Functional composite microbeads for cell-based meat culture: effect of animal gelatin coating on cell proliferation and differentiation

Review Food Science & Technology

3D Printing of cultured meat products

Harish K. Handral et al.

Summary: 3D printing technology has significant benefits for the scalable and reproducible production of cultured meat products, addressing issues such as protein, fat, and nutritional content regulation, as well as realistic texture.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Biochemical Research Methods

Dissolvable Gelatin-Based Microcarriers Generated through Droplet Microfluidics for Expansion and Culture of Mesenchymal Stromal Cells

Ee Xien Ng et al.

Summary: A dissolvable gelatin-based microcarrier is developed for MSC expansion, showing high cell attachment efficiency, proliferation rate, and reduced cell loss during harvesting. MSCs cultured on gelatin microcarriers maintain trilineage differentiation with higher chondrogenic and osteogenic differentiation efficiency compared to traditional microcarriers.

BIOTECHNOLOGY JOURNAL (2021)

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Article Critical Care Medicine

Transplantation of autologous cells and porous gelatin microcarriers to promote wound healing

Alexander P. Larsson et al.

Summary: Transplantation of autologous keratinocytes and fibroblasts seeded on porous gelatin microcarriers stimulates re-epithelialization of wounds, offering a promising candidate for skin transplantation. Future studies will focus on evaluating long-term quality of healing following transplantation.

BURNS (2021)

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Article Engineering, Biomedical

Decompartmentalisation as a simple color manipulation of plant-based marbling meat alternatives

Shujian Ong et al.

Summary: Researchers used artificial intelligence to screen potential plant materials and found that jackfruit has natural structures to mimic marbling visuals of meat cuts. They developed a method to produce permanent meat-like colours by controlling the oxidation and incubation conditions of polyphenols. This approach of combining AI, tissue engineering, and sensory science unlocks the possibility of creating novel cell-based meat cuts with consumer focus.

BIOMATERIALS (2021)

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Article Engineering, Biomedical

Gelatin MAGIC powder as nutrient-delivering 3D spacer for growing cell sheets into cost-effective cultured meat

Sohyeon Park et al.

Summary: This study proposes a strategy to develop advanced cultured meat using MAGIC powder and myoblast sheets, improving cell proliferation by analyzing the nutrient loading and release of gelatin microspheres and selecting the most effective ones.

BIOMATERIALS (2021)

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Article Biochemical Research Methods

Alginate-chitosan core-shell microcapsule cultures of hepatic cells in a small scale stirred bioreactor: impact of shear forces and microcapsule core composition

Shahla Khodabakhshaghdam et al.

Summary: The study showed that hepatic cell-laden ACol/C microcapsule hydrogel cultured in a small scale stirred bioreactor at low mixing rate has the potential for mass production of hepatic cells while maintaining liver-specific functions.

JOURNAL OF BIOLOGICAL ENGINEERING (2021)

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Article Multidisciplinary Sciences

Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

Dong-Hee Kang et al.

Summary: This study demonstrates the fabrication of steak-like tissue using tendon-gel integrated bioprinting technology, combining bovine skeletal muscle, adipose tissue, and blood capillary tissue. This promising technology could be used for producing various types of cultured meats resembling steak.

NATURE COMMUNICATIONS (2021)

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Article Biochemistry & Molecular Biology