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Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

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Summary: Cultured meat has emerged as a breakthrough technology with the potential to minimize negative impacts associated with population growth. A patentometric analysis was conducted to highlight the current patent landscape in the field, identifying active organizations and geographical locations. The analysis of over 190 patents published in English from 1997 to 2020 provided valuable insights into the technology focus, origin country, and assignees.

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Summary: With the growing world population, finding alternative ways to meet the demand for meat is becoming increasingly important. This study evaluated agarose, gellan, and a xanthanlocust bean gum blend (XLB) as support materials for cultured meat. The addition of pea and soy protein to the support materials was also analyzed. The results showed that these blends have the potential for cultured meat production, but high protein content led to unstable gels. Agarose and gellan blends had suitable gelation temperature ranges, while XLB blends required higher temperatures. The polysaccharide-protein gels exhibited different viscosity and swelling behavior compared to pure polysaccharide gels. None of the investigated materials showed cytotoxic effects on the myoblast cell line C2C12. Gellan blends were found to be the most suitable for cell-laden gels, followed by agarose blends, while stable cell-laden gels could not be formed with XLB blends.

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