Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat
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DOI：
10.1038/s43016-020-0046-5
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发表时间：
2020-04-01
期刊：
影响因子：
23.2
通讯作者：
Levenberg, Shulamit
中科院分区：
文献类型：
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作者：
Ben-Arye, Tom;Shandalov, Yulia;Levenberg, Shulamit
基于细胞的肉类（CBM）生产是一项很有前途的技术，它可以在不需要动物农业的情况下生产肉类。组织的生成需要三维（3D）支架为细胞提供支持，并模拟细胞外基质（ECM）。对于CBM，支架需要可食用，并具有适当的营养价值和质地。在这里，我们展示了使用纹理大豆蛋白-一种可食用的多孔蛋白基生物材料-作为一种新的CBM支架，可以支持细胞附着和增殖，以创建3D工程牛肌肉组织。通过添加肌源性相关生长因子对培养基组成进行优化，以促进3D牛卫星细胞（BSC）的增殖和分化。比较了几种细胞组合的肌生成情况，在BSCs与牛平滑肌细胞共培养以及BSCs与牛平滑肌细胞和牛内皮细胞三组培养中，肌生成和ECM沉积均有所增加。与BSC单培养相比，共培养中与ECM基因组相关的蛋白表达增加。志愿者们在烹饪后品尝了产品，并注意到它的肉味和感官属性，实现了复制肉咬的感觉和质地的目标。这种方法代表了CBM作为食品的应用生产向前迈进了一步。动物骨骼肌细胞培养有可能提供新的蛋白质来源，而不需要传统的动物农业。Ben-Ayre等人通过使用有纹理的大豆蛋白作为细胞外基质支架，解决了在体外培养细胞基肉的挑战之一。这种方法使三维骨骼肌细胞的发育能够生产出供人类食用的类肉产品。
Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellular matrix (ECM). For CBM, the scaffold needs to be edible and have suitable nutritional value and texture. Here, we demonstrate the use of textured soy protein-an edible porous protein-based biomaterial-as a novel CBM scaffold that can support cell attachment and proliferation to create a 3D engineered bovine muscle tissue. The media composition was optimized for 3D bovine satellite cell (BSC) proliferation and differentiation by adding myogenic-related growth factors. Myogenesis of several cell combinations was compared, and elevated myogenesis and ECM deposition were shown in co-culture of BSCs with bovine smooth muscle cells and tri-cultures of BSCs, bovine smooth muscle cells and bovine endothelial cells. The expression of proteins associated with ECM gene sets was increased in the co-culture compared with BSC monoculture. Volunteers tasted the product after cooking and noted its meaty flavour and sensorial attributes, achieving the goal of replicating the sensation and texture of a meat bite. This approach represents a step forward for the applied production of CBM as a food product.Animal skeletal muscle cell culture has the potential to provide new protein sources without the need for conventional animal agriculture. Ben-Ayre et. al. address one of the challenges of growing cell-based meat in vitro by using textured soy protein as an extracellular matrix scaffold. This approach allowed three-dimensional skeletal muscle cell development to produce a meat-like product for human consumption.