Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Res Int. 2024 Jan;175:113757. doi: 10.1016/j.foodres.2023.113757. Epub 2023 Nov 25.
Cultured meat has the potential to fulfill the meat demand for the growing human population, but cultured meat development will be required to simplify the production process and produce naturally cultured meat, such as no longer stripping off scaffolders and adding artificial dyes. In this study, proanthocyanidins (PC) and dialdehyde chitosan (DAC) were employed as dual crosslinkers with collagen to prepare a hybrid 3D edible scaffold for the production of high-quality cell-cultured meat. The results revealed that the scaffold was biocompatible and could offer robust mechanical support and adhesion sites for bovine myoblasts, enabling long-term cell culture. Meanwhile, the Col-PC-DAC scaffold promoted the myogenic differentiation of bovine myoblasts and extracellular matrix protein secretion, further affecting the texture of cultured meat. After cooking the cultured meat and beef, it was shown that the cultured meat had some similarities to beef in color and flavor. Importantly, our findings demonstrate that cultured meat can acquire a color remarkably similar to that of conventional beef without the need for artificial dyeing. This breakthrough not only simplifies the production process but also ensures a more natural and appealing appearance of cultured meat. In conclusion, the proanthocyanidins-dialdehyde chitosan-collagen hybrid 3D edible scaffolds provide a new option for producing cultured meat that satisfies consumer expectations.
培养肉有可能满足不断增长的人口对肉类的需求，但需要简化生产工艺并生产出天然培养肉，例如不再剥离支架和添加人工染料。在这项研究中，原花青素（PC）和二醛壳聚糖（DAC）被用作胶原的双重交联剂，以制备用于生产高质量细胞培养肉的混合 3D 可食用支架。结果表明，该支架具有生物相容性，并可为牛骨骼肌细胞提供强大的机械支撑和附着点，从而实现长期细胞培养。同时，Col-PC-DAC 支架促进了牛骨骼肌细胞的成肌分化和细胞外基质蛋白的分泌，进一步影响了培养肉的质地。在烹饪培养肉和牛肉后，结果表明培养肉在颜色和风味上与牛肉有一些相似之处。重要的是，我们的研究结果表明，培养肉可以获得与传统牛肉非常相似的颜色，而无需使用人工染料。这一突破不仅简化了生产工艺，还确保了培养肉更自然和更具吸引力的外观。总之，原花青素-二醛壳聚糖-胶原混合 3D 可食用支架为生产满足消费者期望的培养肉提供了新的选择。
