National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China.
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.
J Agric Food Chem. 2024 Oct 23;72(42):23355-23365. doi: 10.1021/acs.jafc.4c06474. Epub 2024 Oct 9.
Cultured meat (CM) has been hailed as a sustainable future meat production technology that requires scaffolds to support cell growth. Plant proteins are the most promising raw materials for edible scaffolds but remain underutilized. In this study, kafirin, an abundant, readily available, and nonallergenic prolamin extracted from red sorghum, was explored to fabricate 3D porous sponge-like scaffolds via a simple template-leaching method. The scaffolds featured fully interconnected pores with a high porosity of approximately 84% and mechanical properties of 1.0-1.9 kPa. Porcine skeletal muscle cells (PSCs) and adipose-derived stem cells (ADSCs) could adhere, proliferate, and differentiate on protein scaffolds. Thereafter, a hybrid CM was produced by culturing porcine ADSCs on kafirin scaffolds for 12 days, integrating plant protein-based and cell-based alternatives. The anthocyanins found in red sorghum contributed to the hybrid CM with meat-like color and antioxidative benefits. Moreover, the hybrid CM prototype demonstrated promising potential in providing higher protein content (22.9%) and unique mouthfeel and appearance characteristics, highlighting the viability of sorghum prolamin in promoting CM production.
培养肉（CM）被誉为一种可持续的未来肉类生产技术，它需要支架来支撑细胞生长。植物蛋白是最有前途的可食用支架原料，但仍未得到充分利用。在这项研究中，从红高粱中提取的丰富、易得且无过敏原的醇溶蛋白角蛋白，通过简单的模板浸出法被探索用于制造 3D 多孔海绵状支架。支架具有完全连通的孔，孔隙率约为 84%，机械性能为 1.0-1.9 kPa。猪骨骼肌细胞（PSCs）和脂肪来源的干细胞（ADSCs）可以在蛋白质支架上黏附、增殖和分化。此后，通过在角蛋白支架上培养猪 ADSC 培养 12 天，生产出一种由植物蛋白和细胞替代物组成的杂交 CM。红高粱中的花青素使杂交 CM 具有肉色和抗氧化益处。此外，杂交 CM 原型在提供更高的蛋白质含量（22.9%）和独特的口感和外观特性方面表现出了有希望的潜力，突出了高粱醇溶蛋白在促进 CM 生产方面的可行性。
