Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferations and the Color of Cell-Based Meat

Overview

Who: Robin Simsa, John Yuen, Andrew Stout, Natalie Rubio, Per Fogelstrand, and David L. Kaplan

Published: October 21, 2019

Where: Foods

Key Takeaway: Adding heme protein to cell culture may lead to increased consumer acceptance by enhancing texture, nutrition, and color profile.

Research Topics: media

Summary

Robin Simsa et al. examine the effects of directly adding the heme proteins myoglobin (Mb) and hemoglobin (Hb) to cell culture. This paper analyzes the effects on skeletal muscle cell proliferation, differentiation, biochemical activity, and viability in primary isolated bovine satellite cells. Using commercially available ground beef as a point of comparison, the researchers analyze coloration and heme using color image analysis and pigment extraction protocols developed in previously published research. The study finds that addition of Mb significantly increases proliferation and metabolic activity, while Hb has no, or a slightly negative, effect. Both heme proteins create similar color profiles to cooked beef. Simsa et al. show that the addition of heme proteins to culture media may improve cell growth, nutrition, and color profile, which will positively affect consumer acceptance.

Written by Nick Johnson

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Cite This Publication

Simsa, R., Yuen, J., Stout, A., Rubio, N., Fogelstrand, P., & Kaplan, D. L. (2019). Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat. Foods (Basel, Switzerland), 8(10). https://doi.org/10.3390/foods8100521

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