Cultured meat with enriched organoleptic properties by regulating cell differentiation.

Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.

Understanding Boredom and Leisure in Later Life: A Systematic Review.

Background and Objectives: Anecdotal evidence and references to boredom appear frequently in mass media, but only a few studies directly examine the phenomenon of boredom, and existing literature within the context of leisure has primarily focused on adolescents. Social isolation and loneliness often intertwine with boredom, and chronic conditions are major factors that increase the risk of experiencing boredom in later life. Therefore, the purpose of this paper is to examine the significance of boredom among older adults and assess the existing literature to gain a more holistic understanding of boredom and how it has been studied among older adults in the context of leisure. Research Design and Methods: Following the PRISMA guidelines, this study gathered literature from 5 electronic databases through December 2022. This systematic review investigated both qualitative and quantitative evidence, and standardized data extraction and study quality assessments were conducted. Results: A comprehensive search initially revealed 2,757 potentially relevant articles, 8 of which met the full inclusion criteria. Three studies investigated the phenomenon of leisure-boredom, and 5 studies assessed the experience of boredom in general and its relationship with leisure engagement. A majority of the studies, especially ones that examined older adults' experience of overall boredom experience, lacked a thorough description of the phenomenon and did not use reliable and/or valid measurements. Discussion and Implications: Findings from 8 articles offer insights into boredom; however, the discussion examines the limitations of these studies and reasons why studying boredom is important. We also speculate as to why little research has addressed leisure boredom among older adults and propose a research agenda for increasing our understanding of the ways older adults experience boredom, the effects boredom has on health and well-being, and how boredom can be alleviated and/or managed in the context of leisure.

Occlusive membranes for guided regeneration of inflamed tissue defects.

Guided bone regeneration aided by the application of occlusive membranes is a promising therapy for diverse inflammatory periodontal diseases. Symbiosis, homeostasis between the host microbiome and cells, occurs in the oral environment under normal, but not pathologic, conditions. Here, we develop a symbiotically integrating occlusive membrane by mimicking the tooth enamel growth or multiple nucleation biomineralization processes. We perform human saliva and in vivo canine experiments to confirm that the symbiotically integrating occlusive membrane induces a symbiotic healing environment. Moreover, we show that the membrane exhibits tractability and enzymatic stability, maintaining the healing space during the entire guided bone regeneration therapy period. We apply the symbiotically integrating occlusive membrane to treat inflammatory-challenged cases in vivo, namely, the open and closed healing of canine premolars with severe periodontitis. We find that the membrane promotes symbiosis, prevents negative inflammatory responses, and improves cellular integration. Finally, we show that guided bone regeneration therapy with the symbiotically integrating occlusive membrane achieves fast healing of gingival soft tissue and alveolar bone.

High protein-containing new food by cell powder meat.

Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people's perceptions and organoleptic properties. Therefore, cell-based meat research is intensively conducted, and most studies are aimed at scale-up and cost-down via the research of scaffolds and culture media. Here, we proposed a new food by cell powder meat (CPM), which has a high protein content and a meaty flavor. The powder was manufactured 76% more cost-effectively with less serum than the conventional culture medium and without 3D scaffold. Due to its comprehensive characteristics, the potential applicability of CPM in the cell-based meat industry could be expected.

Regulation of the Inevitable Water-Responsivity of Silk Fibroin Biopolymer by Polar Amino Acid Activation.

In nature, water is vital for maintaining homeostasis. Particularly, organisms (e.g., plant leaf, bird feather) exploit water fluidics for motions. Hydration-adaptive crystallization is the representative water-responsive actuation of biopolymers. This crystallization has inspired the development of intelligent human-robot interfaces. At the same time, it hinders the consistent adhesion of tissue adhesive. As hydration-adaptive crystallization is inevitable, the on-demand control of crystallization is desirable in the innovative biopolymeric biomedical systems. To this end, this study developed an amino acid-based technology to artificially up- or down-regulate the inevitable crystallization of silk fibroin. A case II diffusion model was constructed, and it revealed that the activity of polar amino acid is related to crystallization kinetics. Furthermore, the water dynamics study suggested that active amino acid stabilizes crystallization-triggering water molecules. As a proof-of-concept, we verified that a 30% increase in the activity of serine resulted in a 50% decrease in the crystallization rate. Furthermore, the active amino acid-based suppression of hydration-adaptive crystallization enabled the silk fibroin to keep its robust adhesion (approximately 160 kJ m-3) by reducing the water-induced loss of adhesive force. The proposed silk fibroin was demonstrated as a stable tissue adhesive applied on ex vivo porcine mandible tissue. This amino acid-based regulation of hydration-adaptive crystallization will pioneer next-generation biopolymer-based healthcare.

Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat.

Edible scaffolds are needed in cultured meat to mimic meat's three-dimensional structure by organizing cells and replenishing the insufficient meat mass of cells alone. However, there is still a large gap between slaughtered meat and cells developed into tissues using scaffolds. This is mainly due to the difference in size, texture, flavor, and taste. In this study, we develop a coating matrix to modify the surface of textured vegetable protein (TVP), a vegetable cell support, to produce cultured meat having slaughtered meat's essential characteristics. We optimized the fish gelatin/agar matrix's microstructure by controlling the ratio of the two biopolymers, stably introducing a cell adhesive environment on the TVP. By coating the optimized gelatin/agar matrix on the TVP's surface using an easy and fast dipping method, hybrid cultured meat composed of animal cells and plant protein was produced. As the cells proliferated, their synergistic effect permitted the cultured meat's texture, flavor, and taste to reach a level comparable to that of slaughtered meat. The TVP-based cultured meat prepared with the present technology has been recreated as high-quality cultured meat by satisfying five challenging factors: cells, texture, cost, mass, and flavor.

Gelatin MAGIC powder as nutrient-delivering 3D spacer for growing cell sheets into cost-effective cultured meat.

Cell cultured meat is artificial meat obtained by culturing animal-derived cells in vitro, and received significant attention as an emerging future protein source. The mass proliferation of cells in the cultured meat production is a strenuous process that delays the commercialization of cultured meat because it requires an expensive culture medium for a long period. Herein, we report on a strategy to develop advanced cultured meat using fish gelatin mass growth-inducing culture (MAGIC) powder and myoblast sheets. The MAGIC powder had an edible gelatin microsphere (GMS) structure and exhibited different morphologies and bonding activities depending on the degree of crosslinking. We analyzed the loading and release of nutrients for each GMS with diverse surface properties, and selected the most effective GMSs to improve the proliferation of myoblasts under serum-reduced medium. The GMSs exerted four significant functions in the culture of myoblast sheets, and consequently produced cost- and time-effective meat-like cell sheets than the conventional method. We prepared cultured meats composed of cell sheet containing GMSs and evaluated the quality of the cultured meat by comparing the tissue properties with soy meat and chicken breast.