doi: 10.1016/j.biomaterials.2021.121107. Online ahead of print.
Affiliations
Affiliations
- 1 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 2 Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore.
- 3 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 4 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore.
- 5 Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 6 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore; CAMP, Singapore-MIT Alliance for Research and Technology, 1 CREATE Way, Level 4 Enterprise Wing, Singapore, 138602, Singapore; Mechanobiology Institute, National University of Singapore, T-Lab, #05-01, 5A Engineering Drive 1, Singapore, 117411, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore; Lead Contact, Singapore. Electronic address: phsyuh@nus.edu.sg.
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Shujian Ong et al. Biomaterials. 2021.
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doi: 10.1016/j.biomaterials.2021.121107. Online ahead of print.
Affiliations
- 1 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 2 Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore.
- 3 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 4 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore.
- 5 Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore.
- 6 Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, MD9-04-11, 2 Medical Drive, Singapore, 117593, Singapore; Institute of Bioengineering and Bioimaging, A*STAR, The Nanos, #06-01, 31 Biopolis Way, Singapore, 138669, Singapore; CAMP, Singapore-MIT Alliance for Research and Technology, 1 CREATE Way, Level 4 Enterprise Wing, Singapore, 138602, Singapore; Mechanobiology Institute, National University of Singapore, T-Lab, #05-01, 5A Engineering Drive 1, Singapore, 117411, Singapore; Ants Innovate Pte. Ltd., 7 Temasek Boulevard #12-07, Suntec Tower One, Singapore, 038987, Singapore; Lead Contact, Singapore. Electronic address: phsyuh@nus.edu.sg.
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Abstract
Recent efforts for cell-based meat cuts focus on engineering edible scaffolds, with visual cues which are key to enhancing consumer acceptance, receiving less attention Here, we employed artificial intelligence (AI)-based screening of potential plant materials and discovered that jackfruit (Artocarpus heterophyllus) has the natural structures to recapitulate marbling visuals of meat cuts. Plant tissue compositions are exploited for its differential polyphenol adsorption to produce complex marbling patterns. A one-step colour control method by varying oxidation and incubation conditions of polyphenols was developed to produce permanent meat-like colours resembling chicken, pork, and beef. The scaffold exhibits a meat-like browning behaviour when cooked and is shown to support high-density porcine myoblasts culture without masking the marbled appearance. Surveys with 78 volunteers found that marbled jackfruit scaffolds improved consumer perception of cell-based meat by ∼8%. Our approach of combining AI, tissue engineering, and sensory science unlocks the possibility of creating a range of novel cell-based meat cuts with consumer focus.
Keywords: Cell-based meat; Cellulose; Edible scaffold; Meat marbling; Organoleptic; Polyphenol.
Copyright © 2021 Elsevier Ltd. All rights reserved.
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