1
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Ikuse M, Marchus CR, Schiele NR, Ganjyal GM. Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat. Food Res Int 2024; 195:114981. [PMID: 39277246 PMCID: PMC11409787 DOI: 10.1016/j.foodres.2024.114981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 07/17/2024] [Accepted: 08/21/2024] [Indexed: 09/17/2024]
Abstract
Cultured meat has been proposed as a promising alternative to conventional meat products. Five different plant protein blends made from soy (from two different manufacturers), wheat, mung bean, and faba bean, were extruded to form low-moisture meat analogs (LMMA) and were used to assess LMMA scaffold potential for cultured meat application. Extruded LMMAs were characterized using scanning electron microscopy, water-holding capacity, total soluble matter, and mechanical properties. Two-dimensional LMMA scaffolds were seeded with C2C12 skeletal myoblast cells and cultured for 14 days, and cell attachment and morphology were evaluated. All five extrudates exhibited directionality of their fibrous protein structures but to varying degrees. Soy, wheat, mung bean, and faba bean-based LMMA scaffolds initially supported myoblast cell growth. However, after 14 days of culture, the extruded wheat LMMA exhibited superior myoblast cell growth. This may be attributed to the highly aligned fibrous structure of the extruded wheat LMMA as well as its elastic modulus, which closely approximated that of native skeletal muscle. Overall, two-dimensional structures of the extruded plant proteins support cell growth and advance the development of cultured meat.
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Affiliation(s)
- Marina Ikuse
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA.
| | - Colin R Marchus
- Department of Chemical & Biological Engineering, University of Idaho, 875 Perimeter Dr. MS 0904, Moscow, ID 83844, USA.
| | - Nathan R Schiele
- Department of Chemical & Biological Engineering, University of Idaho, 875 Perimeter Dr. MS 0904, Moscow, ID 83844, USA.
| | - Girish M Ganjyal
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA.
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2
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Su L, Jing L, Zeng S, Fu C, Huang D. Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39380438 DOI: 10.1021/acs.jafc.4c06474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2024]
Abstract
Cultured meat (CM) has been hailed as a sustainable future meat production technology that requires scaffolds to support cell growth. Plant proteins are the most promising raw materials for edible scaffolds but remain underutilized. In this study, kafirin, an abundant, readily available, and nonallergenic prolamin extracted from red sorghum, was explored to fabricate 3D porous sponge-like scaffolds via a simple template-leaching method. The scaffolds featured fully interconnected pores with a high porosity of approximately 84% and mechanical properties of 1.0-1.9 kPa. Porcine skeletal muscle cells (PSCs) and adipose-derived stem cells (ADSCs) could adhere, proliferate, and differentiate on protein scaffolds. Thereafter, a hybrid CM was produced by culturing porcine ADSCs on kafirin scaffolds for 12 days, integrating plant protein-based and cell-based alternatives. The anthocyanins found in red sorghum contributed to the hybrid CM with meat-like color and antioxidative benefits. Moreover, the hybrid CM prototype demonstrated promising potential in providing higher protein content (22.9%) and unique mouthfeel and appearance characteristics, highlighting the viability of sorghum prolamin in promoting CM production.
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Affiliation(s)
- Lingshan Su
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Linzhi Jing
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Shunjiang Zeng
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Dejian Huang
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
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3
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Xin Q, Niu R, Chen Q, Liu D, Xu E. Stable cytoactivity of piscine satellite cells in rice bran-gelatin hydrogel scaffold of cultured meat. Int J Biol Macromol 2024; 277:134242. [PMID: 39084438 DOI: 10.1016/j.ijbiomac.2024.134242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 07/04/2024] [Accepted: 07/26/2024] [Indexed: 08/02/2024]
Abstract
In order to achieve high cell adhesion and growth efficiency on scaffolds for cultured meat, animal materials, especially gelatin, are necessary though the disadvantages of weak mechanical properties and poor stability of their hydrogel scaffolds are present during cell cultivation. Here, we use rice bran as a kind of filling and supporting materials to develop a composite scaffold with gelatin for fish cell cultivation, where rice bran is also inexpensive from high yield fibrous agricultural by-product. The rice bran (with a proportion of 1, 3, 5, 7, 10 to 3 of gelatin) could evenly distributed in the three-dimensional network composed of gelatin hydrogel. It contributed to delaying swelling and degradation rates, fixing water and improving elastic modulus. It is important that rice bran-gelatin hydrogel scaffolds (especially the hydrogel with 70 % rice bran, db) promoted piscine satellite cells (PSCs) proliferation effectively compared to the pure gelatin hydrogel, and the former could also support the differentiation of PSCs. Overall, this work showed a positive promotion to explore new source of scaffold materials like agricultural by-product for reducing the cost of cell cultured meat production.
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Affiliation(s)
- Qipu Xin
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qihe Chen
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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4
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Zhang P, Zhao X, Zhang S, Li G, Midgley AC, Fang Y, Zhao M, Nishinari K, Yao X. The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances. Curr Res Food Sci 2024; 9:100865. [PMID: 39416367 PMCID: PMC11481608 DOI: 10.1016/j.crfs.2024.100865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 09/19/2024] [Accepted: 09/20/2024] [Indexed: 10/19/2024] Open
Abstract
Cultivated meat (CM) provides a potential solution to meet the rising demand for eco-friendly meat supply systems. Recent efforts focus on producing CM that replicates the architecture and textural toughness of natural skeletal muscle. Significance of the regulated role of cellular microenvironment in myogenesis has been reinforced by the substantial influence of mechanical cues in mediating the muscle tissue organization. However, the formation of structured CM has not been adequately described in context of the mechanical microenvironment. In this review, we provide an updated understanding of the myogenesis process within mechanically dynamic three-dimensional microenvironments, discuss the effects of environmental mechanical factors on muscle tissue regeneration and how cell mechanics respond to the mechanical condition, and further highlight the role of mechanical cues as important references in constructing a sustainable Hydrocolloids-based biomaterials for CM engineering. These findings help to overcome current limitations in improving the textural properties of CM.
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Affiliation(s)
- Pan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Xu Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Shiling Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Adam C. Midgley
- Key Laboratory of Bioactive Materials (MoE), College of Life Sciences, Nankai University, Tianjin, 300071, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Xiaolin Yao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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5
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Mariano E, Lee DY, Yun SH, Lee J, Choi YW, Park J, Han D, Kim JS, Choi I, Hur SJ. Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study. Food Chem 2024; 452:139511. [PMID: 38710136 DOI: 10.1016/j.foodchem.2024.139511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/08/2024]
Abstract
Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.
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Affiliation(s)
- Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Yeong Woo Choi
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jinmo Park
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Dahee Han
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jin Soo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
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6
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Piantino M, Muller Q, Nakadozono C, Yamada A, Matsusaki M. Towards more realistic cultivated meat by rethinking bioengineering approaches. Trends Biotechnol 2024:S0167-7799(24)00219-1. [PMID: 39271415 DOI: 10.1016/j.tibtech.2024.08.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/30/2024] [Accepted: 08/09/2024] [Indexed: 09/15/2024]
Abstract
Cultivated meat (CM) refers to edible lab-grown meat that incorporates cultivated animal cells. It has the potential to address some issues associated with real meat (RM) production, including the ethical and environmental impact of animal farming, and health concerns. Recently, various biomanufacturing methods have been developed to attempt to recreate realistic meat in the laboratory. We therefore overview recent achievements and challenges in the production of CM. We also discuss the issues that need to be addressed and suggest additional recommendations and potential criteria to help to bridge the gap between CM and RM from an engineering standpoint.
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Affiliation(s)
- Marie Piantino
- Consortium for Future Innovation by Cultured Meat, Osaka, Japan
| | - Quentin Muller
- Consortium for Future Innovation by Cultured Meat, Osaka, Japan
| | - Chika Nakadozono
- Consortium for Future Innovation by Cultured Meat, Osaka, Japan; Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan; Shimadzu Analytical Innovation Research Laboratories, Osaka University, Osaka, Japan; Shimadzu Corporation, Kyoto, Japan
| | - Asuka Yamada
- Consortium for Future Innovation by Cultured Meat, Osaka, Japan; Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan; Toppan Holdings Inc., Business Development Division, Technical Research Institute, Saitama, Japan
| | - Michiya Matsusaki
- Consortium for Future Innovation by Cultured Meat, Osaka, Japan; Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan.
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7
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Kim DH, Han SG, Lim SJ, Hong SJ, Kwon HC, Jung HS, Han SG. Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion. Food Sci Anim Resour 2024; 44:1108-1125. [PMID: 39246534 PMCID: PMC11377198 DOI: 10.5851/kosfa.2024.e46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 04/08/2024] [Accepted: 06/10/2024] [Indexed: 09/10/2024] Open
Abstract
Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination of soy and pea proteins with agarose and agar powders was found to generate solid hydrogels with a porous structure. Soy protein-based scaffolds exhibited a higher water absorption rate, whereas scaffolds containing agarose had a higher compressive strength. Based on Fourier transform infrared spectroscopy analysis, the number of hydrophobic interactions increased between proteins and polysaccharides in the scaffolds containing pea proteins. All scaffolds were nontoxic toward ADSCs, and soy protein-based scaffolds displayed higher cell adhesion and proliferation properties. Overall, the soy protein-agarose scaffold was found to be optimal for cultured meat production.
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Affiliation(s)
- Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Seo Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Su Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Seong Joon Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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8
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Fasciano S, Wheba A, Ddamulira C, Wang S. Recent advances in scaffolding biomaterials for cultivated meat. BIOMATERIALS ADVANCES 2024; 162:213897. [PMID: 38810509 DOI: 10.1016/j.bioadv.2024.213897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/07/2024] [Accepted: 05/15/2024] [Indexed: 05/31/2024]
Abstract
The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the food industry. Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective advantages and disadvantages. We suggest future research directions and provide recommendations for scaffolds that support scalable, cost-effective, and safe high-quality meat production. Additionally, we highlight commercial challenges cultivated meat faces, encompassing bioreactor design, cell culture mediums, and regulatory and food safety issues. In summary, this review provides a comprehensive guide and valuable insights for researchers and companies in the field of cultivated meat production.
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Affiliation(s)
- Samantha Fasciano
- Department of Cellular and Molecular Biology, University of New Haven, West Haven, CT, 06516, USA
| | - Anas Wheba
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Christopher Ddamulira
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Shue Wang
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA.
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Wang J, Dai S, Xiang N, Zhang L, Zhong W, Shao P, Feng S. Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19143-19154. [PMID: 39105716 DOI: 10.1021/acs.jafc.4c04559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Starch was mixed with a gel to produce a starch-based gel ink, which exhibited favorable printing characteristics. Through the optimization of infill density, 3D-printed scaffolds with 50% infill density and a highly ordered microstructure were successfully fabricated. The addition of calcium carbonate nanoparticles-glucono delta lactone (CaCO3 NPs-GDL) had notable effects on the swelling degree, in vitro digestion, water stability, and pore distribution of the scaffolds. When the amount of CaCO3 NPs in the starch-based gel was 0.075 g, the resulting 3D-printed gel scaffold with a 50% infill density proved to be the most suitable for cultivating cell-based meat. It featured pore sizes ranging from 80 to 120 μm and a compression modulus of 246.76 Pa. After 7 days of proliferation, the C2C12 mouse skeletal myoblasts exhibited an approximately 2.81-fold increase in cell numbers. The fusion index and maturation index of C2C12 cells on the scaffolds were 57.00 ± 0.45% and 34.56 ± 0.56%, respectively. The starch-based gel scaffolds demonstrated excellent water stability and in vitro degradability. Moreover, C2C12 cells exhibited successful proliferation and differentiation on the starch-based scaffolds, ultimately leading to the production of cell-based meat. This study developed a starch-based composite gel scaffold for the manufacture of cell-based meat.
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Affiliation(s)
- Jing Wang
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Siqing Dai
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Ning Xiang
- Shanghai Shiwei Biotechnology Co., Ltd. (CellX), Shanghai 201203, China
| | - Le Zhang
- Institute for Biomedical Materials and Devices (IBMD), University of Technology Sydney, Ultimo 2007, Australia
| | - Weihong Zhong
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Ping Shao
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
| | - Simin Feng
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, China National Light Industry, Hangzhou, Zhejiang 310014, People's Republic of China
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10
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Bektas C, Lee K, Jackson A, Bhatia M, Mao Y. Bovine Placentome-Derived Extracellular Matrix: A Sustainable 3D Scaffold for Cultivated Meat. Bioengineering (Basel) 2024; 11:854. [PMID: 39199811 PMCID: PMC11352162 DOI: 10.3390/bioengineering11080854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 08/09/2024] [Accepted: 08/19/2024] [Indexed: 09/01/2024] Open
Abstract
Cultivated meat, an advancement in cellular agriculture, holds promise in addressing environmental, ethical, and health challenges associated with traditional meat production. Utilizing tissue engineering principles, cultivated meat production employs biomaterials and technologies to create cell-based structures by introducing cells into a biocompatible scaffold, mimicking tissue organization. Among the cell sources used for producing muscle-like tissue for cultivated meats, primary adult stem cells like muscle satellite cells exhibit robust capabilities for proliferation and differentiation into myocytes, presenting a promising avenue for cultivated meat production. Evolutionarily optimized for growth in a 3D microenvironment, these cells benefit from the biochemical and biophysical cues provided by the extracellular matrix (ECM), regulating cell organization, interactions, and behavior. While plant protein-based scaffolds have been explored for their utilization for cultivated meat, they lack the biological cues for animal cells unless functionalized. Conversely, a decellularized bovine placental tissue ECM, processed from discarded birth tissue, achieves the biological functionalities of animal tissue ECM without harming animals. In this study, collagen and total ECM were prepared from decellularized bovine placental tissues. The collagen content was determined to be approximately 70% and 40% in isolated collagen and ECM, respectively. The resulting porous scaffolds, crosslinked through a dehydrothermal (DHT) crosslinking method without chemical crosslinking agents, supported the growth of bovine myoblasts. ECM scaffolds exhibited superior compatibility and stability compared to collagen scaffolds. In an attempt to make cultivate meat constructs, bovine myoblasts were cultured in steak-shaped ECM scaffolds for about 50 days. The resulting construct not only resembled muscle tissues but also displayed high cellularity with indications of myogenic differentiation. Furthermore, the meat constructs were cookable and able to sustain the grilling/frying. Our study is the first to utilize a unique bovine placentome-derived ECM scaffold to create a muscle tissue-like meat construct, demonstrating a promising and sustainable option for cultivated meat production.
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Affiliation(s)
- Cemile Bektas
- Laboratory for Biomaterials Research, Department of Chemistry and Chemical Biology, Rutgers University, 145 Bevier Road, Piscataway, NJ 08854, USA; (C.B.); (K.L.); (A.J.)
| | - Kathleen Lee
- Laboratory for Biomaterials Research, Department of Chemistry and Chemical Biology, Rutgers University, 145 Bevier Road, Piscataway, NJ 08854, USA; (C.B.); (K.L.); (A.J.)
| | - Anisha Jackson
- Laboratory for Biomaterials Research, Department of Chemistry and Chemical Biology, Rutgers University, 145 Bevier Road, Piscataway, NJ 08854, USA; (C.B.); (K.L.); (A.J.)
| | - Mohit Bhatia
- Atelier Meats, 666 Burrard Street, Suite 500, Vancouver, BC V6C 3P6, Canada;
| | - Yong Mao
- Laboratory for Biomaterials Research, Department of Chemistry and Chemical Biology, Rutgers University, 145 Bevier Road, Piscataway, NJ 08854, USA; (C.B.); (K.L.); (A.J.)
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11
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Park S, Hong Y, Park S, Kim W, Gwon Y, Sharma H, Jang KJ, Kim J. Engineering Considerations on Large-Scale Cultured Meat Production. TISSUE ENGINEERING. PART B, REVIEWS 2024; 30:423-435. [PMID: 38062728 DOI: 10.1089/ten.teb.2023.0184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
In recent decades, cultured meat has received considerable interest as a sustainable alternative to traditional meat products, showing promise for addressing the inherent problems associated with conventional meat production. However, current limitations on the scalability of production and extremely high production costs have prevented their widespread adoption. Therefore, it is important to develop novel engineering strategies to overcome the current limitations in large-scale cultured meat production. Such engineering considerations have the potential for advancements in cultured meat production by providing innovative and effective solutions to the prevailing challenges. In this review, we discuss how engineering strategies have been utilized to advance cultured meat technology by categorizing the production processes of cultured meat into three distinct steps: (1) cell preparation; (2) cultured meat fabrication; and (3) cultured meat maturation. For each step, we provide a comprehensive discussion of the recent progress and its implications. In particular, we focused on the engineering considerations involved in each step of cultured meat production, with specific emphasis on large-scale production.
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Affiliation(s)
- Sangbae Park
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Institute of Nano-Stem Cells Therapeutics, NANOBIOSYSTEM Co., Ltd, Gwangju, Republic of Korea
- Department of Biosystems Engineering, Seoul National University, Seoul, Republic of Korea
| | - Yeonggeol Hong
- Department of Bio-Systems Engineering, Institute of Smart Farm, Gyeongsang National University, Jinju, Republic of Korea
| | - Sunho Park
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Department of Bio-Industrial Machinery Engineering, Pusan National University, Miryang, Republic of Korea
| | - Woochan Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Yonghyun Gwon
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Harshita Sharma
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Kyoung-Je Jang
- Department of Bio-Systems Engineering, Institute of Smart Farm, Gyeongsang National University, Jinju, Republic of Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, Republic of Korea
- Smart Farm Research Center, Gyeongsang National University, Jinju, Republic of Korea
| | - Jangho Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
- Institute of Nano-Stem Cells Therapeutics, NANOBIOSYSTEM Co., Ltd, Gwangju, Republic of Korea
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12
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Manning L. Responsible innovation: Mitigating the food safety aspects of cultured meat production. J Food Sci 2024; 89:4638-4659. [PMID: 38980973 DOI: 10.1111/1750-3841.17228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 05/30/2024] [Accepted: 06/17/2024] [Indexed: 07/11/2024]
Abstract
There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal-derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production.
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Affiliation(s)
- Louise Manning
- Lincoln Institute for Agri-Food Technology, University of Lincoln, Lincoln, UK
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13
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Nurul Alam AMM, Kim CJ, Kim SH, Kumari S, Lee EY, Hwang YH, Joo ST. Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development. Food Res Int 2024; 189:114549. [PMID: 38876607 DOI: 10.1016/j.foodres.2024.114549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/26/2024] [Accepted: 05/25/2024] [Indexed: 06/16/2024]
Abstract
In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective and muscle tissues has attracted considerable interest in the realm of tissue engineering and triggered the interest of researchers to implement scaffolding techniques. A wide array of research efforts is ongoing in scaffolding technologies for achieving the real meat structure on the principality of biomedical research and to replace serum free CM production. Scaffolds made of animal-derived biomaterials are found efficient in replicating the extracellular matrix (ECM), thus focus should be paid to utilize animal byproducts for this purpose. Proper identification and utilization of plant-derived scaffolding biomaterial could be helpful to add diversified options in addition to animal derived sources and reduce in cost of CM production through scaffolds. Furthermore, techniques like electrospinning, modified electrospinning and 3D bioprinting should be focused on to create 3D porous scaffolds to mimic the ECM of the muscle tissue and form real meat-like structures. This review discusses recent advances in cutting edge scaffolding techniques and edible biomaterials related to structured CM production.
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Affiliation(s)
- A M M Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - So-Hee Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea.
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14
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Lee M, Choi W, Lee JM, Lee ST, Koh WG, Hong J. Flavor-switchable scaffold for cultured meat with enhanced aromatic properties. Nat Commun 2024; 15:5450. [PMID: 38982039 PMCID: PMC11233498 DOI: 10.1038/s41467-024-49521-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Accepted: 06/07/2024] [Indexed: 07/11/2024] Open
Abstract
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.
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Affiliation(s)
- Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Woojin Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Jeong Min Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea
| | - Seung Tae Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea.
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15
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Wang X, Wang M, Xu Y, Yin J, Hu J. A 3D-printable gelatin/alginate/ε-poly-l-lysine hydrogel scaffold to enable porcine muscle stem cells expansion and differentiation for cultured meat development. Int J Biol Macromol 2024; 271:131980. [PMID: 38821790 DOI: 10.1016/j.ijbiomac.2024.131980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 06/02/2024]
Abstract
The mass proliferation of seed cells and imitation of meat structures remain challenging for cell-cultured meat production. With excellent biocompatibility, high water content and porosity, hydrogels are frequently-studied materials for anchorage-dependent cell scaffolds in biotechnology applications. Herein, a scaffold based on gelatin/alginate/ε-Poly-l-lysine (GAL) hydrogel is developed for skeletal muscle cells, which has a great prospect in cell-cultured meat production. In this work, the hydrogel GAL-4:1, composed of gelatin (5 %, w/v), alginate (5 %, w/v) and ε-Poly-l-lysine (molar ratio vs. alginate: 4:1) is selected as cell scaffold based on Young's modulus of 11.29 ± 1.94 kPa, satisfactory shear-thinning property and suitable porous organized structure. The commercially available C2C12 mouse skeletal myoblasts and porcine muscle stem cells (PMuSCs), are cultured in the 3D-printed scaffold. The cells show strong ability of attachment, proliferation and differentiation after induction, showing high biocompatibility. Furthermore, the cellular bioprinting is performed with GAL-4:1 hydrogel and freshly extracted PMuSCs. The extracted PMuSCs exhibit high viability and display early myogenesis (desmin) on the 3D scaffold, suggesting the great potential of GAL hydrogel as 3D cellular constructs scaffolds. Overall, we develop a novel GAL hydrogel as a 3D-printed bioactive platform for cultured meat research.
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Affiliation(s)
- Xiang Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
| | - Meiling Wang
- Wuxi School of Medicine, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, PR China
| | - Yiqiang Xu
- Wuxi School of Medicine, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, PR China
| | - Jian Yin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
| | - Jing Hu
- Wuxi School of Medicine, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, PR China.
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16
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Su L, Jing L, Zeng S, Fu C, Huang D. 3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11587-11596. [PMID: 38728660 DOI: 10.1021/acs.jafc.3c09713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2024]
Abstract
Cellular agriculture holds hope for a sustainable alternative to conventional meat, yet multiple technical challenges remain. These include the large-scale production of edible scaffolds and culturing methods for fat tissues, which are key to meat texture, flavor, and nutritional values. Herein. we disclose our method in the facile fabrication of sponge-like plant protein scaffolds by applying commercial sugar cubes as highly permeable templates. The prepared secalin scaffolds feature a high porosity of 85-90%, fully interconnected pores, and high water stability. The mechanical properties of scaffolds could be tuned by varying sugar-to-protein weight ratio and post-water annealing treatment. Moreover, murine preadipocytes (3T3-L1) and porcine adipose-derived stem cells (ADSCs) readily infiltrate, adhere, proliferate, and differentiate on the secalin scaffolds to develop a fat tissue morphology. A cultured fat tissue was produced by culturing porcine ADSCs for 12 days, which remarkably resembles conventional porcine subcutaneous adipose tissue in appearance, texture, flavor, and fatty acid profiles. The research demonstrates the great potential of sponge-like secalin scaffolds for cultured fat tissue production.
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Affiliation(s)
- Lingshan Su
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Linzhi Jing
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Shunjiang Zeng
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
| | - Dejian Huang
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
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17
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Lee DY, Park J, Han D, Choi Y, Kim JS, Mariano E, Lee J, Yun SH, Lee SY, Park S, Bhang SH, Hur SJ. Analysis of current technology status for the industrialization of cultured meat. Crit Rev Food Sci Nutr 2024:1-32. [PMID: 38764334 DOI: 10.1080/10408398.2024.2345817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Cultured meat is expected to become an important material for future food production; however, contrary to initial expectations, the full-scale industrialization of cultured meat is slow and the actual level and opened technology amount is very limited. This study reviews the publicly available technologies of cultured meat and suggests future developmental directions and research agenda. As a result of analyzing papers, patents, and press releases published over the past 10 years, it was found that cultured meat production technology is still at the prototype production level. This is because most papers published are about culture medium and scaffold development, culture conditions, and there is almost no research on finished cultured meat products. Worldwide, most of the filed patents are for producing cultured meat principles; most of them do not use food-grade materials and are not economically feasible for industrialization. Therefore, future research on the industrialization of cultured meat should focus on effective acquisition technologies for satellite cells; cell lineage and undifferentiated state maintenance technologies; the development of serum-free media and culture devices; the prevention of genetic modification, safety verification, and mass production. Furthermore, basic research on mechanisms and influencing factors related to cultured meat production is warranted.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Jinmo Park
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Dahee Han
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Yeongwoo Choi
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Jin Soo Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Seung Yun Lee
- Division of Animal Science, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea
| | - Suk Ho Bhang
- School of Chemical Engineering, Sungkyunkwan University, Suwon, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
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18
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Wu XM, Han WM, Hou LY, Lin DD, Li JY, Lin ST, Yang JP, Liao L, Zeng XA. Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model. Int J Biol Macromol 2024; 267:131438. [PMID: 38583845 DOI: 10.1016/j.ijbiomac.2024.131438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 02/29/2024] [Accepted: 04/04/2024] [Indexed: 04/09/2024]
Abstract
A glutenin (G)-chitosan (CS) complex (G-CS) was cross-linked by water annealing with aim to prepare structured 3D porous cultured meat scaffolds (CMS) here. The CMS has pore diameters ranging from 18 to 67 μm and compressive moduli from 16.09 to 60.35 kPa, along with the mixing ratio of G/CS. SEM showed the porous organized structure of CMS. FTIR and CD showed the increscent content of α-helix and β-sheet of G and strengthened hydrogen-bondings among G-CS molecules, which strengthened the stiffness of G-CS. Raman spectra exhibited an increase of G concentration resulted in higher crosslinking of disulfide-bonds in G-CS, which aggrandized the bridging effect of G-CS and maintained its three-dimensional network. Cell viability assay and immuno-fluorescence staining showed that G-CS effectively facilitated the growth and myogenic differentiation of porcine skeletal muscle satellite cells (PSCs). CLSM displayed that cells first occupied the angular space of hexagon and then ring-growth circle of PSCs were orderly formed on G-CS. The texture and color of CMS which loaded proliferated PSCs were fresh-meat like. These results showed that physical cross-linked G-CS scaffolds are the biocompatible and stable adaptable extracellular matrix with appropriate architectural cues and natural micro-environment for structured CM models.
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Affiliation(s)
- Xiao-Mei Wu
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Wen-Min Han
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Li-Yan Hou
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Dan-Dan Lin
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Jia-Ying Li
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Si-Tong Lin
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Jin-Peng Yang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Lan Liao
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China.
| | - Xin-An Zeng
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China.
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19
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Albrecht FB, Ahlfeld T, Klatt A, Heine S, Gelinsky M, Kluger PJ. Biofabrication's Contribution to the Evolution of Cultured Meat. Adv Healthc Mater 2024; 13:e2304058. [PMID: 38339837 PMCID: PMC11468272 DOI: 10.1002/adhm.202304058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Indexed: 02/12/2024]
Abstract
Cultured Meat (CM) is a growing field in cellular agriculture, driven by the environmental impact of conventional meat production, which contributes to climate change and occupies ≈70% of arable land. As demand for meat alternatives rises, research in this area expands. CM production relies on tissue engineering techniques, where a limited number of animal cells are cultured in vitro and processed to create meat-like tissue comprising muscle and adipose components. Currently, CM is primarily produced on a small scale in pilot facilities. Producing a large cell mass based on suitable cell sources and bioreactors remains challenging. Advanced manufacturing methods and innovative materials are required to subsequently process this cell mass into CM products on a large scale. Consequently, CM is closely linked with biofabrication, a suite of technologies for precisely arranging cellular aggregates and cell-material composites to construct specific structures, often using robotics. This review provides insights into contemporary biomedical biofabrication technologies, focusing on significant advancements in muscle and adipose tissue biofabrication for CM production. Novel materials for biofabricating CM are also discussed, emphasizing their edibility and incorporation of healthful components. Finally, initial studies on biofabricated CM are examined, addressing current limitations and future challenges for large-scale production.
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Affiliation(s)
| | - Tilman Ahlfeld
- Technische Universität DresdenCentre for Translational BoneJoint and Soft Tissue Research01307DresdenGermany
| | - Annemarie Klatt
- Reutlingen UniversityReutlingen Research Institute72762ReutlingenGermany
| | - Simon Heine
- Reutlingen UniversityReutlingen Research Institute72762ReutlingenGermany
| | - Michael Gelinsky
- Technische Universität DresdenCentre for Translational BoneJoint and Soft Tissue Research01307DresdenGermany
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20
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Gome G, Chak B, Tawil S, Shpatz D, Giron J, Brajzblat I, Weizman C, Grishko A, Schlesinger S, Shoseyov O. Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat. Foods 2024; 13:1361. [PMID: 38731732 PMCID: PMC11083346 DOI: 10.3390/foods13091361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/13/2024] Open
Abstract
Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds and thermoplastic film bioreactors. While thermoplastic films are commonly used for constructing fluidic systems, conventional welding methods are cost-prohibitive and lack rapid prototyping capabilities, thus inflating research and development expenses. The developed laser welding technique facilitates contamination-free and leakproof sealing of polyethylene films, enabling the efficient fabrication of macrofluidic systems with various designs and dimensions. By incorporating food-grade plant-based scaffolds, such as rice seeded with bovine mesenchymal stem cells, into these bioreactors, this study demonstrates sterile cell proliferation on scaffolds within macrofluidic systems. This approach not only reduces bioreactor prototyping and construction costs but also addresses the need for scalable solutions in both research and industrial settings. Integrating single-use bioreactors with minimal shear forces and incorporating macro carriers such as puffed rice may further enhance biomass production in a scaled-out model. The use of food-grade plant-based scaffolds aligns with sustainable practices in tissue engineering and cultured-meat production, emphasizing its suitability for diverse applications.
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Affiliation(s)
- Gilad Gome
- Department of Plant Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Benyamin Chak
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Shadi Tawil
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Dafna Shpatz
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Jonathan Giron
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Ilan Brajzblat
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Chen Weizman
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Andrey Grishko
- Sammy Ofer School of Communication, Reichman University, Herzliya 4610101, Israel; (J.G.); (I.B.); (C.W.); (A.G.)
| | - Sharon Schlesinger
- Department of Animal Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel (S.T.); (D.S.)
| | - Oded Shoseyov
- Department of Plant Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel
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21
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Lee SH, Choi J. The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat. Food Sci Anim Resour 2024; 44:269-283. [PMID: 38764515 PMCID: PMC11097029 DOI: 10.5851/kosfa.2023.e81] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/13/2023] [Accepted: 12/17/2023] [Indexed: 05/21/2024] Open
Abstract
Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.
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Affiliation(s)
- Sol-Hee Lee
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
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22
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Jeong D, Jang G, Jung WK, Park YH, Bae H. Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat. NPJ Sci Food 2024; 8:13. [PMID: 38374073 PMCID: PMC10876650 DOI: 10.1038/s41538-024-00257-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 02/05/2024] [Indexed: 02/21/2024] Open
Abstract
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study introduces a technique to culture and align muscle cells using only plant-based materials, avoiding toxic chemical modifications. Zein-alginate fibers (ZA fibers) were fabricated by coating zein protein onto alginate fibers (A fibers). Zein's excellent cell compatibility and biodegradability enable high cell adhesion and proliferation rates, and the good ductility of the ZA fibers enable a high strain rate (>75%). We demonstrate mature and aligned myotube formation in ZA fibers, providing a simple way to align muscle cells using plant-based materials. Additionally, cultivated meat was constructed by assembling muscle, fat, and vessel fibers. This method holds promise for the future mass production of cultivated meat.
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Affiliation(s)
- Dayi Jeong
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea
| | - Goo Jang
- Laboratory of Theriogenology and Biotechnology, Department of Veterinary Clinical Science, College of Medicine and the Research Institute of Veterinary Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
- Department of Microbiology, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
- Institute of Advanced Regenerative Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
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23
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Yao Y, Yuen JSK, Sylvia R, Fennelly C, Cera L, Zhang KL, Li C, Kaplan DL. Cultivated Meat from Aligned Muscle Layers and Adipose Layers Formed from Glutenin Films. ACS Biomater Sci Eng 2024; 10:814-824. [PMID: 38226596 DOI: 10.1021/acsbiomaterials.3c01500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Cultivated meat production is a promising technology to generate meat while reducing the reliance on traditional animal farming. Biomaterial scaffolds are critical components in cultivated meat production, enabling cell adhesion, proliferation, differentiation, and orientation. In the present work, naturally derived glutenin was fabricated into films with and without surface patterning and in the absence of toxic cross-linking or stabilizing agents for cell culture related to cultivated meat goals. The films were stable in culture media for at least 28 days, and the surface patterns induced cell alignment and guided myoblast organization (C2C12s) and served as a substrate for 3T3-L1 adipose cells. The films supported adhesion, proliferation, and differentiation with mass balance considerations (films, cells, and matrix production). Freeze-thaw cycles were applied to remove cells from glutenin films and monitor changes in glutenin mass with respect to culture duration. Extracellular matrix (ECM) extraction was utilized to quantify matrix deposition and changes in the original biomaterial mass over time during cell cultivation. Glutenin films with C2C12s showed mass increases with time due to cell growth and new collagen-based ECM expression during proliferation and differentiation. All mass balances were compared among cell and noncell systems as controls, along with gelatin control films, with time-dependent changes in the relative content of film, matrix deposition, and cell biomass. These data provide a foundation for cell/biomaterial/matrix ratios related to time in culture as well as nutritional and textural features.
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Affiliation(s)
- Ya Yao
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - John S K Yuen
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Ryan Sylvia
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Colin Fennelly
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Luca Cera
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, Massachusetts 01803, United States
| | - Kevin Lin Zhang
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Chunmei Li
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
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24
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Chen Y, Zhang W, Ding X, Ding S, Tang C, Zeng X, Wang J, Zhou G. Programmable scaffolds with aligned porous structures for cell cultured meat. Food Chem 2024; 430:137098. [PMID: 37562260 DOI: 10.1016/j.foodchem.2023.137098] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 04/26/2023] [Accepted: 08/02/2023] [Indexed: 08/12/2023]
Abstract
Porous scaffolds for cell cultured meat are currently limited in the food-grade material requirements, the cell adhesion, proliferation, and differentiation capacities, and the ignored appearance design. We proposed programmable scaffolds specially tailored for cell cultured meat. The scaffold with aligned porous structures was fabricated with the ice-templated directional freeze-drying of the food-grade collagen hydrogel. Due to the abundant tripeptide presence and well-aligned porous structures, the scaffold could not only provide sites for cell adhesion and proliferation, but also promote the oriented growth and differentiation of cells. The up-regulation of myogenic related genes, synthesis of myogenic related proteins and formation of matured myotubes furtherly proved the differentiation of cells on aligned scaffold. These characteristics would facilitate the traditional meat characteristics simulation of cell cultured meat in term of texture and microstructure. Meanwhile, patterned scaffolds were achievable as well with the help of mold-assisted ice templating, which would improve the people's interest, recognition, and acceptance of the tailored cell cultured meat. These characteristics indicate great application prospects of the proposed programmable scaffolds in cell cultured meat.
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Affiliation(s)
- Yichun Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenhui Zhang
- College of Artificial Intelligence, Nanjing Agricultural University, Nanjing 210031, China
| | - Xi Ding
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shijie Ding
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Changbo Tang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jie Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Artificial Intelligence, Nanjing Agricultural University, Nanjing 210031, China.
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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25
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Wu J, Zhou L, Peng H, Wang Z, Wang Z, Keasling JD, Liu S, Zhou G, Ding S, Wang Q, Wang X, Chen X, Lang Y, Xia M, Guan X, Dong M, Zhou J, Chen J. A General and Convenient Peptide Self-Assembling Mechanism for Developing Supramolecular Versatile Nanomaterials Based on The Biosynthetic Hybrid Amyloid-Resilin Protein. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2304364. [PMID: 37885340 DOI: 10.1002/adma.202304364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 10/17/2023] [Indexed: 10/28/2023]
Abstract
Self-assembling peptides are valuable building blocks to fabricate supramolecular biomaterials, which have broad applications from biomedicine to biotechnology. However, limited choices to induce different globular proteins into hydrogels hinder these designs. Here, an easy-to-implement and tunable self-assembling strategy, which employs Ure2 amyloidogenic peptide, are described to induce any target proteins to assemble into supramolecular hydrogels alone or in combination with notable compositional control. Furthermore, the collective effect of nanoscale interactions among amyloid nanofibrils and partially disordered elastomeric polypeptides are investigated. This led to many useful macroscopic material properties simultaneously emerging from one pure protein material, i.e. strong adhesion to any substrates under wet conditions, rapidly self--assembling into robust and porous hydrogels, adaptation to remodeling processes, strongly promoting cell adhesion, proliferation and differentiation. Moreover, he demonstrated this supramolecular material's robust performance in vitro and vivo for tissue engineering, cosmetic and hemostasis applications and exhibited superior performance compared to corresponding commercial counterparts. To the best of his knowledge, few pure protein-based materials could meet such seemingly mutually exclusive properties simultaneously. Such versatility renders this novel supramolecular nanomaterial as next-generation functional protein-based materials, and he demonstrated the sequence level modulation of structural order and disorder as an untapped principle to design new proteins.
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Affiliation(s)
- Junjun Wu
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Lin Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Hu Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Zhaojun Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Zhaoshi Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Jay D Keasling
- Departments of Chemical & Biomolecular Engineering and of Bioengineering, University of California Berkeley, Berkeley, CA, 94720, USA
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA, 94720, USA
- Center for Biosustainability, Technical University of Denmark, Lyngby, 2800, Denmark
| | - Shike Liu
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Shijie Ding
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Qiong Wang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Xuejian Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xinxiu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Yifei Lang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Mo Xia
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xin Guan
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
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26
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Zhu G, Gao D, Li L, Yao Y, Wang Y, Zhi M, Zhang J, Chen X, Zhu Q, Gao J, Chen T, Zhang X, Wang T, Cao S, Ma A, Feng X, Han J. Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells. Nat Commun 2023; 14:8163. [PMID: 38071210 PMCID: PMC10710416 DOI: 10.1038/s41467-023-44001-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 11/27/2023] [Indexed: 12/18/2023] Open
Abstract
Cultured meat production has emerged as a breakthrough technology for the global food industry with the potential to reduce challenges associated with environmental sustainability, global public health, animal welfare, and competition for food between humans and animals. The muscle stem cell lines currently used for cultured meat cannot be passaged in vitro for extended periods of time. Here, we develop a directional differentiation system of porcine pre-gastrulation epiblast stem cells (pgEpiSCs) with stable cellular features and achieve serum-free myogenic differentiation of the pgEpiSCs. We show that the pgEpiSCs-derived skeletal muscle progenitor cells and skeletal muscle fibers have typical muscle cell characteristics and display skeletal muscle transcriptional features during myogenic differentiation. Importantly, we establish a three-dimensional differentiation system for shaping cultured tissue by screening plant-based edible scaffolds of non-animal origin, followed by the generation of pgEpiSCs-derived cultured meat. These advances provide a technical approach for the development of cultured meat.
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Affiliation(s)
- Gaoxiang Zhu
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Dengfeng Gao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Linzi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yixuan Yao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Yingjie Wang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Minglei Zhi
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Jinying Zhang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Xinze Chen
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Qianqian Zhu
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Jie Gao
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Tianzhi Chen
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Xiaowei Zhang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Tong Wang
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Suying Cao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing, China
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing, China.
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Jianyong Han
- State Key Laboratory of Animal Biotech Breeding, College of Biological Sciences, China Agricultural University, Beijing, China.
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27
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Chen X, Li L, Chen L, Shao W, Chen Y, Fan X, Liu Y, Tang C, Ding S, Xu X, Zhou G, Feng X. Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat. Food Res Int 2023; 173:113267. [PMID: 37803580 DOI: 10.1016/j.foodres.2023.113267] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to use edible scaffolds as a platform for animal stem cell expansion, thus constructing block-shaped cell culture meat. The tea polyphenols (TP)-coated 3D scaffolds were constructed of sodium alginate (SA) and gelatin (Gel) with good biocompatibility and mechanical support. Initially, the physicochemical properties and mechanical properties of SA-Gel-TP scaffolds were measured, and the biocompatibility of the scaffolds was evaluated by C2C12 cells. SEM results showed that the scaffold had a porous laminar structure with TP particles attached to the surface, while FT-IR results also demonstrated the encapsulation of TP coating on the scaffold. In addition, the porosity of all scaffolds was higher than 40% and the degradation rate during the incubation cycle was less than 40% and the S2-G1-TP0.1-3 h scaffold has excellent cell adhesion and extension. Subsequently, we inoculated rabbit skeletal muscle myoblasts (RbSkMC) on the scaffold and induced differentiation. The results showed good adhesion and extension behavior of RbSkMC on S2-G1-TP0.1-3 h scaffolds with high expression of myogenic differentiation proteins and genes, and SEM results confirmed the formation of myotubes. Additionally, the adhesion rate of cells on scaffolds with TP coating was 1.5 times higher than that on scaffolds without coating, which significantly improved the cell proliferation rate and the morphology of cells with extension on the scaffolds. Furthermore, rabbit-derived cultured meat had similar appearance and textural characteristics to fresh meat. These conclusions indicate the high potential of the scaffolds with TP coating as a platform for the production of cultured meat products.
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Affiliation(s)
- Xiaohong Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Linzi Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Wei Shao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yan Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Changbo Tang
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Shijie Ding
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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28
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Kawecki NS, Norris SCP, Xu Y, Wu Y, Davis AR, Fridman E, Chen KK, Crosbie RH, Garmyn AJ, Li S, Mason TG, Rowat AC. Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds. Food Res Int 2023; 172:113080. [PMID: 37689860 DOI: 10.1016/j.foodres.2023.113080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
The integration of intramuscular fat-or marbling-into cultured meat will be critical for meat texture, mouthfeel, flavor, and thus consumer appeal. However, culturing muscle tissue with marbling is challenging since myocytes and adipocytes have different media and scaffold requirements for optimal growth and differentiation. Here, we present an approach to engineer multicomponent tissue using myogenic and adipogenic microtissues. The key innovation in our approach is the engineering of myogenic and adipogenic microtissues using scaffolds with customized physical properties; we use these microtissues as building blocks that spontaneously adhere to produce multicomponent tissue, or marbled cultured meat. Myocytes are grown and differentiated on gelatin nanofiber scaffolds with aligned topology that mimic the aligned structure of skeletal muscle and promotes the formation of myotubes in both primary rabbit skeletal muscle and murine C2C12 cells. Pre-adipocytes are cultured and differentiated on edible gelatin microbead scaffolds, which are customized to have a physiologically-relevant stiffness, and promote lipid accumulation in both primary rabbit and murine 3T3-L1 pre-adipocytes. After harvesting and stacking the individual myogenic and adipogenic microtissues, we find that the resultant multicomponent tissues adhere into intact structures within 6-12 h in culture. The resultant multicomponent 3D tissue constructs show behavior of a solid material with a Young's modulus of ∼ 2 ± 0.4 kPa and an ultimate tensile strength of ∼ 23 ± 7 kPa without the use of additional crosslinkers. Using this approach, we generate marbled cultured meat with ∼ mm to ∼ cm thickness, which has a protein content of ∼ 4 ± 2 g/100 g that is comparable to a conventionally produced Wagyu steak with a protein content of ∼ 9 ± 4 g/100 g. We show the translatability of this layer-by-layer assembly approach for microtissues across primary rabbit cells, murine cell lines, as well as for gelatin and plant-based scaffolds, which demonstrates a strategy to generate edible marbled meats derived from different species and scaffold materials.
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Affiliation(s)
- N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Sam C P Norris
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Yixuan Xu
- Department of Materials Science and Engineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Yifan Wu
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Ashton R Davis
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Ester Fridman
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Rachelle H Crosbie
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Neurology, David Geffen School of Medicine, University of California LA, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Andrea J Garmyn
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Song Li
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA; Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Thomas G Mason
- Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Physics and Astronomy, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, University of California, Los Angeles, Los Angeles, CA 90095, USA
| | - Amy C Rowat
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, CA 90095, USA; Department of Bioengineering, University of California, Los Angeles, Los Angeles, CA 90095, USA; Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, CA 90095, USA; California NanoSystems Institute, University of California, Los Angeles, Los Angeles, CA 90095, USA.
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29
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Chen Y, Li L, Chen L, Shao W, Chen X, Fan X, Liu Y, Ding S, Xu X, Zhou G, Feng X. Gellan gum-gelatin scaffolds with Ca 2+ crosslinking for constructing a structured cell cultured meat model. Biomaterials 2023; 299:122176. [PMID: 37253307 DOI: 10.1016/j.biomaterials.2023.122176] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/01/2023]
Abstract
As an emerging technology to obtain protein by culturing animal-derived cells in vitro, it is crucial to construct 3D edible scaffolds to prepare structured cell cultured meat products. In this study, a scaffold based on gellan gum (GG)-gelatin (Gel) was prepared and further cross-linked with Ca2+. FTIR confirmed the electrostatic interaction between GG and Gel and the ionic cross-linking of Ca2+ and carboxyl groups, and SEM images showed the porous structure of the scaffolds. The staining results showed that scaffolds with high concentrations of Ca2+ had higher biocompatibility than scaffolds with low concentrations of Ca2+ and non-crosslinked scaffolds, and scaffolds Ca2+-GG2-Gel3-0.5 adhered to more cells and were more conducive to cell spreading. The immunofluorescence staining, SEM images, Western blot, and RT-qPCR showed that the scaffolds supported the proliferation and myogenic differentiation of chicken skeletal muscle satellite cells (CSMSCs) and myotubes were formed on the scaffolds. Finally, the scaffolds were stained and fried after culturing. The results of the textural and chromatic analysis showed that the texture and color of the scaffolds were similar to fresh meat and meat products. These results showed that ionically crosslinked GG-Gel scaffolds are biocompatible and stable for structured cell cultured meat models.
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Affiliation(s)
- Yan Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Linzi Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Wei Shao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Xiaohong Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Xiaojing Fan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China
| | - Shijie Ding
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China.
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30
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Wang Y, Zou L, Liu W, Chen X. An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production. Foods 2023; 12:2614. [PMID: 37444351 DOI: 10.3390/foods12132614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
Cultured meat is a new type of green, safe, healthy, and sustainable alternative to traditional meat that will potentially alleviate the environmental impact of animal farming and reduce the requirement for animal slaughter. However, the cultured meat structures that have been prepared lack sufficient tissue alignment. To create a product that is similar in texture and taste to traditional animal meat, muscle stem cells must be organized in a way that imitates the natural structure of animal tissue. Recently, various scaffold technologies and biomaterials have been developed to support the three-dimensional (3D) cultivation and organization of muscle stem cells. Hence, we propose an overview of the latest advancements and challenges in creating three-dimensional scaffolds for the biomanufacturing of cultured meat.
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Affiliation(s)
- Yuan Wang
- State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang 330047, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, College of Food Science & Technology, Nanchang University, Nanchang 330047, China
- School of Life Sciences, Nanchang University, Nanchang 330031, China
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31
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Rai A, Sharma VK, Sharma M, Singh SM, Singh BN, Pandey A, Nguyen QD, Gupta VK. A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet. Food Res Int 2023; 169:112935. [PMID: 37254360 DOI: 10.1016/j.foodres.2023.112935] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 04/13/2023] [Accepted: 05/01/2023] [Indexed: 06/01/2023]
Abstract
A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and the future of the planet have contributed to the move towards meat substitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.
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Affiliation(s)
- Akanksha Rai
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | - Vivek K Sharma
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut- Condorcet, 7800 ATH, Belgium
| | - Shiv M Singh
- Department of Botany, Faculty of Science, Banaras Hindu University, Varanasi 221005, India
| | - Brahma N Singh
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India.
| | - Anita Pandey
- Department of Biotechnology, Graphic Era Deemed to be University, Dehradun 248002, Uttarakhand, India
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Ménesi út 45, Hungary
| | - Vijai Kumar Gupta
- Biorefiningand Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Centerfor Safe and Improved Foods, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
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32
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Samandari M, Saeedinejad F, Quint J, Chuah SXY, Farzad R, Tamayol A. Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities. Trends Biotechnol 2023; 41:887-906. [PMID: 36914431 PMCID: PMC11412388 DOI: 10.1016/j.tibtech.2023.02.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/26/2023] [Accepted: 02/02/2023] [Indexed: 03/13/2023]
Abstract
Cellular agriculture is an emerging field rooted in engineering meat-mimicking cell-laden structures using tissue engineering practices that have been developed for biomedical applications, including regenerative medicine. Research and industrial efforts are focused on reducing the cost and improving the throughput of cultivated meat (CM) production using these conventional practices. Due to key differences in the goals of muscle tissue engineering for biomedical versus food applications, conventional strategies may not be economically and technologically viable or socially acceptable. In this review, these two fields are critically compared, and the limitations of biomedical tissue engineering practices in achieving the important requirements of food production are discussed. Additionally, the possible solutions and the most promising biomanufacturing strategies for cellular agriculture are highlighted.
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Affiliation(s)
| | - Farnoosh Saeedinejad
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Jacob Quint
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA
| | - Sharon Xin Ying Chuah
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA
| | - Razieh Farzad
- Food Science and Human Nutrition Department, Florida Sea Grant and Global Food Systems Institute, University of Florida, Gainesville, FL, USA.
| | - Ali Tamayol
- Department of Biomedical Engineering, University of Connecticut, Farmington, CT, USA.
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Rao KM, Choi SM, Han SS. A review on directional muscle cell growth in scaffolding biomaterials with aligned porous structures for cultivated meat production. Food Res Int 2023; 168:112755. [PMID: 37120206 DOI: 10.1016/j.foodres.2023.112755] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 04/01/2023]
Abstract
Scaffolds suitable for use in food products are essential in cultured meat production. Simultaneously, efforts are being undertaken to strengthen the scaffolding to improve cell proliferation, differentiation, and tissue formation. Muscle cells proliferate and differentiate according to the directional patterns of the scaffold, similar to natural tissue and native muscle tissue. Therefore, establishing an aligned pattern in the scaffolding architecture is vital for cultured meat applications. Recent studies on the fabrication of scaffolds with aligned porosity structures and their utility in manufacturing cultured meat are highlighted in this review. In addition, the directional growth of muscle cells in terms of proliferation and differentiation has also been explored, along with the aligned scaffolding architectures. The aligned porosity architecture of the scaffolds supports the texture and quality of meat-like structures. Although it is difficult to build adequate scaffolds for culturing meat manufactured from diverse biopolymers, it is necessary to develop novel methods to create aligned scaffolding structures. Furthermore, to avoid animal slaughter in the future, it will be imperative to adopt non-animal-based biomaterials, growth factors, and serum-free media conditions for quality meat production.
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Affiliation(s)
- Kummara Madhusudana Rao
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea.
| | - Soon Mo Choi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea.
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Foster O, Shaidani S, Theodossiou SK, Falcucci T, Hiscox D, Smiley BM, Romano C, Kaplan DL. Sudan Black B Pretreatment to Suppress Autofluorescence in Silk Fibroin Scaffolds. ACS Biomater Sci Eng 2023. [PMID: 37171982 DOI: 10.1021/acsbiomaterials.3c00145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Natural polymers are extensively utilized as scaffold materials in tissue engineering and 3D disease modeling due to their general features of cytocompatibility, biodegradability, and ability to mimic the architecture and mechanical properties of the native tissue. A major limitation of many polymeric scaffolds is their autofluorescence under common imaging methods. This autofluorescence, a particular challenge with silk fibroin materials, can interfere with the visualization of fluorescently labeled cells and proteins grown on or in these scaffolds, limiting the assessment of outcomes. Here, Sudan Black B (SBB) was successfully used prefixation prior to cell seeding, in various silk matrices and 3D model systems to quench silk autofluorescence for live cell imaging. SBB was also trialed postfixation in silk hydrogels. We validated that multiple silk scaffolds pretreated with SBB (hexafluoro-2-propanol-silk scaffolds, salt-leached sponges, gel-spun catheters, and sponge-gel composite scaffolds) cultured with fibroblasts, adipose tissue, neural cells, and myoblasts demonstrated improved image resolution when compared to the nonpretreated scaffolds, while also maintaining normal cell behavior (attachment, growth, proliferation, differentiation). SBB pretreatment of silk scaffolds is an option for scaffold systems that require autofluorescence suppression.
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Affiliation(s)
- Olivia Foster
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Sawnaz Shaidani
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Sophia K Theodossiou
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Thomas Falcucci
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Derek Hiscox
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Brooke M Smiley
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - Chiara Romano
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, Massachusetts 02155, United States
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Xiao X, Zou PR, Hu F, Zhu W, Wei ZJ. Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules 2023; 28:4016. [PMID: 37241757 PMCID: PMC10222455 DOI: 10.3390/molecules28104016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.
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Affiliation(s)
- Xiao Xiao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
| | - Peng-Ren Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (P.-R.Z.); (F.H.)
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (P.-R.Z.); (F.H.)
| | - Wen Zhu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (P.-R.Z.); (F.H.)
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36
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Pallaoro M, Modina SC, Fiorati A, Altomare L, Mirra G, Scocco P, Di Giancamillo A. Towards a More Realistic In Vitro Meat: The Cross Talk between Adipose and Muscle Cells. Int J Mol Sci 2023; 24:ijms24076630. [PMID: 37047600 PMCID: PMC10095036 DOI: 10.3390/ijms24076630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
According to statistics and future predictions, meat consumption will increase in the coming years. Considering both the environmental impact of intensive livestock farming and the importance of protecting animal welfare, the necessity of finding alternative strategies to satisfy the growing meat demand is compelling. Biotechnologies are responding to this demand by developing new strategies for producing meat in vitro. The manufacturing of cultured meat has faced criticism concerning, above all, the practical issues of culturing together different cell types typical of meat that are partly responsible for meat’s organoleptic characteristics. Indeed, the existence of a cross talk between adipose and muscle cells has critical effects on the outcome of the co-culture, leading to a general inhibition of myogenesis in favor of adipogenic differentiation. This review aims to clarify the main mechanisms and the key molecules involved in this cross talk and provide an overview of the most recent and successful meat culture 3D strategies for overcoming this challenge, focusing on the approaches based on farm-animal-derived cells.
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Affiliation(s)
- Margherita Pallaoro
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Silvia Clotilde Modina
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Andrea Fiorati
- Department of Chemistry, Materials and Chemical Engineering “G. Natta”, Polytechnic University of Milan, Via Luigi Mancinelli, 7, 20131 Milan, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Lina Altomare
- Department of Chemistry, Materials and Chemical Engineering “G. Natta”, Polytechnic University of Milan, Via Luigi Mancinelli, 7, 20131 Milan, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Giorgio Mirra
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell’Università 16, 35020 Legnaro, Italy
| | - Paola Scocco
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy
| | - Alessia Di Giancamillo
- Department of Biomedical Sciences for Health, University of Milan, Via Mangiagalli 31, 20133 Milan, Italy
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37
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Wei Z, Dai S, Huang J, Hu X, Ge C, Zhang X, Yang K, Shao P, Sun P, Xiang N. Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application. ACS APPLIED MATERIALS & INTERFACES 2023; 15:15108-15119. [PMID: 36916732 DOI: 10.1021/acsami.2c21702] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
It is important to have sustainable and edible scaffolds to produce cultivated meat. In this research, three-dimensional (3D) porous scaffolds were developed by soy protein amyloid fibrils for cultivated meat applications. Food-safe biological and physical cross-linking methods using microbial transglutaminase and temperature-controlled water vapor annealing technique were employed to crosslink soy protein amyloid fibrils, resulting in the production of 3D scaffolds. The generated 3D scaffolds had pores with sizes ranging from 50 to 250 μm, porosities of 72-83%, and compressive moduli of 3.8-4.2 kPa, depending on the type of soy protein used in the process (β-conglycinin (7S), glycinin (11S) and soy protein isolate (SPI)). When present with pepsin, these scaffolds can degrade within an hour but remain stable in phosphate-buffered saline for at least 30 days. The soy protein amyloid fibril scaffolds enabled C2C12 mouse skeletal myoblasts proliferate and differentiate without adding cell adhesive proteins or other coatings. The results demonstrate the potential of abundant and inexpensive soy protein amyloid fibrils to be utilized as scaffold materials for cultivated meat in the food industry.
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Affiliation(s)
- Zhengxun Wei
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Siqing Dai
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Jiayi Huang
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Xinyu Hu
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Chengxin Ge
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Ximing Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Kai Yang
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Ping Shao
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, China National Light Industry, Zhejiang University of Technology, Hangzhou 310014, China
| | - Peilong Sun
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research, China National Light Industry, Zhejiang University of Technology, Hangzhou 310014, China
| | - Ning Xiang
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
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dos Santos AEA, Cotta T, Santos JPF, Camargos JSF, do Carmo ACC, Alcântara EGA, Fleck C, Copola AGL, Nogueira JM, Silva GAB, Andrade LDO, Ferreira RV, Jorge EC. Bioactive cellulose acetate nanofiber loaded with annatto support skeletal muscle cell attachment and proliferation. Front Bioeng Biotechnol 2023; 11:1116917. [PMID: 36911186 PMCID: PMC9995891 DOI: 10.3389/fbioe.2023.1116917] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/14/2023] [Indexed: 02/25/2023] Open
Abstract
Electrospinning emerged as a promising technique to produce scaffolds for cultivated meat in function of its simplicity, versatility, cost-effectiveness, and scalability. Cellulose acetate (CA) is a biocompatible and low-cost material that support cell adhesion and proliferation. Here we investigated CA nanofibers, associated or not with a bioactive annatto extract (CA@A), a food-dye, as potential scaffolds for cultivated meat and muscle tissue engineering. The obtained CA nanofibers were evaluated concerning its physicochemical, morphological, mechanical and biological traits. UV-vis spectroscopy and contact angle measurements confirmed the annatto extract incorporation into the CA nanofibers and the surface wettability of both scaffolds, respectively. SEM images revealed that the scaffolds are porous, containing fibers with no specific alignment. Compared with the pure CA nanofibers, CA@A nanofibers showed increased fiber diameter (420 ± 212 nm vs. 284 ± 130 nm). Mechanical properties revealed that the annatto extract induces a reduction of the stiffness of the scaffold. Molecular analyses revealed that while CA scaffold favored C2C12 myoblast differentiation, the annatto-loaded CA scaffold favored a proliferative state of these cells. These results suggest that the combination of cellulose acetate fibers loaded with annatto extract may be an interesting economical alternative for support long-term muscle cells culture with potential application as scaffold for cultivated meat and muscle tissue engineering.
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Affiliation(s)
- Ana Elisa Antunes dos Santos
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Tiago Cotta
- Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | - João Paulo Ferreira Santos
- Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | - Juliana Sofia Fonseca Camargos
- Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | - Ana Carolina Correia do Carmo
- Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | | | - Claudia Fleck
- Technische Universität Berlin, Chair of Materials Science and Engineering, Berlin, Germany
| | - Aline Gonçalves Lio Copola
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Júlia Meireles Nogueira
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Gerluza Aparecida Borges Silva
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Luciana de Oliveira Andrade
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Roberta Viana Ferreira
- Departamento de Engenharia de Materiais, Centro Federal de Educação Tecnológica de Minas Gerais (CEFET-MG), Belo Horizonte, Brazil
| | - Erika Cristina Jorge
- Departamento de Morfologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
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Su L, Jing L, Zeng X, Chen T, Liu H, Kong Y, Wang X, Yang X, Fu C, Sun J, Huang D. 3D-Printed Prolamin Scaffolds for Cell-Based Meat Culture. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2207397. [PMID: 36271729 DOI: 10.1002/adma.202207397] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Cultivating meat from muscle stem cells in vitro requires 3D edible scaffolds as the supporting matrix. Electrohydrodynamic (EHD) printing is an emerging 3D-printing technology for fabricating ultrafine fibrous scaffolds with high precision microstructures for biomedical applications. However, edible EHD-printed scaffolds remain scarce in cultured meat (CM) production partly due to special requirements with regard to the printability of ink. Here, hordein or secalin is mixed, which are cereal prolamins extracted from barley or rye, with zein to produce pure prolamin-based inks, which exhibit favorable printability similar to common polycaprolactone ink. Zein/hordein and zein/secalin scaffolds with highly ordered tessellated structures are successfully fabricated after optimizing printing conditions. The prolamin scaffolds demonstrated good water stability and in vitro degradability due to the porous fiber surface, which is spontaneously generated by culturing muscle cells for 1 week. Moreover, mouse skeletal myoblasts (C2C12) and porcine skeletal muscle satellite cells (PSCs) can adhere and proliferate on the fibrous matrix, and a CM slice is produced by culturing PSCs on prolamin scaffolds with high tissue similarity. The upregulation of myogenic proteins shows that the differentiation process is triggered in the 3D culture, demonstrating the great potential of prolamin scaffolds in CM production.
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Affiliation(s)
- Lingshan Su
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Linzhi Jing
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
| | - Xianjian Zeng
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Tong Chen
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Hang Liu
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Yan Kong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Xiang Wang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Xin Yang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Caili Fu
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
| | - Jie Sun
- Department of Mechatronics and Robotics, Xi'an Jiaotong-Liverpool University, Suzhou, Jiangsu, 215123, China
| | - Dejian Huang
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
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40
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Broucke K, Van Pamel E, Van Coillie E, Herman L, Van Royen G. Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat Sci 2023; 195:109006. [DOI: 10.1016/j.meatsci.2022.109006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 09/28/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
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41
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Jeong D, Seo JW, Lee H, Jung WK, Park YH, Bae H. Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak-Type Cultured Meat Production. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2202877. [PMID: 36192168 PMCID: PMC9631076 DOI: 10.1002/advs.202202877] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/15/2022] [Indexed: 06/16/2023]
Abstract
The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to cultured meat have been conducted, but producing large-sized cultured meat remains a challenge. It is aimed to introduce 3D bioprinting for producing large cell aggregates for cultured meat production. A hydrogel scaffold is produced at the centimeter scale using a bioink consisting of photocrosslinkable materials for digital light processing-based (DLP) printing, which has high printing accuracy and can produce geometrically complex structures. The light exposure time for hydrogel photopolymerization by DLP bioprinting is optimized based on photorheometry and cell viability assays. Naturally immortalized bovine embryonic fibroblast cells transformed with MyoD and PPARγ2 instead of primary cells are used as the latter have difficulties in maintaining stemness and are associated with animal ethics issues. The cells are mixed into the hydrogel for printing. Myogenesis and adipogenesis are induced simply by changing the medium after printing. Scaffolds are obtained successfully with living cells and large microchannels. The cooked cultured meat maintains its size and shape upon cutting. The overall dimensions are 3.43 cm × 5.53 cm × 0.96 cm. This study provides proof-of-concept for producing 3D cultured meat using bioinks.
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Affiliation(s)
- Dayi Jeong
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
| | - Jeong Wook Seo
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
| | - Hong‐Gu Lee
- Department of Animal Science and TechnologySanghuh College of Life SciencesKonkuk UniversitySeoul05029Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd.Suwon‐siGyeonggi‐do16614Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd.Suwon‐siGyeonggi‐do16614Republic of Korea
- Department of MicrobiologyCollege of Veterinary Medicine and Research Institute for Veterinary ScienceSeoul National University1 Gwanak‐ro, Gwanak‐guSeoul08826Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative BiotechnologyKU Convergence Science and Technology InstituteKonkuk UniversitySeoul05029Republic of Korea
- Institute of Advanced Regenerative ScienceKonkuk University120 Neungdong‐ro, Gwangjin‐guSeoul05029Republic of Korea
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Kumar A, Sood A, Han SS. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2022; 63:585-612. [PMID: 36239416 DOI: 10.1080/10408398.2022.2132206] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
In vitro cultured meat is an emerging area of research focus with an innovative approach through tissue engineering (i.e., cellular engineering) to meet the global food demand. The manufacturing of lab-cultivated meat is an innovative business that alleviates life-threatening environmental issues concerning public health and animal well-being on the global platform. There has been a noteworthy advancement in cultivating artificial meat, but still, there are numerous challenges that impede the swift headway of lab-grown meat production at a commercially large scale. In this review, we focus on the manufacturing of edible scaffolds for cultured meat production. In brief, first an introduction to cultivating artificial meat and its current scenario in the market is provided. Further, a discussion on the understanding of composition, cellular, and molecular communications in muscle tissue is presented, which are vital to scaling up the production of lab-grown meat. In continuation, the major components (e.g., cells, biomaterial scaffolds, and their manufacturing technologies, media, and potential bioreactors) for cultured meat production are conferred followed by a comprehensive discussion on the most recent advances in lab-cultured meat. Finally, existing challenges and opportunities including future research perspectives for scaling-up cultured meat production are discussed with conclusive interpretations.
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Affiliation(s)
- Anuj Kumar
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
| | - Ankur Sood
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, Gyeongsan, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan, South Korea
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Tahir I, Floreani R. Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat. Foods 2022; 11:foods11182829. [PMID: 36140953 PMCID: PMC9498068 DOI: 10.3390/foods11182829] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/26/2022] [Accepted: 09/08/2022] [Indexed: 11/29/2022] Open
Abstract
Cultured meat refers to the production of animal tissue by utilizing the same techniques as tissue engineering through cell culture. Various biomaterials have been designed to serve as in vitro supports for cell viability, growth, and migration. In this study, visible light and dual-crosslinked alginate hydrogels were designed to enable control of the physical and mechanical properties needed for the fabrication of cultured meat scaffolds. We hypothesized that a difference in hydrogel stiffness would influence cell behavior, indicating the efficacy of our processing methods to benefit the cultured meat field. Herein, we synthesized and created: (1) methacrylated alginate (AlgMA) to enable covalent crosslinking via visible light exposure, (2) Methacrylated alginate and arginyl-glycyl-aspartic acid RGD conjugates (AlgMA-RGD), using carbodiimide chemistries to provide cell-binding sites on the material, and (3) designer hydrogels incorporating different crosslinking techniques. The material and mechanical properties were evaluated to determine the structural integrity of the hydrogels, and in vitro cell assays were conducted to verify cytocompatibility and cell adhesion. Gelation, swell ratio, and weight loss calculations revealed longer gelation times for the AlgMA scaffolds and similar physical properties for all hydrogel groups. We showed that by adjusting the polymer concentration and the crosslinking methodology, the scaffold’s mechanical properties can be controlled and optimized within physiological ranges. Incorporating dual crosslinking significantly increased the compressive moduli of the AlgMA hydrogels, compared to visible-light crosslinking alone. Moreover, the muscle satellite cells responded favorably to the AlgMA scaffolds, with clear differences in cell density when cultured on materials with significantly different mechanical properties. Our results indicate the usefulness of the dual-crosslinking alginate hydrogel system to support in vitro meat growth.
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Affiliation(s)
- Irfan Tahir
- Department of Mechanical Engineering, University of Vermont, Burlington, VT 05405, USA
| | - Rachael Floreani
- Department of Mechanical Engineering, Department of Electrical and Biomedical Engineering, Materials Science and Engineering Graduate Program, Food Systems Graduate Program, University of Vermont, Burlington, VT 05405, USA
- Correspondence:
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Dutta SD, Ganguly K, Jeong MS, Patel DK, Patil TV, Cho SJ, Lim KT. Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates. ACS APPLIED MATERIALS & INTERFACES 2022; 14:34513-34526. [PMID: 35849726 DOI: 10.1021/acsami.2c10620] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Lab-grown bovine meat analogues are emerging alternatives to animal sacrifices for cultured meat production. The most challenging aspect of the production process is the rapid proliferation of cells and establishment of the desired 3D structure for mass production. In this study, we developed a direct ink writing-based 3D-bioprinted meat culture platform composed of 6% (w/v) alginate and 4% (w/v) gelatin (Alg/Gel)-based hydrogel scaffolds supplemented with naturally derived protein hydrolysates (PHs; 10%) from highly nutritive plants (soybean, pigeon pea, and wheat), and some selected edible insects (beetles, crickets, and mealworms) on in vitro proliferation of bovine myosatellite cells (bMSCs) extracted from fresh meat samples. The developed bioink exhibited excellent shear-thinning behavior (n < 1) and mechanical stability during 3D bioprinting. Commercial proteases (Alcalase, Neutrase, and Flavourzyme) were used for protein hydrolysis. The resulting hydrolysates exhibited lower-molecular-weight bands (12-50 kDa) than those of crude isolates (55-160 kDa), as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The degree of hydrolysis was higher in the presence of Alcalase for both plant (34%) and insect (62%) PHs than other enzymes. The 3D-printed hydrogel scaffolds displayed excellent bioactivity and stability after 7 days of incubation. The developed prototype structure (pepperoni meat, 20 × 20 × 5 mm) provided a highly stable, nutritious, and mechanically strong structure that supported the rapid proliferation of myoblasts in a low-serum environment during the entire culture period. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay enhanced the free radical reduction of Alcalase- and Neutrase-treated PHs. Furthermore, the bioprinted bMSCs displayed early myogenesis (desmin and Pax7) in the presence of PHs, suggesting its role in bMSC differentiation. In conclusion, we developed a 3D bioprinted and bioactive meat culture platform using Alg/Gel/PHs as a printable and edible component for the mass production of cultured meat.
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Affiliation(s)
- Sayan Deb Dutta
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Keya Ganguly
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Min-Soo Jeong
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Dinesh K Patel
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Tejal V Patil
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Ki-Taek Lim
- Department of Biosystems Engineering, Kangwon National University, Chuncheon 24341, Republic of Korea
- Institute of Forest Science, Kangwon National University, Chuncheon 24341, Republic of Korea
- Interdisciplinary Program in Smart Agriculture, Kangwon National University, Chuncheon-24341, Republic of Korea
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45
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Xiang N, Yao Y, Yuen JSK, Stout AJ, Fennelly C, Sylvia R, Schnitzler A, Wong S, Kaplan DL. Edible films for cultivated meat production. Biomaterials 2022; 287:121659. [PMID: 35839585 DOI: 10.1016/j.biomaterials.2022.121659] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 05/30/2022] [Accepted: 06/24/2022] [Indexed: 11/17/2022]
Abstract
Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation and orientation. Currently, there is limited information on the fabrication of edible/biodegradable scaffolds for cultivated meat applications. In the present work, several abundant, naturally derived biomaterials (gelatin, soy, glutenin, zein, cellulose, alginate, konjac, chitosan) were fabricated into films without toxic cross-linking or stabilizing agents. These films were investigated for support of the adhesion, proliferation and differentiation of murine and bovine myoblasts. These biomaterials supported cell viability, and the protein-based films showed better cell adhesion than the polysaccharide-based films. Surface patterns induced cell alignment and guided myoblast differentiation and organization on the glutenin and zein films. The mechanical properties of the protein films were also assessed and suggested that a range of properties can be achieved to meet food-related goals. Overall, based on adherence, proliferation, differentiation, mechanics, and material availability, protein-based films, particularly glutenin and zein, showed the most promise for cultivated meat applications. Ultimately, this work presents a comparison of suitable biomaterials for cultivated meat applications and suggests future efforts to optimize scaffolds for efficacy and cost.
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Affiliation(s)
- Ning Xiang
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, USA, 02155
| | - Ya Yao
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, USA, 02155
| | - John S K Yuen
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, USA, 02155
| | - Andrew J Stout
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, USA, 02155
| | - Colin Fennelly
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, MA, USA, 1803
| | - Ryan Sylvia
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, MA, USA, 1803
| | | | - Shou Wong
- MilliporeSigma, Inc., 400 Summit Drive, Burlington, MA, USA, 1803
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, USA, 02155.
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46
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Zheng YY, Shi YF, Zhu HZ, Ding SJ, Zhou GH. Quality evaluation of cultured meat with plant protein scaffold. Food Res Int 2022; 161:111818. [DOI: 10.1016/j.foodres.2022.111818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/01/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022]
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