DOI•
Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat
01 Dec 2021-
About: The article was published on 2021-12-01 and is currently open access. It has received 4 citations till now. The article focuses on the topics: Coco & Nanocellulose.
Citations
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TL;DR: It is assumed that the study to reduce or replace ingredients derived from fetuses such as FBS has not yet been actively developed, and developing inexpensive and edible media is necessary for the successful industrialization of cultured meat.
Abstract: Abstract The purpose of this review is to summarize studies that investigate blood and the main components of fetal bovine serum (FBS) in vertebrates, including major livestock, and review the current research on commercializing cultured meat. Detailed research on FBS is still lacking; however, some studies have shown that FBS consists of proteins, carbohydrates, growth factors, cytokines, fats, vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds. However, there are few studies on how the composition of FBS differs from blood or serum composition in adult animals, which is probably one of the main reasons for not successfully replacing FBS. Moreover, recent studies on the development of FBS replacers and serum-free media have shown that it is difficult to conclude whether FBS has been completely replaced or serum-free media have been developed successfully. Our review of the industrialization of cultured meat reveals that many basic studies on the development of cultured meat have been conducted, but it is assumed that the study to reduce or replace ingredients derived from fetuses such as FBS has not yet been actively developed. Therefore, developing inexpensive and edible media is necessary for the successful industrialization of cultured meat.
10 citations
TL;DR: In this article , the pore structure of a bacterial cellulose biofilms was studied using microscopy to quantify the mobility dynamics of various sizes of tracer particles and macromolecules.
4 citations
TL;DR: In this article , the in-vivo BC/HA pellicle extractability and content rate, physical characteristics, and cytocompatibility have been investigated in comparison to conventional in situ BC and native BC pellicles.
Abstract: BC membranes (pellicles) generated by Gluconacetobacter hansenii (G. hansenii) are promising biomaterials owing to their outstanding biocompatible properties. Recently, specific demands for biomedical applications of BC have increased owing to its excellent mechanical properties. Although many techniques have been developed to improve the biofunctional properties of BC pellicles, such modifications remain limited owing to technical difficulties in the modulation of complex biosynthetic processes. Therefore, we previously developed an in vivo modification technique to produce nanocomposite pellicles composed of BC and HA (in vivo BC/HA), which are directly secreted from genetically engineered G. hansenii. In the present study, the HA extractability and content rate, physical characteristics, and cytocompatibility of in vivo BC/HA have been investigated in comparison to conventional in situ BC/HA and native BC pellicle. The results suggested that HA more strongly adsorbed to the solid BC surface of in vivo BC/HA than that of in situ BC/HA, which possibly affected the dynamic viscoelastic characteristics. In vivo BC/HA exhibited a relatively lower value of 7.5 MPa as storage elastic modulus (E’), whereas in situ BC/HA yielded the highest E’ of 15.6 MPa in comparison to 11.4 MPa as E’of native BC. Although the HA content of in vivo BC/HA (95 μg/g) was indicated lower than in situ BC/HA (300 μg/g), the former showed two times higher ability in human epidermal cell adhesion. These results indicate the great potential of in vivo modification to expand the usefulness of BC-based biomaterials.
2 citations
TL;DR: In this article , the authors present the challenges of lab-based meat production, such as technology limitations, consumer acceptance, and law and legislation, which is still in its early stages, and it is currently confronted with significant challenges such as technological limitations and consumer acceptance.
Abstract: • Lab-based meat is more sustainable and safer to consume than conventional meat. • Production steps: cell extraction, cell line establishment, cell culture and scaffolding. • Challenges: technology limitations, consumer acceptance & law and legislation. Meat is one of the main dietary protein sources that is important in human health and development. Today, the rapid growth of the world's population has resulted in an increasing demand for meat sources worldwide. With the climate crisis devastating natural and agricultural resources, the Earth's ecosystems may no longer support an expanded traditional meat industry. At the same time, increasing meat production and consumption have raised issues regarding the environment, animal ethics, and human health. In line with the global sustainability trends, lab-based meat has been introduced in the last decade as a meat alternative. The production of lab-based meat required high-throughput technology at a wide scale to develop high-quality meat in the laboratory customized for the livestock agriculture industry, environment, animal welfare and human health. However, the development of laboratory-produced meat is still in its early stages, and it is currently confronted with significant challenges such as technological limitations and consumer acceptance. Therefore, there is no legal recognition of lab-based meat worldwide. Nevertheless, due to the trend for a high market demand for meat analogues, this field of study is expected to contribute to the company portfolio, thus more funding and research are required to ensure its safety and societal requirements.
References
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TL;DR: A review of relevant studies including the production of cellulose by bacteria, the formation of microfibrils and gel layer, the properties of gel and processed sheets, and some aspects of applications can be found in this article.
Abstract: Ever since its remarkable mechanical properties were found fifteen years ago, interest has grown in bacterial cellulose for which the use had been more or less limited to the manufacture of nata-de-coco, an indigenous food of South-East Asia. This paper reviews the progress of relevant studies including the production of cellulose by bacteria, the formation of microfibrils and gel layer, the properties of gel and processed sheets, and some aspects of applications.
1,076 citations
TL;DR: Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures as mentioned in this paper.
431 citations
TL;DR: Different aspects of BNC production, including types of fermentation processes and culture media, are addressed, with the aim of demonstrating the importance of these parameters and improving B NC production and permitting application in the biotechnological, medical, pharmaceutical, and food industries.
Abstract: Production of bacterial nanocellulose (BNC) is becoming increasingly popular owing to its environmentally friendly properties. Based on this benefit of BNC production, researchers have also begun to examine the capacity for cellulose production through microbial hosts. Indeed, several research groups have developed processes for BNC production, and many studies have been published to date, with the goal of developing methods for large-scale production. During BNC bioproduction, the culture medium represents approximately 30 % of the total cost. Therefore, one important and challenging aspect of the fermentation process is identification of a new cost-effective culture medium that can facilitate the production of high yields within short periods of time, thereby improving BNC production and permitting application of BNC in the biotechnological, medical, pharmaceutical, and food industries. In this review, we addressed different aspects of BNC production, including types of fermentation processes and culture media, with the aim of demonstrating the importance of these parameters.
306 citations
TL;DR: The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations, and targeting delivery to specific areas in the digestive tract.
291 citations
TL;DR: The BC-based drug delivery could be further fine-tuned to get more sophisticated control on stimuli-responsive drug release and along with the currently available literature, further experiments are required to obtain a blueprint of drug in vivo performance, bioavailability and in vitro–in vivo correlation.
Abstract: Bacterial cellulose (BC) is a versatile biopolymer with better material properties, such as purity, high degree of porosity, relative high permeability to liquid and gases, high water-uptake capacity, tensile strength and ultrafine network. This review explores the applications of BC and its hydrogels in the fields of food, cosmetics and drug delivery. Applications of BC in foods are ranging from traditional dessert, low cholesterol diet, vegetarian meat, and as food additive and dietary aid to novel applications, such as immobilization of enzymes and cells. Applications in cosmetics include facial mask, facial scrub, personal cleansing formulations and contact lenses. BC for controlled drug delivery, transdermal drug delivery, dental drug delivery, protein delivery, tissue engineering drug delivery, macromolecular prodrug delivery and molecularly imprinted polymer based enantioselective drug delivery are also discussed in this review. The applications of BC in food and cosmetics provide the basis for BC-based functional foods, nutraceuticals, cosmeceuticals and medicated cosmetics. On the basis of current studies, the BC-based drug delivery could be further fine-tuned to get more sophisticated control on stimuli-responsive drug release. Along with the currently available literature, further experiments are required to obtain a blueprint of drug in vivo performance, bioavailability and in vitro–in vivo correlation.
290 citations