ハラグチ　ユウジ   Haraguchi Yuuji   原口　裕次    所属   医学研究科 医学研究科 (医学部医学科をご参照ください)    職種   特任准教授
論文種別	原著
言語種別	英語
査読の有無	査読あり
表題	Three-dimensional tissue fabrication system by co-culture of microalgae and animal cells for production of thicker and healthy cultured food.
掲載誌名	正式名：Biotechnology letters 略　 称：Biotechnol Lett ISSNコード：15736776/01415492
掲載区分	国外
出版社	Springer Nature
巻・号・頁	43(6),pp.1117-1129
著者・共著者	HARAGUCHI Yuji†*, SHIMIZU Tatsuya*
担当区分	筆頭著者,責任著者
発行年月	2021/03
概要	OBJECTIVES:"Cultured food" is focused worldwide as "the third stage in meat production system" after hunting and livestock farming, and a sustainable food production system. In this study, we attempted to fabricate a three-dimensional (3-D) tissue by co-cultivation of animal cells with photosynthetic autotrophic microalgae so as to produce thicker and healthy cultured foods.RESULTS:Metabolism and damage of co-cultured tissues fabricated by microalgae, Chlorella vulgaris (C. vulgaris), and C2C12 cells were compared to monoculture tissues fabricated by C2C12 animal cells alone. Although the metabolism of monoculture tissue showed anaerobic respiration (ratio of lactate production to glucose consumption, LG ratio: 2.01 ± 0.15), that of the co-culture tissue partially changed to efficient aerobic respiration (LG ratio: 1.58 ± 0.14). In addition, the amount of ammonia in the culture media decreased markedly by co-cultivation. The release of lactate dehydrogenase from the thicker tissue was one-seventh in the co-cultivation, showing improved tissue damage. The co-cultivation with microalgae improved the culture condition of thicker tissues, resulting in the fabrication/maintenance of 200-400 µm-thickness tissues. The co-cultured tissue fabricated by microalgae and animal cells was not only rich in nutrients but also enabled thicker tissue fabrication without tissue damage as compared to tissue fabricated by animal cells alone.CONCLUSIONS:This tissue fabrication system by co-culture of microalgae and animal cells will be a valuable tool for the production of thicker and healthy cultured food.
DOI	10.1007/s10529-021-03106-0
PMID	33689062