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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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2
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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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3
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Gong L, He L, Lu N, Petchakup C, Li KHH, Tay CY, Hou HW. Label-Free Single Microparticles and Cell Aggregates Sorting in Continuous Cell-Based Manufacturing. Adv Healthc Mater 2024; 13:e2304529. [PMID: 38465888 DOI: 10.1002/adhm.202304529] [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: 12/19/2023] [Revised: 03/04/2024] [Indexed: 03/12/2024]
Abstract
There is a paradigm shift in biomanufacturing toward continuous bioprocessing but cell-based manufacturing using adherent and suspension cultures, including microcarriers, hydrogel microparticles, and 3D cell aggregates, remains challenging due to the lack of efficient in-line bioprocess monitoring and cell harvesting tools. Herein, a novel label-free microfluidic platform for high throughput (≈50 particles/sec) impedance bioanalysis of biomass, cell viability, and stem cell differentiation at single particle resolution is reported. The device is integrated with a real-time piezo-actuated particle sorter based on user-defined multi-frequency impedance signatures. Biomass profiling of Cytodex-3 microcarriers seeded with adipose-derived mesenchymal stem cells (ADSCs) is first performed to sort well-seeded or confluent microcarriers for downstream culture or harvesting, respectively. Next, impedance-based isolation of microcarriers with osteogenic differentiated ADSCs is demonstrated, which is validated with a twofold increase of calcium content in sorted ADSCs. Impedance profiling of heterogenous ADSCs-encapsulated hydrogel (alginate) microparticles and 3D ADSC aggregate mixtures is also performed to sort particles with high biomass and cell viability to improve cell quality. Overall, the scalable microfluidic platform technology enables in-line sample processing from bioreactors directly and automated analysis of cell quality attributes to maximize cell yield and improve the control of cell quality in continuous cell-based manufacturing.
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Affiliation(s)
- Lingyan Gong
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Linwei He
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Nan Lu
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Chayakorn Petchakup
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - King Ho Holden Li
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Chor Yong Tay
- School of Materials Science and Engineering, Nanyang Technological University, Singapore, 639798, Singapore
- Environmental Chemistry and Materials Centre, Nanyang Environment & Water Research Institute, Singapore, 637141, Singapore
| | - Han Wei Hou
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore, 639798, Singapore
- Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore, 308232, Singapore
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4
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Kang KM, Lee DB, Kim HY. Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review. Food Sci Anim Resour 2024; 44:499-514. [PMID: 38765282 PMCID: PMC11097020 DOI: 10.5851/kosfa.2024.e20] [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: 01/12/2024] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 05/21/2024] Open
Abstract
Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.
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Affiliation(s)
- Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Dong Bae Lee
- School of Languages and Cultures, The University of Queensland, Brisbane 4072, Australia
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
- Resource Science Research Institute, Kongju National University, Yesan 32439, Korea
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Sánchez-Cid P, Alonso-González M, Jiménez-Rosado M, Benhnia MREI, Ruiz-Mateos E, Ostos FJ, Romero A, Perez-Puyana VM. Effect of different crosslinking agents on hybrid chitosan/collagen hydrogels for potential tissue engineering applications. Int J Biol Macromol 2024; 263:129858. [PMID: 38423911 DOI: 10.1016/j.ijbiomac.2024.129858] [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: 09/03/2023] [Revised: 12/02/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
Tissue engineering (TE) demands scaffolds that have the necessary resistance to withstand the mechanical stresses once implanted in our body, as well as excellent biocompatibility. Hydrogels are postulated as interesting materials for this purpose, especially those made from biopolymers. In this study, the microstructure and rheological performance, as well as functional and biological properties of chitosan and collagen hydrogels (CH/CG) crosslinked with different coupling agents, both natural such as d-Fructose (F), genipin (G) and transglutaminase (T) and synthetic, using a combination of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide hydrochloride with N-hydroxysuccinimide (EDC/NHS) will be assessed. FTIR tests were carried out to determine if the proposed crosslinking reactions for each crosslinking agent occurred as expected, obtaining positive results in this aspect. Regarding the characterization of the properties of each system, two main trends were observed, from which it could be established that crosslinking with G and EDC-NHS turned out to be more effective and beneficial than with the other two crosslinking agents, producing significant improvements with respect to the base CH/CG hydrogel. In addition, in vitro tests demonstrated the potential application in TE of these systems, especially for those crosslinked with G, T and EDC-NHS.
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Affiliation(s)
- Pablo Sánchez-Cid
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - María Alonso-González
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Mercedes Jiménez-Rosado
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Mohammed Rafii-El-Idrissi Benhnia
- Departmento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Sevilla, Spain; Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - E Ruiz-Mateos
- Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - Francisco J Ostos
- Departmento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Sevilla, Spain; Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - Alberto Romero
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Víctor M Perez-Puyana
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
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6
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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. [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] [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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Ma Y, Morozova SM, Kumacheva E. From Nature-Sourced Polysaccharide Particles to Advanced Functional Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2312707. [PMID: 38391153 DOI: 10.1002/adma.202312707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/15/2024] [Indexed: 02/24/2024]
Abstract
Polysaccharides constitute over 90% of the carbohydrate mass in nature, which makes them a promising feedstock for manufacturing sustainable materials. Polysaccharide particles (PSPs) are used as effective scavengers, carriers of chemical and biological cargos, and building blocks for the fabrication of macroscopic materials. The biocompatibility and degradability of PSPs are advantageous for their uses as biomaterials with more environmental friendliness. This review highlights the progresses in PSP applications as advanced functional materials, by describing PSP extraction, preparation, and surface functionalization with a variety of functional groups, polymers, nanoparticles, and biologically active species. This review also outlines the fabrication of PSP-derived macroscopic materials, as well as their applications in soft robotics, sensing, scavenging, water harvesting, drug delivery, and bioengineering. The paper is concluded with an outlook providing perspectives in the development and applications of PSP-derived materials.
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Affiliation(s)
- Yingshan Ma
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
| | - Sofia M Morozova
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Center of Fluid Physics and Soft Matter, N.E. Bauman Moscow State Technical University, 5/1 2-nd Baumanskaya street, Moscow, 105005, Russia
| | - Eugenia Kumacheva
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, Ontario, M5S 3E5, Canada
- The Institute of Biomaterials and Biomedical Engineering, University of Toronto, 4 Taddle Creek Road, Toronto, Ontario, M5S 3G9, Canada
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8
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Sood A, Singhmar R, Son Y, Jo CH, Choi S, Kumar A, Soo Han S. Tuning the efficacy of decellularized apple by coating with alginate/gelatin to behave as a bioscaffold for cultured meat production. Food Res Int 2024; 177:113907. [PMID: 38225146 DOI: 10.1016/j.foodres.2023.113907] [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: 10/16/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Substantial efforts are underway to tackle the current challenges of sustainability and environmental impacts linked to orthodox animal agriculture. This had led to advancement in food innovation guiding the fabrication of edible scaffolds based cultured meat. This current research work aims to develop and validate a new approach in fabricating a 3D porous scaffold of decellularized apple coated with a polymer mixture of gelatin/alginate for cultivated meat production. The fabricated noncoated (A) and coated (CA) 3D scaffolds presented different ratios of pore sizes with the medium-sized pores (100-250 µm) being higher in the case of CA. The water absorption capacity of CA (∼64 %) was almost two folds compared to A (∼31 %) with delayed digestion in the presence of gastric simulated juice with or without pepsin. Both the scaffolds showed the capability to adhere and proliferate muscle satellite cells as single cell culture and muscle satellite along with NIH/3T3 fibroblast cells as co-culture. However, the CA scaffolds showed enhanced capability to adhere and proliferate the two cell lines on its surface compared to A. This work demonstrates an efficient way to fabricate decellularized plant scaffolds with high potential to be used in the production of cultured meat for the food industry.
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Affiliation(s)
- Ankur Sood
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea.
| | - Ritu Singhmar
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea
| | - Yumi Son
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea
| | - Chae-Hyun Jo
- Core Research Support Centre for Natural Products and Medical Materials, 280 Daehak-ro, Gyeongsan 38541, South Korea
| | - Soonmo Choi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea
| | - Anuj Kumar
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea; School of Materials Science and Technology, Indian Institute of Technology (BHU), Varanasi 221005, India.
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea.
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9
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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: 0] [Impact Index Per Article: 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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10
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Alam AMMN, Kim CJ, Kim SH, Kumari S, Lee SY, Hwang YH, Joo ST. Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics. Food Sci Anim Resour 2024; 44:39-50. [PMID: 38229861 PMCID: PMC10789553 DOI: 10.5851/kosfa.2023.e76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/26/2023] [Accepted: 11/20/2023] [Indexed: 01/18/2024] Open
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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Affiliation(s)
- AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Seung-Yun Lee
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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11
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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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12
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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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13
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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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14
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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 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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15
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Yen FC, Glusac J, Levi S, Zernov A, Baruch L, Davidovich-Pinhas M, Fishman A, Machluf M. Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute. Nat Commun 2023; 14:2942. [PMID: 37221160 DOI: 10.1038/s41467-023-38593-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 05/08/2023] [Indexed: 05/25/2023] Open
Abstract
With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.
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Affiliation(s)
- Feng-Chun Yen
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Jovana Glusac
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Shira Levi
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Anton Zernov
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Limor Baruch
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Ayelet Fishman
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
| | - Marcelle Machluf
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, 3200003, Haifa, Israel.
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16
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:gels9010068. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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17
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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: 3] [Impact Index Per Article: 1.5] [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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18
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Lee DY, Lee SY, Yun SH, Jeong JW, Kim JH, Kim HW, Choi JS, Kim GD, Joo ST, Choi I, Hur SJ. Review of the Current Research on Fetal Bovine Serum and the
Development of Cultured Meat. Food Sci Anim Resour 2022; 42:775-799. [PMID: 36133630 PMCID: PMC9478980 DOI: 10.5851/kosfa.2022.e46] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/19/2022] Open
Abstract
The purpose of this review is to summarize studies that investigate blood and the
main components of fetal bovine serum (FBS) in vertebrates, including major
livestock, and review the current research on commercializing cultured meat.
Detailed research on FBS is still lacking; however, some studies have shown that
FBS consists of proteins, carbohydrates, growth factors, cytokines, fats,
vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds.
However, there are few studies on how the composition of FBS differs from blood
or serum composition in adult animals, which is probably one of the main reasons
for not successfully replacing FBS. Moreover, recent studies on the development
of FBS replacers and serum-free media have shown that it is difficult to
conclude whether FBS has been completely replaced or serum-free media have been
developed successfully. Our review of the industrialization of cultured meat
reveals that many basic studies on the development of cultured meat have been
conducted, but it is assumed that the study to reduce or replace ingredients
derived from fetuses such as FBS has not yet been actively developed. Therefore,
developing inexpensive and edible media is necessary for the successful
industrialization of cultured meat.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Won Jeong
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyun Woo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jung Seok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Institutes of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Seon Tea Joo
- Division of Applied Life Science (BK21
Four), Institute of Agriculture & Life Science, Gyeongsang National
University, Jinju 52828, Korea
| | - Inho Choi
- Department of Medical Biotechnology,
Yeungnam University, Gyeongsan 38541, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
- Corresponding author: Sun Jin
Hur, Department of Animal Science and Technology, Chung-Ang University, Anseong
17546, Korea, Tel: +82-31-670-4673, Fax: +82-31-670-3108, E-mail:
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19
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Lee M, Park S, Choi B, Kim J, Choi W, Jeong I, Han D, Koh WG, Hong J. Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat. ACS APPLIED MATERIALS & INTERFACES 2022; 14:38235-38245. [PMID: 35968689 DOI: 10.1021/acsami.2c10988] [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
Edible scaffolds are needed in cultured meat to mimic meat's three-dimensional structure by organizing cells and replenishing the insufficient meat mass of cells alone. However, there is still a large gap between slaughtered meat and cells developed into tissues using scaffolds. This is mainly due to the difference in size, texture, flavor, and taste. In this study, we develop a coating matrix to modify the surface of textured vegetable protein (TVP), a vegetable cell support, to produce cultured meat having slaughtered meat's essential characteristics. We optimized the fish gelatin/agar matrix's microstructure by controlling the ratio of the two biopolymers, stably introducing a cell adhesive environment on the TVP. By coating the optimized gelatin/agar matrix on the TVP's surface using an easy and fast dipping method, hybrid cultured meat composed of animal cells and plant protein was produced. As the cells proliferated, their synergistic effect permitted the cultured meat's texture, flavor, and taste to reach a level comparable to that of slaughtered meat. The TVP-based cultured meat prepared with the present technology has been recreated as high-quality cultured meat by satisfying five challenging factors: cells, texture, cost, mass, and flavor.
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Affiliation(s)
- Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Jiyu Kim
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Woojin Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Ildoo Jeong
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea
| | - Dongoh Han
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea
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20
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Knežić T, Janjušević L, Djisalov M, Yodmuang S, Gadjanski I. Using Vertebrate Stem and Progenitor Cells for Cellular Agriculture, State-of-the-Art, Challenges, and Future Perspectives. Biomolecules 2022; 12:699. [PMID: 35625626 PMCID: PMC9138761 DOI: 10.3390/biom12050699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/01/2022] [Accepted: 05/07/2022] [Indexed: 12/19/2022] Open
Abstract
Global food systems are under significant pressure to provide enough food, particularly protein-rich foods whose demand is on the rise in times of crisis and inflation, as presently existing due to post-COVID-19 pandemic effects and ongoing conflict in Ukraine and resulting in looming food insecurity, according to FAO. Cultivated meat (CM) and cultivated seafood (CS) are protein-rich alternatives for traditional meat and fish that are obtained via cellular agriculture (CA) i.e., tissue engineering for food applications. Stem and progenitor cells are the building blocks and starting point for any CA bioprocess. This review presents CA-relevant vertebrate cell types and procedures needed for their myogenic and adipogenic differentiation since muscle and fat tissue are the primary target tissues for CM/CS production. The review also describes existing challenges, such as a need for immortalized cell lines, or physical and biochemical parameters needed for enhanced meat/fat culture efficiency and ways to address them.
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Affiliation(s)
- Teodora Knežić
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Ljiljana Janjušević
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Mila Djisalov
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Supansa Yodmuang
- Research Affairs, Faculty of Medicine, Chulalongkorn University, 1873 Rama 4 Rd, Pathumwan, Bangkok 10330, Thailand;
| | - Ivana Gadjanski
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
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21
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Levi S, Yen FC, Baruch L, Machluf M. Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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