Time and place
When
- 19. May 2022, 11:30 AM - 1:00 PM
Organizer
Digital participation
We are happy announce
Professor Shoji Takeuchi as the speaker at the joint MRCRM-TOR seminar on May 19!
Title: From lab to fork: 3D tissue engineering for meat production.
Abstract: Research on "cultured meat," as typified by cultured hamburgers and chicken nuggets, has been studied world wide. These were made from randomly arranged muscle cells, so-called "minced meat."
In contrast, our research group has been working on the in vitro fabrication of 3D structures of muscle tissue with the goal of realizing steak meat with its original texture. Bovine muscle tissue in the shape of a dice steak (1.0 cm x 0.8 cm x 0.7 cm) was prepared by forming a gel containing myoblasts grown from bovine muscle satellite cells into a sheet shape, stacking the sheet with both ends fixed to anchors, and culturing it.
Myofibers in the tissue showed sarcomere-like structures stained with anti-α-actinin antibodies, suggesting that the myofibers were not just an aggregate of myoblasts, but that myoblasts fused with each other and underwent differentiation. In addition to these results, the latest developments will be presented in this talk.
The event will be
digital at Microsoft Teams, but we encourage all interested to watch the seminar together in the auditorium at Armauer Hansens hus for disussions and interactions after the meeting. Coffee and refreshments will be served.
Contact
Elise Aasebø
eliseShuntaro Yamada
shuntaro