V\u011bdci u\u010dinili pr\u016flomov\u00fd objev v oblasti potravin\u00e1\u0159sk\u00fdch technologi\u00ed \u00fasp\u011b\u0161n\u00fdm 3D tiskem kousku hov\u011bz\u00edho masa Wagyu, kter\u00fd napodobuje strukturu a vzhled skute\u010dn\u00e9ho masa. Tohoto \u00fasp\u011bchu dos\u00e1hli v\u011bdci z Osaka University v Japonsku pomoc\u00ed techniky zvan\u00e9 trojrozm\u011brn\u00fd bioprinting.<\/p>\n\n
Bioprinting zahrnuje pou\u017eit\u00ed po\u010d\u00edta\u010dov\u011b generovan\u00e9ho modelu k ukl\u00e1d\u00e1n\u00ed vrstev \u017eiv\u00fdch bun\u011bk, \u010d\u00edm\u017e se obnovuj\u00ed komplexn\u00ed struktury nalezen\u00e9 v p\u0159\u00edrodn\u00edch tk\u00e1n\u00edch. Na rozd\u00edl od tradi\u010dn\u00edch metod 3D tisku, kter\u00e9 pou\u017e\u00edvaj\u00ed materi\u00e1ly jako plast nebo kov, bioprinting vyu\u017e\u00edv\u00e1 \u017eiv\u00e9 bu\u0148ky k vytv\u00e1\u0159en\u00ed slo\u017eit\u00fdch struktur, jako jsou krevn\u00ed c\u00e9vy a svalov\u00e1 tk\u00e1\u0148.<\/p>\n\n
Hov\u011bz\u00ed maso Wagyu je zn\u00e1m\u00e9 svou mimo\u0159\u00e1dnou k\u0159ehkost\u00ed, chut\u00ed a jemn\u00fdm mramorov\u00e1n\u00edm tuku zn\u00e1m\u00fdm jako sashi. Tento jedine\u010dn\u00fd intramuskul\u00e1rn\u00ed obsah tuku p\u0159edstavuje specifickou v\u00fdzvu pro 3D tisk, proto\u017ee v\u011bdci museli naj\u00edt zp\u016fsob, jak tuto charakteristickou vlastnost reprodukovat.<\/p>\n\n
Aby toho dos\u00e1hli, t\u00fdm pou\u017eil dva typy kmenov\u00fdch bun\u011bk z\u00edskan\u00fdch ze specifick\u00fdch plemen krav Wagyu. Manipulac\u00ed s t\u011bmito kmenov\u00fdmi bu\u0148kami je dok\u00e1zali p\u0159im\u011bt k diferenciaci na v\u0161echny typy bun\u011bk pot\u0159ebn\u00e9 k p\u011bstov\u00e1n\u00ed masa. Jednotliv\u00e1 vl\u00e1kna sval\u016f, tuku a krevn\u00edch c\u00e9v byla pot\u00e9 bioti\u0161t\u011bna ve vrstv\u00e1ch a pe\u010dliv\u011b reprodukovala slo\u017eitou strukturu dokonal\u00e9ho kousku masa Wagyu.<\/p>\n\n
Jednou z hlavn\u00edch motivac\u00ed stoj\u00edc\u00ed za t\u00edmto v\u00fdzkumem je potenci\u00e1l masa p\u011bstovan\u00e9ho v laborato\u0159i poskytnout udr\u017eiteln\u011bj\u0161\u00ed alternativu k tradi\u010dn\u011b chovan\u00e9mu skotu. Chov skotu v sou\u010dasnosti p\u0159edstavuje zna\u010dnou \u010d\u00e1st emis\u00ed sklen\u00edkov\u00fdch plyn\u016f a p\u011bstovan\u00e9 maso nab\u00edz\u00ed zp\u016fsob, jak sn\u00ed\u017eit na\u0161i z\u00e1vislost na \u017eivo\u010di\u0161n\u00e9m zem\u011bd\u011blstv\u00ed.<\/p>\n\n
P\u0159edt\u00edm, ne\u017e se laboratorn\u011b p\u011bstovan\u00e9 hov\u011bz\u00ed maso Wagyu stane \u017eivotaschopnou mo\u017enost\u00ed pro supermarket, v\u0161ak existuj\u00ed v\u00fdzvy. Vysok\u00e9 v\u00fdrobn\u00ed n\u00e1klady a pot\u0159eba regula\u010dn\u00edho dohledu p\u0159edstavuj\u00ed p\u0159ek\u00e1\u017eky, kter\u00e9 je t\u0159eba p\u0159ekonat.<\/p>\n\n
I kdy\u017e 3D ti\u0161t\u011bn\u00e9 hov\u011bz\u00ed maso Wagyu vypad\u00e1 pozoruhodn\u011b podobn\u011b jako skute\u010dn\u00e9 maso, jeho chu\u0165 a struktura z\u016fst\u00e1vaj\u00ed nezn\u00e1m\u00e9. Nikdo je\u0161t\u011b vyroben\u00e9 maso neochutnal, tak\u017ee jeho chu\u0165ov\u00e9 vlastnosti jsou st\u00e1le z\u00e1hadou.<\/p>\n\n
T\u00fdm douf\u00e1, \u017ee jejich vysoce kontrolovan\u00e1 tiskov\u00e1 metoda m\u016f\u017ee zlep\u0161it texturu masa p\u011bstovan\u00e9ho v laborato\u0159i a \u0159e\u0161it jednu z hlavn\u00edch kritik d\u0159\u00edv\u011bj\u0161\u00edch experiment\u016f s p\u011bstovan\u00fdm masem, kter\u00e9 \u010dasto produkovaly nestrukturovan\u00e9 kusy. Teoreticky by tato p\u0159izp\u016fsobiteln\u00e1 metoda tisku masa mohla v\u011bdc\u016fm umo\u017enit vytvo\u0159it chutn\u011bj\u0161\u00ed a jemn\u011bj\u0161\u00ed kusy hov\u011bz\u00edho masa, ne\u017e jak\u00e9 jsou v sou\u010dasnosti k dispozici.<\/p>\n\n
V\u00fdvoj 3D ti\u0161t\u011bn\u00e9ho hov\u011bz\u00edho masa Wagyu p\u0159edstavuje v\u00fdznamn\u00fd krok vp\u0159ed v oblasti produkce p\u011bstovan\u00e9ho masa. I kdy\u017e existuj\u00ed v\u00fdzvy, je potenci\u00e1l t\u00e9to technologie pro revoluci v masn\u00e9m pr\u016fmyslu a p\u0159isp\u011bn\u00ed k udr\u017eiteln\u011bj\u0161\u00ed budoucnosti nesporn\u00fd.<\/p>","protected":false},"excerpt":{"rendered":"
3D ti\u0161t\u011bn\u00e9 hov\u011bz\u00ed maso Wagyu: Revolu\u010dn\u00ed p\u0159\u00edstup k produkci masa Bioprinting: Vytv\u00e1\u0159en\u00ed masa od z\u00e1kladu V\u011bdci u\u010dinili pr\u016flomov\u00fd objev v oblasti potravin\u00e1\u0159sk\u00fdch technologi\u00ed \u00fasp\u011b\u0161n\u00fdm 3D tiskem kousku hov\u011bz\u00edho masa Wagyu,…<\/p>\n","protected":false},"author":6,"featured_media":23915,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[471,19584,19585,15965,3314,17988,120],"class_list":["post-14598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-3d-printing","tag-bioprinting","tag-wagyu-beef","tag-cultured-meat","tag-lab-grown-meat","tag-food-technology","tag-sustainability"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=14598"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14598\/revisions"}],"predecessor-version":[{"id":14599,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/14598\/revisions\/14599"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media\/23915"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=14598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=14598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=14598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}