培養肉の「味成分」は熟成で増加~分化と熟成がもたらす遊離アミノ酸変化を解明し、味制御へ~

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2025-05-23 東京大学

東京大学生産技術研究所の竹内昌治特任教授(大学院情報理工学系研究科教授)と古橋麻衣博士課程学生らの研究グループは、培養肉の味に関わる遊離アミノ酸(FAAs)の変化を解明しました。筋芽細胞から筋管細胞への分化過程でFAAsが一時的に減少するものの、低温下での熟成により再び増加し、市販の牛肉よりも高いFAAs含有量を示すことが確認されました。さらに、培地中のアミノ酸濃度を調整することで、細胞内のFAAs組成を制御できる可能性が示され、培養肉の味を設計する新たな手法として期待されています。この成果は、Food Chemistry誌にオンライン掲載され、科学技術振興機構の支援を受けて実施されました。

培養肉の「味成分」は熟成で増加~分化と熟成がもたらす遊離アミノ酸変化を解明し、味制御へ~
分化の過程と熟成の過程では、タンパク質と遊離アミノ酸量は逆の挙動を示す

<関連情報>

培養ウシ筋肉組織における分化と老化が遊離アミノ酸プロファイルに及ぼす影響 The effects of differentiation and aging on free amino acid profiles in cultured bovine muscle tissue

Mai Furuhashi, Shoji Takeuchi
Food Chemistry  Available online: 15 May 2025
DOI:https://doi.org/10.1016/j.foodchem.2025.144753

Highlights

  • Free amino acid changes by aging and differentiation in cultured cells are examined.
  • Free amino acids decrease with differentiation but increase through the cell aging.
  • Cultured cells have higher free amino acids per dry weight than traditional beef.
  • Aging cultured muscle tissue for 14 days increases total free amino acids.

Abstract

Understanding the flavour characteristics of cultured meat is crucial for its acceptance and market success. In traditional meat, flavour is strongly influenced by free amino acids (FAAs), which increased markedly during aging and are key contributors to flavours. However, little attention has been given to FAAs in cultured meat. This study investigates changes in FAAs in cultured meat, focusing on the effects of cell differentiation and aging. Intracellular FAAs in bovine muscle cells were measured before and after differentiation and during aging using LC-TOFMS. Results showed that FAAs decreased with differentiation but significantly increased with aging. Additionally, FAAs per dry weight in cultured cells were significantly higher than in beef. In three-dimensional cultured muscle tissue, total FAAs increased after 14 days of aging. These findings provide foundational data for designing future cultured meat products by elucidating the roles of differentiation and aging in FAA content and flavour perception.

1202農芸化学
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