生物培育肉三维培养支架材料研究进展  

Research Progress of Scaffold Materials for Three-dimensional Cell Culture of Cultured Meat

作　　者：胡海娟 李莹莹[1] 杨峰 王守伟[1] Hu Haijuan;Li Yingying;Yang Feng;Wang Shouwei(China Meat Food Research Center,Beijing Academy of Food Sciences,Beijing 100068)

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《中国食品学报》2023年第9期388-398,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市博士后工作经费资助项目(2022-ZZ-113);国家重点研发计划项目(2021YFC2101400)。

摘　　要：生物培育肉因可通过动物细胞体外培养方式生产肉类,解决当前养殖业转化效率低、资源耗费大且污染环境等问题,故被认为是替代蛋白最有前景的技术之一。然而,在体外构建具有真实质感的肌肉组织,需开发合适的细胞三维培养支架材料和三维培养体系,进而实现细胞的三维培养与生长,这限制了生物培育肉的发展和应用。本文综述当前生物培育肉三维培养支架材料和培养体系构建方法的研究现状,对现有材料的可食用性进行分析,以期为未来生物培育肉的研究与应用提供参考。Cultured meat,as one of the most promising alternative protein meat technologies,has been reported to solve the problems of low conversion efficiency,high resource consumption and environmental pollution in the current aquaculture industry by cultivating animal cells in vitro to produce meat.To achieve cell growth and proliferation in vitro,the development of suitable three-dimensional cell culture scaffold materials and three-dimensional culture systems are of great importance to the construction of muscle tissue with real texture in vitro,which limits the developments and applications of cultivated meat.This review introduces and summarizes the application status of research progress on three-dimensional cell culture scaffold materials and three-dimensional fabrication methods for cultivated meat,and edible properties of those materials are analyzed,hoping to provide a reference for the future research and application of cultured meat.

关 键 词：生物培育肉 三维培养 支架材料 构建方法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]