Methods for preparing a comestible meat product

Patent metadata

Field	Value
Publication number	US-11559072-B2
Application number	US-202217660165-A
Country	US
Kind code	B2
Filing date	Apr 21, 2022
Priority date	May 28, 2019
Publication date	Jan 24, 2023
Grant date	Jan 24, 2023

Abstract

The substrates, systems, and methods described herein relate to textured substrates for preparing a comestible meat product. Substrates and methods are described herein for controlling one or more of growth, adhesion, retention, and/or release of cells (e.g., of a cell sheet) on or from the surface of the substrate. A method of preparing a comestible meat product may include applying a plurality of non-human cells to at least one patterned texture substrate, growing the cells on the patterned texture substrate to form the comestible meat product, and separating the comestible meat product from the patterned texture substrate. The patterned texture allows for improved growth, adhesion, retention, and/or release of cells as compared to another surface not comprising the patterned texture. In some embodiments, the cell culture substrate surfaces include a plurality of regions corresponding to a plurality of patterned textures.

First claim

What is claimed is:

1. A method of preparing a comestible meat product, comprising:
applying a plurality of non-human cells comprising at least one muscle-derived cell and one or more additional cells, at any state of differentiation, from at least one of myoblasts, mesoangioblasts, myofibroblasts, myotubes, mesenchymal stem cells, hepatocytes, fibroblasts, pericytes, adipocytes, adipose tissue, epithelial, chondrocytes, osteoblasts, osteoclasts, pluripotent cells, somatic stem cells, endothelial cells, epithelial tissue, vascular endothelium, or contractile cells to a solid patterned texture substrate comprising a first patterned texture region and a second patterned texture region, wherein a texture of the first patterned texture region differs from a texture of the second patterned texture region;
growing the plurality of non-human cells on the solid patterned texture substrate to form the comestible meat product; and
separating the comestible meat product from the solid patterned texture substrate.

2. The method of claim 1 , wherein separating the comestible meat product from the solid patterned texture substrate comprises separating the comestible meat product from the solid patterned texture substrate in sections.

3. The method of claim 2 , wherein separating the comestible meat product from the solid patterned texture substrate in sections comprises separating randomly sized sections of the comestible meat product from the solid patterned texture substrate.

4. The method of claim 1 , wherein separating the comestible meat product from the solid patterned texture substrate comprises separating the comestible meat product from the solid patterned texture substrate as one or more cell sheets.

5. The method of claim 4 , wherein separating the comestible meat product from the solid patterned texture substrate as one or more cell sheets comprises separating a first cell sheet section from the first patterned texture region and separating a second cell sheet section from the second patterned texture region.

6. The method of claim 4 , wherein separating the comestible meat product from the solid patterned texture substrate as one or more cell sheets comprises separating a multilayered cell sheet from the solid patterned texture substrate.

7. The method of claim 1 , further comprising directing a cell culture medium over the solid patterned texture substrate in a direction perpendicular to one or more of the first patterned texture region or the second patterned texture region.

8. The method of claim 1 , wherein the first patterned texture region is less adherent than the second patterned texture region.

9. The method of claim 8 , wherein separating the comestible meat product from the solid patterned texture substrate comprises directing a fluid across the first patterned texture region and then across the second patterned texture region.

10. A method of preparing a comestible meat product, the method comprising:
applying a plurality of non-human cells comprising at least one muscle-derived cell and one or more additional cells, at any state of differentiation, from at least one of myoblasts, mesoangioblasts, myofibroblasts, myotubes, mesenchymal stem cells, hepatocytes, fibroblasts, pericytes, adipocytes, adipose tissue, epithelial, chondrocytes, osteoblasts, osteoclasts, pluripotent cells, somatic stem cells, endothelial cells, epithelial tissue, vascular endothelium, or contractile cells to at least one patterned texture substrate; and
growing the plurality of non-human cells on the at least one patterned texture substrate to form a comestible meat product, wherein an arrangement of patterned textures of the at least one patterned texture substrate inhibits release of the plurality of non-human cells for a predetermined amount of time or until the plurality of non-human cells achieve a predetermined cell state.

11. The method of claim 10 , further comprising separating the comestible meat product from the at least one patterned texture substrate.

12. The method of claim 11 , wherein separating the comestible meat product from the at least one patterned texture substrate comprises directing a fluid over the at least one patterned texture substrate to detach the comestible meat product from the at least one patterned texture substrate.

13. The method of claim 10 , further comprising positioning a plurality of patterned texture substrates in a bioreactor in a parallel plate configuration, wherein the at least one patterned texture substrate is one of the plurality of patterned texture substrates.

14. The method of claim 13 , further comprising delivering a cell culture media between patterned texture substrates of the plurality of patterned texture substrates.

15. The method of claim 10 , further comprising directing a cell culture medium over the at least one patterned texture substrate to generate a fluid flow pattern.

16. The method of claim 15 , wherein the fluid flow pattern generates micro-turbulences that increase metabolic exchanges.

17. A method of preparing a comestible meat product, the method comprising:
applying a plurality of non-human cells comprising at least one muscle-derived cell and one or more additional cells, at any state of differentiation, from at least one of myoblasts, mesoangioblasts, myofibroblasts, myotubes, mesenchymal stem cells, hepatocytes, fibroblasts, pericytes, adipocytes, adipose tissue, epithelial, chondrocytes, osteoblasts, osteoclasts, pluripotent cells, somatic stem cells, endothelial cells, epithelial tissue, vascular endothelium, or contractile cells to at least one cell-adherent patterned texture of a patterned texture substrate;
growing the plurality of non-human cells applied to the patterned texture substrate to form a comestible meat product; and
separating the comestible meat product from the patterned texture substrate by directing fluid in a direction aligned with an adhesion gradient of adhesion quality between the comestible meat product and the patterned texture substrate.

18. The method of claim 17 , wherein the adhesion gradient of adhesion quality between the comestible meat product and the patterned texture substrate is created by a gradient of textures on the patterned texture substrate that transition from less adherent to more adherent.

19. The method of claim 17 , wherein the patterned texture substrate comprises a first side having protrusions that provide texture and a second opposing side lacking protrusions.

20. The method of claim 17 , wherein separating the comestible meat product from the patterned texture substrate by directing fluid comprises delivering the fluid perpendicularly to a texture pattern of the patterned texture substrate.

Assignees

• Upside Foods Inc

Inventors

• Leung Matthew
• Godbole Asha
• Engelmayr Jr George C
• Genovese Nicholas J
• Valeti Uma S
• Carswell Kathleen

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C12N5/0658 Primary

  Skeletal muscle cells, e.g. myocytes, myotubes, myoblasts · CPC title

• C12N2535/10

  Patterned coating · CPC title

• C12N2513/00

  3D culture · CPC title

• C12M3/00

  Tissue, human, animal or plant cell, or virus culture apparatus · CPC title