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細胞シート技術を用いた食用培養肉の作製に関する論文がnpj science of food誌に掲載されました

田中龍一郎 ポスト・ドクターの論文です。

“Production of scaffold-free cell-based meat using cell sheet technology”

TANAKA Ryu-Ichiro†, SAKAGUCHI Katsuhisa*, YOSHIDA Azumi, TAKAHASHI Hironobu, HARAGUCHI Yuji, SHIMIZU Tatsuya*

npj science of food, 6(1), 41(2022)

doi:10.1038/s41538-022-00155-1

Abstract

In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the “cell sheet-based meat”: scaffold-free cell-based meat using cell sheet technology and characterize its texture and nutrients. Bovine myoblast cell sheets were prepared using temperature-responsive culture dishes (TRCDs) and 10 stacked cell sheets to fabricate three-dimensional tissue of 1.3-2.7 mm thickness. Hardness was increased by incubation on the TRCD and was further increased by boiling as is characteristic of natural meat. The wet weight percentage of total protein in the cell sheet was about half that of beef. In this method, large-sized items of cell sheet-based meat were also created by simply scaling up the TRCD. This method promises an environment-friendly food product.

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