Fig. 3: Optimization of the muscle block.
From: Cultured meat with enriched organoleptic properties by regulating cell differentiation
a Myosin heavy chains (MHC) and nuclei immunostained with MF20 (red) and DAPI (blue) on differentiation day 5 and day 8. LALC represents the low alginate ratio with low crosslinking hydrogel cultured with myoblasts whereas HALC is the high alginate ratio with low crosslinking hydrogel cultured with myoblasts. Scale bars: 20 μm (first row) and 100 μm (second row). b (i) Volcano plot showing the up-regulated (red dots) and down-regulated (blue dots) proteins in the HALC (n = 3 independent experiments, two-tailed t-test). Fold change indicates the intensity ratio of the protein expression in the HALC to that in the LALC. Proteins expressed by more than 1.5 folds in the HALC were sorted in the heatmap with the intensity of the protein expression. (ii) Gene annotation of the proteins in the heatmap. c Quantification of the MHC of differentiated bovine myoblasts in LALC (blue graph) and HALC (purple graph) (mean ± SD, n = 3 independent experiments, two-tailed t-test). d Bicinchoninic acid (BCA) assay results showing the total protein amount of the cells per scaffold (mean ± SD, n = 3 independent experiments, two-tailed t-test). e Stiffness of the raw (ungrilled) groups (i) and grilled groups (ii) measured using a rheometer (mean ± SD, n = 3 independent experiments, two-tailed t-test). Grilled groups are represented as hatched graphs. Illustration of the stiffness change in the HALC with cells owing to an increase in the temperature from 37 °C (ii-a) to 60 °C (ii-b). N.S means non-significant. f Peak area ratio of the flavors detected from each grilled sample (left) (mean ± SD, n = 3 independent experiments, two-tailed t-test). Illustration of the flavor enrichment in the cooked HALC group (right). Source data are provided as a Source Data file.
