Across China: Chinese researchers develop tissue-like cultured fish fillets.

ISLAMABAD -- Seafood is favored by many people for its taste and its richness in various proteins, omega-3 fatty acids and micronutrients. However, the increasing human population, coupled with environmental stress and climate change, has led to the overexploitation of marine food resources in recent decades.

In response to this challenge, a team of Chinese researchers has been seeking to develop tissue-like cultured fish fillets for human consumption, combining fish muscle fibers and adipocytes with 3D-printed gel.

The scientists from Zhejiang University and Dalian Polytechnic University published their findings recently in the journal npj Science of Food.

They first isolated muscle stem cells and adipose stem cells from the large yellow croaker, a warm-temperate migratory fish known for its delicious flavor and richness in nutrients.

They then promoted the myogenic differentiation of piscine satellite cells (PSCs) by regulating two related signaling pathways.

In addition, a 3D scaffold, the supporting materials for fish cell adhesion and growth, was constructed by gelatin-based gel mixed with PSCs. After proliferation and differentiation, the muscle scaffold...