User:MyBloodIsMadeOfCoffee/Myosatellite cell
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Myosatellite Cells and Cultured Meat[edit]
Myosatellite cells are the one cells type that contributes the most to muscle regeneration and repair [28]. This makes them a prime target for the meat culturing field. These satellite cells are the main source of most muscle cell formation postnatally, with embryonic myoblasts being responsible for prenatal muscle generation. A single satellite cell can proliferate and become a larger amount of muscle cells [29].
With the idea that myosatellite cells were the progenitor of most skeletal muscle cells, it was theorized that if these cells could be grown in a lab and placed on scaffolds to make fibers, then the muscle cells could possibly then be used for food production [30]. This theory has been proven true with many companies sprouting around the globe in the field of cultured meat including Mosa Meat in the Netherlands, and Upside Foods in the USA [31,32].
An overview of the culturing process first involves the selection of a cell source. This initial stage is where the selection of a meat type happens, for example if the desired product is beef then cells are taken from a cow. The next part involves isolating and sorting out the myosatellite cells from whatever the selected cell source was. After being separated into the cellular components, the myosatellite cells need to be proliferated and this step includes the use of a bioreactor, a device used to grow microorganisms or cells in a media that can be easily controlled [33]. Whatever media chosen will simulate the cells being in prime condition to proliferate within an organism. After proliferation the cells need to be given a shape, therefore a scaffold is needed. These scaffolds can be an organic structure like decellularized plant or animal tissues, inorganic such as polyacrylamide, or a mix of both [34]. Once the cells have attached themselves to the scaffold and fully matured, they have become a raw meat product. The final step will include any necessary food processes needed for the desired final product [35].