Cellular agriculture, the process of producing meat from cells cultivated in bioreactors rather than from livestock, is rapidly advancing thanks to technological innovations. At the forefront of this progress is the Tufts University Center for Cellular Agriculture (TUCCA), led by David Kaplan, the Stern Family Professor of Engineering. Here, researchers have achieved a significant breakthrough: they have engineered bovine muscle cells to produce their own growth factors, a development poised to drastically reduce production costs.
Growth factors play a crucial role in cellular growth and differentiation, guiding cells to mature into specific types. In a recent study published in Cell Reports Sustainability, TUCCA researchers modified stem cells to produce fibroblast growth factor (FGF), which stimulates the growth of skeletal muscle cells—essential for creating beef products like steaks and hamburgers.
Andrew Stout, Director of Science at the Tufts Cellular Agriculture Commercialization Lab and lead researcher on the project, explains: “FGF serves as an instructional cue for cells to behave in a certain manner. By engineering bovine muscle stem cells to produce these growth factors internally, we’ve eliminated the need to add them to the surrounding liquid media.”
Traditionally, growth factors had to be externally supplemented to the culture media, constituting a significant portion of production costs (often exceeding 90%). Moreover, these factors degrade rapidly, necessitating frequent replenishment, further driving up expenses. By integrating growth factor production within the cells themselves, TUCCA researchers have achieved substantial cost savings, paving the way for more accessible cultivated meat products.
Stout acknowledges that optimization is still necessary for industrial application: “While we’ve made significant strides in reducing media costs, further refinement is needed to ensure scalability.” Strategies may involve adjusting the expression levels and timing of FGF, as well as exploring alternative pathways for cell growth.
Crucially, the approach avoids introducing foreign genes into cells, simplifying regulatory approval processes. Stout envisions extending this strategy to other meat types such as chicken, pork, or fish, as FGF plays a fundamental role in the growth of various cell types.
Continued research at TUCCA and beyond aims to enhance cultivated meat technology by reducing nutrient costs, refining texture, taste, and nutritional profiles. Kaplan expresses optimism: “Regulatory approvals have been obtained, signaling progress towards mainstream availability. With ongoing advancements, affordable cultivated meat may soon grace supermarket shelves worldwide.”
Source: Tufts University