浙江工业大学邵平教授、冯思敏副教授发表封面文章

学术 2024-09-14 22:57 河南

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浙江工业大学邵平教授、冯思敏副教授发表封面文章

近日，浙江工业大学食品学院Jing Wang和Siqing Dai(共同第一作者)、邵平教授和冯思敏副教授(共同通讯作者)等在国际期刊《Journal of Agricultural and Food Chemistry》发表了题为“Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel”的封面文章。

基于细胞的肉类生产的传统技术涉及将卫星细胞播种到源自凝胶自然胶凝的支架上。这些支架的微观结构，包括孔隙率、平均孔径、孔形状和比表面积等因素，以及它们的机械性能，已被证明会显著影响细胞增殖和分化行为。控制支架的微观结构和机械性能在基于细胞的肉类生产中起着至关重要的作用。然而，很难控制源自天然凝胶的传统支架的微观结构。

三维（3D）打印是一种技术，材料从喷嘴尖端连续挤出，并根据预定模型附着在先前打印的材料层上，从而实现逐层打印。这项技术能够根据所需的孔隙结构定制支架，并在一定程度上调整其空间结构。探索挤出式 3D 打印技术在制造基于细胞的肉类支架中的应用至关重要。目前，关于利用挤出式 3D 打印技术获取基于细胞的肉类支架的研究有限。另一种与用于基于细胞的肉类生产的 3D 打印凝胶支架类似的技术是 3D 生物打印。3D 生物打印涉及将活细胞与生物制品和 / 或生物材料按照规定的组织方式进行逐层空间排列和组装，形成一个三维的活体细胞结构。这个过程带来了相当大的挑战，因为必须在每个生物打印层中递送活细胞，同时不能显著改变它们的表型和生存能力。

在这项研究中，我们使用含有不同量的纳米碳酸钙 - 葡萄糖酸 -δ- 内酯（CaCO3 NPs-GDL）的 3D 打印淀粉基凝胶开发了能够支持基于细胞的肉类中肌肉细胞生长的凝胶支架，并优化了其堆积密度。我们研究了凝胶支架内的细胞粘附、增殖和分化情况。淀粉与一种凝胶混合，制成了具有良好打印特性的淀粉基凝胶墨水。通过对填充密度的优化，成功制备出填充密度为 50% 且具有高度有序微观结构的 3D 打印支架。CaCO3 NPs-GDL的添加对支架的溶胀度、体外消化、水稳定性和孔隙分布有显著影响。当淀粉基凝胶中的纳米碳酸钙（CaCO3 NPs）含量为 0.075 克时，填充密度为 50% 的 3D 打印凝胶支架被证明最适合用于培养细胞基肉。它的孔径在 80 至 120 微米之间，压缩模量为 246.76 帕。经过 7 天的增殖，C2C12 小鼠骨骼肌成肌细胞的数量增加了约 2.81 倍。支架上 C2C12 细胞的融合指数和成熟指数分别为 57.00±0.45% 和 34.56±0.56%。淀粉基凝胶支架表现出优异的水稳定性和体外降解性。此外，C2C12 细胞在淀粉基支架上成功增殖和分化，最终促成了细胞基肉的生产。这项研究开发了一种用于制造细胞基肉的淀粉基复合凝胶支架。

图形摘要

Figure 1. Analysis of the textural and rheological properties of composite gels. (A–D). Alterations in the hardness, chewability, adhesiveness, and gumminess of the starch-based gel properties over a 24-h period, respectively. (E and F) The viscosity curves and loss factors of the starch-based gels. Different letters (a-e) in the graphs indicate significant differences (p < 0.05).

Figure 2. Mechanical strength of the gel scaffolds. (A) The mechanical strength of the common gel scaffolds. (B–D)The mechanical strengths of 3D-printed gel scaffolds with infill densities of 25%, 50%, and 75%,respectively. (a–d) The modulus of compression (where the compression modulus was calculated at 1–5% of the compression modulus, which was calculated by the formula E = σ/ε, where E was the compression modulus, σ was the stress, ε was the strain, and the slope in the figure represents the compression modulus.

Figure 3. Swelling degree, in vitro digestion, and water stability results of gel scaffolds with different CaCO3 NPs-GDL addition amounts. (A) The swelling degree of the stent in the common gel scaffolds. (B) The swelling degree of the 3D-printed gel scaffolds. (C) The results of in vitro digestion experiments of common gel scaffolds. (D) The results of in vitro digestion experiments of 3D-printed gel scaffolds. (E) The results of water stability of common gel scaffolds. (F) The results of water stability of 3D printed gel scaffolds. Different letters (a–e) in the graphs indicate significant differences (p < 0.05).

Figure 4. SEM results of the 3D printed gel scaffolds. (A) The SEM image of the cross-section of the 3D-printed gels scaffolds. Scale bars: 500 μm. (B) The pore size distribution of the 3D-printed gel scaffolds. (C) The pore area distribution of 3D-printed gel scaffolds.

Figure 5. C2C12 cell proliferation on common gel scaffolds (A) and 3D-printed gel scaffolds (C). Cell viability was quantified on plain gel scaffolds (B) and 3D printed gel scaffolds (D) over 7 days using the Presto Blue assay. Different letters (a–e) in the graphs indicate significant differences (p < 0.05). Scale bars: 50 μm.

Figure 6. Differentiation of C2C12 cells on common gel scaffolds (A–F) and 3D-printed gel scaffolds (H–L). Fusion index (F, M) and maturation index (G, N) of C2C12 cells on gel scaffolds. Different letters (a–e) in the graphs indicate significant differences (p < 0.05). Scale bars: 20 μm.

原文链接

https://doi.org/10.1021/acs.jafc.4c04559

作者简介

邵平，博士，浙江工业大学健行特聘教授，博士生导师，食品科学与工程学院副院长，美国新泽西州立Rutgers大学访问学者。兼浙江省食品学会常务理事，中国食品学会第三届青年委员会委员，国家国民营养健康专家委员会委员，浙江省国民营养健康专家组副秘书长，国家休闲食品标准委员会委员。兼任Journal of Functional Foods和Food Research International 编委，食品科学、食品研究与开发、食品工业科技期刊编委。主编教材和专著各1部，近五年作为第一或通讯作者发表SCI论文30余篇，高被引/热点论文6篇。一直坚持应用基础和行业服务的理念，作为第一负责人获省部级一等奖2项、二等奖1项。