To solve the problem, the researchers constructed a 3D scaffold with a gelatin-based gel to provide a structure for the cells to grow.Īfter 17 days of cultivation, the cultured fish fillet has the same texture, color and flavor as its natural equivalent. "With the growth and differentiation of muscle cells, more and more fish meat is produced, but it was just meat paste, a loose cell mass with no fixed shape or tissue structure as everybody generally knows," according to Chen Jun, a professor from Zhejiang University, who's also one of the leading researchers of the project. Among them, the number of cells increases continuously through proliferation, which differentiates to produce cell groups with different morphological structures and functions. Meanwhile, a three-dimensional culture of muscle fiber bundle is made based on the bionic construction of fish muscle scaffolds, leading to the manufacture of tissue-like cell culture fish meat was realized, according to the official website of Zhejiang University.Ĭultivating fish with cells is essentially a process of cell proliferation and differentiation in vitro through animal stem cells.
Using the large yellow croaker as the research object, researchers isolated its muscle and fat stem cells. Photo: website of Zhejiang UniversityĪ team of Chinese researchers have successfully grown the country's first centimeter-scale fish fillets in the lab using advanced technologies like stem cell isolation and tissue construction, pointing the way for sustainable meat supply on the market. China’s first centimeter-long cultured fish fillets with the help of 3D technology.
0 kommentar(er)
