南美超级胎牛血清999尝鲜特惠
基于花生拉丝蛋白支架的培养肉品质评价——植物蛋白支架培养肉研究
Quality evaluation of cultured meat with plant protein scaffold
Yan-Yan Zheng, Yi-Fan Shi, Hao-Zhe Zhu, Shi-Jie Ding, Guang-Hong Zhou
Journal：FOOD RESEARCH INTERNATIONAL
IF：7.43
DOI：10.1016/j.foodres.2022.111818
PMID：36192890
Published：2022-08-24
research field：肿瘤学生物材料药物递送骨生物学组织工程
Abstract
Cultured meat technology is a promising new technology to solve the negative problems brought by traditional animal husbandry. Cultured meat should be further developed to appear on consumers' tables as alternative protein product. Therefore, this study used food grade peanut wire-drawing protein as scaffold to culture smooth muscle cells (SMCs) in vitro to obtain cultured meat productions containing both animal protein and plant protein. Multiple passages lead to the decline of the proliferation rate of SMCs in the proliferation stage and the differentiation ability in the differentiation stage, which means that the plasticity of cells decreased in the later stage of passage. SMCs can well adhere to the peanut wire-drawing protein scaffold and produce extracellular matrix protein and muscle protein, so as to form a cultured meat product with rich protein composition. This study provides a theoretical basis for the production of nutrient-rich cultured meat products.
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