Cultured biomass enhances the flavor and nutrition characteristics of biomass/plant hybrid cultured meatballs.

Cultured biomass, as a novel food ingredient, significantly contributes to providing meat-like flavor and nutrition. In this study, cultured porcine fat biomass (hereafter referred to as "biomass") was used as a fat substitute in the biomass/plant hybrid cultured meatballs (BPMs) to investigate the effect of biomass levels (0 %, 10 %, 20 %, and 30 %) on the flavor and nutritional characteristics, compared to the FPM-10 % group containing 10 % pig subcutaneous fat. Results showed that increasing biomass levels significantly enhanced the protein, fat, and total amino acid content of BPMs (p < 0.

A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning.

Fat plays a very important role in the quality of meat and meat products. Cell culture based adipocyte differentiation is a crucial step in the production of cell-cultured meat, traditionally relying on quantitative assessments through fluorescence staining image analysis or molecular biology experiments. However, these methods are time-consuming, labor-intensive, and easily influenced by the observer's perception.

Notch signaling modulation enhances porcine muscle stem cell proliferation and differentiation.

Muscle stem cells (MuSCs) represent a promising starting material for the production of cultured meat. However, MuSCs exhibit impaired proliferative capabilities when cultured at high-density, with the underlying signaling pathways yet to be fully characterized. In this study, we revealed that Notch signaling was activated in response to high-density conditions in porcine MuSCs.

An Overview of Recent Progress in Cultured Meat: Focusing on Technology, Quality Properties, Safety, Industrialization, and Public Acceptance.

Background: Cultured meat technology represents an innovative food production approach that enables the large-scale cultivation of animal cells to obtain muscle, fat, and other tissues, which are then processed into meat products. Compared with traditional meat production methods, cell-cultured meat may significantly reduce energy consumption by 7%-45%, greenhouse gas emissions by 78%-96%, land use by 99%, and water use by 82%-96%. This technology offers several advantages, including a shorter production cycle and enhanced environmental sustainability, resource efficiency, and overall sustainability.

A bibliometric analysis using a newly developed model and a customizable research tool: A case study of researcher mobility in Sweden.

Researcher mobility is an integral part of the way research is conducted and of a researcher's career. Its effects on collaboration networks, research impact and knowledge flows drive countries and institutions to quantify and understand this activity. The purpose of this study is to test a new researcher mobility model which was developed and prototyped as a customisable research tool to provide a unified perspective on mobility at macro (national), meso (institutional) and micro (individual) levels.

Optimization of differentiation conditions for porcine adipose-derived mesenchymal stem cells and analysis of fatty acids in cultured fat.

Cultured fat is an important part of cultured meat, and the ability of adipose-derived mesenchymal stem cells (ADSCs) to differentiate into mature adipose tissue affects the quality of cultured fat. Thus, the primary aim of this study was to screen for combinations of differentiation-inducing factors (DIF) using single-factor experiment and orthogonal experimental design under two-dimensional culture conditions for ADSCs. The results showed that a combination of DIF consisting of 1 μmol/L dexamethasone, 0.

Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production.

Inconsistent efficiency of cell production caused by cellular quality variations has become a significant problem in the cultured meat industry. In our study, morphological information on passages 5-9 of porcine muscle stem cells (pMuSCs) from three lots was analyzed and used as input data in prediction models. Cell proliferation and differentiation potencies were measured by cell growth rate and average stained area of the myosin heavy chain.

A General and Convenient Peptide Self-Assembling Mechanism for Developing Supramolecular Versatile Nanomaterials Based on The Biosynthetic Hybrid Amyloid-Resilin Protein.

Self-assembling peptides are valuable building blocks to fabricate supramolecular biomaterials, which have broad applications from biomedicine to biotechnology. However, limited choices to induce different globular proteins into hydrogels hinder these designs. Here, an easy-to-implement and tunable self-assembling strategy, which employs Ure2 amyloidogenic peptide, are described to induce any target proteins to assemble into supramolecular hydrogels alone or in combination with notable compositional control.

Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat.

This study aimed to use edible scaffolds as a platform for animal stem cell expansion, thus constructing block-shaped cell culture meat. The tea polyphenols (TP)-coated 3D scaffolds were constructed of sodium alginate (SA) and gelatin (Gel) with good biocompatibility and mechanical support. Initially, the physicochemical properties and mechanical properties of SA-Gel-TP scaffolds were measured, and the biocompatibility of the scaffolds was evaluated by C2C12 cells.

Programmable scaffolds with aligned porous structures for cell cultured meat.

Porous scaffolds for cell cultured meat are currently limited in the food-grade material requirements, the cell adhesion, proliferation, and differentiation capacities, and the ignored appearance design. We proposed programmable scaffolds specially tailored for cell cultured meat. The scaffold with aligned porous structures was fabricated with the ice-templated directional freeze-drying of the food-grade collagen hydrogel.

The Effect of Long-Term Passage on Porcine SMCs' Function and the Improvement of TGF-β1 on Porcine SMCs' Secretory Function in Late Passage.

Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-term passage in vitro on smooth muscle cells (SMCs) and the effect of transforming growth factor-β1 (TGF-β1) on SMCs in the late passage.

Gellan gum-gelatin scaffolds with Ca crosslinking for constructing a structured cell cultured meat model.

As an emerging technology to obtain protein by culturing animal-derived cells in vitro, it is crucial to construct 3D edible scaffolds to prepare structured cell cultured meat products. In this study, a scaffold based on gellan gum (GG)-gelatin (Gel) was prepared and further cross-linked with Ca. FTIR confirmed the electrostatic interaction between GG and Gel and the ionic cross-linking of Ca and carboxyl groups, and SEM images showed the porous structure of the scaffolds.

Preparation and Quality Evaluation of Cultured Fat.

Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model.

Preparation and tribological properties of multi-layer graphene/silicon dioxide composites-based solid lubricant coatings at elevated temperatures.

The solid lubricating coatings have an important role in hot metal forming. However, traditional lubricants cannot be applied to the harsh working conditions. In this investigation, the novel solid lubricant coatings including multi-layer graphene (MLG)/silicon dioxide (SiO) composites and sodium metaphosphate phosphate were prepared.

Large-Scale Expansion of Porcine Adipose-Derived Stem Cells Based on Microcarriers System for Cultured Meat Production.

Cultured meat is an innovative meat-production technology that does not rely on animal husbandry. As a new food component, cultured fat is of great significance to cultured meat. In this study, we isolated adipose-derived stem cells (ADSCs) and identified the purity by immunofluorescence staining of ADSC-specific surface marker proteins CD44 and CD29 and showed that most of the cells were positive for CD29 and CD44.

The fate of fertilizer-derived phosphorus under different long-term fertilization regimes: A phosphate oxygen isotope study.

Understanding the fate of exogenous fertilizer-derived inorganic phosphorus (P) is essential for effective P management. Hence, this study carried out a 180-day incubation experiment with or without KHPO in soils with four different fertilization regimes [without fertilizer (CK), mineral P and K fertilizer (PK), mineral N, P, and K fertilizer (NPK), compost (OM)]. We analyzed the atom % excess in phosphate oxygen isotope of sequentially extracted P pools (HO-P, NaHCO-P, NaOH-P, and HCl-P), soil respiration, potential phosphatase activities, and microbial biomass.

Quality evaluation of cultured meat with plant protein scaffold.

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.

Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis.

Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured fat. Here, we demonstrated the construction of cultured fat by inoculating porcine adipose-derived mesenchymal stem cell (ADSC) on peanut wire-drawing protein (PWP) scaffolds.

Effects of selected flavonoids oncellproliferation and differentiation of porcine muscle stem cells for cultured meat production.

Stemness decline of muscle stem cells (MuSCs) is a significant problem in cultured meat processing. In the present study, three flavonoids (quercetin, icariin, and 3,2'-dihydroxyflavone) with multi concentrations were evaluated to promote the proliferation and differentiation of porcine muscle stem cells. In the proliferation phase, 3,2'-dihydroxyflavone (10 μM) significantly amplified the cells by 34% and up-regulated the expression of paired box transcription factor 7 (PAX7) by 60%, which was higher than quercetin (75 nM) and icariin (7.

Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold.

Cultivating meat is a promising solution to the negative problems brought by traditional animal husbandry. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible, many studies have been conducted on various cell types and scaffold characteristics. Therefore, this study aims to produce a low-cost cultured meat with a quality closer to that of conventional meat.

Production of cultured meat from pig muscle stem cells.

Cultured meat is meat for consumption produced in a more sustainable way. It involves cell harvesting and expansion, differentiation into myotubes, construction into muscle fibres and meat structuring. We isolated 5.

Engineered meatballs via scalable skeletal muscle cell expansion and modular micro-tissue assembly using porous gelatin micro-carriers.

The emerging field of cultured meat faces several technical hurdles, including the scale-up production of quality muscle and adipose progenitor cells, and the differentiation and bioengineering of these cellular materials into large, meat-like tissue. Here, we present edible, 3D porous gelatin micro-carriers (PoGelat-MCs), as efficient cell expansion scaffolds, as well as modular tissue-engineering building blocks for lab-grown meat. PoGelat-MC culture in spinner flasks, not only facilitated the scalable expansion of porcine skeletal muscle satellite cells and murine myoblasts, but also triggered their spontaneous myogenesis, in the absence of myogenic reagents.

Differential diagnosis of acute and chronic colitis in mice by optical coherence tomography.

Background: The differential diagnosis of acute and chronic colitis remains a common clinical problem. Optical coherence tomography (OCT) is a non-invasive, high-resolution imaging technique that can be used to measure morphological changes in the intestinal wall and estimate intestinal inflammation. We aimed to conduct an experiment on a mouse model investigate the value of OCT as a tool for the differential diagnosis of acute and chronic colitis.