University of Missouri

Modern Meadow, Inc.

Fork & Goode, Inc.

Francoise Suzanne Marga

Gabor Forgacs

Cyrille Norotte

Brendan Patrick Purcell

David Thomas Williamson

Darryl Miles Cassingham

Karoly Robert Jakab

Susan J Schofer

Stephen M Spinella

Amy Congdon

Stephen H Colbert

Dustin Christiansen

Bradley A Hubbard

Andras Forgacs

Darryl M Cassingham

Monique De Leeuw

David Williamson

Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Engineered comestible meat

Structures and methods for tissue engineering include a multicellular body including a plurality of living cells. A plurality of multicellular bodies can be arranged in a pattern and allowed to fuse to form an engineered tissue. The arrangement can include filler bodies including a biocompatible material that resists migration and ingrowth of cells from the multicellular bodies and that is resistant to adherence of cells to it. Three-dimensional constructs can be assembled by printing or otherwise stacking the multicellular bodies and filler bodies such that there is direct contact between adjoining multicellular bodies, suitably along a contact area that has a substantial length. The direct contact between the multicellular bodies promotes efficient and reliable fusion. The increased contact area between adjoining multicellular bodies also promotes efficient and reliable fusion. Methods of producing multicellular bodies having characteristics that facilitate assembly of the three-dimensional constructs are also provided.

Self-assembling multicellular bodies and methods of producing a three-dimensional biological structure using the same

Described herein is a method for producing a biofabricated material from collagen or collagen-like proteins. The collagen or collagen-like proteins are isolated from animal sources or produced by recombinant DNA techniques or by chemical synthesis. The collagen or collagen-like proteins are fibrillated, crosslinked, dehydrated and lubricated thus forming the biofabricated material having a substantially uniform network of collagen fibrils.

Method for making a biofabricated material containing collagen fibrils

Described herein is a method for producing a biofabricated material from collagen or collagen-like proteins which are recombinantly produced and which contain substantially no 3-hydroxyproline. The collagen or collagen-like proteins are isolated from animal sources, or produced by recombinant DNA techniques or by chemical synthesis. The collagen or collagen-like proteins are fibrillated, crosslinked, dehydrated and lubricated thus forming the biofabricated material having a substantially uniform network of collagen fibrils.

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.

Edible and animal-product-free microcarriers for engineered meat

Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.

Dried food products formed from cultured muscle cells

An engineered three-dimensional structure includes living cells cohered with each other. The living cells suitably include Schwann cells and at least one other type of cell. The cells accompanying the Schwann cells can suitably be bone marrow stem cells or another type of cell having one or more anti-inflammatory properties. The structure is suitably a graft that facilitates restorative axon growth when the graft is implanted between the proximal and distal stubs of a severed nerve in a living organism. The graft can optionally include a plurality of acellular conduits extending between opposite axial ends of the graft. Bio-printing techniques can be used to assemble a three-dimensional construct that becomes through maturation an axon-guiding graft, by stacking a plurality of multicellular bodies, each of which includes a plurality of living cells cohered to one another to sufficiently to avoid collapsing when the multicellular bodies are stacked to form the structure.

Growing community of inventors

Columbia, MO, United States of America

Francoise Suzanne Marga