Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.
Journal
Nature communications
ISSN: 2041-1723
Titre abrégé: Nat Commun
Pays: England
ID NLM: 101528555
Informations de publication
Date de publication:
23 05 2023
23 05 2023
Historique:
received:
24
11
2022
accepted:
08
05
2023
medline:
25
5
2023
pubmed:
24
5
2023
entrez:
23
5
2023
Statut:
epublish
Résumé
With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.
Identifiants
pubmed: 37221160
doi: 10.1038/s41467-023-38593-4
pii: 10.1038/s41467-023-38593-4
pmc: PMC10205709
doi:
Substances chimiques
Fat Substitutes
0
oleogels
0
Chitosan
9012-76-4
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
2942Informations de copyright
© 2023. The Author(s).
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