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Muscle tissue engineering in fibrous gelatin: implications for meat analogs
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...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6803664/ https://www.ncbi.nlm.nih.gov/pubmed/31646181 http://dx.doi.org/10.1038/s41538-019-0054-8 |
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author | MacQueen, Luke A. Alver, Charles G. Chantre, Christophe O. Ahn, Seungkuk Cera, Luca Gonzalez, Grant M. O’Connor, Blakely B. Drennan, Daniel J. Peters, Michael M. Motta, Sarah E. Zimmerman, John F. Parker, Kevin Kit |
author_facet | MacQueen, Luke A. Alver, Charles G. Chantre, Christophe O. Ahn, Seungkuk Cera, Luca Gonzalez, Grant M. O’Connor, Blakely B. Drennan, Daniel J. Peters, Michael M. Motta, Sarah E. Zimmerman, John F. Parker, Kevin Kit |
author_sort | MacQueen, Luke A. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6803664 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-68036642019-10-23 Muscle tissue engineering in fibrous gelatin: implications for meat analogs MacQueen, Luke A. Alver, Charles G. Chantre, Christophe O. Ahn, Seungkuk Cera, Luca Gonzalez, Grant M. O’Connor, Blakely B. Drennan, Daniel J. Peters, Michael M. Motta, Sarah E. Zimmerman, John F. Parker, Kevin Kit NPJ Sci Food Article 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. Nature Publishing Group UK 2019-10-21 /pmc/articles/PMC6803664/ /pubmed/31646181 http://dx.doi.org/10.1038/s41538-019-0054-8 Text en © The Author(s) 2019 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article MacQueen, Luke A. Alver, Charles G. Chantre, Christophe O. Ahn, Seungkuk Cera, Luca Gonzalez, Grant M. O’Connor, Blakely B. Drennan, Daniel J. Peters, Michael M. Motta, Sarah E. Zimmerman, John F. Parker, Kevin Kit Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title | Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title_full | Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title_fullStr | Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title_full_unstemmed | Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title_short | Muscle tissue engineering in fibrous gelatin: implications for meat analogs |
title_sort | muscle tissue engineering in fibrous gelatin: implications for meat analogs |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6803664/ https://www.ncbi.nlm.nih.gov/pubmed/31646181 http://dx.doi.org/10.1038/s41538-019-0054-8 |
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