Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review

Lu, Hongyun; Ying, Keqin; Shi, Ying; Liu, Donghong; Chen, Qihe

doi:10.3390/bioengineering9120787

Cited by 11 publications

(6 citation statements)

References 83 publications

(88 reference statements)

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“…Figure 3. Method for preparation of plant-derived decellularized scaffolds (adopted from Lu et al, 2022) microcarriers and aggregates Most mammalian cells are anchor-dependent cells by nature and grow in aggregates or by attaching to microcarriers in bioreactors. The culture in aggregates grows by the formation of clumps of cells in a three-dimensional shape, which provides a surface for the attachment of other nearby cells (Moritz et al, 2015).…”

Section: Scaffold Fabricationmentioning

confidence: 99%

Recent advances in in-vitro meat production – a review

Kumar

Sharma

Narnoliya

et al. 2024

Annals of Animal Science

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In-vitro meat production has entered into the phase of pilot-commercial scale production from the conceptual-laboratory phase. The main challenge for in-vitro meat production on a commercial scale is the very high cost of its production, mainly due to the cost of cell culture media, growth regulators, and the requirement of highly skilled manpower. The development of serum-free and animal-free culture media with plant, microbial, and fungi-derived compounds through recombinant technology and media recycling is crucial for scaling up in-vitro meat production and reducing the price of the end products. The proper design of bioreactors specific to in-vitro meat production, their automation, utilization of natural and edible scaffolds, and microcarriers made up of edible materials are the present focus of researchers. The co-culturing by proliferating various cells such as adipocytes, chondrocytes, fibroblasts, and endothelial cells are applied for imparting textural and organoleptic attributes to developed products similar to conventional meat. The industrial process to produce in-vitro meat needs a clear synergy between the biological, chemical, technical, and industrial fields because at the moment the main research focus is on the development and improvement of cell lines available to set up cell culture and culture media, bioreactors, cell lines, scaffolding, and biofabrication. The research on in vitro meat is limited by the fact that from the industry the protocols are not properly divulgated.

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Section: Scaffold Fabricationmentioning

confidence: 99%

Recent advances in in-vitro meat production – a review

Kumar

Sharma

Narnoliya

et al. 2024

Annals of Animal Science

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“…Plant‐derived decellularised scaffolds offer biocompatibility, biodegradability, safety and bioactivities, making them attractive for tissue engineering (Lu et al ., 2022). Plant‐derived decellularised tissues derived from fruits and vegetables, such as spinach (Jones et al ., 2021), broccoli florets (Thyden et al ., 2022) and grass blades (Allan et al ., 2021) (Fig.…”

Section: Edible Scaffolds and Microcarriersmentioning

confidence: 99%

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Moslemy,

Sharifi,

Asadi‐Eydivand

et al. 2023

Int J of Food Sci Tech

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SummaryCultured meat, also known as lab‐grown or cell‐based meat, is a promising concept in the food industry that involves culturing animal cells in vitro to produce meat products, bypassing the need for traditional animal rearing and slaughter. This technology offers solutions to key challenges associated with conventional meat production, including environmental sustainability, animal welfare, and food security. However, the cultured meat industry must overcome significant hurdles to achieve commercial viability. Scaling up production to meet the increasing demand for meat is a considerable challenge, requiring a scalable edible scaffold, eliminating the need for separate scaffold removal, and ensuring product safety. Various edible materials, including polysaccharides and proteins, along with fabrication techniques like electrospinning and 3D printing, are explored in this review article.

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“…These properties are important, as they allow to limit the stress exerted on cultured cells, allowing to minimize the impact of culture conditions on proliferation and differentiation rates. Furthermore, they are often biodegradable, which is advantageous if they are not to be present in the final cultured meat product ( 103 ). However, they also present some limitations.…”

Section: Scaffolds and Microcarriers In Cultured Meatmentioning

confidence: 99%

Bioreactors, scaffolds and microcarriers and in vitro meat production—current obstacles and potential solutions

Kulus,

Jankowski,

Kranc

et al. 2023

Front. Nutr.

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In vitro meat production presents a potential viable alternative for meat consumption, which could provide the consumer with a product indistinguishable from the original, with very similar nutritional and culinary values. Indeed, the alternative products currently accessible often lack comparable nutritional value or culinary attributes to their animal-derived counterparts. This creates challenges for their global acceptance, particularly in countries where meat consumption holds cultural significance. However, while cultured meat research has been progressing rapidly in recent years, some significant obstacles still need to be overcome before its possible commercialization. Hence, this review summarizes the most current knowledge regarding the history of cultured meat, the currently used cell sources and methods used for the purpose of in vitro meat production, with particular focus on the role of bioreactors, scaffolds and microcarriers in overcoming the current obstacles. The authors put the potential microcarrier and scaffold-based solutions in a context, discussing the ways in which they can impact the way forward for the technology, including the use of considering the potential practical and societal barriers to implementing it as a viable food source worldwide.

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Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review

Cited by 11 publications

References 83 publications

Recent advances in in-vitro meat production – a review

Recent advances in in-vitro meat production – a review

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Bioreactors, scaffolds and microcarriers and in vitro meat production—current obstacles and potential solutions

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