中国食品学报

基于肌管定向排列的细胞培养肉支架制造技术

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陈启和 ¹,² , 娄行行 ² , 张圣良 ² , 史瑛 ²

中国食品学报 | 研究进展 2026,26(1): 383-393

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中国食品学报 | 研究进展 2026, 26(1): 383-393

基于肌管定向排列的细胞培养肉支架制造技术

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陈启和¹,², 娄行行², 张圣良², 史瑛²

作者信息

^1.浙江大学长三角智慧绿洲创新中心浙江嘉兴 314100

^2.浙江大学生物系统工程与食品科学学院杭州 310058

The Scaffold Manufacturing Technologies of Cultured Meat Based on Myotubes Directional Alignment

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.034

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细胞培养肉技术前景广阔，有助于应对传统畜牧业在可持续性和环境方面的难题。与其它替代蛋白不同，细胞培养肉是由动物干细胞在体外培养而成，是一种最接近天然肉类的产品。为了使细胞培养肉尽可能具有传统肉类的感官和营养特性，研究人员针对支架特性及支架制造技术开展大量研究，以期复制自然肌肉组织的特性。本文综述可食用支架的制备方法，旨在生产具有排列肌管的组织样细胞培养肉。首先，分析动物源性肉类的组成和结构，并依据天然肌肉组织的结构特性，阐明细胞培养肉工程支架设计的主要考虑因素，其中形成单轴排列的肌管是重点。其次，概述适用于形成排列肌管的主要支架技术及其在细胞培养肉工程中的应用现状。最后，展望其未来发展前景。

关键词

细胞培养肉 / 替代蛋白 / 定向细胞生长 / 肌管排列 / 支架

Abstract

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Cultured meat technology holds great promise and can help address the sustainability and environmental challenges faced by traditional livestock husbandry. Unlike other alternative proteins， cultured meat is made from animal stem cells cultured in vitro and is the closest product to natural meat. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible， researchers have conducted extensive studies on scaffold characteristics and manufacturing techniques， with the aim of replicating the properties of natural muscle tissue. This review summarizes the methods for preparing edible scaffolds， with the aim of producing tissue-like cultured meat with aligned myotubes. Firstly， the composition and structure of animal-derived meat are analyzed. And， based on the structural properties of natural muscle tissue， the main considerations for the design of scaffolds for cultured meat engineering are elaborated， with the formation of uniaxially aligned myotubes as the key focus. Secondly， the main scaffold techniques suitable for generating aligned myotubes and their current applications in cultured meat engineering are summarized. Finally， the future development prospects are outlined.

Key words

cultured meat / alternative protein / directional muscle cell growth / myotube alignment / scaffold

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陈启和, 娄行行, 张圣良, 史瑛. 基于肌管定向排列的细胞培养肉支架制造技术. 中国食品学报, 2026 , 26 (1) : 383 -393 . DOI: 10.16429/j.1009-7848.2026.01.034

. The Scaffold Manufacturing Technologies of Cultured Meat Based on Myotubes Directional Alignment[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 383 -393 . DOI: 10.16429/j.1009-7848.2026.01.034

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.034

接收时间：2025-02-11
首发时间：2026-05-21
出版时间：2026-01-31

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国家重点研发计划项目

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^1.浙江大学长三角智慧绿洲创新中心浙江嘉兴 314100

^2.浙江大学生物系统工程与食品科学学院杭州 310058

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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