Tissue-like cultured fish fillets through a synthetic food pipeline

Tissue-like cultured meats of some livestock have successfully been established by different approaches. However, the production of a structure similar to fish fillets is still challenging. Here, we develop tissue-like cultured fish fillets by assembly of large yellow croaker muscle fibers and adipocytes with 3D-printed gel. Inhibition of Tgf-beta and Notch signals significantly promoted myogenic differentiation of piscine satellite cells (PSCs). The mixture of fish gelatin and sodium alginate combined with a p53 inhibitor and a Yap activator supported PSC viability and proliferation. Based on the texture of fish muscle tissue, a 3D scaffold was constructed by gelatin-based gel mixed with PSCs. After proliferation and differentiation, the muscle scaffold was filled with cultured piscine adipocytes. Finally, tissue-like fish fillets with 20 x 12 x 4 mm were formed, consisting of 5.67 x 10(7) muscles and 4.02 x 10(7) adipocytes. The biomanufacture of tissue-like cultured fish fillet here could be a promising technology to customize meat production with high fidelity.

Automated summary

Tissue-like fish fillets were successfully developed by assembling large yellow croaker muscle fibers and adipocytes with 3D-printed gel. Inhibiting Tgf-beta and Notch signals promoted myogenic differentiation of piscine satellite cells (PSCs), while a mixture of fish gelatin, sodium alginate, a p53 inhibitor, and a Yap activator supported PSC viability and proliferation. A 3D scaffold was constructed using gelatin-based gel mixed with PSCs, and after proliferation and differentiation, the scaffold was filled with cultured piscine adipocytes. The resulting tissue-like fish fillets consisted of 5.67 x 10(7) muscles and 4.02 x 10(7) adipocytes, measuring 20 x 12 x 4 mm. Biomanufacturing tissue-like cultured fish fillets holds promise for customized meat production.