State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China.
Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, P.R. China.
J Agric Food Chem. 2024 Jul 24;72(29):16475-16483. doi: 10.1021/acs.jafc.4c03586. Epub 2024 Jul 10.
Emerging technologies for cell-cultured fish meat as an environmentally friendly protein source for humans still have many obstacles, including large-scale production of high-quality cells, differentiation and bioassembly of cellular material, and improvement of the quality of meat products. Here, we used edible porous microcarriers as scaffolds to support scalable skeletal muscle cell expansion to prepare centimeter-scale cell-cultured fish (CCM) of for the first time. The quality of CCM was assessed by analyzing the texture, nutrition, flavor, and safety. The results indicated that CCM demonstrated a softer texture than natural fish due to a high moisture content. CCM contained higher protein and lower fat contents, with no significant difference in energy from natural golden crucian carp meat (NGM). CCM had better digestible properties, and 17 volatile components were identified in CCM, ten cocontained compared to NGM. ELISA quantified penicillin, streptomycin, vitamin D, and insulin residues as risk factors in CCM. In conclusion, we utilized edible porous microcarriers to scale-up the expansion of skeletal muscle cells and bioassembled high-quality CCM of for the first time, which represents a state-of-the-art protocol applicable to different fish species and even to other economic animals and provides a theoretical basis for scaling up cell-cultured meat production.
用于细胞培养鱼肉的新兴技术作为人类的环保蛋白质来源仍存在许多障碍，包括高质量细胞的大规模生产、细胞物质的分化和生物组装以及提高肉品质量。在这里，我们首次使用可食用多孔微载体作为支架来支持可扩展的骨骼肌细胞扩增，以制备厘米级的细胞培养鱼（CCM）。通过分析质地、营养、风味和安全性来评估 CCM 的质量。结果表明，由于高水分含量，CCM 的质地比天然鱼更柔软。CCM 含有更高的蛋白质和更低的脂肪含量，与天然金色鲫鱼肉（NGM）的能量无显著差异。CCM 具有更好的可消化性，并且在 CCM 中鉴定出 17 种挥发性成分，与 NGM 相比，有 10 种共同存在。ELISA 定量检测了 CCM 中的青霉素、链霉素、维生素 D 和胰岛素残留作为风险因素。总之，我们首次利用可食用多孔微载体扩大了骨骼肌细胞的扩增，并生物组装了高质量的 CCM，这代表了一种适用于不同鱼类甚至其他经济动物的最先进的方案，为细胞培养肉生产的扩大提供了理论依据。
