Mariano Ermie, Lee Da Young, Yun Seung Hyeon, Lee Juhyun, Choi Yeong Woo, Park Jinmo, Han Dahee, Kim Jin Soo, Choi Inho, Hur Sun Jin
Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea.
Food Chem. 2024 Sep 15;452:139511. doi: 10.1016/j.foodchem.2024.139511. Epub 2024 Apr 28.
Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.
结壳法已发展成为一种非化学且非机器密集型的支架制造方法。该方法基于大豆生物分子的自组装能力，能够制造用于细胞生长的三维网络。初步表征显示，纯大豆基支架（Y2R）和添加甘油的支架（Y2G）在孔径、吸水性和降解方面存在差异。与蛋白质、碳水化合物和脂质相关的官能团的傅里叶变换红外光谱吸收峰暗示大豆生物分子可能通过美拉德反应实现整合，支架表面明显的褐变现象也证实了这一点。显微镜图像显示，两种支架中均有排列的肌管，增殖72小时后，Y2G中的肌管彼此更接近。早在增殖培养基中培养72小时时，就记录到了自发收缩和电刺激收缩。结壳法制造的大豆基支架在 cultured meat 生产中的应用还有待进一步探索。 （注：这里“cultured meat”直译为“培养肉”，是一种通过细胞培养技术生产的肉类替代品）
