Plant-based cultured meat prepared based on vegetable protein scaffold and preparation method of plant-based cultured meat

A technology on plants and scaffolds, applied in the field of stem cell and animal cell cultured meat, can solve the problems of inapplicability to large-scale production of cultured meat, and achieve the effect of improving sensory quality, high nutritional value, and good meat quality

Pending Publication Date: 2022-04-29
NANJING JOES FUTURE FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the conventional scaffolds for cultured meat production, such as collagen scaffolds, belong to animal-derived scaffolds, but the original intention of cultured meat is to reduce or avoid the use of animal-derived materials, so they are only used in research
I...

Method used

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  • Plant-based cultured meat prepared based on vegetable protein scaffold and preparation method of plant-based cultured meat
  • Plant-based cultured meat prepared based on vegetable protein scaffold and preparation method of plant-based cultured meat
  • Plant-based cultured meat prepared based on vegetable protein scaffold and preparation method of plant-based cultured meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0106] The research of the screening of embodiment 1 food-grade plant drawing protein support

[0107] (1) Different commercialized plant-drawn protein pre-treatments.

[0108] This embodiment is divided into the scaffold group of peanut silk protein (manufacturer: Xiaobingsu, type: filament type), soybean silk protein (manufacturer: Xiaobingsu, type: filament type) scaffold group, wheat silk protein (manufacturer : There are many small soldiers, type: filament type) bracket group.

[0109] At room temperature, the three sets of drawn protein scaffolds were soaked in ultrapure water until they swelled completely. Wheat drawn protein and soybean drawn protein were soaked for 40-60 minutes to fully expand, and peanut protein was soaked for 5-10 minutes to fully expand. Then drain the water, and use fiber-free paper to suck the plant drawn protein to nearly dry, and observe it. It can be seen that the pores of wheat drawn protein are the largest after rehydration, followed by pe...

Embodiment 2

[0124] Example 2 The Research of Cell Adhesion and Growth State on Plant Protein Support

[0125] (1) The survival rate of cells in plant protein.

[0126] Example 1 (3) The peanut protein scaffolds inoculated with cells were placed in an incubator at 37°C, replaced with a differentiation medium for cultivation, the medium was replaced every two days, and cultured in the proliferation medium for about 6 days, the cells migrated to Evenly distributed in the scaffold, replace with myogenic cell differentiation medium. The differentiation medium described in the embodiment of the present invention includes 97vol% basal medium, 2vol% fetal bovine serum, and 1vol% penicillin-streptomycin double antibody solution; the basal medium is selected from DMEM / F12 medium; the penicillin -In the streptomycin double antibody solution, the content of penicillin is 10000U / ml, and the content of streptomycin is 10mg / ml. After 4 days of differentiation, samples were collected after culturing, a...

Embodiment 3

[0135] Example 3 Quality Research of Vegetable Protein Scaffold Inoculated with Smooth Muscle Cells

[0136] (1) Protein electrophoresis of plant-based cultured meat.

[0137] Process according to the method described in Example 1, wherein the "inoculation" described in the embodiment step (3) presses 5*10 6 Cells / scaffold, the plant-based cultured meat was obtained after differentiation was completed, and the blank peanut-drawn protein scaffold was used as a control, and 100 μL of RIPA (plus a final concentration of 1 mM PMSF) was added, and the tissue was broken by a freezer and then lysed on ice for 30 minutes to collect Store at -20°C until use. Then centrifuge at 12000g for 5 minutes, collect the supernatant, use Thermo Fisher’s BCA kit to measure and protein concentration, add 5X loading buffer according to 4:1 (V:V), mix and heat at 95°C for 5 minutes to denature the protein, -80 Store at ℃. Prepare SDS-page gel electrophoresis buffer. When the electrophoresis buffer...

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Abstract

The invention provides plant-based cultured meat prepared on the basis of a vegetable protein scaffold and a preparation method of the plant-based cultured meat. The method comprises the following steps: inoculating muscle-derived cells by using a textured vegetable protein scaffold, enabling the cells to perform adhesion growth on the vegetable protein scaffold, and performing induced differentiation by using differentiation culture to enable the cells to generate more muscle-related proteins, thereby preparing a cultured meat product which contains both vegetable proteins and animal proteins and has better meat quality. Therefore, the plant-based protein cultured meat has better meat quality, the defects of original products can be overcome, and on the other hand, the manufacturing cost of the cultured meat can be reduced by utilizing the plant protein scaffold.

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 plant-based cultured meat prepared on the basis of a plant protein scaffold and a preparation method thereof. Background technique [0002] Meat is rich in various amino acids and is an important source of animal protein. With the growth of the world's total population and the improvement of living standards in developing countries, both per capita meat consumption and total meat consumption are on the rise. Studies have shown that increased wealth will lead to an increase in meat consumption of about 100% from 2005 to mid-century. However, the increase in meat production has brought some problems, such as environmental pollution, animal welfare, etc. In addition, the prevalence of animal diseases such as African swine fever has also brought serious challenges to the safety of meat production. Therefore, it is urgent to develop an ...

Claims

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Application Information

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IPC IPC(8): C12N5/0775C12N5/077A23J3/14A23J3/16A23J3/22
CPCC12N5/0658C12N5/0661C12N5/0656C12N5/0662A23J3/14A23J3/16A23J3/225C12N2533/50C12N2501/115
Inventor 丁世杰郑燕燕周光宏唐长波
Owner NANJING JOES FUTURE FOOD TECH CO LTD
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