METHODS AND COMPOSITIONS FOR THE PRODUCTION OF CELL-BASED MEAT PRODUCTS

Smart overview of the Invention

The disclosed technology focuses on methods and compositions for producing cell-based meat products with improved structural uniformity. Central to this innovation are filamentous fungus-yeast biocapsules, which play a crucial role in the manufacturing process of these meat products. These biocapsules serve as a biomaterial scaffold, essential for supporting cell growth and mimicking the texture of natural meat.

Technical Background

Traditional animal farming has significant environmental and health drawbacks, including extensive land and water use and greenhouse gas emissions. It also contributes to the spread of foodborne illnesses and antibiotic-resistant bacteria due to poor hygiene and excessive antibiotic use. Cell-based meat production offers a sustainable alternative, reducing resource consumption and eliminating the need for antibiotics by providing a sterile production environment.

Current Challenges

Existing cell-based meat technologies rely heavily on satellite cell culture techniques, which often result in products that lack the texture of natural meat. This is due to the absence of effective biomaterial scaffolds like the extracellular matrix (ECM), which provides essential structural and biochemical support. Current ECM production methods are costly and inefficient, necessitating new approaches to create affordable, robust, and edible scaffolds.

Innovative Approach

The invention introduces biocapsules composed of filamentous fungus and yeast cells, which form a scaffold for cell growth. These biocapsules can be customized with genetically engineered yeast cells that express various proteins, including ECM proteins, growth factors, and flavor proteins. The filamentous fungus can belong to divisions such as Ascomycota or Mucoromycota, with specific strains like Aspergillus oryzae or Rhizopus oryzae being used.

Applications

This technology enables the creation of cell-based meat products that incorporate diverse cell types such as myoblasts, adipocytes, fibroblasts, and stem cells. The yeast cells within the biocapsules are engineered to produce proteins that enhance the structural and sensory qualities of the meat. This innovation not only addresses the inefficiencies in current ECM production but also paves the way for more sustainable and ethical meat alternatives.