Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea.
Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea.
Nat Commun. 2024 Jan 2;15(1):77. doi: 10.1038/s41467-023-44359-9.
Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.
关于培养肉的研究主要集中在肌肉细胞的大规模增殖或分化上；因此，培养肉的食品特性仍相对未得到充分探索。由于肉的质量取决于其感官特性，因此人们非常希望获得具有类似动物源性肉感官特性的培养肉。在本研究中，我们通过在不同硬度的明胶/海藻酸钠支架上对原代牛肌细胞和原代牛脂肪间充质干细胞进行 2D 分化来控制培养肉的感官和营养特性。我们评估了肌肉和脂肪分化质量对培养肉感官特性的影响。然后，我们通过组装由高度分化细胞组成的肌肉和脂肪构建体来制造具有类似常规牛肉感官特征的培养肉。我们提出了一种通过支架工程调节细胞分化来生产具有丰富食品特性的培养肉的策略。
