College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi, 712100, China.
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.
Biomaterials. 2023 Aug;299:122176. doi: 10.1016/j.biomaterials.2023.122176. Epub 2023 May 22.
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 Ca. FTIR confirmed the electrostatic interaction between GG and Gel and the ionic cross-linking of Ca and carboxyl groups, and SEM images showed the porous structure of the scaffolds. The staining results showed that scaffolds with high concentrations of Ca had higher biocompatibility than scaffolds with low concentrations of Ca and non-crosslinked scaffolds, and scaffolds Ca-GG-Gel-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.
作为一种通过体外培养动物源性细胞获得蛋白质的新兴技术，构建 3D 可食用支架来制备结构细胞培养肉产品至关重要。本研究制备了基于结冷胶（GG）-明胶（Gel）的支架，并进一步用 Ca 交联。FTIR 证实了 GG 和 Gel 之间的静电相互作用以及 Ca 和羧基之间的离子交联，SEM 图像显示了支架的多孔结构。染色结果表明，高浓度 Ca 的支架比低浓度 Ca 的支架和非交联支架具有更高的生物相容性，并且 Ca-GG-Gel-0.5 支架黏附更多的细胞，更有利于细胞铺展。免疫荧光染色、SEM 图像、Western blot 和 RT-qPCR 表明支架支持鸡骨骼肌卫星细胞（CSMSCs）的增殖和肌生成分化，并在支架上形成肌管。最后，在培养后对支架进行染色和煎炸。质地和色度分析的结果表明，支架的质地和颜色与新鲜肉和肉类产品相似。这些结果表明，离子交联的 GG-Gel 支架对结构细胞培养肉模型具有良好的生物相容性和稳定性。
