|
|
|
|
|
Journal |
Textile Coloration and Finishing |
Year / Vol., Issue, Month |
2022 / V.34,no.4,Dec |
Title |
A Study on Conferring Orientation to Myoblast for Realizing Tissue of Cultured Meat |
Authors |
Yong-Joo Seok1, Sun-Mi Zo1, Soon-Mo Choi2, and Sung Soo Han1,2 |
Institution/Affiliations |
Yeungnam University |
Pages/Total page |
pp.284 ~ 301 / 18 |
Language |
Korean |
Abstract |
The limitations of food production caused by global warming, consumption of
soil fertility, and land shortage have demanded the development of alternative foods.
Their market has been increasing, and in particular, there is an urgent need for an alternative
meat. Among them, the non-slaughtered cell-cultured meat that can be manufactured
in the laboratory, that is, cultured meat, is in the spotlight, which can solve
the problem of meat consumption while including the advantages of meat. It is classified
into minced cultured meat and structured one with a structure similar to that of
real meat. The latter is currently facing limitations related scaffolds, cells, and the
multiplicative problems, and many attempts are being made to solve them. The complex
problem is related to secure texture and taste as well as structural similarity to
actual meat. To solve the problems, it is necessary to lay emphasis on cells, there are
fat cells and vascular cells, and the most fundamental cells, muscle cells. These are
the main cells that control the texture and nutrients of meat, and unlike other cells,
they grow in the form of fibers. A myofibril (also known as a muscle fibril) is a basic
rod-like organelle of a muscle cell, which is a quantitatively major component of
meat, and one of the tissues that maintain the appearance of the body and bones. In
this review article, we focused on the growth of muscle cells into long, tubular cells
known as muscle fibers using the fabricated fibrous scaffold, and reviewed not only
research results for muscle tissue engineering but also various results in the related
fields for the last five years. |
Keywords |
alternative food, cultured meat, fiber scaffold, muscle scaffold, tissue engineering |
Download |
|
Reference |
http://koreascience.or.kr/journal/OSGGBT.page
|
|
|
|
|
|
|
|
|
|