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A New Edible Film to Produce In Vitro Meat
In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor. The microstructure of the scaffold is a key factor, because muscle cells must be oriented to generate parallel...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073543/ https://www.ncbi.nlm.nih.gov/pubmed/32069986 http://dx.doi.org/10.3390/foods9020185 |
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author | Orellana, Nicole Sánchez, Elizabeth Benavente, Diego Prieto, Pablo Enrione, Javier Acevedo, Cristian A. |
author_facet | Orellana, Nicole Sánchez, Elizabeth Benavente, Diego Prieto, Pablo Enrione, Javier Acevedo, Cristian A. |
author_sort | Orellana, Nicole |
collection | PubMed |
description | In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor. The microstructure of the scaffold is a key factor, because muscle cells must be oriented to generate parallel alignments of fibers. This work aimed to develop a new scaffold (microstructured film) to grow muscle fibers. The microstructured edible films were made using micromolding technology. A micromold was tailor-made using a laser cutting machine to obtain parallel fibers with a diameter in the range of 70–90 µm. Edible films were made by means of solvent casting using non-mammalian biopolymers. Myoblasts were cultured on flat and microstructured films at three cell densities. Cells on the microstructured films grew with a muscle fiber morphology, but in the case of using the flat film, they only produced unorganized cell proliferation. Myogenic markers were assessed using quantitative polymerase chain reaction. After 14 days, the expression of desmin, myogenin, and myosin heavy chain were significantly higher in microstructured films compared to the flat films. The formation of fiber morphology and the high expression of myogenic markers indicated that a microstructured edible film can be used for the production of in vitro meat. |
format | Online Article Text |
id | pubmed-7073543 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70735432020-03-20 A New Edible Film to Produce In Vitro Meat Orellana, Nicole Sánchez, Elizabeth Benavente, Diego Prieto, Pablo Enrione, Javier Acevedo, Cristian A. Foods Article In vitro meat is a novel concept of food science and biotechnology. Methods to produce in vitro meat employ muscle cells cultivated on a scaffold in a serum-free medium using a bioreactor. The microstructure of the scaffold is a key factor, because muscle cells must be oriented to generate parallel alignments of fibers. This work aimed to develop a new scaffold (microstructured film) to grow muscle fibers. The microstructured edible films were made using micromolding technology. A micromold was tailor-made using a laser cutting machine to obtain parallel fibers with a diameter in the range of 70–90 µm. Edible films were made by means of solvent casting using non-mammalian biopolymers. Myoblasts were cultured on flat and microstructured films at three cell densities. Cells on the microstructured films grew with a muscle fiber morphology, but in the case of using the flat film, they only produced unorganized cell proliferation. Myogenic markers were assessed using quantitative polymerase chain reaction. After 14 days, the expression of desmin, myogenin, and myosin heavy chain were significantly higher in microstructured films compared to the flat films. The formation of fiber morphology and the high expression of myogenic markers indicated that a microstructured edible film can be used for the production of in vitro meat. MDPI 2020-02-13 /pmc/articles/PMC7073543/ /pubmed/32069986 http://dx.doi.org/10.3390/foods9020185 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Orellana, Nicole Sánchez, Elizabeth Benavente, Diego Prieto, Pablo Enrione, Javier Acevedo, Cristian A. A New Edible Film to Produce In Vitro Meat |
title | A New Edible Film to Produce In Vitro Meat |
title_full | A New Edible Film to Produce In Vitro Meat |
title_fullStr | A New Edible Film to Produce In Vitro Meat |
title_full_unstemmed | A New Edible Film to Produce In Vitro Meat |
title_short | A New Edible Film to Produce In Vitro Meat |
title_sort | new edible film to produce in vitro meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073543/ https://www.ncbi.nlm.nih.gov/pubmed/32069986 http://dx.doi.org/10.3390/foods9020185 |
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