Science & Technology

Decellularized spinach acts as an edible platform for growing artificial meat

This figure shows the steps performed by Boston University and WPI researchers to isolate and seed primary bovine satellite cells on a decellularized spinach leaf scaffold. Credit: Food Bioscience

For the first time, researchers at Boston University have shown that the venous skeleton of spinach leaves can support the growth of artificial meat.

A cost-effective and environmentally friendly scaffold, spinach has provided an edible platform for the growth of meat cells by a team of researchers led by Boston University engineers. This is an advance that has the potential to accelerate the development of cultured meat.Pre-online version of the journal Food bioscience..

The lead author of the new study, Professor Glenn Gordett of Boston University’s Faculty of Engineering, said that the circulatory network of spinach leaves, with all but its venous skeleton removed, works well as an edible substrate for researchers to grow bovine animal proteins. He said he did. The results may help increase the production of cellular agricultural products in order to meet increasing demand and reduce environmental costs.

“Cellular agriculture has the potential to produce meat that replicates the structure of traditionally cultivated meat, while minimizing land and water requirements,” said a new engineering department in British Columbia. Gordett, the first president, said. “We show that decellularized spinach leaves can be used as an edible scaffold for the growth of bovine muscle cells as they grow into meat.”

Gordet’s early progress in this area has attracted worldwide attention. In 2017, Gordet and a team of universities were selected to provide a natural circulatory system that is nearly impossible to reproduce with available scientific tools and techniques, with a scaffolding of human leaves It has been shown that heart tissue can be cultured.

“Previous studies have shown that spinach leaves can be used to make myocardial patches,” Gordett said. “This latest project shows that instead of using spinach to regenerate replacement human parts, spinach can be used to grow meat.”

According to Gordette, a team that includes Worcester Polytechnic graduate students Jordan Jones and Alex Lebero removes plant cells from spinach leaves and uses the remaining vascular framework to isolate bovine progenitor meat. The cells were grown. The cells survived for up to 14 days and differentiated into muscle mass.

“We need an environmentally and ethically friendly way to grow meat to feed our growing population,” said Gordette, whose research is supported by New Harvest. “We set out to see if we could use an edible scaffold to achieve this. Muscle cells depend on the scaffold, which means we need to grab something to grow. In the lab, you can use plastic tissue culture plates, but plastic is not edible. “

Researchers have found that successful results better understand how to meet consumer demand and further properties of materials and scientific processes to assess how large-scale production can be achieved in accordance with health and safety guidelines. It points out that it will lead to evaluation.

“In order to make a thicker steak, we need to expand this by growing more cells on the leaves,” Guadet said. “We are also looking at cells from other vegetables, other animals and fish.”

See: Decellularized Spinach: Edible Scaffolding for Laboratory-Growed Meat, Jordan D. Jones, Alex S. Lebero, Glen R. Gordette, March 20, 2021 Food bioscience..
DOI: 10.1016 / j.fbio.2021.100986

Decellularized spinach acts as an edible platform for growing artificial meat Decellularized spinach acts as an edible platform for growing artificial meat

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