Cultured meat production currently struggles to replicate the complex composition of conventional meat, often relying on single-cell cultures and challenging scaffold materials. A recent study developed a scaffold-free co-culture system to address this, focusing on structured cultured fish meat. Researchers created multicellular spheroids by combining piscine muscle satellite cells and piscine adipose-derived stem cells. These co-cultured spheroids, tested at various cell ratios, demonstrated robustness and viability throughout differentiation. They successfully formed bionic tissue containing both muscle fibers and fat cells. Genetic analysis further indicated that these spheroids could serve as effective building blocks for further tissue assembly. This method offers a promising approach for scaling up the production of structured cultured fish meat, contributing to global food sustainability efforts.
Source: Co-cultured spheroids of piscine cells as building blocks for cultured fish meat – ScienceDirect