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The suitability of ovine as a cell source for cultured meat applications

Andriessen, V.M.B. (2021) The suitability of ovine as a cell source for cultured meat applications.

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Abstract:The meat industry imposes an immense pressure on the Earth and its inhabitants. The global meat consumption is expected to increase by up to 70% in the coming decennia. A proposed solution is cultured meat: a product that aims to replicate the appearance, texture, and flavour of conventionally produced meat through tissue engineering techniques. Cultured meat is made by isolating stem cells from an animal, expanding the cells by proliferation, and differentiating the cells in a 3D environment into muscle and fat tissue. Cells sourced from bovine, porcine, and avian are of greatest interest at presence. Interest in ovine as a cell source is also expressed, but no extensive research to this species has been previously reported. The research presented in this thesis investigates the properties of cells isolated from ovine and lays the groundwork for tissue engineering research with interest in ovine as a cell source. Cells were isolated from the two hindlimb muscles m. semitendinosus and m. semimembranosus. The cell types present in the samples were identified as myogenic cells and fibroblasts. Myogenic properties were confirmed as the cells expressed the myogenic protein myosin after differentiation was initiated by serum starvation. It was observed that a higher percentage of ITGA7+ cells resulted in a higher population doubling rate. A system was designed for formation of myofibres. A control model was established with a C2C12-laden hydrogel containing collagen and Matrigel. The C2C12 constructs expressed spontaneous contraction after 4 days of culture. Ovine constructs were created with an enzymatic isolated cell sample, containing 76% myogenic cells and 24% fibroblasts. The ovine sample was observed to form a construct in the system, however detaching from the anchor points was observed within five days. According to the results presented in this thesis, ovine isolated myogenic cells are expected to meet the requirements of cultured meat research and it is therefore concluded that ovine is an eligible cell source for cultured meat production.
Item Type:Essay (Master)
Faculty:TNW: Science and Technology
Programme:Biomedical Engineering MSc (66226)
Link to this item:https://purl.utwente.nl/essays/86251
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