Bioprocess development for production of 3D tissues to underpin creation of engineered meat
用于生产 3D 组织的生物工艺开发,为工程肉的创造奠定基础
基本信息
- 批准号:2602076
- 负责人:
- 金额:--
- 依托单位:
- 依托单位国家:英国
- 项目类别:Studentship
- 财政年份:2021
- 资助国家:英国
- 起止时间:2021 至 无数据
- 项目状态:未结题
- 来源:
- 关键词:
项目摘要
The way we feed ourselves is becoming a growing problem, growing population and income growth in many developing countries is fueling an increase in global meat demand. Animal agriculture has been responsible for around 14.5% of total man-made greenhouse gas emissions, takes up 70% of arable land and 27% of fresh water usage for maintaining livestock and feed production1. Traditional meat production and its role in perpetuating the climate crisis is a clear problem which is currently affecting the climate and is set to get worse. Cultured meat represents a solution to this problem, by producing laboratory grown animal tissue from a small cell sample using laboratory techniques rather than livestock rearing and slaughtering. This technology has many benefits over livestock farming with drastic reductions in land and fresh water requirements as well as greenhouse gas emissions. Further, being manufactured under controlled conditions, the meat can be produced free from bacteria and viruses which could infect consumers. This is achieved without the excessive antibiotic usage that occurs in livestock farming which perpetuates the rise of antibiotic resistant diseases. Controlled manufacturing conditions also support customisable nutrient profiles which can be enriched in desired nutrients to eliminate deficiencies and have reduced levels of certain compounds such as cholesterol which are potentially harmful.Cultured meat has come a long way since the first 250,000 Euro burger in 2013 with a recent Good Food Institute report depicting a growing industry with 366 million dollars of investment in 2020 alone. With the company Good Meat selling cultured chicken in a Singapore restaurant the race to bring commercially viable large scale cultured meat to consumers is under way. Despite the GFI reports encouraging statement that there are no more fundamental technological breakthroughs required for commercially viable large scale cultured meat, there is still much research needed to tackle the biochemical and engineering challenges of increasing affordability, scaling up production and mimicking the texture and nutritional profile of slaughtered meat.This project aims to produce cultured meat tissues by engineering hydrogel capsules that will act as a 3D scaffold on which cells can grow into a 3D network. These encapsulated cells can be cultured within a bioreactor and the co-culture of different cell types can help replicate the complexity of meat tissue. In order to imitate livestock meat, cultivated meat will need a complex structure consisting of muscle, fat and connective cells which together provide the taste and nutritional value of meat. Bovine mesenchymal stem cells (bMSCs) will therefore be used in this project as not only are they easy and cheap to grow and easy to isolate but they also have the ability to differentiate into both muscle and fat cells, both of which are necessary for the co-culture of a complex meat-mimicking tissue2. The hydrogel capsules on which these bMSCs will be grown will need to fit a range of parameters. They will need to be edible and provide a 3D structure suitable to allow adhered cell growth, these characteristics will be defined by the hydrogels biochemical make up and to thoroughly investigate ideal growth conditions a range of hydrogels and capsule sizes will be explored. Capsule size can be altered through fine tuning of production parameters, such as hydrogel injection rate and shearing force, and specific size ranges can be selected using membrane extrusion techniques.This project aims to define an optimized process by which complex bovine tissue can be cultured using 3D hydrogel capsules, grown within a bioreactor for the scalable production of cultured meat.1Stephens, N. et al. (2018) Trends in Food Science & Tech2Hanga MP et al (2020) Biotech Bioeng; 117(10):3029-3039.
我们养活自己的方式正在成为一个日益严重的问题,许多发展中国家人口的增长和收入的增长正在推动全球肉类需求的增长。畜牧业占人为温室气体排放总量的14.5%,占用70%的耕地和27%的淡水用于维持牲畜和饲料生产1。传统的肉类生产及其在气候危机中扮演的角色是一个明显的问题,目前正在影响气候,并将变得更糟。人造肉是解决这一问题的一种方法,通过使用实验室技术从一个小细胞样本中生产实验室培养的动物组织,而不是饲养和屠宰牲畜。与畜牧业相比,这项技术有许多好处,可以大幅减少对土地和淡水的需求,并减少温室气体排放。此外,由于在受控条件下生产,这种肉可以不含可能感染消费者的细菌和病毒。这是在没有过度使用抗生素的情况下实现的,这种抗生素在畜牧业中会导致抗生素耐药性疾病的持续增加。受控的生产条件也支持可定制的营养成分,可以丰富所需的营养成分,以消除不足,并降低某些化合物的水平,如胆固醇,这是潜在的有害。自2013年第一个25万欧元的汉堡问世以来,人造肉已经取得了长足的进步,最近的一份良好食品研究所报告显示,仅在2020年,人造肉的投资就将达到3.66亿美元。随着“好肉”公司在新加坡的一家餐厅销售人工养殖鸡肉,将商业上可行的大规模人工养殖肉类带给消费者的竞赛正在进行中。尽管GFI报告中令人鼓舞的声明是,商业上可行的大规模养殖肉不需要更多的基础技术突破,但仍需要进行大量研究,以解决提高可负担性、扩大生产和模仿屠宰肉的质地和营养状况等生化和工程挑战。该项目旨在通过工程水凝胶胶囊来生产培养的肉组织,水凝胶胶囊将作为3D支架,细胞可以在其上生长成3D网络。这些被包裹的细胞可以在生物反应器中培养,不同细胞类型的共同培养可以帮助复制肉组织的复杂性。为了模仿家畜肉,人造肉将需要一个由肌肉、脂肪和结缔组织细胞组成的复杂结构,它们共同提供肉的味道和营养价值。因此,牛间充质干细胞(bMSCs)将被用于该项目,因为它们不仅容易、廉价地生长和易于分离,而且还具有分化为肌肉和脂肪细胞的能力,这两种细胞都是共同培养复杂的仿肉组织所必需的2。培养骨髓间充质干细胞的水凝胶胶囊需要符合一系列参数。它们需要可食用,并提供适合粘附细胞生长的3D结构,这些特性将由水凝胶的生化组成来定义,为了彻底研究理想的生长条件,一系列水凝胶和胶囊大小将被探索。通过微调水凝胶注射速率和剪切力等生产参数,可以改变胶囊的尺寸,通过膜挤压技术可以选择特定的尺寸范围。该项目旨在定义一个优化的过程,通过该过程,复杂的牛组织可以使用3D水凝胶胶囊培养,在生物反应器中生长,以实现培养肉的规模化生产。1Stephens, N. et al.(2018)《食品科学与技术趋势》2 hanga MP et al. (2020) Biotech Bioeng;117(10): 3029 - 3039。
项目成果
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其他文献
吉治仁志 他: "トランスジェニックマウスによるTIMP-1の線維化促進機序"最新医学. 55. 1781-1787 (2000)
Hitoshi Yoshiji 等:“转基因小鼠中 TIMP-1 的促纤维化机制”现代医学 55. 1781-1787 (2000)。
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LiDAR Implementations for Autonomous Vehicle Applications
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2021 - 期刊:
- 影响因子:0
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吉治仁志 他: "イラスト医学&サイエンスシリーズ血管の分子医学"羊土社(渋谷正史編). 125 (2000)
Hitoshi Yoshiji 等人:“血管医学与科学系列分子医学图解”Yodosha(涉谷正志编辑)125(2000)。
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Effect of manidipine hydrochloride,a calcium antagonist,on isoproterenol-induced left ventricular hypertrophy: "Yoshiyama,M.,Takeuchi,K.,Kim,S.,Hanatani,A.,Omura,T.,Toda,I.,Akioka,K.,Teragaki,M.,Iwao,H.and Yoshikawa,J." Jpn Circ J. 62(1). 47-52 (1998)
钙拮抗剂盐酸马尼地平对异丙肾上腺素引起的左心室肥厚的影响:“Yoshiyama,M.,Takeuchi,K.,Kim,S.,Hanatani,A.,Omura,T.,Toda,I.,Akioka,
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