Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells (research summary)

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Published: 09 December 2023

Researchers from Beijing developed sustainable cultured meat using porcine pre-gastrulation epiblast stem cells (pgEpiSCs), which are derived from early pig embryo stages. These cells, capable of developing into various cell types including muscle, offer a promising solution for scalable, sustainable meat production due to their extended culturing capability without losing differentiation potential. The study highlights the use of pgEpiSCs for overcoming limitations in long-term expansion of muscle stem cells and the development of animal-free culture mediums and scaffolds. It details the cells’ genomic stability and the accurate differentiation process through transcriptomic and metabolic analysis. Future challenges include simplifying the differentiation process for industrial scalability and reducing costs. The research adheres to ethical standards and provides comprehensive methodologies for cell culture and scaffold preparation.

Source: Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells, Nature Communications