Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

Ben-Arye, Tom; Shandalov, Yulia; Ben-Shaul, Shahar; Landau, Shira; Zagury, Yedidya; Ianovici, Iris; Lavon, Neta; Levenberg, Shulamit

doi:10.1038/s43016-020-0046-5

Cited by 264 publications

(208 citation statements)

References 38 publications

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“…For example, mechanical tension, electrical stimulation, and/or micropatterned substrates can be employed to induce cell alignment in vitro 43 . A recent study focused on CBM composed of bovine cells coupled with a textured soy protein scaffold; finding some of the samples exhibited texture (i.e., ultimate tensile strength) properties similar to those of native bovine muscle 44 . In addition, a sensory panel tasted the CBM samples and described "a pleasant meaty flavor" and "a typical meat bite and texture" 44 .…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

388

219

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Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories.

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Section: Organoleptic Propertiesmentioning

confidence: 99%

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

388

219

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“…In general, papers presented in Table 1 have a review character. The first four positions in the table are occupied by papers devoted to genetic modifications of plants, including genetic modification of soybean [4,5,6,7]. We also would like to note the presence of papers devoted to production of edible gels and gelatin scaffolds for artificial meat fibers [8,9].…”

Section: Resultsmentioning

confidence: 99%

Analysis of requests for journals <i>Nature Food</i> and <i>npj Science of Food</i> by the data of the SCI-HUB service for the first half of 2020

Kornienko

2020

Teor. prakt. pererab. mâsa (Print)

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This paper analyses the history of Sci-Hub service requests for two food industry journals Nature Food and npj Science of Food for the period from 1.01.2020 to 29.06.2020. Trends in the development of the food industry and the most popular papers are discussed. Ten of the most popular papers from the journals Nature and Science according to Sci-Hub are presented to compare the popularity of papers related to the food industry and papers from other fields. Based on the analysis of the obtained data we made a conclusion that the popularity of papers related to the food industry is relatively low compared to other papers, which is a paradoxical situation. The data for this paper were provided by the developer of Sci-Hub.

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“…Products derived from traditional livestock animals, such as collagen, should be avoided as they are non-replicative and would still require a substantial production of livestock for production. Thus, more promising materials are polysaccharides such as cellulose, starch (amylose/amylopectin), chitin/chitosan, pullulan, alginates, hyaluronic acid and others 107,108 . If sourced through recombinant technology, protein-based systems can include fibrin, collagen/gelatine, keratin or silk.…”

Section: Biomaterialsmentioning

confidence: 99%

“…Minced cultured meat composed of muscle and fat are made by separately growing muscle fibres and adipose organoids, which are later combined to form the final cultured meat product. To capture the entire scope of livestock meat production, whole-thickness tissues (that is, steaks) need to be engineered, and so a more advanced tissue-engineering approach is needed 108,[114][115][116] (Fig. 3).…”

Section: Complex Tissuesmentioning

confidence: 99%

Scientific, sustainability and regulatory challenges of cultured meat

et al. 2020

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Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production. Cultured meat can be produced by applying current cell culture practices and biomanufacturing methods and utilizing mammalian cell lines and cell and gene therapy products to generate tissue or nutritional proteins for human consumption. However, significant improvements and modifications are needed for the process to be cost efficient and robust enough to be brought to production at scale for food supply. Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.

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Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

Cited by 264 publications

References 38 publications

Plant-based and cell-based approaches to meat production

Plant-based and cell-based approaches to meat production

Analysis of requests for journals <i>Nature Food</i> and <i>npj Science of Food</i> by the data of the SCI-HUB service for the first half of 2020

Scientific, sustainability and regulatory challenges of cultured meat

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