您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat

文献类型： 外文期刊

作者： Chen, Yichun 1 ; Ding, Shijie 2 ; Bassey, Anthony Pius 3 ; Li, Chunbao 1 ; Zhou, Guanghong 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol,MOA, Natl Ctr Meat Qual & Safety Nanjing,MOE, Key Lab Meat Proc & Qual Control,MOST,Key Lab Meat, Nanjing 210095, Peoples R China

2.Nanjing Joes Future Food Technol Co Ltd, Nanjing 211225, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Argo Prod Proc, Nanjing 210014, Peoples R China

关键词： Cultured meat; Three-dimensional culture; Scaffolds; Muscle stem cell; Gelatin; Porous structure

期刊名称：FOOD BIOSCIENCE （ 影响因子：4.8； 五年影响因子：5.1 ）

ISSN： 2212-4292

年卷期： 2024 年 60 卷

页码：

收录情况： SCI

摘要： Cultured meat is an emerging green alternative for livestock and poultry meat, and obtained from cell cultured in laboratories or factories. Three-dimensional (3D) scaffolds are widely used in cultured meat production by simulating extracellular matrix to support cell culture in vitro . Currently, the scaffolds used for the fabrication of cultured meat lack the research on porous structures, which limit cell growth and differentiation and simulation of distinct textural characteristics of traditional meat. Therefore, this study investigated the efficacy of foodgrade scaffolds prepared with different gelatin concentrations and freezing temperatures to support cell attachment and growth. The result showed 6% gelatin scaffolds prepared at -80 degrees C or liquid nitrogen demonstrated suitable porous structures and promoted the proliferation and differentiation of muscle stem cells (MSCs) to improve the expression of genes and proteins (myogenin and myosin) related to myogenic progression. The scaffolds also created 3D -engineered cultured meat tissues that closely mimic the mechanical properties of traditional meat. This study provides the theoretical baseline for developing porous scaffolds for efficient cultured meat production in the meat substitute industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台