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Systems for Muscle Cell Differentiation: From Bioengineering to Future Food

In light of pressing issues, such as sustainability and climate change, future protein sources will increasingly turn from livestock to cell-based production and manufacturing activities. In the case of cell-based or cultured meat a relevant aspect would be the differentiation of muscle cells into m...

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Detalles Bibliográficos
Autores principales: Lee, Kah-Yin, Loh, Hui-Xin, Wan, Andrew C. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8777594/
https://www.ncbi.nlm.nih.gov/pubmed/35056236
http://dx.doi.org/10.3390/mi13010071
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author Lee, Kah-Yin
Loh, Hui-Xin
Wan, Andrew C. A.
author_facet Lee, Kah-Yin
Loh, Hui-Xin
Wan, Andrew C. A.
author_sort Lee, Kah-Yin
collection PubMed
description In light of pressing issues, such as sustainability and climate change, future protein sources will increasingly turn from livestock to cell-based production and manufacturing activities. In the case of cell-based or cultured meat a relevant aspect would be the differentiation of muscle cells into mature muscle tissue, as well as how the microsystems that have been developed to date can be developed for larger-scale cultures. To delve into this aspect we review previous research that has been carried out on skeletal muscle tissue engineering and how various biological and physicochemical factors, mechanical and electrical stimuli, affect muscle cell differentiation on an experimental scale. Material aspects such as the different biomaterials used and 3D vs. 2D configurations in the context of muscle cell differentiation will also be discussed. Finally, the ability to translate these systems to more scalable bioreactor configurations and eventually bring them to a commercial scale will be touched upon.
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spelling pubmed-87775942022-01-22 Systems for Muscle Cell Differentiation: From Bioengineering to Future Food Lee, Kah-Yin Loh, Hui-Xin Wan, Andrew C. A. Micromachines (Basel) Review In light of pressing issues, such as sustainability and climate change, future protein sources will increasingly turn from livestock to cell-based production and manufacturing activities. In the case of cell-based or cultured meat a relevant aspect would be the differentiation of muscle cells into mature muscle tissue, as well as how the microsystems that have been developed to date can be developed for larger-scale cultures. To delve into this aspect we review previous research that has been carried out on skeletal muscle tissue engineering and how various biological and physicochemical factors, mechanical and electrical stimuli, affect muscle cell differentiation on an experimental scale. Material aspects such as the different biomaterials used and 3D vs. 2D configurations in the context of muscle cell differentiation will also be discussed. Finally, the ability to translate these systems to more scalable bioreactor configurations and eventually bring them to a commercial scale will be touched upon. MDPI 2021-12-31 /pmc/articles/PMC8777594/ /pubmed/35056236 http://dx.doi.org/10.3390/mi13010071 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Lee, Kah-Yin
Loh, Hui-Xin
Wan, Andrew C. A.
Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title_full Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title_fullStr Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title_full_unstemmed Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title_short Systems for Muscle Cell Differentiation: From Bioengineering to Future Food
title_sort systems for muscle cell differentiation: from bioengineering to future food
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8777594/
https://www.ncbi.nlm.nih.gov/pubmed/35056236
http://dx.doi.org/10.3390/mi13010071
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