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bioRxiv · 10.1101/2024.07.11.601406

Search for candidate substances from the spiny red gurnard Chelidonichthys spinosus, as novel food additives that color cultivated meat red

Shimada, E.·Tsuruwaka, Y.
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Abstract

The spiny red gurnard Chelidonichthys spinosus is a fish with a unique evolution of brightly colored fins consisting of various colors. In Japan, the fish is also used as an ingredient for fish paste products such as fish cake, because of its small edible portion in the processed food industry. We previously reported on the preparation of "sashimi" in the field of cellular agriculture. In this study, we attempted to explore for cell types suitable for "surimi" or fish paste products and to establish a culture method. In particular, we focused on the development of raw materials for cultivated meat containing pigment cells from edible fish, the spiny red gurnard. As a result, migratory cells were succeeded to be observed from a portion of the fish fin by the migration method. Three types of cells were found in the migrating cells: epithelial-like, fibroblast-like, and those cells containing pigment. Five or more passages of culture were possible, suggesting that the cells could be used as one of the raw materials for cultivated meat surimi in the future. The pigmented cells in particular are expected to be a naturally occurring material that can be used to color surimi.

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Shimada, E., Tsuruwaka, Y.. 2024-07-13. Search for candidate substances from the spiny red gurnard Chelidonichthys spinosus, as novel food additives that color cultivated meat red. https://doi.org/10.1101/2024.07.11.601406

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