지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.12
- 수록면
- 284 - 301 (18page)
이용수
DBpia Top 5%동일한 주제분류 기준으로최근 2년간 이용수 순으로 정렬했을 때
해당 논문이 위치하는 상위 비율을 의미합니다.
초록· 키워드
오류제보하기
The limitations of food production caused by global warming, consumption of soil fertility, and land shortage have demanded the development of alternative foods. Their market has been increasing, and in particular, there is an urgent need for an alternative meat. Among them, the non-slaughtered cell-cultured meat that can be manufactured in the laboratory, that is, cultured meat, is in the spotlight, which can solve the problem of meat consumption while including the advantages of meat. It is classified into minced cultured meat and structured one with a structure similar to that of real meat. The latter is currently facing limitations related scaffolds, cells, and the multiplicative problems, and many attempts are being made to solve them. The complex problem is related to secure texture and taste as well as structural similarity to actual meat. To solve the problems, it is necessary to lay emphasis on cells, there are fat cells and vascular cells, and the most fundamental cells, muscle cells. These are the main cells that control the texture and nutrients of meat, and unlike other cells, they grow in the form of fibers. A myofibril (also known as a muscle fibril) is a basic rod-like organelle of a muscle cell, which is a quantitatively major component of meat, and one of the tissues that maintain the appearance of the body and bones. In this review article, we focused on the growth of muscle cells into long, tubular cells known as muscle fibers using the fabricated fibrous scaffold, and reviewed not only research results for muscle tissue engineering but also various results in the related fields for the last five years.
목차
Abstract
1. 서론
2. 실험
3. 결론 및 전망
References
참고문헌 (40)
참고문헌 신청
K. Sakadevan and M. L. Nguyen, Livestock Production and its Impact on Nutrient Pollution and Greenhouse Gas Emissions, Advances in Agronomy, 141, 147(2017).
Z. F. Bhat, H. Bhat, and S. Kumar, “Cultured Meat-A Humane Meat Production System”, Principles of Tissue Engineering, Academic Press, USA, pp.1369-1388, 2020.
S. H. Park, S. W. Jung, M. H. Choi, M. L. Lee, B. G. Choi, and W. G. Koh, Gelatin MAGIC Powder as Nutrient-Delivering 3D Spacer for Growing Cell Sheets into Cost-Effective Cultured Meat, Biomaterials, 278, 121155 (2021).
S. Verbruggen, D. Luining, A. van Essen, and M. J. Post, Bovine Myoblast Cell Production in a Microcarriers-based System, Cytotechnology, 70(2), 503(2018).
S. H. Park, S. W. Jung, J. W. Heo, W. G. Koh, S. M. Lee, and J. K. Hong, Chitosan/Cellulose-Based Porous Nanofilm Delivering C-Phycocyanin: A Novel Platform for the Production of Cost-Effective Cultured Meat, ACS Applied Materials and Interfaces, 13(27), 32193(2021).
Z. F. Bhat, H. Bhat, and S. Kumar, “Cultured Meat-A Humane Meat Production System”, Principles of Tissue Engineering, Academic Press, USA, pp.1369-1388, 2020.
S. H. Park, S. W. Jung, M. H. Choi, M. L. Lee, B. G. Choi, and W. G. Koh, Gelatin MAGIC Powder as Nutrient-Delivering 3D Spacer for Growing Cell Sheets into Cost-Effective Cultured Meat, Biomaterials, 278, 121155 (2021).
S. Verbruggen, D. Luining, A. van Essen, and M. J. Post, Bovine Myoblast Cell Production in a Microcarriers-based System, Cytotechnology, 70(2), 503(2018).
S. H. Park, S. W. Jung, J. W. Heo, W. G. Koh, S. M. Lee, and J. K. Hong, Chitosan/Cellulose-Based Porous Nanofilm Delivering C-Phycocyanin: A Novel Platform for the Production of Cost-Effective Cultured Meat, ACS Applied Materials and Interfaces, 13(27), 32193(2021).
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
[Review] Scaffolding Biomaterials for Cultivated Meats: Cell Adhesion
한국생물공학회 학술대회
2022 .04
-
A New Type of Cultured Meat: High-protein Cell Meat Powder
한국고분자학회 학술대회 연구논문 초록집
2023 .04
-
Surface Modification of Textured Vegetable Protein to Produce an Edible Scaffold for Cultured Meat
한국고분자학회 학술대회 연구논문 초록집
2021 .10
-
배양육의 최신 연구 현황과 공학적 과제
KSBB Journal
2019 .09
-
Future Muscle Food : Status and Prospects of Cultured Meat
한국생물공학회 학술대회
2021 .04
-
Traditional Plant-based Meat Alternatives, Current, and Future Perspective: a Review
농업생명과학연구
2021 .01
-
실험실에서 제조되는 고기 ‘배양육’의 전망
한국염색가공학회지
2022 .12
-
Realistic Beef-textured Cultured Meat with Anisotropic Structure Scaffolds Mimicking Muscle Tissue
한국고분자학회 학술대회 연구논문 초록집
2024 .09
-
미래 식량으로서의 대체육, 지속가능한 미래를 모색하며
대한환경공학회지
2023 .11
-
Gelatin Microspheres with Tunable Surface Properties: Versatile Nutrient Carrier for Production of Cost-Effective Cultured Meat
한국고분자학회 학술대회 연구논문 초록집
2021 .10
-
Current Status of the Cultivated Meat Industry and Development of a Sustainable Meat Consumption System b SeaWith Inc.
한국생물공학회 학술대회
2023 .10
-
Application of Biotechnology and Bioengineering for Cell-cultured Food
한국생물공학회 학술대회
2023 .10
-
Rapid Visual Identification of Bovine Meat by Loop Mediated Isothermal Amplification Combined with Immunochromatographic Strip
BioChip Journal
2017 .01
-
Fabrication of the Functional Film to Produce a Cultured Meat with Enhanced Food Properties
한국고분자학회 학술대회 연구논문 초록집
2022 .04
-
Assembly of the Biopolymer-based Scaffolds to Produce an Engineered Meat
한국고분자학회 학술대회 연구논문 초록집
2023 .04
-
X-선 영상과 합성곱 신경망을 이용한 육류 내의 바늘 검출
센서학회지
2020 .01
-
점군 데이터를 활용한 육가공식품의 치수품질관리
한국CDE학회 논문집
2023 .03
-
DCGAN을 이용한 잡육에서의 바늘 검출
센서학회지
2021 .09
-
식육제품의 조사처리기준 제정에 관한 인식조사
방사선산업학회지
2024 .09
-
Study on Cell Culture Process by using Single-use Cell Culture System
한국생물공학회 학술대회
2017 .04
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0