Journal
FOOD RESEARCH INTERNATIONAL
Volume 159, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111561
Keywords
Smooth muscle cell; Peanut wire-drawing protein; Muscle protein; Extracellular matrix protein; Cultured meat
Categories
Funding
- National Natural Science Foundation of China for Young Scientists [32101991]
- National Key Research and Development Program of China [2021YFC2101400]
- Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control
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Using peanut wire-drawing protein as a scaffold material can promote cell adhesion and proliferation in cultured meat, producing higher quality muscle tissue. This technology provides an innovative pathway for the industrialized production of cultured meat.
Cultivating meat is a promising solution to the negative problems brought by traditional animal husbandry. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible, many studies have been conducted on various cell types and scaffold characteristics. Therefore, this study aims to produce a low-cost cultured meat with a quality closer to that of conventional meat. Tissue generation requires three-dimensional (3D) scaffolds to support cells and simulate extracellular matrix (ECM). Here, we used peanut wire-drawing protein (a biomaterial based on edible porous protein) as a new culture meat scaffold to culture cells. The scaffold can support cell attachment and proliferation to create 3D engineered porcine muscle tissue. The differentiation of smooth muscle cells (SMCs) was induced by a low serum medium to produce more extracellular matrix proteins. After differentiation, it was found that peanut wire-drawing protein scaffolds could be used for porcine smooth muscle cell adhesion and growth. The ECM protein and muscle protein produced by SMCs can endow cultured meat with better quality. This technology provides an innovative pathway for the industrialized production of cultured meat.
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