| dc.creator | Acevedo-Gutierrez, Cristian Andrés | |
| dc.creator | Enrione, Javier | |
| dc.creator | Blaker, Jonny | |
| dc.creator | Brown-González, Donald Irving | |
| dc.creator | Weinstein-Oppenheimer, Caroline R | |
| dc.date | 2022-05-20T20:44:54Z | |
| dc.date | 2022-06-18T20:31:54Z | |
| dc.date | 2022-05-20T20:44:54Z | |
| dc.date | 2022-06-18T20:31:54Z | |
| dc.date | March23 | |
| dc.date | 2018 | |
| dc.date | 2018 | |
| dc.date | March21 | |
| dc.date.accessioned | 2023-08-22T09:35:49Z | |
| dc.date.available | 2023-08-22T09:35:49Z | |
| dc.identifier | 1160311 | |
| dc.identifier | https://hdl.handle.net/10533/253795 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8336872 | |
| dc.description | In recent years, in-vitro meat has emerged as a new concept in the field of
food biotechnology. In-vitro meat uses tissue engineering tools to produce an
edible muscle without slaughtering animals. The methods to produce in-vitro
meat employ the growth of muscle-cells on a polymeric material (called
scaffold) suspended in a culture medium within a bioreactor. The design of
edible materials where muscle-cells can live and proliferate is a critical
manufacturing stage. The main problem emerges because the current
knowledge about the design of scaffolds uses mammalian polymers (bovine
gelatin, collagen, fibrin, hyaluronic acid and others). If not slaughtering
mammals is the paradigm, then scaffolds made from them must also be
replaced. In this work, edible materials were designed using marine
biopolymers such as fish-gelatin, alginate, agar and agarose; to be used as
scaffolds. The freeze drying process was used to produce the polymeric
materials. The physical, mechanical and biological properties of the scaffolds
were evaluated. The polymeric materials showed an adequate microstructure
and biocompatibility with muscle cells. Additionally, the biological properties
of the edible polymeric scaffold allowed an adequate myogenic behavior and
cell distribution. The system composed by the edible scaffold and muscle-cells
can be used in the production of in-vitro meat. | |
| dc.description | FONDECYT | |
| dc.description | FONDECYT | |
| dc.language | eng | |
| dc.relation | instname: ANID | |
| dc.relation | reponame: Repositorio Digital RI2.0 | |
| dc.relation | Polymers: Design, Function and Application | |
| dc.rights | http://creativecommons.org/licenses/by/3.0/cl/ | |
| dc.title | Marine Biopolymers to Culture In-Vitro Meat | |
| dc.type | info:eu-repo/semantics/lecture | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.coverage | Barcelona | |
