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次世代畜産技術としての培養肉技術の基礎的研究
https://fut.repo.nii.ac.jp/records/2387
https://fut.repo.nii.ac.jp/records/2387a99c02ae-b8e5-4ddb-a3ea-8b777680c262
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
353-357.pdf (5.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2021-03-19 | |||||
| タイトル | ||||||
| タイトル | 次世代畜産技術としての培養肉技術の基礎的研究 | |||||
| タイトル | ||||||
| タイトル | Study on Cultured Meat Technology as an Advanced Livestock Technology | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Cultured Meats, Tissue Engineering, Engineered Muscle Tissues | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
古澤, 和也
× 古澤, 和也× 木村, 恒久× 西嶋, 茂宏× Kazuya, Furusawa× Tsunehisa, Kimura× Shigehiro, Nishijima |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Cultured meat technologies have been extensively investigated in food technology and tissue engineering fields, because they could reduce environmental loads, such as greenhouse gas emissions and deforestation for expanding farm area. Previously, the cultured meats have been produced by culturing animal muscle cells, which could be directly available from fresh meats and obtained by myogenic differentiation of mesenchymal stem cells. The constructing costs and tastes for the cultured meats have been improved by recent research and developments, whereas their textures, which are physical tastes related to mechanical properties and hierarchical structures of cultured meats, have not been reproduced by any cultured meat technologies. In this study, we have investigated the method for controlling the texture of cultured meats by regulating the rheological properties and hierarchical structures. To construct the cultured meats, we have tried two methods: one is a template scaffold method with multichannel collagen hydrogels (MCCG) which has multichannel structures and collagen fiber alignments, another one is a magnetic field-induced orientation of myoblasts and ECMs. By using the former method, we have reproduced muscle fiber alignments and extracellular matrix (ECM) structures of skeletal muscle tissues. In contrast, the latter method requires further researches and developments for controlling the rheological properties and hierarchical structures of cultured meats. | |||||
| 書誌情報 |
福井工業大学研究紀要 号 50, p. 353-357, 発行日 2020-10-30 |
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| 出版者 | ||||||
| 出版者 | 福井工業大学 | |||||
| 書誌レコードID | ||||||
| 識別子タイプ | NCID | |||||
| 関連識別子 | TF10133439 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
