Tilapia Muscle Cells: A Leap for Lab-Grown Fish Meat
Scientists have developed a novel type of muscle cell from Oreochromis niloticus, commonly known as tilapia. These cells, named ONM (Oreochromis niloticus muscle), were cultivated using an explant technique and thrived in a specialized growth environment.
Growth Conditions and Efficiency
- Growth Medium: L-15 medium with 5% fetal bovine serum
- Temperature: 28°C
- Growth Factor: bFGF (basic Fibroblast Growth Factor)
The cells demonstrated a 19% plating efficiency, meaning 19 out of 100 cells adhered and began growing. They doubled in number every 36 hours.
Genetic Modification and Verification
Scientists successfully introduced new genes into the ONM cells using vector DNA. After 24 hours, a green fluorescent signal confirmed the genes were functional, with a 6% efficiency.
To ensure the cells' origin, researchers analyzed mitochondrial genes, unique to each species. Additionally, proteome characterization identified key proteins:
- P10: Assists in cell growth and muscle contraction.
- P20: Involved in insulin signaling, cytoskeleton regulation, and the citrate cycle.
Potential Applications
The ONM cells grew well in lower serum conditions, making them cost-effective for lab-grown meat production. Potential uses include:
- Studying fish biology and disease.
- Producing lab-grown fish meat, a significant advancement for sustainable food production.
This breakthrough could revolutionize both biological research and the future of food.
