Thesis DISEÑO Y DESARROLLO DE MOLDES Y MATRICES CON SUPERFICIES MICROESTRUCTURADAS PARA SCAFFOLDS QUE PERMITAN LA DIFERENCIACIÓN DE CÉLULAS MUSCULARES
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Date
2018
Authors
BENAVENTE GUTIÉRREZ, DIEGO IGNACIO
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Abstract
La siguiente memoria forma parte del proyecto FONDECYT N° 1160311, en el Centro de Biotecnología “Dr. Daniel Alkalay Lowitt”, este proyecto consiste en el desarrollo de micro y nano estructuras comestibles para fabricar carne in-vitro.La carne in vitro es un tejido muscular comestible producido en laboratorio, varios estudios informan del beneficio de producir este alimento, por ejemplo, el bienestar animal, la reducción de enfermedades transmitidas por animales y la disminución del impacto ambiental del sector ganadero.Para producir este tipo de alimento, hay una serie de elementos que deben ser estudiados y optimizados, uno de ellos es la microestructura de la matriz donde se cultivarán las células, estas deben poseer forma de canal, esto porque 5permiten la alineación de las células diferenciadas para la generación de fibras musculares que, unidas entre sí, forman la carne comestible.Para la generación de estos moldes micro estructurados, se han utilizado dos tipos de tecnologías, una de ellas es la estereolitografía y la segunda el corte por láser.Para ello fue necesario el uso de tecnologías CAD, para el diseño y modelación de las muestras.
The following report is part of the project FONDECYT NO: 1160311, at the Biotechnology Center "Dr. Daniel Alkalay Lowitt ", this project consists of the development of micro and nano edible structures to manufacture in-vitro meat.The in vitro meat is an edible muscle tissue produced in the laboratory. Several studies report the benefit of producing this food, for example, animal welfare, the reduction of diseases transmitted by animals and the reduction of the environmental impact of the livestock sector.To produce this type of food, there is a series of elements that must be studied and optimized, one of them is the microstructure of the matrix where cells are grown, these must be channel-shaped, because they allow the alignment of differentiated cells to the generation of muscle fibers that, joined together, form edible flesh.For the generation of these micro structured molds, two types of technologies have been used, the first one is the stereolithography and the second is the laser cutting.For this, was necessary the use of CAD technologies for the design and modeling of the samples.
The following report is part of the project FONDECYT NO: 1160311, at the Biotechnology Center "Dr. Daniel Alkalay Lowitt ", this project consists of the development of micro and nano edible structures to manufacture in-vitro meat.The in vitro meat is an edible muscle tissue produced in the laboratory. Several studies report the benefit of producing this food, for example, animal welfare, the reduction of diseases transmitted by animals and the reduction of the environmental impact of the livestock sector.To produce this type of food, there is a series of elements that must be studied and optimized, one of them is the microstructure of the matrix where cells are grown, these must be channel-shaped, because they allow the alignment of differentiated cells to the generation of muscle fibers that, joined together, form edible flesh.For the generation of these micro structured molds, two types of technologies have been used, the first one is the stereolithography and the second is the laser cutting.For this, was necessary the use of CAD technologies for the design and modeling of the samples.
Description
Catalogado desde la version PDF de la tesis.
Keywords
CELULAS MUSCULARES , SCAFFOLDS , SUPERFICIES MICROESTRUCTURADAS
