Cultured meat scaffold, manufacturing method thereof, and cultured meat containing the same

Abstract

The present invention relates to a cultured meat scaffold, a method for manufacturing the same, and cultured meat comprising the same. The cultured meat scaffold according to the present invention comprises nanocellulose; and a polymer hydrogel.

Description

Technology Field

[0001] The present invention relates to a cultured meat scaffold, a method for manufacturing the same, and cultured meat comprising the same. Background Technology

[0003] Cultured meat is produced from cell culture using tissue engineering technology and is a promising alternative to traditional meat production using live animals. Meat from livestock presents problems such as the consumption of significant resources—including water, grain, land, and energy—for livestock growth, particularly cattle, and high greenhouse gas emissions. In contrast, cultured meat uses less energy and resources and can reduce greenhouse gas emissions. Furthermore, intensive factory farming and poor animal welfare conditions for meat production can cause food poisoning, and large quantities of farmed animals are administered growth hormones and antibiotics, which are eventually passed on to consumers. On the other hand, producing meat in a sterile environment can help improve food safety. Meat produced under strict regulations and controlled conditions has a lower risk of contaminant transmission and is safer for consumption. Additionally, controlling protein content, fat content and composition, as well as essential trace elements such as iron and zinc and vitamins, can enhance the nutritional value of the meat and make it healthier. However, it is a difficult task to increase product safety while improving the characteristics of meat products, such as visual appeal, nutritional value, taste, and aroma.

[0004] Generally, cell growth occurs through a series of processes including cell adhesion, proliferation, differentiation, and organization. For cultured meat to be produced, cell organization is essential, and through this organization, the texture and nutritional value become similar to real meat. However, it is difficult for cells to organize when cultured in a standard two-dimensional cell culture dish. In the production of cultured meat, scaffolds, which allow cells to attach and grow, are an essential element that temporarily or permanently influences cell growth and enables three-dimensional cell organization. Nevertheless, materials currently used for cultured meat scaffolds have limitations, such as low mechanical properties that prevent them from maintaining their shape in a cell culture environment during manufacturing. To address this, there is a method to increase the physical properties of the scaffold by adding chemical crosslinking agents, but this can lead to cytotoxicity. Therefore, there is a need to develop a scaffold that can achieve a texture similar to real meat without chemical crosslinking agents, while minimizing cytotoxicity and the burden of consumption, and enabling easy and rapid cell culture.

[0005] The aforementioned background technology is one that the inventor possessed or acquired in the process of deriving the contents of the disclosure of the present application, and it cannot be considered as prior art disclosed to the general public prior to the filing of this application. The problem to be solved

[0007] To solve the aforementioned problems, the present invention aims to provide a cultured meat scaffold having excellent physical properties and excellent cell culture activity, a method for manufacturing the same, and cultured meat comprising the same.

[0008] However, the problems that the present invention aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0010] The cultured meat scaffold according to the present invention comprises nanocellulose; and a polymer hydrogel.

[0011] According to one embodiment, the nanocellulose may be in the form of a powder, suspension, or hydrogel.

[0012] According to one embodiment, the nanocellulose may have a diameter of 1 nm to 10 μm.

[0013] According to one embodiment, the nanocellulose may be a hydrogel having a viscosity of 12,000 cP or more and a gelation time of 1 second to 30 seconds.

[0014] According to one embodiment, the nanocellulose may have an endotoxin content of 5 EU / mL or less.

[0015] According to one embodiment, the polymer hydrogel may comprise at least one selected from the group consisting of collagen, chitosan, fibrin, agar, starch, alginate, hyaluronic acid, gelatin, dextran, elastin, carrageenan, polyethylene glycol, polyacrylic acid, polyvinyl alcohol, polyvinylpyrrolidone, polylactic acid, and polyglycolic acid.

[0016] According to one embodiment, the polymer hydrogel may be in the form of beads or in the form of bulk.

[0017] According to one embodiment, the weight ratio of the nanocellulose and the polymer hydrogel may be 1:4 to 3:2.

[0018] According to one embodiment, the scaffold may have a pore diameter of 5 μm to 500 μm, a porosity of 70% to 95%, and a pore uniformity of 10% to 40%.

[0019] According to one embodiment, the scaffold has a density of 1 g / cm³ 3 Up to 10 g / cm 3It may have a strength of 0.1 MPa to 20 MPa and an endotoxin content of 5 EU / mL or less.

[0020] A method for manufacturing a cultured meat scaffold according to the present invention comprises the steps of: preparing nanocellulose; mixing the nanocellulose with a polymer hydrogel; and freeze-drying.

[0021] According to one embodiment, the step of preparing the nanocellulose may include: treating the cellulose at a temperature of 20°C to 50°C for 30 minutes to 3 hours; washing; and nano-forming.

[0022] According to one embodiment, the freeze-drying step may be freeze-drying at a temperature of -50 ℃ to -80 ℃ for 48 hours to 72 hours.

[0023] Cultured meat according to the present invention is produced by culturing cells or tissues on a cultured meat scaffold according to the present invention or on a cultured meat scaffold produced by the method for producing a cultured meat scaffold according to the present invention.

[0024] According to one embodiment, the scaffold may maintain a three-dimensional structure and culture cells or tissues.

[0025] According to one embodiment, the cell may comprise at least one selected from the group consisting of muscle stem cells, bone cells, muscle cells, adipocytes, and stem cells.

[0026] According to one embodiment, the cell or tissue viability after culture may be 80% or more, and the culture activity may be 20% or more. Effects of the invention

[0028] The present invention can provide a cultured meat scaffold having excellent physical properties and excellent cell culture activity, a method for manufacturing the same, and cultured meat including the same.

[0029] Specifically, the cultured meat scaffold according to the present invention comprises nanocellulose and a polymer hydrogel, thereby having no cytotoxicity and improving the physical properties of the scaffold by controlling the pore size and density, and accordingly, exhibiting excellent culture activity of cells or tissues when producing cultured meat, it is possible to provide cultured meat that easily and quickly achieves a texture similar to meat. Brief explanation of the drawing

[0031] Figure 1 is an image of cultured meat according to an embodiment and a comparative example of the present invention. Figure 2 is an image of a cultured meat scaffold according to an embodiment and a comparative example of the present invention. Figure 3 is an SEM image of a cultured meat scaffold according to an embodiment and a comparative example of the present invention. Figure 4 is an image confirming cell culture in a cultured meat scaffold according to an embodiment and a comparative example of the present invention. Figure 5 is a graph showing the cell viability rate according to an embodiment of the present invention. Specific details for implementing the invention

[0032] Hereinafter, embodiments are described in detail with reference to the attached drawings. However, various modifications may be made to the embodiments, and thus the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights.

[0033] The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0034] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0035] In addition, when describing with reference to the attached drawings, identical components are assigned the same reference numeral regardless of the drawing symbols, and redundant descriptions thereof are omitted. In describing the embodiments, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the embodiments, such detailed description is omitted. Furthermore, when describing the components of the embodiments, terms such as first, second, A, B, (a), (b), etc., may be used. These terms are intended merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by these terms. Where it is stated that a component is "connected," "combined," or "joined" to another component, it should be understood that while the component may be directly connected or joined to the other component, another component may also be "connected," "combined," or "joined" between each component.

[0036] Components included in any one embodiment and components having common functions shall be described using the same names in other embodiments. Unless otherwise stated, the descriptions given in any one embodiment may also apply to other embodiments, and specific descriptions shall be omitted to the extent of overlap.

[0038] The cultured meat scaffold according to the present invention comprises nanocellulose; and a polymer hydrogel.

[0039] The cultured meat scaffold according to the present invention provides a surface and support for cell attachment, maturation, differentiation, and proliferation for the production of cultured meat. It can overcome the limitations of conventional materials used as cultured meat scaffolds, such as having low mechanical properties that prevent shape maintenance in a cell culture environment, or having low cell adhesion when made using only a single material, which makes cell growth difficult. Specifically, by including nanocellulose and polymer hydrogel, the pore size and density can be controlled. Accordingly, the physical properties of the scaffold and the metabolic processes for increased nutrient supply and waste removal are improved, thereby providing cultured meat with excellent texture and high culture activity.

[0040] The above nanocellulose has high miscibility and can be easily mixed with the polymer hydrogel to compensate for the low mechanical properties of the hydrogel.

[0041] The cultured meat scaffold may further include nanochitin or a levan-catechol conjugate.

[0043] According to one embodiment, the nanocellulose may be in the form of a powder, suspension, or hydrogel.

[0044] The nanocellulose according to the present invention is in the form of a powder, suspension, or hydrogel, and a suitable form of nanocellulose can be selected as needed.

[0045] Nanocellulose is a polymer material formed by splitting cellulose into one-billionth of its original size. It is five times stronger than iron, five times lighter, flexible, eco-friendly, and has safe antibacterial properties.

[0047] According to one embodiment, the nanocellulose may have a diameter of 1 nm to 10 μm.

[0048] The diameter of the nanocellulose above may preferably be 1 nm to 1 μm; 1 nm to 500 nm; 1 nm to 100 nm; 1 nm to 50 nm; 50 nm to 10 μm; 50 nm to 1 μm; 50 nm to 500 nm; 50 nm to 100 nm; 100 nm to 10 μm; 100 nm to 1 μm; 100 nm to 500 nm; 500 nm to 10 μm; 500 nm to 1 μm; or 1 μm to 10 μm.

[0049] If the diameter is below the above range, there may be a problem where it is difficult to maintain the structure due to reduced mechanical strength, and if it exceeds the above range, there may be a problem where the effectiveness of the scaffold is reduced due to an increase in voids, a decrease in specific surface area, etc.

[0051] According to one embodiment, the nanocellulose may be a hydrogel having a viscosity of 12,000 cP or more and a gelation time of 1 second to 30 seconds.

[0052] When the above nanocellulose is in the form of a hydrogel, the viscosity may be 12,000 cP or higher. If the viscosity is below the above range, there may be a problem in that the scaffold is not formed properly. If the viscosity is above the above range, there is an advantage in that the structure can be maintained stably even under various environmental conditions.

[0053] The above nanocellulose may preferably have a gelation time of 1 to 20 seconds, and more preferably 1 to 10 seconds. Conventional nanocellulose had problems such as not gelling or requiring the addition of specific substances for gelation; however, the nanocellulose according to the present invention does not require separate additives due to its short gelation time, can shorten the scaffold manufacturing time, and in particular can prevent contamination due to long-term exposure. there is.

[0055] According to one embodiment, the nanocellulose may have an endotoxin content of 5 EU / mL or less.

[0056] Endotoxin is a toxic substance that is one of the potent pyrogenic substances and can serve as an indicator of biological safety. Since the cultured meat scaffold according to the present invention involves culturing cells on the scaffold to produce cultured meat and consuming it, it is essential to ensure biological safety. If the endotoxin content is below the above-mentioned range, there is no cytotoxicity, resulting in high cell viability during cultured meat production and being harmless to the human body, making it suitable as an edible cultured meat scaffold.

[0058] According to one embodiment, the nanocellulose may have a concentration of 0.1 mg / mL to 10 mg / mL.

[0059] The nanocellulose concentration can be appropriately selected and used, but preferably, a scaffold with excellent physical properties can be manufactured when the nanocellulose concentration in the scaffold is within the above range.

[0061] According to one embodiment, the polymer hydrogel may comprise at least one selected from the group consisting of collagen, chitosan, fibrin, agar, starch, alginate, hyaluronic acid, gelatin, dextran, elastin, carrageenan, polyethylene glycol, polyacrylic acid, polyvinyl alcohol, polyvinylpyrrolidone, polylactic acid, and polyglycolic acid.

[0062] Hydrogels contain a large amount of water and possess properties intermediate between liquid and solid. They have polymer chains that form a three-dimensional structure and swell by absorbing a large amount of water, but do not dissolve in water due to their crosslinked structure, and can mimic the tissues of actual living organisms. The polymer hydrogel can be used without limitation as long as it is a polymer that can be used in the production of cultured meat. The polymer hydrogel has the advantage of being easy to form structures due to the simple process of dissolving and molding the material. Accordingly, it can be used as a three-dimensional cell culture scaffold by improving the problem of two-dimensional cell culture creating an environment different from actual tissue during the process of producing cultured meat.

[0064] According to one embodiment, the polymer hydrogel may be in the form of beads or in the form of bulk.

[0065] The polymer hydrogel according to the present invention is in the form of beads or bulk, and a suitable form of polymer hydrogel can be selected as needed.

[0067] According to one embodiment, the weight ratio of the nanocellulose and the polymer hydrogel may be 1:4 to 3:2.

[0068] The weight ratio of the nanocellulose and the polymer hydrogel is preferably 1:4 to 5:4; 1:4 to 1:1; 1:4 to 3:4; 1:4 to 1:2; 1:2 to 3:2; 1:2 to 5:4; 1:2 to 1:1; 1:2 to 3:4; 3:4 to 3:2; 3:4 to 5:4; 3:4 to 1:1; 1:1 to 3:2; 1:1 to 5:4; or 5:4 to 3:2.

[0069] The pores and density of the scaffold can be controlled according to the mixing ratio of the nanocellulose and the polymer hydrogel, and when mixed in the weight ratio of the aforementioned range, an optimal pore size, density, and pore uniformity can be exhibited, thereby enabling the production of a scaffold with excellent physical properties.

[0071] According to one embodiment, the scaffold may have a pore diameter of 5 μm to 500 μm, a porosity of 70% to 95%, and a pore uniformity of 10% to 40%.

[0072] The above scaffold can form pores by mixing nanocellulose and polymer hydrogel. The pores can control the physical properties of the scaffold by participating in the proliferation, differentiation, and attachment of cultured meat cells. The cultured meat scaffold according to the present invention can increase the uniformity of the pores and maintain the shape of the pores well due to the addition of nanocellulose, and as a result, metabolism, that is, the supply of nutrients and the elimination of waste products, can be increased.

[0073] The above pore diameter may refer to the longest length passing through the center of the pore. Preferably, 5 µm to 400 µm; 5 µm to 300 µm; 5 µm to 200 µm; 5 µm to 100 µm; 50 µm to 500 µm; 50 µm to 400 µm; 50 µm to 300 µm; 50 µm to 200 µm; 50 µm to 100 µm; 100 µm to 500 µm; 100 µm to 400 µm; 100 µm to 300 µm; 100 µm to 200 µm; 200 µm to 500 µm; 200 µm to 400 µm; 200 µm to 300 µm; It may be 300 μm to 500 μm; 300 μm to 400 μm; or 400 μm to 500 μm.

[0074] The above porosity may preferably be 70% to 90%; 70% to 85%; 70% to 80%; 70% to 75%; 75% to 95%; 75% to 90%; 75% to 85%; 75% to 80%; 80% to 95%; 80% to 90%; 80% to 85%; 85% to 95%; 85% to 90%; or 90% to 95%.

[0075] The above pore uniformity may refer to the difference between the average pore size and each pore size, and the pore size may be 10% to 40% larger or smaller than the average pore size. Preferably, it may be 10% to 30%; 10% to 20%; 20% to 40%; 20% to 30%; or 30% to 40%.

[0076] If the pore diameter is less than the above range, there may be a problem with reduced cell adhesion, and if it exceeds the above range, there may be a problem with the material failing to function as a support during cell culture.

[0077] If the porosity is below the above range, there may be a problem with inhibiting cell growth, and if it exceeds the above range, there may be a problem with failing to function as a support during cell culture.

[0078] If the pore uniformity exceeds the above range, there may be a problem with reduced reproducibility during cell culture.

[0079] When a scaffold has appropriate pore size, porosity, and pore uniformity, the scaffold shape is maintained stably during cell culture, allowing cells to penetrate more easily into the scaffold. Furthermore, by enhancing nutrient circulation and oxygen supply, it can provide an optimal environment for cell growth.

[0081] According to one embodiment, the scaffold has a density of 1 g / cm³ 3Up to 10 g / cm 3 It may have a strength of 0.1 MPa to 20 MPa and an endotoxin content of 5 EU / mL or less.

[0082] The above scaffold can provide a scaffold with excellent physical properties due to the mixing of nanocellulose and polymer hydrogel. The physical properties of the scaffold can be expressed as density, strength, toughness, stiffness, cell viability, etc., and the density is preferably 1 g / cm³. 3 Up to 8 g / cm² 3 ; 1 g / cm 3 Up to 5 g / cm² 3 ; 1 g / cm 3 Up to 3 g / cm² 3 ; 3 g / cm 3 Up to 10 g / cm 3 ; 3 g / cm 3 Up to 8 g / cm² 3 ; 3 g / cm 3 Up to 5 g / cm² 3 ; 5 g / cm 3 Up to 10 g / cm 3 ; or 5 g / cm 3 Up to 8 g / cm² 3 ; It may be, and the strength may preferably be 0.1 MPa to 10 MPa; 0.1 MPa to 5 MPa; 0.1 MPa to 1 MPa; 0.1 MPa to 0.5 MPa; 0.5 MPa to 20 MPa; 0.5 MPa to 10 MPa; 0.5 MPa to 5 MPa; 0.5 MPa to 1 MPa; 1 MPa to 20 MPa; 1 MPa to 10 MPa; 1 MPa to 5 MPa; 5 MPa to 20 MPa; 5 MPa to 10 MPa; or 10 MPa to 20 MPa.

[0083] If the density is below the above range, there may be a problem with poor texture because the bonds between cells are not formed during culture, and if it exceeds the above range, there may be a problem with insufficient maturation because the space for cell differentiation is reduced during culture. The above strength may be compressive strength; if the strength is below the above range, there may be a problem with the scaffold collapsing because it cannot function as a support, and if it exceeds the above range, there may be a problem with the cells not growing stably. When the physical properties within the above range are present, cells can be cultured stably, easily, and quickly, and the cell viability during cell culture may be 80% or higher.

[0084] The cultured meat scaffold according to the present invention exhibits optimal density and strength by adding nanocellulose, and accordingly, has the characteristic of not easily collapsing even when physical tensile force is applied. This allows for cell alignment when tensile force is applied during the production of cultured meat and helps in differentiation, which can help improve the texture of the cultured meat.

[0085] Since cultured meat scaffolds are used to produce and consume cultured meat, biological safety is essential. Safety can be demonstrated through endotoxins, which are toxic substances. If the endotoxin level is below the above range, there is no cytotoxicity, resulting in high cell viability and being harmless to the human body, making it suitable as an edible cultured meat scaffold.

[0087] A method for manufacturing a cultured meat scaffold according to the present invention comprises the steps of: preparing nanocellulose; mixing the nanocellulose with a polymer hydrogel; and freeze-drying.

[0088] The cultured meat scaffold according to the present invention can provide a safe scaffold with excellent physical properties by mixing nanocellulose and a polymer hydrogel, and thereby can produce cultured meat with excellent texture.

[0090] According to one embodiment, the step of preparing the nanocellulose may include: treating the cellulose at a temperature of 20°C to 50°C for 30 minutes to 3 hours; washing; and nano-forming.

[0091] The above cellulose may be obtained by performing pretreatment, such as defibrillation, on woody or non-woody raw materials having a cellulose content of 70% or more using a pulper and refinery.

[0092] The above processing step may involve treating pre-treated cellulose with TEMPO or enzyme, or reacting untreated cellulose under the above conditions. The processing step may preferably be 30 minutes to 2 hours, and more preferably 1 hour to 2 hours.

[0093] If the temperature and time of the above processing step fall outside the above range, there may be a problem in manufacturing nanocellulose having mechanical strength and viscosity suitable for the scaffold.

[0094] The washing step described above may preferably be performed two or more times.

[0095] The above-mentioned nano-forming step may be performed by processing one or more times with nano-forming equipment such as a high-pressure homogenizer or an ultrasonic emulsifier.

[0096] Cellulose has a large diameter and a low surface area, and poor uniformity between fibers, making it difficult to manufacture a scaffold with uniform pore size and porosity. However, the nanocellulose obtained by the manufacturing method according to the present invention has a very small diameter and a large surface area, as well as very high uniformity between fibers and a high porosity, thereby smoothly supplying oxygen and nutrients to cells, making it possible to manufacture a uniform and stable support for cell attachment and growth.

[0098] According to one embodiment, the freeze-drying step may be freeze-drying at a temperature of -50 ℃ to -80 ℃ for 48 hours to 72 hours.

[0099] If freeze-drying is performed below the above temperature and time range, it may not be completely dried, leading to problems such as unstable or non-uniform shape; if freeze-drying is performed beyond the above range, excessive drying of the surface may result in differences in physical properties between the interior and the surface. If freeze-drying is performed within the above range, not only is moisture completely removed, but the physical properties and structure of the surface and the interior can also be identical.

[0101] Cultured meat according to the present invention is produced by culturing cells or tissues on a cultured meat scaffold according to the present invention or on a cultured meat scaffold produced by the method for producing a cultured meat scaffold according to the present invention.

[0102] Conventional cultured meat has the problem of being difficult to obtain texture and product safety. The cultured meat according to the present invention is produced by culturing cells or tissues on a cultured meat scaffold comprising nanocellulose and a polymer hydrogel. Since the culture activity of the cells or tissues is high, they can be cultured easily and quickly, and the supply of nutrients and the discharge of waste during the culture process are excellent, thereby enabling the production of safe cultured meat with excellent texture and improved mouthfeel and texture.

[0103] The above culture may involve inoculating or printing cells or tissues.

[0105] According to one embodiment, the scaffold may maintain a three-dimensional structure and culture cells or tissues.

[0106] Conventionally, cell culture has been performed using a two-dimensional cell culture method utilizing petri dishes. However, when culturing cells using a two-dimensional method, problems arise such as the creation of an environment different from actual tissue, where cell morphology changes or gene expression differs even though cell division proceeds. Therefore, methods to culture cells similar to actual tissue using three-dimensional cell culture methods are being researched, and accordingly, cell adhesion scaffolds having a structure similar to the characteristics of the extracellular matrix are important. Scaffolds made using only a single material have very low cell adhesion, making effective cell growth difficult when used as scaffolds for cell culture. The cultured meat according to the present invention can be cultured while maintaining a three-dimensional structure by using a cultured meat scaffold comprising nanocellulose and a polymer hydrogel to induce hydrogen bonding between hydroxyl groups on the surface of nanocellulose to form a network structure. Consequently, excellent cultured meat can be produced with high cell or tissue viability and culture activity due to effective cell growth.

[0108] According to one embodiment, the cell may comprise at least one selected from the group consisting of muscle stem cells, bone cells, muscle cells, adipocytes, and stem cells.

[0109] The above cells may be cells derived from non-human animals and are not limited to cells that can be used for the production of cultured meat, but preferably may be muscle stem cells.

[0111] According to one embodiment, the cell or tissue viability after culture may be 80% or more, and the culture activity may be 20% or more.

[0112] The cultured meat according to the present invention is produced by culturing cells or tissues using a scaffold comprising nanocellulose and a polymer hydrogel, and since the cell or tissue viability and culture activity are excellent during culture, cultured meat with excellent texture can be formed easily and quickly.

[0113] The above survival rate may be the ratio of the number of surviving cells after culture to the number of surviving cells before culture.

[0114] Conventionally, the survival rate was low because the scaffold's physical properties were poor, preventing it from maintaining its shape or hindering smooth metabolism due to reduced cell adhesion. However, the cultured meat of the present invention has low cytotoxicity and excellent cell adhesion, thereby providing cultured meat with superior physical properties while exhibiting a high survival rate and culture activity exceeding the above range.

[0116] The cultured meat scaffold according to the present invention comprises nanocellulose and a polymer hydrogel, and according to the ratio of nanocellulose and polymer hydrogel according to the present invention, a scaffold with excellent physical properties having optimal pore size and density can be manufactured, and accordingly, when manufacturing cultured meat, the cell or tissue culture activity and viability are excellent, so safe cultured meat with excellent texture and no cytotoxicity can be manufactured easily and quickly.

[0118] The present invention will be explained in more detail below through examples and comparative examples.

[0119] However, the following examples are merely for illustrating the present invention, and the content of the present invention is not limited to the following examples.

[0121] Figure 1 is an image of cultured meat according to an embodiment and a comparative example of the present invention. Referring to Figure 1 (a), it can be seen that the scaffold cultured meat according to the present invention has a high density and a dense tissue, whereas in the case of the comparative example in Figure 1 (b), it can be seen that the shape is unstable and the tissue is very loose.

[0122] FIG. 2 is an image of a cultured meat scaffold according to an embodiment and a comparative example of the present invention. Referring to FIG. 2, when comparing the embodiment (a) of FIG. 2 and the comparative example (b) of FIG. 2, it can be seen that the embodiment has a higher density and more uniform pores.

[0123] Figure 3 is an SEM image of a cultured meat scaffold according to an example and a comparative example of the present invention. Figure 3 (a) is a scaffold with a nanocellulose content of 0, and (b) is a scaffold with a weight ratio of nanocellulose to polymer hydrogel of 2.5:7.5. Referring to Figure 3, it can be seen that the pore size decreases with the addition of nanocellulose, and that the pores are uniform.

[0124] Figure 4 is an image confirming cell culture in a cultured meat scaffold according to an embodiment and a comparative example of the present invention. Figure 4 (a) is the result of the comparative example, and (b) is the result of the embodiment. Through this, it can be confirmed that the developed cultured meat scaffold has a high cell growth rate during the same culture period and that cells grow evenly throughout the scaffold.

[0125] Figure 5 is a graph showing cell viability according to an embodiment of the present invention. Cell viability was measured using the WST-1 assay to determine cell viability, and it can be confirmed that the cell viability of cultured meat prepared with a scaffold prepared according to the present invention is excellent, and it can be seen that cell viability also increases as the concentration increases.

[0127] Although embodiments have been described as above, those skilled in the art can apply various technical modifications and variations based on the above. For example, suitable results can be achieved even if the described techniques are performed in a different order than described, and / or the components of the described system, structure, device, circuit, etc. are combined or assembled in a form different from described, or replaced or substituted by other components or equivalents.

[0128] Therefore, other implementations, other embodiments, and equivalents to the claims also fall within the scope of the claims set forth below.

Claims

Claim 1 A cultured meat scaffold comprising nanocellulose and a polymer hydrogel, wherein the weight ratio of the nanocellulose and the polymer hydrogel is 1:4 to 3:2, and the scaffold has a pore diameter of 50 μm to 500 μm, a porosity of 70% to 95%, a pore uniformity of 10% to 40%, and a density of 1 g / cm³ 3 Up to 10 g / cm 3 A cultured meat scaffold having a strength of 0.1 MPa to 20 MPa and an endotoxin content of 5 EU / mL or less. Claim 2 A cultured meat scaffold according to claim 1, wherein the nanocellulose is in the form of a powder, suspension, or hydrogel. Claim 3 In claim 1, the cultured meat scaffold, wherein the nanocellulose has a diameter of 1 nm to 10 μm. Claim 4 In claim 1, the cultured meat scaffold, wherein the nanocellulose has a gelation time of 1 second to 30 seconds. Claim 5 In claim 1, the nanocellulose is a cultured meat scaffold having an endotoxin content of 5 EU / mL or less. Claim 6 A cultured meat scaffold according to claim 1, wherein the polymer hydrogel comprises at least one selected from the group consisting of collagen, chitosan, fibrin, agar, starch, alginate, hyaluronic acid, gelatin, dextran, elastin, carrageenan, polyethylene glycol, polyacrylic acid, polyvinyl alcohol, polyvinylpyrrolidone, polylactic acid, and polyglycolic acid. Claim 7 In claim 1, the cultured meat scaffold, wherein the polymer hydrogel is in the form of beads or bulk. Claim 8 delete Claim 9 delete Claim 10 delete Claim 11 A method for manufacturing a cultured meat scaffold of claim 1, comprising: a step of preparing nanocellulose; a step of mixing the nanocellulose with a polymer hydrogel; and a step of freeze-drying. Claim 12 A method for manufacturing a cultured meat scaffold according to claim 11, wherein the step of preparing the nanocellulose comprises: treating the cellulose at a temperature of 20°C to 50°C for 30 minutes to 3 hours; washing; and nano-forming. Claim 13 A method for manufacturing a cultured meat scaffold according to claim 11, wherein the freeze-drying step is freeze-drying at a temperature of -50 ℃ to -80 ℃ for 48 hours to 72 hours. Claim 14 delete Claim 15 delete Claim 16 delete Claim 17 delete

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