19 results about "Cultured meat" patented technology

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

The present invention relates to a single-phase, spherical edible microcarrier for the three-dimensional culture of stem cells intended for the preparation of cultured meat. The microcarrier comprises a homogeneous mixture of edible ionic polysaccharide (0.375-1.5%), edible protein (1-2.5%), edible polymer (0.025-0.1%) and water (95.9-98.6%). The invention also relates to a method for preparing these microcarriers by mixing three solutions: ionic polysaccharide in saline solution, edible protein in saline solution and edible polymer in water. The mixture is subjected to a process involving microspraying or electrospraying with calcium chloride in order to form spherical microcarriers of 50-300 micrometres. The design of the single-phase, spherical edible microcarrier simplifies the production of cultured meat by dispensing with the need for core-shell structures, thereby improving cell anchorage efficiency and facilitating cell recovery.

This invention relates to the fields of stem cell culture and serum-free culture media, specifically to a serum-free culture medium for the proliferation of bovine muscle stem cells and its applications. The serum-free culture medium is based on a serum-free basal culture medium, to which food-derived small molecule compounds are added. Through further combination optimization, four food-derived small molecule compounds with synergistic effects have been obtained. This serum-free culture medium can significantly promote the proliferation of bovine muscle stem cells, effectively maintain cell proliferation activity, and cells passaged using this serum-free culture medium can still maintain good differentiation potential. This provides a stable, sufficient, and safe cell source for the industrial production of cultured meat, which is beneficial for the large-scale production of bovine muscle stem cells.

A substrate for culturing cells that comprises a modified prolamin having a net positive charge is provided. The modified prolamin may be a prolamin that has been modified through amidation or esterification, such as the addition of a methyl-ester group or an ethanolamine group. The modified prolamin is animal-free may be food-grade and / or may be free of cross-linkers. The modified prolamin may be in a coating that can be applied to a surface for culturing adherent cells, such as a microcarrier (e.g., beads) or well plates. Substrates coated with the modified prolamin are able to support cell expansion and can be used for food-grade applications such as cultured meat.

The purpose of the present invention is to provide a culture medium in which cells to be used for producing a cultured meat can be grown, by adding thereto a food material as an additive. As a result

The invention discloses a co-culture method of cell culture meat and application of the co-culture method in improving meat quality and flavor. According to the invention, through two-stage differentiation, muscle precursor cells and fat precursor cells are respectively subjected to proliferation culture, then are separately subjected to primary differentiation, and are mixed together for co-culture, and meanwhile, second-stage continuous differentiation is carried out; the problem that differentiation of muscle cells and fat cells cannot be effectively and simultaneously differentiated under the co-culture condition due to different requirements of differentiation of muscle cells and fat cells on the serum environment is solved. In addition, the invention also provides an objective standard for evaluating the flavor quality of cell culture meat generated by co-culture. The cell culture meat with different flavors can be obtained by adjusting the proportion of the co-culture cells through the co-culture method, and the flavor quality of the cell culture meat from other sources can be evaluated and detected through the amino acid detection means.

This invention belongs to the field of cultured meat and relates to a method for constructing a cultured meat scaffold. The invention involves preheating a deionized aqueous solution of soybean protein and then cooling it to room temperature to obtain a soybean protein solution; dissolving fish gelatin in deionized water to obtain a fish gelatin solution; mixing the soybean protein solution and the fish gelatin solution, stirring until homogeneous to obtain a mixed solution; then adding glutaminase solution; heating and incubating to inactivate the enzyme; and after full hydration, obtaining a gel scaffold, which is then ready for consumption as a dual-protein cultured meat scaffold. Preheating and enzymatic cross-linking are used to regulate the dual-protein gel network, reducing its heterogeneity and improving its stability and strength. The dual-protein gel scaffold possesses excellent mechanical properties, a uniform network structure, and biocompatibility, which can improve the adhesion, proliferation, and spreading area of ​​porcine skeletal muscle satellite cells, while simultaneously meeting the requirements for myoblastic differentiation.

This invention relates to the field of cell biotechnology, specifically to a method for large-scale preparation of cultured meat using a pilot-scale standardized bioreactor. The method includes the following steps: preparing photocurable microcarriers using gelatin and a photoinitiator; mixing large yellow croaker myoblasts, large yellow croaker preadipocytes, and the photocurable microcarriers, and then inoculating the mixture into a pilot-scale standardized bioreactor for culture; collecting the cell-bearing microcarriers cultured in the pilot-scale standardized bioreactor; and processing the cell-bearing microcarriers using a mold to prepare cultured meat. This invention uses large yellow croaker myoblasts, large yellow croaker preadipocytes, and photocurable microcarriers as experimental materials. Through a specific culture process, the pilot-scale standardized bioreactor is set up. By utilizing real-time monitoring and control of the culture conditions in the pilot-scale standardized bioreactor, the suspension co-culture of two types of large yellow croaker stem cells on photocurable microcarriers is achieved. Large-sized cultured meat is then prepared through mold processing.

本发明涉及一种用于将肌肉干细胞转分化为脂肪细胞的培养基组合物及利用其生产培养肉的方法，更具体地，涉及一种用于将肌肉干细胞转分化为脂肪细胞的培养基组合物，其包含选自由油酸、噻唑烷二酮(thiazolidinedione)及卵磷脂组成的组中的2种以上组合；利用所述培养基组合物将肌肉干细胞转分化为脂肪细胞的方法；利用所述转分化方法生产培养肉的方法；由所述培养肉生产方法生产的培养肉；以及包含其的食品组合物。

The present invention relates to a medium composition for promoting muscle cell differentiation, the medium composition comprising apigenin as an active ingredient. It was confirmed that apigenin promotes the differentiation of muscle cells through regulation of the expression of muscle-specific markers and the promotion of creatine kinase activity, and thus the medium composition can be effectively used as a composition for promoting muscle cell differentiation or producing cultured meat.

The present disclosure relates to a cultured meat scaffold, a method of preparing the same, and cultured meat including the same. The cultured meat scaffold according to the present disclosure includes a nanocellulose; and a polymer hydrogel.

This invention belongs to the field of animal cell culture technology, specifically relating to chicken embryo fibroblast cell lines, their culture media, acclimatization methods, and applications. This application provides a chicken embryo fibroblast cell line derived from… Gallus gallus The chicken embryo fibroblast suspension cell line CEF-P17 3D is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: C202661 and deposit date of March 31, 2026. This application also provides a culture medium for culturing the chicken embryo fibroblast cell line and a method for acclimatizing the chicken embryo fibroblast cell line, which shortens the acclimatization period, simplifies the operation, and is suitable for large-scale culture. This application also provides the application of the culture medium for the chicken embryo fibroblast cell line. Furthermore, this application also provides the application of the chicken embryo fibroblast cell line in the preparation of cultured meat.

The application provides an application of an algal composition in plant protein meat and belongs to the technical field of food processing; the carotenoid content in the plant protein meat can be regulated, and a preparation method comprises the following steps: mixing algal cells and a tissue scaffold matrix to obtain a bio-ink, performing 3D printing to obtain an algal composition, cross-linking by using a cross-linking agent, and performing high-density culture and stress induction culture after forming a hydrogel. In the application, microalgae are used as a sustainable nutrient source and an endogenous colorant, and the application first realizes the regulation of microalgae-derived pigments in cultured meat, establishes a low-carbon and reasonable research framework for future food system design customization and obtaining of health-promoting cultured meat products.

A method for preparing a composite gel scaffold based on gelatin-chitosan-corn starch belongs to the field of cell culture meat technology. The scaffold is prepared by cross-linking gelatin, chitosan, and corn starch with genipin followed by freeze-drying. The preparation method includes steps such as dissolving, mixing, heating and stirring, cross-linking reaction, gel formation, swelling in ultrapure water, and freeze-drying. The raw materials used in this scaffold are safe and non-toxic, and the resulting scaffold possesses high mechanical properties, a suitable porous structure, and good biocompatibility, supporting the adhesion, proliferation, and differentiation of animal cells. The scaffold prepared by this invention has a simple process, controllable cost, and good prospects for industrial application.

The present invention relates to a composition for promoting muscle cell differentiation, or preventing or treating muscle diseases, the composition comprising amentoflavone as an active ingredient. It was confirmed that amentoflavone promotes the differentiation of muscle cells by regulating the expression of muscle-specific markers and promoting creatine kinase activity, and therefore the composition can be effectively used as a composition for promoting muscle cell differentiation, producing cultured meat, or preventing, treating or ameliorating muscle diseases.

This application relates to a programmable 3D / 4D printable hydrogel mesoporous scaffold with adjustable mechanical and topological properties, its preparation method, and its application, belonging to the field of food biosynthesis technology. The preparation method of the hydrogel mesoporous scaffold of this application includes the following steps: first, obtaining a printable composite hydrogel ink through a one-pot delayed double crosslinking process; then, transferring the composite hydrogel ink to an extrusion 3D printer for printing to obtain a preliminary scaffold product with a three-dimensional porous structure; finally, heat treatment to obtain the scaffold. This hydrogel scaffold possesses excellent mechanical properties, a concentrated pore size distribution, adjustable porosity, and exhibits a customizable ordered hierarchical structure and high water retention capacity; it also exhibits environmental responsiveness, and the non-uniform swelling behavior of the hydrogel mesoporous scaffold can be programmed by adjusting the gelatin concentration, making it suitable as a smart scaffold for producing cultured meat.

Provided is an anisotropic hydrogel and its preparation method and use. In the preparation method of the anisotropic hydrogel, transglutaminase is added to introduce enzymatic chemical crosslinking, which, in combination with physical crosslinking, enables the hydrogel to be stretched to form anisotropy and stabilizes the resulting anisotropy. The surface of the anisotropic hydrogel exhibits an ordered and oriented structure. When applied to in vitro cell culture, it enables the cells to grow in a uniform direction. When the anisotropic hydrogel is used for preparing cultured meat, the resulting cultured meat presents a fibrous texture close to that of real meat. The preparation method of the anisotropic hydrogel is simple to operate. In the fibrous material dispersion, the fibrous material includes cellulose or protein isolate amyloid fibrils, and these raw materials are non-toxic and harmless, making them suitable for use in the food field.

This invention provides a casein-derived 3D printing bio-ink, a bio-scaffold, and a method for preparing cell-cultured meat. The bio-ink is prepared from the following raw materials in parts by weight: gelatin: 15.6 parts; sodium alginate: 2.6 parts; casein: 4.2 parts; sodium hydroxide deionized water solution at pH=8: 52.5 parts; sterile 1×PBS buffer solution: 87.5 parts. Using this ink, a bio-scaffold is obtained through extrusion 3D printing and calcium chloride cross-linking. C2C12 cells are seeded onto the scaffold, and cell-cultured meat is obtained through proliferation-differentiation culture. This invention solves the problems of existing 3D printing bio-inks, such as limited performance, poor component compatibility, insufficient mechanical stability of bio-scaffold materials, and lack of nutritional components. The prepared bio-ink exhibits excellent mechanical properties and printing compatibility, providing key technical support for the industrial-scale preparation of cell-cultured meat.