Cargando…
Recent advances in bioengineered scaffold for in vitro meat production
In vitro meat production via stem cell technology and tissue engineering provides hypothetically elevated resource efficiency which involves the differentiation of muscle cells from pluripotent stem cells. By applying the tissue engineering technique, muscle cells are cultivated and grown onto a sca...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Berlin Heidelberg
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758038/ https://www.ncbi.nlm.nih.gov/pubmed/36526810 http://dx.doi.org/10.1007/s00441-022-03718-6 |
_version_ | 1784851955054542848 |
---|---|
author | Singh, Anshuman Kumar, Vinod Singh, Suraj Kumar Gupta, Jalaj Kumar, Manoj Sarma, Devojit Kumar Verma, Vinod |
author_facet | Singh, Anshuman Kumar, Vinod Singh, Suraj Kumar Gupta, Jalaj Kumar, Manoj Sarma, Devojit Kumar Verma, Vinod |
author_sort | Singh, Anshuman |
collection | PubMed |
description | In vitro meat production via stem cell technology and tissue engineering provides hypothetically elevated resource efficiency which involves the differentiation of muscle cells from pluripotent stem cells. By applying the tissue engineering technique, muscle cells are cultivated and grown onto a scaffold, resulting in the development of muscle tissue. The studies related to in vitro meat production are advancing with a seamless pace, and scientists are trying to develop various approaches to mimic the natural meat. The formulation and fabrication of biodegradable and cost-effective edible scaffold is the key to the successful development of downstream culture and meat production. Non-mammalian biopolymers such as gelatin and alginate or plant-derived proteins namely soy protein and decellularized leaves have been suggested as potential scaffold materials for in vitro meat production. Thus, this article is aimed to furnish recent updates on bioengineered scaffolds, covering their formulation, fabrication, features, and the mode of utilization. |
format | Online Article Text |
id | pubmed-9758038 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
spelling | pubmed-97580382022-12-19 Recent advances in bioengineered scaffold for in vitro meat production Singh, Anshuman Kumar, Vinod Singh, Suraj Kumar Gupta, Jalaj Kumar, Manoj Sarma, Devojit Kumar Verma, Vinod Cell Tissue Res Review In vitro meat production via stem cell technology and tissue engineering provides hypothetically elevated resource efficiency which involves the differentiation of muscle cells from pluripotent stem cells. By applying the tissue engineering technique, muscle cells are cultivated and grown onto a scaffold, resulting in the development of muscle tissue. The studies related to in vitro meat production are advancing with a seamless pace, and scientists are trying to develop various approaches to mimic the natural meat. The formulation and fabrication of biodegradable and cost-effective edible scaffold is the key to the successful development of downstream culture and meat production. Non-mammalian biopolymers such as gelatin and alginate or plant-derived proteins namely soy protein and decellularized leaves have been suggested as potential scaffold materials for in vitro meat production. Thus, this article is aimed to furnish recent updates on bioengineered scaffolds, covering their formulation, fabrication, features, and the mode of utilization. Springer Berlin Heidelberg 2022-12-17 2023 /pmc/articles/PMC9758038/ /pubmed/36526810 http://dx.doi.org/10.1007/s00441-022-03718-6 Text en © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic. |
spellingShingle | Review Singh, Anshuman Kumar, Vinod Singh, Suraj Kumar Gupta, Jalaj Kumar, Manoj Sarma, Devojit Kumar Verma, Vinod Recent advances in bioengineered scaffold for in vitro meat production |
title | Recent advances in bioengineered scaffold for in vitro meat production |
title_full | Recent advances in bioengineered scaffold for in vitro meat production |
title_fullStr | Recent advances in bioengineered scaffold for in vitro meat production |
title_full_unstemmed | Recent advances in bioengineered scaffold for in vitro meat production |
title_short | Recent advances in bioengineered scaffold for in vitro meat production |
title_sort | recent advances in bioengineered scaffold for in vitro meat production |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758038/ https://www.ncbi.nlm.nih.gov/pubmed/36526810 http://dx.doi.org/10.1007/s00441-022-03718-6 |
work_keys_str_mv | AT singhanshuman recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT kumarvinod recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT singhsurajkumar recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT guptajalaj recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT kumarmanoj recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT sarmadevojitkumar recentadvancesinbioengineeredscaffoldforinvitromeatproduction AT vermavinod recentadvancesinbioengineeredscaffoldforinvitromeatproduction |