Ng Shengyong, Kurisawa Motoichi
Institute of Bioengineering and Nanotechnology (A*STAR), 31 Biopolis Way, The Nanos, 138669, Singapore.
Acta Biomater. 2021 Apr 1;124:108-129. doi: 10.1016/j.actbio.2021.01.017. Epub 2021 Jan 17.
Cultured meat has recently achieved mainstream prominence due to the emergence of societal and industrial interest. In contrast to animal-based production of traditional meat, the cultured meat approach entails laboratory cultivation of engineered muscle tissue. However, bioengineers have hitherto engineered tissues to fulfil biomedical endpoints, and have had limited experience in engineering muscle tissue for its post-mortem traits, which broadly govern consumer definitions of meat quality. Furthermore, existing tissue engineering approaches face fundamental challenges in technical feasibility and industrial scalability for cultured meat production. This review discusses how animal-based meat production variables influence meat properties at both the molecular and functional level, and whether current cultured meat approaches recapitulate these properties. In addition, this review considers how conventional meat producers employ exogenous biopolymer-based meat ingredients and processing techniques to mimic desirable meat properties in meat products. Finally, current biomaterial strategies for engineering muscle and adipose tissue are surveyed in the context of emerging constraints that pertain to cultured meat production, such as edibility, sustainability and scalability, and potential areas for integrating biomaterials and food biopolymer approaches to address these constraints are discussed. STATEMENT OF SIGNIFICANCE: Laboratory-grown or cultured meat has gained increasing interest from industry and the public, but currently faces significant impediment to market feasibility. This is due to fundamental knowledge gaps in producing realistic meat tissues via conventional tissue engineering approaches, as well as translational challenges in scaling up these approaches in an efficient, sustainable and high-volume manner. By defining the molecular basis for desirable meat quality attributes, such as taste and texture, and introducing the fundamental roles of food biopolymers in mimicking these properties in conventional meat products, this review aims to bridge the historically disparate fields of meat science and biomaterials engineering in order to inspire potentially synergistic strategies that address some of these challenges.
由于社会和产业兴趣的出现， cultured meat（实验室培育肉）最近已成为主流关注的焦点。与传统肉类的动物源性生产不同， cultured meat方法需要在实验室中培育工程化肌肉组织。然而，生物工程师此前一直致力于设计组织以实现生物医学目标，在设计具有宰后特性的肌肉组织方面经验有限，而宰后特性在很大程度上决定了消费者对肉质的定义。此外，现有的组织工程方法在 cultured meat生产的技术可行性和产业可扩展性方面面临着根本性挑战。本综述讨论了动物源性肉类生产变量如何在分子和功能层面影响肉的特性，以及当前的 cultured meat方法是否能重现这些特性。此外，本综述还考虑了传统肉类生产商如何利用基于外源生物聚合物的肉类成分和加工技术来模拟肉类产品中理想的肉的特性。最后，在与 cultured meat生产相关的新出现的限制条件（如可食用性、可持续性和可扩展性）的背景下，对当前用于构建肌肉和脂肪组织的生物材料策略进行了调查，并讨论了整合生物材料和食品生物聚合物方法以解决这些限制的潜在领域。
实验室培育或 cultured meat已引起产业界和公众越来越多的关注，但目前在市场可行性方面面临重大障碍。这是由于通过传统组织工程方法生产逼真的肉类组织存在基础知识空白，以及在以高效、可持续和大规模的方式扩大这些方法方面存在转化挑战。通过定义理想肉质属性（如味道和质地）的分子基础，并介绍食品生物聚合物在传统肉类产品中模拟这些特性的基本作用，本综述旨在弥合肉类科学和生物材料工程这两个历史上截然不同的领域之间的差距，以激发可能的协同策略来应对其中一些挑战。
