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Review

Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells

by
Margherita Pallaoro
1,
Silvia Clotilde Modina
1,
Andrea Fiorati
2,3,
Lina Altomare
2,3,
Giorgio Mirra
4,
Paola Scocco
5 and
Alessia Di Giancamillo
6,*
1
Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via dell’Università 6, 26900 Lodi, Italy
2
Department of Chemistry, Materials and Chemical Engineering “G. Natta”, Polytechnic University of Milan, Via Luigi Mancinelli, 7, 20131 Milan, Italy
3
National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
4
Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell’Università 16, 35020 Legnaro, Italy
5
School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy
6
Department of Biomedical Sciences for Health, University of Milan, Via Mangiagalli 31, 20133 Milan, Italy
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2023, 24(7), 6630; https://doi.org/10.3390/ijms24076630
Submission received: 7 February 2023 / Revised: 22 March 2023 / Accepted: 29 March 2023 / Published: 1 April 2023
(This article belongs to the Special Issue Advances in Organ-on-Chip)
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Abstract

According to statistics and future predictions, meat consumption will increase in the coming years. Considering both the environmental impact of intensive livestock farming and the importance of protecting animal welfare, the necessity of finding alternative strategies to satisfy the growing meat demand is compelling. Biotechnologies are responding to this demand by developing new strategies for producing meat in vitro. The manufacturing of cultured meat has faced criticism concerning, above all, the practical issues of culturing together different cell types typical of meat that are partly responsible for meat’s organoleptic characteristics. Indeed, the existence of a cross talk between adipose and muscle cells has critical effects on the outcome of the co-culture, leading to a general inhibition of myogenesis in favor of adipogenic differentiation. This review aims to clarify the main mechanisms and the key molecules involved in this cross talk and provide an overview of the most recent and successful meat culture 3D strategies for overcoming this challenge, focusing on the approaches based on farm-animal-derived cells.
Keywords: in vitro meat; cells co-culture; muscle and adipose cell cross talk; scaffold; hydrogel; farm-animal-derived cells in vitro meat; cells co-culture; muscle and adipose cell cross talk; scaffold; hydrogel; farm-animal-derived cells
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MDPI and ACS Style

Pallaoro, M.; Modina, S.C.; Fiorati, A.; Altomare, L.; Mirra, G.; Scocco, P.; Di Giancamillo, A. Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells. Int. J. Mol. Sci. 2023, 24, 6630. https://doi.org/10.3390/ijms24076630

AMA Style

Pallaoro M, Modina SC, Fiorati A, Altomare L, Mirra G, Scocco P, Di Giancamillo A. Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells. International Journal of Molecular Sciences. 2023; 24(7):6630. https://doi.org/10.3390/ijms24076630

Chicago/Turabian Style

Pallaoro, Margherita, Silvia Clotilde Modina, Andrea Fiorati, Lina Altomare, Giorgio Mirra, Paola Scocco, and Alessia Di Giancamillo. 2023. "Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells" International Journal of Molecular Sciences 24, no. 7: 6630. https://doi.org/10.3390/ijms24076630

APA Style

Pallaoro, M., Modina, S. C., Fiorati, A., Altomare, L., Mirra, G., Scocco, P., & Di Giancamillo, A. (2023). Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells. International Journal of Molecular Sciences, 24(7), 6630. https://doi.org/10.3390/ijms24076630

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