Publications
Sort:
Open Access Research Article Just Accepted
Albumen/Gelatin Bio-Inks Preparation in 3D Bio-Printing for in situ Tissue Culture of Cultured Meat
Food Science and Human Wellness
Available online: 26 August 2024
Abstract PDF (3.5 MB) Collect
Downloads:18

3D bio-printing is an emerging tissue engineering technology, and its printing parameters have been upgraded to enable in-depth application in cell-cultured meat. However, excellent printable and edible bio-inks for cell-cultured meat are in urgent need of development. Therefore, a low-cost bio-ink based on albumin and gelatin was developed. At first, suitable printability of the bio-ink was determined by rheology analysis, excellent mechanical stability, and excellent mechanical stability of the printed scaffold was also proved by water absorption and degradation rate. Next, the biocompatibility of the scaffold and its interaction with cells were clarified through cell proliferation culture, cell status research and omics analysis. Notably, AG7 demonstrated better printability and AGS7 provided better conditions for cell attachment, proliferation and migration, "S"-shaped exponential growth curve further revealed the significant advantages of AGS7 scaffolds in cell culture. More importantly, the tissue culture process of muscle cells was simulated to organoid culture, which elucidated the interaction information between cells and scaffolds. This work has filled the vacancy in the industry and provides a novel strategy for the development of production of cell cultured meat.

Open Access Research Article Just Accepted
Research on organized method and regulatory mechanism of Cell cultured meat based on modified silk
Food Science and Human Wellness
Available online: 17 July 2024
Abstract PDF (5.4 MB) Collect
Downloads:25

Cell cultured meat has been extensively studied as an environmentally friendly, energy-saving and more effective technology. However, there are many technical bottlenecks, especially the regulatory mechanism and manufacturing method of in vitro myogenesis. Based on an edible modified silk protein scaffold, with 3D culturing, in situ differentiated and transcriptome analysis, this study describes novel scaffolds and fabrication methods for cell cultured meat.  The results showed that the effective space and utilization efficiency for cell culture of the scaffold is 26-1000 that of the traditional culture dish; it could form a tissue-like structure. Transcriptomics revealed the regulatory pathways and key factors of different cycles. It clarifies that the multi-cycle process of myoblast myogenesis in vitro is different from the single feedback regulation in vivo. More importantly, a novel scaffold-based cell cultured meat manufacturing method was developed, further develop a new tissue culture solution that is different from existing cell culture meat production.For manufacturing processes, it provides a new cell culture meat technology system, provides a theoretical basis for the regulation of cell proliferation and muscle growth, and lays the technical foundation for in situ tissue culture of cell cultured meat in vitro.

Total 2