| 초록 |
Cultured meat is a promising future food source produced through the mass culture of cells without the slaughter of livestock. In the cultured meat process, cell scaffolds are crucial factors that can help cell organization and supplement the nutrition and mass of cultured meat. Conventional techniques using polymer or vegetable protein-based scaffolds showed poor taste and texture due to low cell content. Accordingly, a reasonable cell scaffold with high cell capacity and abundant nutrients is required for advanced cultured meat. Herein, we report a strategy to fabricate a novel scaffold for nutrient-rich cultured meat by functionalizing rice grains. Rice grains composed of small granules meet essential nutrients and have a morphology that can easily interact with proteins, lipids, and polysaccharides. We constructed a micro-structure for improving cell proliferation and organization by coating rice grains with nanogel composed of fish gelatin and food additive enzymes. The coated rice grains showed a 3-fold increase in cell content compared to the conventional method, and consequently high-quality cultured meat with improved taste, tissue properties, and nutrients were developed. |
