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sábado, marzo 2, 2024
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Crearon un filete de la carne más cara del mundo en una impresora 3D

Científicos de la Universidad de Osaka utilizaron células madre aisladas de vacas Wagyu para imprimir en 3D una alternativa de carne que contiene músculos, grasa y vasos sanguíneos dispuestos para parecerse mucho a los filetes convencionales.

Este trabajo puede ayudar a marcar el comienzo de un futuro más sostenible con carne cultivada ampliamente disponible. Wagyu se puede traducir literalmente como “vaca japonesa” y es famoso en todo el mundo por su alto contenido de grasa intramuscular, conocido como marmoleo o sashi. Este veteado le da a la carne sus ricos sabores y su textura distintiva, por lo que se le considera el más caro de todo el mundo.

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Sin embargo, la forma en que se cría el ganado hoy a menudo se considera insostenible a la luz de su enorme contribución a las emisiones climáticas. Actualmente, las alternativas disponibles de “carne cultivada” solo consisten principalmente en células de fibras musculares mal organizadas que no logran reproducir la compleja estructura de los filetes de res real.

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Pero con el avance logrado por los científicos de la Universidad de Osaka esto puede ser cosa del pasado.

“Utilizando la estructura histológica de la carne Wagyu como modelo, hemos desarrollado un método de impresión 3D que puede producir estructuras complejas hechas a medida, como fibras musculares, grasa y vasos sanguíneos”, dice el autor principal Dong-Hee Kang.

Para superar este desafío, el equipo comenzó con dos tipos de células madre, llamadas células satélite bovinas y células madre derivadas de tejido adiposo. En las condiciones adecuadas de laboratorio, estas células “multipotentes” pueden ser persuadidas para que se diferencien en cada tipo de célula necesaria para producir la carne cultivada.

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Se fabricaron fibras individuales, incluidos músculos, grasa o vasos sanguíneos, a partir de estas células mediante bioimpresión. A continuación, las fibras se dispusieron en 3D, siguiendo la estructura histológica, para reproducir la estructura de la verdadera carne de Wagyu, que finalmente se cortó perpendicularmente, de forma similar al dulce tradicional japonés Kintaro-ame.

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