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Production mold for porous reticular cultured meat, production method of porous reticular muscle tissue based on mold and application of production method

A technology of muscle tissue and production method, applied in the field of stem cells and animal cell cultured meat, to achieve the effect of enhancing diffusion, promoting differentiation process, and facilitating excretion

Pending Publication Date: 2020-01-03
NANJING JOES FUTURE FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the transportation distance limit of oxygen and other nutrients and waste is 100-200um, and a muscle bundle cannot be too long due to mechanical reasons, these two models are limited to obtain larger muscle tissue. How to provide a method that is conducive to the establishment of Larger molds for cultured meat tissue that are conducive to the exchange of tissue nutrients and waste, combined with improved culture methods, are particularly important to cultivate larger muscle tissue for consumption

Method used

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  • Production mold for porous reticular cultured meat, production method of porous reticular muscle tissue based on mold and application of production method
  • Production mold for porous reticular cultured meat, production method of porous reticular muscle tissue based on mold and application of production method
  • Production mold for porous reticular cultured meat, production method of porous reticular muscle tissue based on mold and application of production method

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Experimental program
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Effect test

Embodiment 1

[0051] Embodiment 1 manufactures the positive mold of cultured meat production mould:

[0052] 1) Utilize three-dimensional drawing software to construct the three-dimensional CAD model of the positive mold with regularly arranged columnar grooves, and carry out data processing to the model based on the refined STL model method; design the positive mold for manufacturing the cultured meat production mold of the present invention, the positive mold The longitudinal section of the mold is a three-step structure, the first step from bottom to top is used to form the outer wall 1 of the mold of the present invention, the second step is used to form the first groove 2 of the mold of the present invention, and the third step is used to form the second groove 3 and the micro-column 4 . The height of the second step of the positive mold is 3-7mm, and the height of the third step is 2-6mm. The third step is provided with several columnar grooves (for micro-column 4 production). The ar...

Embodiment 2

[0055] Embodiment 2 Utilizes male mold to make cultured meat production mold

[0056] Weigh liquid A and liquid B of Dow Corning Sylgard 184 silicone rubber PDMS, and mix them at a mass ratio of 10:1. Carefully pour the well-mixed PDMS (polydimethylsiloxane) into the positive mold. Put the PDMS and male mold in a vacuum degasser, and the degassing time is 1-16h. At the same time, place the PDMS and the positive mold at 25°C for 24 hours to solidify. Then use a scalpel to cut the contact part between PDMS and the male mold, and use the other end of the weighing spoon to move the PDMS and the male mold around the mold. By squeezing the PDMS and the male mold, the cultured meat can be produced into the mold and its regularity. The arrayed micro-columns are taken out relatively completely, the number of broken columns when taken out is 0%-20%, and the remaining number of micro-columns is more than 90% to be used for the production of subsequent cultured meat. The mold taken out...

Embodiment 3

[0059] A porous mesh cultured meat production mold, the mold is a cuboid with an open upper end, including an outer wall 1, a first groove 2, a second groove 3, and a micro column 4;

[0060] The longitudinal section of the outer wall 1 is in the shape of two steps downwards, the first level from top to bottom is the bottom of the first groove 2 , and the second level is the bottom of the second groove 3 .

[0061] The length of the outer wall 1 is 25 mm; the width is 25 mm; the height is 12 mm, forming a cuboid with an open upper end.

[0062] The first groove 2 is centrally arranged on the inner side of the outer wall 1, and the length of the first groove 2 is 20mm; the width is 20mm; and the height is 5mm. The width of the base of the first groove 2 is 2 mm.

[0063] The second groove 3 is centrally arranged at the bottom of the first groove 2; the length of the second groove 3 is 16 mm; the width is 16 mm; the height is 3 mm, and the thickness of the bottom of the second ...

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Abstract

The invention discloses a production mold for porous reticular cultured meat with regularly arranged micro-columns and a production method of porous muscle tissue based on the mold. Myogenic cells, type I collagen, a DMEM medium containing phenolic red and a sodium hydroxide solution are mixed, a mixture containing cells is prepared, the mixture containing the cells is added into the mold, and hydrogel muscle tissue is cultured at 37 DEG C after 2 hours in an incubator containing 5% carbon dioxide. A growth medium is added, after the hydrogel muscle tissue is cultured for 1-3 d, the growth medium is changed into a differential medium, after the hydrogel muscle tissue is cultured in the differential medium for 5-7 d, the porous reticular muscle tissue is prepared, so that the hydrogel muscle tissue can contract between the micro-columns to form muscle bundles, contracting space around the micro-columns due to the muscle bundles can increase the diffusion of nutrients to the cells, wastedischarge is facilitated, spatial pattern of mechanical tension is controlled to guide the partial three-dimensional cell arrangement, differentiation is promoted, and the production of larger in vitro, in line with industrial production of cultured meat is realized.

Description

technical field [0001] The invention belongs to the technical field of stem cell and animal cell cultured meat, and in particular relates to a porous mesh cultured meat production mold, a method for producing porous mesh muscle tissue based on the mold, and an application thereof. Background technique [0002] Meat has become one of the most important non-staple foods because it is rich in nutrients such as protein and fat, carbohydrates, minerals, and vitamins. However, the continuous growth of world population and the increase of per capita income in developing countries have driven the rapid growth of meat demand. The expansion of traditional animal husbandry will cause deforestation and land degradation, environmental pollution, affect animal welfare, and threaten human and animal health. Cultured meat refers to the cultivation of animal stem cells, which are differentiated and reorganized into meat tissues in vitro for consumption. With corresponding processing techni...

Claims

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Application Information

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IPC IPC(8): C12M3/00C12N5/0775C12N5/077
CPCC12M21/08C12M23/34C12N5/0658C12N5/0662C12N2501/115C12N2500/84C12N2513/00
Inventor 丁世杰唐文来周光宏杨继全吴中元朱浩哲李春保徐幸莲
Owner NANJING JOES FUTURE FOOD TECH CO LTD
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