Advancing Medicine and Food with Biotechnology

Medicine continues to advance each day. Yet, there are still diseases that remain untreatable. Damaged organs do not naturally regain function, and many intractable illnesses still lack effective treatments. Meanwhile, another issue that cannot be overlooked concerns our food—specifically, the future availability of meat. There is growing concern that meat may no longer be as readily accessible as it is today. The solution to both incurable diseases and a future with limited access to meat may lie in “cells.” Leading research in regenerative medicine and cultured meat through biotechnology is Associate Professor Katsuhisa Sakaguchi of the School of Science and Engineering.

Organ transplantation, which involves replacing damaged organs with healthy ones from donors, has become a common medical procedure. However, the practice faces challenges such as chronic donor shortages and ethical concerns. In response, regenerative medicine is emerging as a promising alternative. Using a patient’s own cells—or donor-derived cells—researchers are working to regenerate tissues such as skin, cardiac muscle, and nerves. The ability to artificially create and transplant organs could revolutionize treatment for previously untreatable conditions, drastically improving patients’ quality of life (QOL).

Associate Professor Sakaguchi is developing foundational technologies for “cell sheets,” in which human cells are cultured into thin layers. These sheets can be applied directly to damaged areas to promote tissue and organ regeneration. Unlike organ transplantation, cell sheet therapy does not require invasive surgery, making it less burdensome for both patients and physicians. Moreover, the technique shows promise for a wide range of organ types. So, how are these sheets made? Sakaguchi explains:
“We culture the cells on special dishes coated with temperature-responsive material. When the temperature is lowered, the cell sheet detaches without disrupting its structure. This method was developed in Japan and is truly groundbreaking.”

Research is also underway to layer cell sheets, which could enable the regeneration of more complex, thicker tissues such as cardiac muscle, liver, and cartilage. However, even if part of an organ is successfully created, oxygen and nutrients must be supplied through blood flow to sustain it post-transplantation. To address this, Sakaguchi is working to create vascular networks within cell sheets.
“We fabricate tiny pores in the base of the sheet and circulate culture medium through them. When endothelial cells—cells that form blood vessels—are used, they create macaroni-like hollow channels within the sheet that allow the medium to flow,” he says.

Parallel to his work in regenerative medicine, Sakaguchi is also exploring cultured meat. As the global population grows and economies become more affluent, the demand for meat—a key protein source—continues to rise. Livestock farming, however, places a significant burden on the environment. Reports estimate that about 15% of human-caused greenhouse gas emissions come from livestock. In addition, the spread of infectious animal diseases has led to widespread culling in recent years.

Against this backdrop, there is rising demand for safe, stable, and sustainable food. Cultured meat is garnering attention as one such solution. This lab-grown meat is created using tissue engineering techniques and derived from animal cells. Without the need for slaughter, muscle cells are harvested and cultivated externally. By encouraging these cells to grow into muscle fibers, the resulting meat closely resembles traditional meat in structure and nutritional value.
“There are several alternative protein sources, such as those derived from algae and plants. What we’re focusing on is cultivating muscle cells in large quantities to produce meat tissue. While some countries have already approved commercial production, it may still take time before we can serve it like the steaks we eat today,” Sakaguchi notes.

Producing cultured meat requires the ability to cultivate cells at scale, and Sakaguchi’s lab is developing the devices necessary to do so. The larger the cultivation capacity, the higher the production efficiency and the lower the cost. If large-scale bioreactors can be developed, they may also accelerate advances in biopharmaceuticals.
“Biopharmaceuticals are made using cell culture techniques. Many of these drugs are currently expensive, but with the development of large-scale culture systems, we can expect drug prices to become more affordable,” he explains.

As an undergraduate, Sakaguchi studied mechanical engineering and researched artificial hearts. His inspiration came from a television program he happened to watch.
“In one scene, a girl who was deaf received a cochlear implant. When she heard sound for the first time, her joy was overwhelming. I was deeply moved by the idea that a single device could dramatically improve someone’s QOL. That was what inspired me to pursue artificial organs,” he says.

His lab’s vision is “Creating the future of medicine and food with biotechnology.” When asked what kind of impact he hopes to make on society, he responds:
“In regenerative medicine, I want to help people—especially children—who are currently living with limitations. I hope to create a world where they can see, run, and have more options in life. And with cultured meat, I’d love to contribute to a new food culture and open up new markets.”

Creating artificial organs to restore what illness or injury has taken away. Producing meat without harming animals or the planet. What was once the realm of science fiction is becoming a tangible reality. Dressed in his lab coat, Sakaguchi continues to peer into Petri dishes—each cell holding a piece of our future.