Controlled culture conditions can provide meat products with different nutritional, textural, and taste profiles ( Tuomisto and Teixeira de Mattos, 2011).
#Pdms scaffold meaning free
The aseptic techniques employed throughout the culturing process ensures that the meat is free from contamination. Moreover, reducing the number of close interactions between humans and animals will sharply decrease the development and incidence of epidemic zoonoses. Population growth is faster than meat produced by domestic animals, and meat demand will likely be a critical issue in the future ( Steinfeld et al., 2006 Herrero et al., 2009).Īrtificial meat is an alternative to satisfy the demand for meat, which can effectively reduce the use of energy, land, water, as well as reduce greenhouse gas emissions, disease cross transmission, and the number of slaughtered animals. In 2050, the global population is predicted to rise to nine billion, and the meat demand is predicted to increase to 465 million tons. Animal protectionists and religious people are against slaughtering of animals. In 2014, approximately 65 billion animals were slaughtered. Animal welfare is a major concern for livestock. The human variant of the Creutzfeldt-Jakob disease (vCJD), which causes brain injury and death transmission through prion contaminated meat products containing, is a well-known example ( Bruce et al., 2001 Sanchez-Juan et al., 2007). Some zoonoses can be transmitted from animals to humans through contaminated meat or the environment. Animal husbandry contributes to 15–24% of greenhouse gas emissions, which is higher than the emissions contributed by the global transportation sector ( Tuomisto and Teixeira de Mattos, 2011). Furthermore, huge amounts of natural resources are required for livestock, including global land, freshwater, and antibiotics. However, there are several consequences that trouble the pastoralists, such as production of greenhouse gases, environmental pollution, incidences of zoonotic diseases, excessive animal slaughter, and increased meat demand that is insufficient to match the rising human population ( Bhat et al., 2019). In this study, the cultured meat was prepared with muscle-like texture with the addition of pre-adipocyte, where the multilayered muscle-like tissues with fat content would produce juicy cultured meat.Ĭurrently, animal husbandry is the major means of supporting meat demand. Extracellular matrix secretion was examined by safranin-O staining. Adipogenesis was evaluated by protein expression of the peroxisome proliferator-activated receptor γ, and oil droplet accumulation was determined by fluorescence microscopy with Nile Red stain. The myotubes, myofibrils, and sarcomeres were observed under an inverted microscope, fluorescence microscope, and scanning electron microscope. Myogenesis was confirmed by the expression of myogenin and myosin. The cytotoxicity and cell survival rate were evaluated using the WST-1 assay and live/dead staining. The muscle-like layer expressing myosin and the adipose-like layer abundant in fat were sandwiched to form fat containing muscle tissue. The fat containing cultured meat was fabricated with an aligned muscle-like layer and adipose-like layer by stacking these layers alternately. In this study, a developed scaffold was synthesized using gelatin and soymilk to create a friendly environment for myogenesis and adipogenesis in C2C12 and 3T3-L1 cells, respectively. However, currently, cultured meat lacks organized tissue structure, possesses insufficient fat content, and incurs high production costs, which are the major ongoing challenges.
Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. 5Faculty of Material Science and Engineering, Warsaw University of Technology, Warsaw, Poland.4Biomaterials Translational Research Center, China Medical University Hospital, Taichung, Taiwan.3Institute of Biomedical Engineering, College of Medicine and College of Engineering, National Taiwan University, Taipei, Taiwan.2Institute of Biomedical Engineering and Nanomedicine, National Health Research Institutes, Hsinchu, Taiwan.Program in Tissue Engineering and Regenerative Medicine, National Chung Hsing University, Taichung, Taiwan Chi-Han Li 1,2, I-Hsuan Yang 3, Cherng-Jyh Ke 4, Chih-Ying Chi 1,2, Jefunnie Matahum 2, Che-Yung Kuan 3, Nehar Celikkin 5, Wojciech Swieszkowski 5 and Feng-Huei Lin 1,2,3*
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