Muscle tissue engineering in fibrous gelatin: implications for meat analogs
| Autor: | Luca Cera, Seungkuk Ahn, Michael M. Peters, Daniel J. Drennan, Blakely B. O'Connor, Grant M. Gonzalez, Sarah E. Motta, Christophe O. Chantre, Kevin Kit Parker, Luke A. MacQueen, Charles G. Alver, John F. Zimmerman |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Muscle tissue
Cell type food.ingredient lcsh:TX341-641 02 engineering and technology Gelatin Article 03 medical and health sciences food medicine Myocyte Fiber 030304 developmental biology 0303 health sciences lcsh:TP368-456 Chemistry Bioinspired materials Public Health Environmental and Occupational Health Skeletal muscle 021001 nanoscience & nanotechnology Cell aggregation Tissues lcsh:Food processing and manufacture medicine.anatomical_structure Cell culture Biophysics 0210 nano-technology lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | npj Science of Food, Vol 3, Iss 1, Pp 1-12 (2019) NPJ Science of Food |
| ISSN: | 2396-8370 |
| Popis: | Bioprocessing applications that derive meat products from animal cell cultures require food-safe culture substrates that support volumetric expansion and maturation of adherent muscle cells. Here we demonstrate scalable production of microfibrous gelatin that supports cultured adherent muscle cells derived from cow and rabbit. As gelatin is a natural component of meat, resulting from collagen denaturation during processing and cooking, our extruded gelatin microfibers recapitulated structural and biochemical features of natural muscle tissues. Using immersion rotary jet spinning, a dry-jet wet-spinning process, we produced gelatin fibers at high rates (~ 100 g/h, dry weight) and, depending on process conditions, we tuned fiber diameters between ~ 1.3 ± 0.1 μm (mean ± SEM) and 8.7 ± 1.4 μm (mean ± SEM), which are comparable to natural collagen fibers. To inhibit fiber degradation during cell culture, we crosslinked them either chemically or by co-spinning gelatin with a microbial crosslinking enzyme. To produce meat analogs, we cultured bovine aortic smooth muscle cells and rabbit skeletal muscle myoblasts in gelatin fiber scaffolds, then used immunohistochemical staining to verify that both cell types attached to gelatin fibers and proliferated in scaffold volumes. Short-length gelatin fibers promoted cell aggregation, whereas long fibers promoted aligned muscle tissue formation. Histology, scanning electron microscopy, and mechanical testing demonstrated that cultured muscle lacked the mature contractile architecture observed in natural muscle but recapitulated some of the structural and mechanical features measured in meat products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|