Author(s)

Xue Rui ¹, Zehan Li ¹, Jiehuan Xu ², Jianjun Dai ², Xiaohui Zhang ¹, Xiao Jin ¹, Yang Liu ¹

Affiliation(s)

¹ C Future Biotechnology Co., Ltd., Shanghai, China
² Shanghai Municipal Key Laboratory of Agri-Genetics and Breeding, Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai, China

Corresponding Author

Yang Liu

ABSTRACT

Bovine embryonic stem cells (bESCs) serve as an optimal source for generating muscle and fat tissues. However, systematic methodologies for creating cultured beef from bESCs have not yet been reported. Here, we successfully established a bESC line and formulated a specialized culture medium that supports cell pluripotency in both two-dimensional (2D) and three-dimensional (3D) cultures. Additionally, we have also developed serum-free and transgene-free protocols that efficiently differentiate bESCs into muscle and fat cells. These differentiated cells were validated at the transcriptional and protein levels. Furthermore, we devised a method using high moisture stretched plant-based protein scaffolds for incorporating differentiated muscle and fat cells derived from bESCs, producing an innovative plant-cell hybrid cultured beef. These advancements provide a solid foundation for future cultured beef production using pluripotent stem cells.

KEYWORDS

Bovine embryonic stem cells, muscle, fat, hybrid, cultured meat

CITE THIS PAPER

Xue Rui, Zehan Li, Jiehuan Xu, Jianjun Dai, Xiaohui Zhang, Xiao Jin, Yang Liu, Generation of cultured beef from bovine embryonic stem cells. Advances in Food Science and Human Nutrition (2024) Vol.6: 92-111. DOI: http://dx.doi.org/10.23977/afshn.2024.060113.

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Sponsors, Associates, and Links

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• Journal of Modern Crop Science
  
  
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