Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China.
Food Funct. 2023 Apr 24;14(8):3576-3587. doi: 10.1039/d3fo00445g.
Cultured meat technology provides a promising strategy for the production of meat protein, which is an important nutrient in daily life. Currently, there is still a lack of systematic research on the basic determinants of the texture and protein quality of cultured meat. Here we first developed a chemically defined serum-free medium consisting of serum substitutes and the differentiation-promoting natural compound naringenin (NAR), which showed excellent efficacy in inducing differentiation of porcine satellite cells (PSCs) to generate mature myotubes . Then, cultured pork samples consisting of proliferating PSCs or differentiated myotubes were manufactured by culturing PSCs in different media with textured vegetable protein (TVP) scaffolds. By analyzing the appearance, texture, chemical composition, and amino acid ratio of these cultured pork samples, we found that the content and maturity of myotubes in cultured meat play an essential role in determining its quality as meat. These findings contribute to the commercial application and establishment of standards for cultured meat as a new protein food.
培养肉技术为生产肉蛋白提供了有前景的策略，肉蛋白是日常生活中的重要营养物质。目前，对于培养肉的质地和蛋白质质量的基本决定因素仍缺乏系统的研究。在这里，我们首次开发了一种由血清替代物和分化促进天然化合物柚皮素（NAR）组成的化学成分确定的无血清培养基，该培养基在诱导猪卫星细胞（PSCs）分化生成成熟肌管方面表现出优异的效果。然后，通过在含有纹理植物蛋白（TVP）支架的不同培养基中培养 PSCs 来制造由增殖 PSCs 或分化的肌管组成的培养猪肉样品。通过分析这些培养猪肉样品的外观、质地、化学成分和氨基酸比例，我们发现培养肉中肌管的含量和成熟度对于确定其肉品质量至关重要。这些发现有助于培养肉作为一种新的蛋白质食品的商业化应用和标准的建立。
