Cell Culture Meat Growth Factors and relevant proteins
Cell culture meat, also known as cultured meat or lab-grown meat, refers to the process of inducing the differentiation of stem cells with strong proliferation and differentiation capabilities into muscle cells in bioreactors. These cells are arranged and grow on a scaffold with anchor points, forming muscle tissue with the same characteristics as animal proteins. As a form of cultured or lab-grown meat, cell culture meat exhibits remarkable similarity to animal meat in terms of texture, flavor, appearance, and more. It offers the potential to reduce meat consumption to some extent, thereby alleviating issues related to resource consumption, environmental impact, health, ethics, and more associated with traditional meat production. This is expected to be a significant trend in future food production.
Currently, an increasing number of scientists and research institutions are engaged in the development of cell culture meat. However, before cell culture meat reaches large-scale commercial production and achieves cost parity with traditional meat, there are still many challenges to overcome. One major challenge faced by cell culture meat manufacturers is obtaining cost-effective recombinant proteins and growth factors for cell culture.
CUSABIO has over 16 years of experience in the research and production of recombinant proteins. We are excited to collaborate with cultured meat producers to address the most critical industry bottlenecks. We are honored to have the opportunity to contribute to the development of cell culture meat.
Fig. Production Process of Cell Culture Meat
In the production process of cell culture meat, a range of growth factors and nutrients are typically added to support cell growth, differentiation, and tissue formation. These growth factors can promote cell proliferation, differentiation, and the formation of the required tissue structure.
CUSABIO provides a series of growth factors and related recombinant proteins that can be used in the research and production of cell culture meat. These include IGF-1, FGF, bFGF, TGF-β, IGF, BMP, and more, covering multiple species such as chicken, pig, cattle, fish, and others.
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Cannot find the proteins of your interest? We are open to collaborations to develop proteins from rare species, or meet additional project-specific requirements. Contact Us directly!
● Recombinant Bovine Serum Albumin (BSA): Used as a substitute for BSA from animal sources.
Recombinant Bovine albumin(ALB) (CSB-YP001561BO)
● Transferrin: Promoting extracellular iron storage and transport.
Recombinant Human Serotransferrin(TF) (Active) (CSB-MP023412HU)
● Bone Morphogenetic Protein (BMP): BMP can promote the differentiation of muscle cells and osteoblasts. In the process of cell culture meat construction, an appropriate amount of BMP can be used to selectively induce the differentiation of muscle cells.
● Growth Factors: Used to promote cell proliferation, differentiation, and formation. For example, Growth Hormone (GH) and Basic Fibroblast Growth Factor (bFGF/FGF2) help promote cell proliferation and differentiation, Fibroblast Growth Factor (FGF) can enhance the proliferation of fibroblasts and muscle cells, and Transforming Growth Factor (TGF, TGF-β1) can induce directional differentiation of fibroblasts and some muscle cells into tendons or skeletal muscle. Platelet-Derived Growth Factor (PDGF) can promote the proliferation and migration of fibroblasts and smooth muscle cells.
● Interleukins (IL): IL-4, IL-6, IL-15, L-1 β、 IL-10 can promote muscle cell proliferation. IL-4 and IL-10 can also inhibit muscle cell apoptosis, and can be used to maintain cell survival and promote tissue growth in cell meat construction. IL-4 and IL-15 can promote myogenic differentiation, etc.
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