细胞培养肉用生物材料的设计

张璨; 施李杨; 戴建武

doi:10.12211/2096-8280.2022-020

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细胞培养肉用生物材料的设计

特约评述 | 更新时间：2025-03-20

- 细胞培养肉用生物材料的设计
- Cultured meat from biomaterials: challenges and prospects
- 合成生物学 2022年3卷第4期页码：676-689
- 作者机构：
  
  1.晨熙新创生物科技（镇江）有限公司，江苏镇江 212000
  2.湖南大学生物学院，湖南长沙 410000
  3.中国科学院遗传与发育生物学研究所，北京 100101
- 作者简介：
  
  [ "张璨（1990—），女，博士，副教授。研究方向为干细胞与再生医学 E-mail：zc420@hnu.edu.cn" ]
  [ "施李杨（1991—），男，博士，副教授。研究方向为高分子生物材料与再生医学。E-mail：liysh777@hnu.edu.cn" ]
  [ "戴建武（1965—），男，研究员，博士生导师。研究方向为生物材料和再生医学等。E-mail：jwdai@genetics.ac.cn" ]
- 基金信息：
- DOI：10.12211/2096-8280.2022-020
  中图分类号： Q813
- 收稿：2022-04-08，
  
  修回：2022-07-11，
  
  纸质出版：2022-08-31
- 稿件说明：
移动端阅览
张璨，施李杨，戴建武. 细胞培养肉用生物材料的设计［J］. 合成生物学， 2022， 3（4）： 676-689

ZHANG Can， SHI Liyang， DAI Jianwu. Cultured meat from biomaterials： challenges and prospects［J］. Synthetic Biology Journal， 2022， 3（4）： 676-689
张璨，施李杨，戴建武. 细胞培养肉用生物材料的设计［J］. 合成生物学， 2022， 3（4）： 676-689 DOI： 10.12211/2096-8280.2022-020.

ZHANG Can， SHI Liyang， DAI Jianwu. Cultured meat from biomaterials： challenges and prospects［J］. Synthetic Biology Journal， 2022， 3（4）： 676-689 DOI： 10.12211/2096-8280.2022-020.

摘要

细胞培养肉是通过体外培养动物细胞后制造出来的肉类。相比传统畜肉类，其具有绿色可持续、营养可控、环境污染小等优势，是近年兴起的“科技食品”。但是，单纯依靠培养细胞得到的细胞培养肉并非真正意义上的肉，仅仅能被称为肉糜，其在外形、组织结构和口感上和传统肉类仍存在较大差距。近年，随着组织工程技术发展，生物材料在细胞培养肉生产中的应用也极大促进了该领域的发展，并为制造更接近真实肉类的细胞培养肉提供了有效途径。基于此，文章综述了细胞培养肉的优势和前景、细胞培养肉生产流程，重点总结了用于细胞培养肉生物材料的要求及分类、用于细胞培养肉的高分子材料、细胞培养肉用生物支架的工程化制备，并提出细胞培养肉未来发展的方向与挑战。旨在为细胞培养肉领域的技术发展提供参考。

Abstract

Cultured meat technology aims to manufacture meat by

vivo

culture of animal cells

which has emerged as a pro

mising alternative for livestock meat production. Raising animals for meat production have led to some negative effects like global public health

environmental pollution

energy consumption

and animal welfare concerns. Compared to conventional animal agriculture

cultured meat is more sustainable

environmentally friendly

nutrition precision

and it can lessen the animal welfare concerns in the future. Although cultured meat is considered to supple or even replace conventional meat

it is still in its early stages and faces many challenges which need to be resolved before being on the market. Muscle is a well-organized but also intrinsically complex tissue. Benefiting from the extensive research on tissue engineering

it has already been successfully used for generation of bio-artificial muscles to repair muscle injury

but it has never been used for generation of meat. To fully mimic conventional meat's texture

flavor and nutritional properties

applications of tissue engineering technology and biomaterials are required. This review details the benefits and challenges of cultured meat with regard to isolation and purification of stem cells

long-term and large-scale culture of stem cells in an undifferentiated state

and efficient myogenic differentiation of stem cells. Given the vital important role that biomaterials play in fabricating muscle fibers

this review provides in-depth analysis of highlighting promising scaﬀold materials that can be applied to develop cultivated meat. Especially combining some precursors into edible synthetic scaffolds could create functional scaffolds that promote stem cell multilineage differentiation and thereby improve the ﬂavor of the ﬁnal meat product. Concluding remarks and future perspectives are also included for future research into scaﬀolds capable of supporting the growth of high-quality meat while minimizing production costs. In general

with increasing demand of meat and further development of technologies

cultured meat may ultimately act as a more healthy and sus

tainable choice.

关键词

Keywords

references

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