Pork grown in a lab nearer to reality
Scientists from the University of Missouri, the University of Maryland and the Animal Bioscience and Biotechnology Laboratory, US Department of Agriculture Agricultural Research Service are behind the work. Their findings have been published in the article Enhanced development of skeletal myotubes from porcine induced pluripotent stem cells, in the journal Scientific Reports.
The piece outlines “a means for generating skeletal muscle efficiently from porcine induced pluripotent stem cells (piPSC) in vitro”, according to the abstract. It provides “a versatile platform for applications ranging from regenerative biology to the ex vivo cultivation of meat”.
One of the main driving forces for the stem cell experimentation has been the impetus to explore skin grafts using tissue from animals with close similarities to humans.
The method discussed uses GSK3B inhibitor, CHIR99021, in combination with DNA methylation inhibitor 5-aza-cytidine to help stimulate the growth of pork muscle.
Stem cells from larger animals, including pigs, have traditionally been difficult to generate, according to the researchers. However, “the molecular control mechanisms directing porcine skeletal muscle development have considerable implications for medicine, agriculture and food technology”, the article adds.
Source: Scientific Reports 7, 41833
Published 6 February 2017, doi: 10.1038/srep41833 (2017)
‘Enhanced development of skeletal myotubes from porcine induced pluripotent stem cells’
Authors: Nicholas J. Genovese, Timothy L. Domeier, Bhanu Prakash V. L. Telugu & R. Michael Roberts
According to Bruce Friedrich, executive director, Good Food Institute, bosses at advanced food firms engaged in such projects are avoiding the term ‘lab-grown’ meat, preferring to talk about ‘clean’ or ‘cultured’ meat.
In July last year, Tel-Aviv business SuperMeat announced a crowd funding campaign to raise investment in technology to make lab-grown poultry.