type
- Journal article
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- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Biotechnology & Applied Microbiology
- Marine & Freshwater Biology
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