Production of scaffold-free cell-based meat using cell sheet technology

Ryu ichiro Tanaka, Katsuhisa Sakaguchi, Azumi Yoshida, Hironobu Takahashi, Yuji Haraguchi, Tatsuya Shimizu*

*この研究の対応する著者

研究成果: Article査読

抄録

In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the “cell sheet-based meat”: scaffold-free cell-based meat using cell sheet technology and characterize its texture and nutrients. Bovine myoblast cell sheets were prepared using temperature-responsive culture dishes (TRCDs) and 10 stacked cell sheets to fabricate three-dimensional tissue of 1.3–2.7 mm thickness. Hardness was increased by incubation on the TRCD and was further increased by boiling as is characteristic of natural meat. The wet weight percentage of total protein in the cell sheet was about half that of beef. In this method, large-sized items of cell sheet-based meat were also created by simply scaling up the TRCD. This method promises an environment-friendly food product.

本文言語English
論文番号41
ジャーナルnpj Science of Food
6
1
DOI
出版ステータスPublished - 2022 12月

ASJC Scopus subject areas

  • 食品科学
  • 公衆衛生学、環境および労働衛生

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