Introduction:
Researchers from Yonsei University in South Korea have developed a novel food ingredient by coating rice grains with lab-grown cow cells. The rice grains were coated with fish gelatin and food-grade enzymes to create a scaffold for bovine myoblasts and adipose tissue-derived mesenchymal stem cells (adMSCs) to synthesize nutrient-dense grains containing organized meat cells. This study provides feasible ideas for the development of cell-based future foods.
- Rice grains can be used as 3D scaffolds for cell culture, as they possess nutritional and structural properties that support cell adhesion and growth.
- The researchers coated the rice grains with edible fish gelatin and food-grade enzymes to improve stability and cell adhesion.
- By using this technique, nutrient-dense grains with organized animal cells were produced.
- This method has the potential to create hybrid foods that combine plant and animal ingredients, providing sustainable and nutritious food options.
- Producing beef-laced rice grains could be a sustainable way to obtain a nutritious ingredient, with lower carbon emissions compared to traditional beef production.
- The production time for hybrid rice is shorter than that of beef, and the cost is significantly lower for hybrid rice compared to cell-cultured meat.
- Hybrid rice has potential applications as relief food in emergencies, in underdeveloped countries, during war, and in space.
Conclusion:
This study demonstrates the potential of using rice grains as scaffolds for the production of cell-based future foods. The coated rice grains provided a stable and nutrient-dense platform for the growth of organized meat cells. This novel food ingredient has the potential to contribute to a sustainable food system by providing a source of nutritious and environmentally friendly protein. Further research and development in this area may lead to the creation of hybrid food products with various applications in different contexts.
