シミズ　タツヤ   SHIMIZU Tatsuya   清水　達也    所属   研究施設 研究施設    職種   教授
論文種別	原著
言語種別	英語
査読の有無	査読あり
表題	Production of scaffold-free cell-based meat using cell sheet technology.
掲載誌名	正式名：NPJ science of food 略　 称：NPJ Sci Food ISSNコード：23968370/23968370
掲載区分	国外
巻・号・頁	6(1),pp.41
著者・共著者	TANAKA Ryu-Ichiro†, SAKAGUCHI Katsuhisa*, YOSHIDA Azumi, TAKAHASHI Hironobu, HARAGUCHI Yuji, SHIMIZU Tatsuya*
担当区分	最終著者,責任著者
発行年月	2022/09
概要	In the production of cell-based meat, it is desirable to reduce animal-derived materials as much as possible to meet the challenges of sustainability. Here, we demonstrate the "cell sheet-based meat": scaffold-free cell-based meat using cell sheet technology and characterize its texture and nutrients. Bovine myoblast cell sheets were prepared using temperature-responsive culture dishes (TRCDs) and 10 stacked cell sheets to fabricate three-dimensional tissue of 1.3-2.7 mm thickness. Hardness was increased by incubation on the TRCD and was further increased by boiling as is characteristic of natural meat. The wet weight percentage of total protein in the cell sheet was about half that of beef. In this method, large-sized items of cell sheet-based meat were also created by simply scaling up the TRCD. This method promises an environment-friendly food product.
DOI	10.1038/s41538-022-00155-1
PMID	36057641