Chinese scientists develop lab-grown fish meat Soft and bouncy like the real thing.

HANGZHOU, May 23 (Xinhua) -- Seafood is popular with many people for its flavor and nutritional diversity like protein. and omega-3 fatty acids But the increasing human population coupled with environmental pressures and climate change has led to over-exploitation of marine resources over the past several decades.

to meet this challenge Scientists from Zhejiang University and Dalian Polytechnic University of China Therefore, efforts are being made to develop tissue-like cultured fish meat for human consumption. It combines fish muscle fibers and adipocytes with a 3D-printed gel.

First, the research team isolated muscle stem cells and fat stem cells from yellowfin trout. It is a temperate migratory fish known for its flavor and nutritional content. Subsequently, it induces myogenic (myogenic) transformation of fish satellite cells (PSCs) by regulating two relevant signaling pathways.

Next, the research team created a 3D scaffold, a material that supports the adhesion and growth of fish cells. It is made from a gelatin-containing gel mixed with fish satellite cells. and after division and transformation Researchers added cultured fish fat cells to muscle cell culture scaffolds. Until the formation of fish meat that resembles tissue

The research team explains that fish cell culture is a process of cell division and differentiation in vitro through animal stem cells. The fish fillet processing took 17 days and found no significant differences between cultured fish and real fish muscle tissue in terms of muscle and fat cell proportions, toughness, elasticity or bounce.

However, the research team said a multi-step safety assessment was needed. before the meat of cultured fish is served to humans by research team member Liu Donghong. It said the findings offered possibilities for future allocation of meat and animal protein. and has implications for the conservation of marine fish species

The above scientists recently published their findings in the journal NPJ Science of Food. – Xinhua News Agency

Source: Thai News Agency

Previous Post
Next Post