Edible and animal-product-free microcarriers for engineered meat

• US 9,752,122 B2
• Filed: 09/15/2014
• Issued: 09/05/2017
• Est. Priority Date: 09/13/2013
• Status: Active Grant

• Current Assignee: Fork & Goode, Inc.
• Original Assignee: Modern Meadow, Inc.
• Inventors: Marga, Francoise Suzanne, Purcell, Brendan Patrick, Forgacs, Gabor, Forgacs, Andras
• Primary Examiner(s): GWARTNEY, ELIZABETH A
• Application Number:
  US14/486,850
• Publication Number:
  US 20150079238A1
• Time in Patent Office: 1,086 Days
• Field of Search: None
• CPC Class Codes: A23L 13/00 Meat products; Meat meal; Preparation or treatment thereof
• CPC Class Codes: A23P 10/20 Agglomerating; Granulating; Tabletting
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/264 All vegan ingredients, i.e. all animal product free
• CPC Class Codes: C12N 2500/92 Medium free of human- or animal-derived components
• CPC Class Codes: C12N 2531/00 Microcarriers
• CPC Class Codes: C12N 5/0658 Skeletal muscle cells, e.g. myocytes, myotubes, myoblasts

Abstract

Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers described herein may include porous microcarriers that may be used to grow cells (e.g., smooth muscle cells) and may be included with the cells in the final engineered meat product, without requiring modification or removal of the cells from the microcarriers. In a particular example, the edible microcarriers may be formed of cross-linked pectin, such as pectin-thiopropionylamide (PTP), and RGD-containing polypeptide, such as thiolated cardosin A. Methods of forming edible microcarriers, methods of using the edible microcarriers to make engineered meat, and engineered meat including the edible microcarriers are also described herein.

Claims

1. A method of forming an edible and animal-product-free microcarrier for use as part of an engineered meat product, the method comprising:

cross-linking a pectin and an RGD-containing polypeptide to form a pectin/RGD-containing polypeptide hydrogel, wherein cross-linking the pectin and the RGD-containing polypeptide to form the pectin/RGD-containing polypeptide hydrogel comprises cross-linking pectin-thiopropionylamide (PTP) and cardosin; and

forming microbeads from the pectin/RGD-containing polypeptide hydrogel having a diameter of between about 0.05 mm and about 3 mm.

2. The method of claim 1, further comprising lyophilizing the pectin/RGD-containing polypeptide hydrogel.

3. The method of claim 1, further comprising:

creating the pectin-thiopropionylamide (PTP) by derivatization of pectin with cystamine.

5. The method of claim 1, wherein forming microbeads comprises forming porous microbeads.

6. The method of claim 1, wherein forming microbeads comprises forming microbeads having a diameter of between about 1 mm and about 0.1 mm.

4. A method of forming an edible and animal-product-free microcarrier for use as part of an engineered meat product, the method comprising:

cross-linking a pectin and an RGD-containing polypeptide to form a pectin/RGD-containing polypeptide hydrogel;

thiolating a cardosin polypeptide, wherein cross-linking the pectin and the RGD-containing polypeptide comprises cross-linking the pectin with the thiolated cardosin polypeptide; and

forming microbeads from the pectin/RGD-containing polypeptide hydrogel having a diameter of between about 0.05 mm and about 3 mm.

7. A method of forming an edible and animal-product-free microcarrier for use in forming an engineered meat product, the method comprising:

creating pectin-thiopropionylamide (PTP) by derivatization of pectin with cystamine;

thiolating a cardosin polypeptide;

cross-linking the PTP and thiolated cardosin to form a hydrogel;

lyophilizing the hydrogel of cross-linked PTP and cardosin; and

forming microbeads from the cross-linked PTP and cardosin.

8. The method of claim 7, further comprising adding one or more of:

a flavoring, a flavor enhancer, a colorant, a color enhancer, and a nutritional enhancer.

9. An edible microcarrier that is free of animal products and that is configured for culturing muscle cells to form an engineered meat product, the edible microcarrier having a body comprising a hydrogel of cross-linked pectin and an RGD-containing polypeptide, wherein the body is between about 3 mm and about 0.05 mm in diameter, wherein the pectin comprises thiol-modified pectin (PTP).

11. The edible microcarrier of claim 9, wherein the body has a diameter of between about 2 mm and about 0.05 mm in diameter.

12. The edible microcarrier of claim 9, wherein the body has a diameter of between about 1 mm and about 0.1 mm in diameter.

13. The edible microcarrier of claim 9, wherein the body is porous.

14. The edible microcarrier of claim 9, further comprising an additive consisting of one or more of:

a flavoring, a flavor enhancer, a colorant, a color enhancer, and a nutritional enhancer.

10. An edible microcarrier that is free of animal products and that is configured for culturing muscle cells to form an engineered meat product, the edible microcarrier having a body comprising a hydrogel of cross-linked pectin and an RGD-containing polypeptide, wherein the body is between about 3 mm and about 0.05 mm in diameter, wherein the RGD-containing polypeptide comprises a cardosin.

15. An edible microcarrier that is free of animal products and that is configured for culturing muscle cells to form an engineered meat product, the edible microcarrier having a body comprising a hydrogel of thiol-modified pectin and cardosin, wherein the body is between about 3 mm and about 0.05 mm in diameter.