한빛사논문
- 조회610
Sohyeon Parka, Sungwon Junga, Moonhyun Choia, Milae Leea, Bumgyu Choia, Won-Gun Koha, Sangmin Leeb,*, Jinkee Honga,*
aDepartment of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
bSchool of Mechanical Engineering, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, 06974, Republic of Korea
*Corresponding author.
Abstract
Cell cultured meat is artificial meat obtained by culturing animal-derived cells in vitro, and received significant attention as an emerging future protein source. The mass proliferation of cells in the cultured meat production is a strenuous process that delays the commercialization of cultured meat because it requires an expensive culture medium for a long period. Herein, we report on a strategy to develop advanced cultured meat using fish gelatin mass growth-inducing culture (MAGIC) powder and myoblast sheets. The MAGIC powder had an edible gelatin microsphere (GMS) structure and exhibited different morphologies and bonding activities depending on the degree of crosslinking. We analyzed the loading and release of nutrients for each GMS with diverse surface properties, and selected the most effective GMSs to improve the proliferation of myoblasts under serum-reduced medium. The GMSs exerted four significant functions in the culture of myoblast sheets, and consequently produced cost- and time-effective meat-like cell sheets than the conventional method. We prepared cultured meats composed of cell sheet containing GMSs and evaluated the quality of the cultured meat by comparing the tissue properties with soy meat and chicken breast.
Keywords : Gelatin microsphere, Structural modification, 3D functional carrier, Mass proliferation, Cell sheet, Cultured meat
논문정보
- Research article
- 2021년 09월 (BRIC 등록일 2021-10-14)
- 국내 연구진
- 바이오·의료융합 > 바이오소재
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