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조회374

조성천Sung Chun Cho

씨위드

Food Hydrocolloids, 4 March 2024 | https://doi.org/10.1016/j.foodhyd.2024.109944 Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat

Heejae Lee ^a,b,c, Dasom Kim ^a, Kyeong Hun Choi ^a,d, Sangmin Lee ^e, Minguk Jo ^f, Song-Yi Chun ^a, Yebin Son^a,g, Jong Ha Lee ^a, Kwanhyeong Kim ^a, TaeByung Lee ^a, Joonho Keum ^b,c, Min Yoon ^a, Hyung Joon Cha ^e, Sangchul Rho ^f, Sung Chun Cho ^a, Young-Sam Lee^b,c

^aSeaWith Inc., Daegu, 42988, Republic of Korea

^bDepartment of New Biology, DGIST, Daegu, 42988, Republic of Korea

^cWell Aging Research Center, DGIST, Daegu, 42988, Republic of Korea

^dDepartment of Food & Medical Product Regulatory Policy, Dongguk University, Seoul, 04620, Republic of Korea

^eDepartment of Chemical Engineering, Pohang University of Science and Technology, Pohang, 37673, Republic of Korea

^fANPOLY Inc., Pohang, 37666, Republic of Korea

^gDepartment of Food Biomaterials, Kyungpook National University, Daegu, 41566, Republic of Korea

Corresponding authors: Heejae Lee, Sung Chun Cho, Young-Sam Lee

Abstract

Scaffolds for the production of cultivated meat, a promising sustainable meat alternative, should exhibit physical and chemical properties that enable three-dimensional animal cell culture, along with biological characteristics that support cell attachment, proliferation, and differentiation. Additionally, the scaffold should be crafted from edible materials and offer textural similarities to meat and have minimal influence on flavor and taste. Herein, an edible alginate-based alginate-cellulose hydrogel (ACe-gel) scaffold derived from the brown alga Undaria pinnatifida is developed. In terms of physical characteristics, the scaffold had porosity (119.5 ± 37.2 μm) and moisture-holding capacity (73.03 ± 3.82, 68.66 ± 9.54, and 84.17 ± 9.94 at 25 °C, 37 °C, and 60 °C, respectively) suitable for three-dimensional culture and differentiation of bovine muscle stem cells (bMuSCs). Accordingly, the scaffold was superior to a commercial alginate scaffold in terms of the attachment and proliferation of bMuSCs (5.5-fold over 72 h), and its performance was comparable with that of a lyophilized collagen scaffold (7.8-fold over 72 h, compared with the pure alginate). The bMuSCs cultured on the ACe-gel scaffold were capable of differentiating into muscle fibers, as verified by gene expression profile analysis. Furthermore, the scaffold exhibited minimal heavy metal contents and distinct seaweed odorants, while the stress-strain characteristics of the scaffold cultured with bMuSC (Young's modulus of raw ACe-gel: 285.19 ± 83.37 kPa, cooked ACe-gel meat: 880.60 ± 485.60 kPa) closely resembled that of meat (raw beef: 267.76 ± 156.42 kPa, cooked beef: 1331.94 ± 762.43 kPa). These findings highlight that the seaweed-derived and animal-free ACe-gel scaffold has strong potential for utilization as a food technology for cultured meat production in the future.

논문정보

형식Research article
게재일2024년 03월 (BRIC 등록일 2024-03-11)
연구진국내 연구진
분야 바이오·의료융합 > 바이오소재

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