FOOD RESEARCH INTERNATIONAL
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2021
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IF 6.475
Yan-Yan Zheng,Hao-Zhe Zhu,Zhong-Yuan Wu,Wen-Juan Song,Chang-Bo Tang,Chun-Bao Li,Shi-Jie Ding,Guang-Hong Zhou
While the research on improving the meat quality of cultured meat is in full swing, few studies have focused on the effect of smooth muscle cells (SMCs) on the meat quality of cultured meat. Therefore, this study aimed at building a cultured meat model containing smooth muscle cells, and further evaluating the effect of smooth muscle cells on the quality of cultured meat, so as to reveal the contribution of smooth muscle cells in the production of cultured meat. In this study, we isolated high purity of smooth muscle cells from vascular tissues. The addition of basic fibroblast growth factor (bFGF) to the medium significantly increased the growth rate of smooth muscle cells and the expression of extracellular matrix related genes, especially collagen and elastin. Smooth muscle cells were seeded in a collagen gel to construct a culture meat model. It was found that the pressure loss of the model meat significantly decreased from 98.5 % in control group to 54 % with the extension of culture time for 9 days, while the total collagen content of model meat increased significantly (P < 0.05). In addition, the hydrogel tissue with smooth muscle cells compacted more dramatically and were more tightly, accompanied by significantly increased hardness, springiness and chewiness compared to the control one (P < 0.05). These results indicate that smooth muscle cells can secrete extracellular matrix proteins such as collagen, which can significantly enhance the texture of cultured meat models prepared by hydrogel.
研究领域:
食品科学
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组织工程
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生物技术
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产品关联
DOI
PubMed
高影响因子
Frontiers in Sustainable Food Systems
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2024
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IF 3.7
Yang Ruoqing,Fei Zhuocheng,Wang Luyi,Tang Haohao,Sun Wanqiang,Li Mei,Lei Qingzi,Chen Jian,Guan Xin
Fibroblasts are important components of animal tissues such as muscle and skin, as they are the major producers of various matrix proteins. Matrix proteins such as collagen play an important role in meat products by providing unique nutrition, texture, and flavor. Cultured meat is an innovative meat alternative produced by culturing animal cells, but currently, relatively few studies have been conducted using fibroblasts as seed cells for cultured meat manufacturing. In this work, we first developed an innovative digestion-friction method for isolating fibroblasts from porcine skin efficiently and cost-effectively. After optimizing the enzymatic digestion and physical friction conditions, 2.39 ± 0.28 × 105 fibroblasts were obtained from 1 cm2 of porcine skin tissue, which was about 9 times higher than the conventional tissue explant method. In addition, we identified an edible bio-ink composed of gelatin and chitosan that has good printing properties and supports fibroblast adhesion and growth. Furthermore, we fabricated fibroblast-based cultured meat by 3D printing with an initial cell density of 1.0 × 107 mL−1 and evaluated its texture and nutritional properties. This work provides valuable insights and references for introducing fibroblasts into the production of cultured meat that is more comparable to structured animal meat.
研究领域:
组织工程
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生物打印
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细胞培养
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食品科学
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生物技术
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产品关联
DOI
高影响因子
Carbohydrate Polymer Technologies and Applications
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2025
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IF 6.5
Tahirou Sogore,Meimei Guo,Na Sun,Donglei Jiang,Donghong Liu,Mofei Shen,Tian Ding
Cultured meat offers a promising solution to meet global protein demand using stem cells rather than traditional animal agriculture. The production relies on gel-based scaffold materials, requiring photoinitiators like lithium phenyl-2,4,6-trimethylbenzoylphosphinate (LAP) for crosslinking and forming the three-dimensional matrix. However, LAP residues in the final product pose potential health risks, necessitating efficient detection and removal strategies. In this study, we analyzed cultured fish meat samples, revealing LAP residues, then prepared an eco-friendly CD-MOF from edible materials and demonstrated its excellent LAP adsorption capabilities. The adsorption quantity was investigated using high-performance liquid chromatography (HPLC), and the method's versatility was validated by expanding the study to 2-Hydroxy-4′-(2- hydroxyethoxy)-2-methylpropiophenone (Irgacure 2959) and 2,2-dimethoxy-2-phenylacetophenone (Irgacure 651). CD-MOF achieved maximum adsorption rates of 88.19 ± 3.65 mg/g for LAP, 60.88 ± 3.51 mg/g for Irgacure 2959, and 56.52 ± 3.28 mg/g for Irgacure 651. Spiked recoveries in cultured meat samples ranged from 84.36 % to 98.78 %, with RSDs between 2.16 % and 6.87 %, demonstrating high precision. These findings suggest CD-MOF's promise for detecting and removing photoinitiator residues in cultured meat production.
研究领域:
食品科学
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生物工程
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材料科学
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产品关联
DOI
高影响因子
Food Bioscience
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2024
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IF 4.8
Yawen Chen,Wenjing Dai,Wanli Xiong,Yi Zhou,Ziying Chen,Chengxin Ge,Yan Zhou
As a meat substitute, cell cultured meat aims to simulate the composition of real meat to provide nutrient substance. The myotube formation efficiency of myoblasts in vitro is the key for simulating the structure and composition of muscle tissue. Therefore, this study is aimed to explore the most effective groove widths for myoblasts fusion and related molecular mechanism. The results of immunofluorescence showed that the grooves with a width range of 50 μm–1000 μm were beneficial to cell arrangement compared to flat structure. At the same time, the expression of myogenin ( Myog ) and myosin heavy chain 2 ( Myh2 ) up-regulated. However, the cell fusion index of myoblasts was higher in grooves with a width of 100 μm, 200 μm and 300 μm. Furthermore, Cytochalasin D disrupted intracellular stress fibers and myotube formation. However, there were still many myotubes formed in the 200 μm groove with the addition of Cytochalasin D. The expression of fusion related genes was higher than the flat group. Moreover, incorporating groove structure into scaffolds of soybean protein isolate and pea protein isolate could enhance cell adhesion, activity and myogenic differentiation of myoblasts. This could provide ideas for scaffolds design of cultured meat products using groove structure.
研究领域:
组织工程
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细胞生物学
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生物技术
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食品科学
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DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
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2022
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IF 16.744
Wantao Zhuge,Xi Ding,Wenhui Zhang,Dagan Zhang,Huan Wang,Jie Wang
Building units play an important and critical role in muscle tissue engineering, which has aroused increasing attention in recent decades. The current muscle units are suffering from over-simplified constructions and complicated fabrication approaches. Thus, we proposed a kind of helical micromotor with the technique of microfluidics to build tissue constructions for muscle tissue engineering. The desired micromotors were achieved by encapsulating muscle cells together with magnetic iron oxide nanoparticles (Fe 3 O 4 NPs) in helical microfibers with biocompatible materials. The helical structures and encapsulated Fe 3 O 4 NPs imparted micromotors with the capacity of advancing in rotation under magnetic fields; while biocompatible components made it possible for cell adhesion, proliferation, and migration. By adjusting the intensity of magnetic fields, the helical pitch of microfibers, or/and the concentration of Fe 3 O 4 NPs, the movement speed of the achieved micromotors could be changed correspondingly. Benefiting from the controllable movement and sufficient cell cultivation, the generated micromotors were capable of assembling together to form a cell mass construction in a relatively safe and convenient environment. Furtherly, fibroblasts could be cultured on the surface of the assembled cell units to achieve complex muscle tissue structures, which would be more similar to in vivo tissue units. These characteristics indicated that the desired helical micromotors had a great application prospect in tissue regeneration, artificial muscle, cell cultured meat and other fields.
研究领域:
组织工程
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生物医学工程
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材料科学
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细胞生物学
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DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Huina Luo,Huimin Ruan,Cailing Ye,Wenkang Jiang,Xin Wang,Shengfeng Chen,Zhisheng Chen,Dongsheng Li
Animal cell culture technology in the production of slaughter-free meat offers ethical advantages with regards to animal welfare, rendering it a more socially acceptable approach for dog meat production. In this study, edible plant-derived scaffold was used as a platform for cell expansion to construct cell-cultured dog meat slices. Primary dog skeletal muscle satellite cells (MSCs) and adipose stem cells (ASCs) were isolated and cultured as seed cells, and 3D spheroid culture in vitro promoted MSCs and ASCs myogenic and adipogenic differentiation, respectively. Natural leaf veins (NLV) were produced as edible mesh scaffolds to create 3D engineered dog muscle and fat tissues. After MSCs and ASCs adhered, proliferated and differentiated on the PLV scaffolds, and muscle and fat slices were produced with cultured dog muscle fibers and adipocytes, respectively. These findings demonstrate the potential of plant-derived PLV in the production of cultured dog meat.
研究领域:
组织工程
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细胞生物学
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生物技术
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食品科学
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可持续农业
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Shengliang Zhang,Hongyun Lu,Hanghang Lou,Ying Shi,Donghong Liu,Qihe Chen
The large-scale production of cultured meat has been restricted by high cost of serum, batch difference and unclear composition, thus it is important to develop serum-free media for cell growth. Here we obtained a serum-free medium (SFM), which was suitable for ex vivo culturing of myoblasts from larimichthys crocea . It offered simple composition and high effectiveness that supporting myoblast attachment, expansion and differentiation. Our findings revealed that the optimal SFM consisted of DMEM/F12 base medium, 5 mg/mL bovine serum albumin (BSA), 20 mmol HEPES, 1 % penicillin/streptomycin mixture (PS) and the exogenous additive hydrocortisone. The living cells of SFM could occupy about 65 % of the serum-containing medium (SM). Additionally, differentiation assays showed that myoblasts cultured without serum still differentiated into more muscle tubes, with a higher fusion index than those cultured with serum. Finally, transcriptome sequencing was conducted to demonstrate that hydrocortisone might act as a ligand binding to G protein-coupled receptors, triggering the downstream PI3K/AKT signaling pathway and leading to cell proliferation. Our findings will provide a basis for large-scale cell expansion and cell culture meat production in the future.
研究领域:
细胞生物学
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组织工程
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生物技术
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
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IF 11
Xin Guan,Zhuocheng Fei,Luyi Wang,Guohui Ji,Guocheng Du,Zhenwu Ma,Jingwen Zhou
Cultured meat has attracted widespread interest and research due to its sustainable meat production through innovative technologies. Recently, studies have been carried out on manufacturing muscle or fat tissue for application in cultured meat, but it remains a challenge to engineer and produce cultured meat integrating both muscle and fat tissues. Herein, it is aimed to simultaneously assemble porcine muscle stem cells (pMuSCs) and adipose-derived mesenchymal stem cells (pAMSCs) by 3D bioprinting and to develop a co-differentiation approach to manufacture cultured streaky pork (CSP) with well-defined muscle and fat compositions. Previously, we have fabricated a collagen-chitosan composite hydrogel that efficiently supported the 3D proliferation and differentiation of pMuSCs. In this work, we first determined a composite hydrogel consisting of fibrinogen and sodium alginate for the 3D culture of pAMSCs. Next, for the two bioinks encapsulating pMuSCs and pAMSCs, respectively, we obtained the optimal cell loading number and printing parameters (pressure and speed) of an extrusion bioprinter and developed a co-differentiation approach that induced both myogenic differentiation of pMuSCs and adipogenic differentiation of pAMSCs. Furthermore, we fabricated meat-like 3D constructs by co-printing two bioinks and then induced both myogenesis and adipogenesis with the co-differentiation approach, thereby producing CSP containing both muscle and fat tissues. The textural and nutritional assessment demonstrated that the CSP possessed the cooking properties and eating qualities of meat products. This work provides innovative strategies and technical references for the production of cultured meat with tissue composition and spatial structure closer to real meat.
研究领域:
生物技术
·
组织工程
·
食品科学
·
干细胞研究
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）