栽培肉类生产是一种有前途的技术,可以生产肉类,同时减少对传统畜牧业的依赖。生物材料支架是栽培肉类生产的关键组成部分,使细胞粘附,扩散,分化,和取向。在目前的工作中,天然来源的谷蛋白被制成具有或不具有表面图案的薄膜,并且不存在与栽培肉目标相关的用于细胞培养的毒性交联剂或稳定剂。膜在培养基中稳定至少28天,和表面图案诱导细胞排列和引导的成肌细胞组织(C2C12s),并作为3T3-L1脂肪细胞的底物。薄膜支撑的附着力,扩散,以及考虑质量平衡的差异化(电影,细胞,和矩阵生产)。应用冻融循环从谷蛋白膜中去除细胞并监测谷蛋白质量相对于培养持续时间的变化。利用细胞外基质(ECM)提取来量化在细胞培养期间的基质沉积和原始生物材料质量随时间的变化。具有C2C12s的谷蛋白膜在增殖和分化过程中由于细胞生长和新的基于胶原蛋白的ECM表达而显示质量随时间增加。在作为对照的细胞和非细胞系统之间比较所有质量平衡,以及明胶对照膜,随着电影相对内容的时间变化,基质沉积,和细胞生物量。这些数据为与培养时间以及营养和质地特征相关的细胞/生物材料/基质比率提供了基础。
Cultivated meat production is a promising technology to generate meat while reducing the reliance on traditional animal farming. Biomaterial scaffolds are critical components in cultivated meat production, enabling cell adhesion, proliferation, differentiation, and orientation. In the present work, naturally derived
glutenin was fabricated into films with and without surface patterning and in the absence of toxic cross-linking or stabilizing agents for cell culture related to cultivated meat goals. The films were stable in culture media for at least 28 days, and the surface patterns induced cell alignment and guided myoblast organization (C2C12s) and served as a substrate for 3T3-L1 adipose cells. The films supported adhesion, proliferation, and differentiation with mass balance considerations (films, cells, and matrix production). Freeze-thaw cycles were applied to remove cells from
glutenin films and monitor changes in
glutenin mass with respect to culture duration. Extracellular matrix (ECM) extraction was utilized to quantify matrix deposition and changes in the original biomaterial mass over time during cell cultivation.
Glutenin films with C2C12s showed mass increases with time due to cell growth and new collagen-based ECM expression during proliferation and differentiation. All mass balances were compared among cell and noncell systems as controls, along with gelatin control films, with time-dependent changes in the relative content of film, matrix deposition, and cell biomass. These data provide a foundation for cell/biomaterial/matrix ratios related to time in culture as well as nutritional and textural features.