Developing myosatellite lines from Atlantic salmon

2020-2021

Dr. David Kaplan’s lab at Tufts University is developing protocols for isolating and establishing continuous lines of myosatellite cells from Atlantic salmon.

PRODUCTION PLATFORM: Cultivated

TECHNOLOGY SECTOR:  Cell line development

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project aims to develop protocols for isolating myosatellite cells from Atlantic salmon, and then establish continuous lines of these cells. It will adapt these cells to serum-free media and will test strategies to engineer cells for higher proliferation rates.

The Kaplan lab’s research will remove a bottleneck for other research on cultivated seafood. The data and protocols from this project will inform future projects aimed at isolating and culturing cells from other fish species.

Principal researchers

Gfi grantee andre stout, graduate student, the kaplan lab, tufts university

Andrew Stout

Graduate Student, the Kaplan Lab, Tufts University

Gfi grantee michael saad, graduate student, the kaplan lab, tufts university

Michael Saad

Graduate Student, the Kaplan Lab, Tufts University

A school of fish swimming along a reef underwater

Page

Sustainable Seafood Initiative

Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.

View related grant projects

Stem cells for cultured meat development

The Frozen Farmyard repository

Learn about Dr. Gareth Sullivan’s work to develop a “frozen farmyard” cell line repository for cultivated meat.

A redfish is swimming in the grass flats ocean

Seafood cell lines

Learn about Dr. Kevan Main and Dr. Cathy Walsh’s work at Mote Marine Laboratory to develop cell lines and methodology for cultivated seafood.

Happy brown cows against a blue sky, representing a future with cultured meat

Making muscle cells

Learn about Dr. Ori Bar-Nur’s research to convert bovine and porcine fibroblasts into proliferative myogenic progenitor cells at ETH Zurich.

Explore research opportunities

  • Cultivated icon Cultivated
  • Fermentation icon Fermentation

B2B growth factors for proliferation

There is a need for a supplier of low-cost growth factors produced without the use of animals to support the proliferation phase of cultivated meat production. The cost of growth…

Read More
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products

Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…

Read More
  • Cultivated icon Cultivated

Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells

Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent…

Read More
Salmon diagram

GFI’s Sustainable Seafood Initiative awards new grant for Atlantic salmon cell lines

Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That’s why GFI is funding research by Kyle…

Animal cells in suspension, representing the concept of cultured meat

Expanding access to cell lines

Lack of access to cell lines is a major barrier to cultivated meat research. This initiative is increasing access and funding the development of new lines.

Crashing waves from above

Action paper: An ocean of opportunity

This action paper explores alternative seafood’s role in creating a sustainable, secure, and just food system.