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Nat. Commun., Jan 02 2024, 15 (1) | https://doi.org/10.1038/s41467-023-44359-9 Cultured meat with enriched organoleptic properties by regulating cell differentiation

Milae Lee ¹, Sohyeon Park¹, Bumgyu Choi¹, Woojin Choi ¹, Hyun Lee², Jeong Min Lee³, Seung Tae Lee ^2,3, Ki Hyun Yoo ⁴, Dongoh Han ⁴, Geul Bang ⁵, Heeyoun Hwang^5,6, Won-Gun Koh ¹, Sangmin Lee ⁷ & Jinkee Hong ¹

¹Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea.

²Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do 24341, Republic of Korea.

³Department of Applied Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do 24341, Republic of Korea.

⁴Simple Planet, 805, 34, sangwan 12-gil, Seongdong-gu, Seoul 04790, Republic of Korea.

⁵Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju 28119, Republic of Korea.

⁶Critical Diseases Diagnostics Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea.

⁷School of Mechanical Engineering, Chung-ang University, 84, Heukseok-ro, Dongjak-gu, Seoul 06974, Republic of Korea.

Corresponding authors : Correspondence to Sangmin Lee or Jinkee Hong.

Abstract

Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.

논문정보

형식Research article
게재일2024년 01월 (BRIC 등록일 2024-01-05)
연구진국내 연구진
분야 바이오·의료융합 > 바이오소재

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