Temperature responsiveness of in vitro bovine myogenic cell culture in cultivated meat production

ABSTRACT: In the cultivated meat bioprocess, bovine myogenic cells are typically cultured at the standard mammalian cell culture temperature (37℃), although bovine body temperature is approximately 39℃. This study focused on the impact of culture temperature on the expansion of bovine myogenic cells for cultivated meat production. Primary bovine myogenic cells harvested from cheek meat exhibited a higher proliferation ability at 39℃, compared with that at 37℃. Although it was expected that this temperature differentiation would have affected the expansion of bovine cells, the cells after one passage showed no difference in proliferation. To further evaluate the impact of culture temperature, contractile muscle tissue was produced from the cells using our tissue-engineering method. Regardless of culture temperature (39℃ or 37℃), cells were equally able to differentiate into contractile myofibers, suggesting that primary bovine cells lost sensitivity to culture temperature during their short-term in vitro culture. Additionally, transcriptomic analysis revealed that expression of some muscle-specific and heat shock proteins differed between primary cells at 37 and 39℃, but not in passaged cells. This likely indicates that in vitro culture induced changes in these transcriptomic patterns in bovine cells. As a result, the primary cells lost the temperature responsiveness after just several days in vitro. These data enable us to standardize temperature during the production of various types of cultivated meat. Moreover, the findings of this study will be important for understanding the adaptability of primary animal cells in in vitro culture.

ORGANISM(S): Bos taurus

PROVIDER: GSE328491 | GEO | 2026/10/18

REPOSITORIES: GEO