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

Kang, Dong‐Hee; Louis, Fiona; Liu, Hao; Shimoda, Hiroshi; Nishiyama, Yoshiko; Nozawa, Hajime; Kakitani, Makoto; Takagi, Daisuke; Kasa, Daijiro; Nagamori, Eiji; Irie, Shinji; Kitano, Shiro; Matsusaki, Michiya

doi:10.1038/s41467-021-25236-9

Cited by 195 publications

(131 citation statements)

References 51 publications

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“…Therefore, it is referred to as an environmentally friendly approach, however, in this case, food safety must be ensured by other means, such as hurdle technology. Recently this amazing technology allowed researchers to print the famous Wagyu beef which resembles the natural characteristics of the real steak [56].…”

Section: Production and Processingmentioning

confidence: 99%

Meat consumption: theory, practice and future prospects

Putnik

Kovačević²

2022

Teor. prakt. pererab. mâsa (Print)

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This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. From early times of the mankind meat consumption and animal husbandry were inseparable parts of living, and with similar consequences as dramatic influence on environment. Human need for meat consumption fueled development of large world markets with incredible trade, processing and consumption. This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another problem with meat consumption is the use of additives in processed products. In modern time these problems are tackled by the use of additives from plants that have health benefits. Thermal processing is yet another problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g. high-pressure processing and electrotechnologies). Recently, interesting alternatives for meat processing included 3D Printing that is able to engineer admirable meat products from by-products. However, this technology might need to employ enzymes such as transglutaminase, associated with potential health problems and misleading the customers. Unfortunately, fraudulent activities are common for meat products and it would be prudent to organize enforcement centers with at least police and analysts skilled in chemometrics and various laboratory techniques for food defense. It seems as humankind expands it will seek more proteins from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all of the alternatives must be carefully evaluated against consumer acceptance, public health and environmental concerns.

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Section: Production and Processingmentioning

confidence: 99%

Meat consumption: theory, practice and future prospects

Putnik

Kovačević²

2022

Teor. prakt. pererab. mâsa (Print)

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“…The inclusion of cell types commonly found in conventional meat, including myofibers, fibroblasts, adipocytes, endothelial cells, and ECM-producing supporting cells, could improve the ability of cultured meat to produce similar tastes and textures to conventional meat [ 8 , 85 ]. In order to produce cultured meat with the mentioned cell types, cultured meat cell lines would either need to be made from these cell types or from satellite cells and adipose-derived stem cells, mesenchymal stem cells, or pluripotent stem cells able to be differentiated in vitro into these cell types [ 8 , 87 ]…”

Section: Unique Challenges For Cell Lines Used In Cellular Agriculturementioning

confidence: 99%

“…All these cell attributes together could affect the sensory experience of cultured meat [ 85 , 90 ]. Although no data are publicly available, several groups have announced plans to work with cells from specific heritage breeds, with the idea that genetics partially determines the sensory properties of meat [ 91 , 92 , 93 ]: Cell Farm Food Tech aimed to produce mesenchymal stem cell lines from their native Argentinian cattle breeds [ 94 ], and three groups are researching the use of cells from Wagyu cows to make cultured beef [ 87 , 95 , 96 ]. Further evaluations of how a donor animal’s species, age, gender, and provenance affect the taste and texture of cultured meat produced with its cells could help ensure that cultured meat is not only safe, but desirable to consumers [ 85 , 97 ].…”

Section: Unique Challenges For Cell Lines Used In Cellular Agriculturementioning

confidence: 99%

Immortalizing Cells for Human Consumption

Soice

Johnston²

2021

IJMS

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The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Although work in immortal cell lines began more than 50 years ago, there are few existing cell lines made of species and cell types appropriate for cultured meat. Cells in cultured meat will be eaten by consumers; therefore, cultured meat cell lines will also require unique attributes not selected for in other cell line applications. Specifically, cultured meat cell lines will need to be approved as safe for consumption as food, proliferate and differentiate efficiently at industrial scales, and have desirable taste, texture, and nutrition characteristics for consumers. This paper defines what cell lines are needed, the existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines used in cultured meat.

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“…to produce and simulate all such characteristics in a bioreactor environment is extremely difficult, hindering mainly the texture factor. Alternatives to approximate the cultured cell characteristics to original meat include 3D printing of the cells, tendon-gel-integrated bioprinting, scaffold design, biopolymers and nanoparticles addition, as well as the addition of colorants and flavoring compounds (Guan et al, 2021;Kang et al, 2021;Ng & Kurisawa, 2021). It is also relevant to mention nutritional aspects, such as vitamin and mineral content, which can be added to the product afterwards, together with preserving compounds to maintain stability (Ng & Kurisawa, 2021).…”

Section: -11mentioning

confidence: 99%