Establishment, characterization, and sensory characteristics (taste and flavor) of an immortalized muscle cell line from the seven-band grouper Epinephelus septemfasciatus: implications for cultured seafood applications.

Autor: Krishnan S; Institute of Fisheries Sciences, Pukyong National University, Gijang-Gun, Busan, 46041, Republic of Korea., Ulagesan S; Division of Fisheries Life Sciences, Pukyong National University, Nam-Gu, Busan, 48513, Republic of Korea., Moon JS; Division of Fisheries Life Sciences, Pukyong National University, Nam-Gu, Busan, 48513, Republic of Korea., Choi YH; Institute of Fisheries Sciences, Pukyong National University, Gijang-Gun, Busan, 46041, Republic of Korea. unichoi@pknu.ac.kr.; Division of Fisheries Life Sciences, Pukyong National University, Nam-Gu, Busan, 48513, Republic of Korea. unichoi@pknu.ac.kr., Nam TJ; Institute of Fisheries Sciences, Pukyong National University, Gijang-Gun, Busan, 46041, Republic of Korea. namtj@pknu.ac.kr.
Jazyk: angličtina
Zdroj: In vitro cellular & developmental biology. Animal [In Vitro Cell Dev Biol Anim] 2024 Sep 20. Date of Electronic Publication: 2024 Sep 20.
DOI: 10.1007/s11626-024-00971-7
Abstrakt: Grouper muscle satellite cells (GMSCs) from the seven-band grouper (Epinephelus septemfasciatus) were isolated, and their growth conditions were optimized (10% fetal bovine serum, 24°C, 10 ng/mL bFGF). The cells were immortalized at passage 14 and designated as grouper immortalized muscle satellite cells (GIMSCs). DNA barcoding confirmed the grouper origin of both GMSC and GIMSC lines. GIMSCs exhibited enhanced proliferation, accelerated differentiation, and robust myotube formation compared to pre-crisis GMSCs. Western blot analysis showed upregulation of key myogenic factors (Pax7, MyoD, MyoG) and structural proteins (Desmin) in GIMSC, indicating the differentiation potential. The immortalized GIMSC line maintained consistent morphology, growth rates, and viability across multiple passages. Biocompatibility studies showed GIMSCs were compatible with bio-inks (sodium alginate, gelatin, κ-carrageenan) at 250 to 10,000 µg/mL, retaining ~ 80% viability at the highest concentration. Taste sensory analysis revealed GMSCs had the highest umami and lowest saltiness and sourness, contrasting with the muscle of the seven-band grouper, which had higher saltiness and sourness. Flavor analysis identified pronounced fishy, hot fat, and ethereal flavors in the cells at higher level than in the muscle. These findings suggest GMSCs and GIMSCs are promising for producing cultured meat with enhanced umami taste and flavors, advancing cellular agriculture and sustainable food production.
(© 2024. The Society for In Vitro Biology.)
Databáze: MEDLINE
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