Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology
Artificial cells have bridged the gap between non-living systems and biological cells. In recent years, artificial cells designed to simulate cellular structure and function have garnered significant attention. These artificial cells demonstrate vast potential for advancements in various biomedical...
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Elsevier
2025-04-01
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| Series: | Materials Today Bio |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590006425001231 |
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| author | Li Li Xiaolin Yao Guoliang Li Qianqian Guo Juan Yue Wenguang Liu Yapeng Fang Adam Midgley Mouming Zhao Katsuyoshi Nishinari |
| author_facet | Li Li Xiaolin Yao Guoliang Li Qianqian Guo Juan Yue Wenguang Liu Yapeng Fang Adam Midgley Mouming Zhao Katsuyoshi Nishinari |
| author_sort | Li Li |
| collection | DOAJ |
| description | Artificial cells have bridged the gap between non-living systems and biological cells. In recent years, artificial cells designed to simulate cellular structure and function have garnered significant attention. These artificial cells demonstrate vast potential for advancements in various biomedical areas, including simulating cell structure and function, creating innovative biosensors, facilitating bioactives transport, enabling micro and nanoreactors, and improving the targeted therapy for chronic foodborne diseases. In the interdisciplinary field of artificial cell construction, based on their constituent components, these systems can be categorized into lipid/polymer vesicles, coacervate, colloidosome, and metal-organic framework (MOF) artificial cells. They are anticipated to significantly enhance advancements in food science, particularly in cellular structure optimization, precise nutrition delivery, targeted nutrient release, and rapid detection methods. Consequently, this paper will comprehensively cover the historical background, fabrication techniques, and structural characteristics of artificial cells. From a functional design perspective, this review examines the growth and division mechanisms, energy production processes, encapsulation and reaction vessels, carriers, and information exchange systems of artificial cells. Ultimately, it provides a comprehensive evaluation of the safety of artificial cells from both biological and environmental viewpoints, to introduce and expand the application scenarios of this innovative biotechnology in food science. |
| format | Article |
| id | doaj-art-d2be98689dd54296bdfce21da65ce0e8 |
| institution | Kabale University |
| issn | 2590-0064 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Materials Today Bio |
| spelling | doaj-art-d2be98689dd54296bdfce21da65ce0e82025-02-12T05:31:42ZengElsevierMaterials Today Bio2590-00642025-04-0131101565Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnologyLi Li0Xiaolin Yao1Guoliang Li2Qianqian Guo3Juan Yue4Wenguang Liu5Yapeng Fang6Adam Midgley7Mouming Zhao8Katsuyoshi Nishinari9School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, China; Corresponding author.School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, ChinaDepartment of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200030, ChinaKey Laboratory of Bioactive Materials (MoE), College of Life Sciences, Nankai University, Tianjin, 300071, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, ChinaGlyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, 430068, ChinaArtificial cells have bridged the gap between non-living systems and biological cells. In recent years, artificial cells designed to simulate cellular structure and function have garnered significant attention. These artificial cells demonstrate vast potential for advancements in various biomedical areas, including simulating cell structure and function, creating innovative biosensors, facilitating bioactives transport, enabling micro and nanoreactors, and improving the targeted therapy for chronic foodborne diseases. In the interdisciplinary field of artificial cell construction, based on their constituent components, these systems can be categorized into lipid/polymer vesicles, coacervate, colloidosome, and metal-organic framework (MOF) artificial cells. They are anticipated to significantly enhance advancements in food science, particularly in cellular structure optimization, precise nutrition delivery, targeted nutrient release, and rapid detection methods. Consequently, this paper will comprehensively cover the historical background, fabrication techniques, and structural characteristics of artificial cells. From a functional design perspective, this review examines the growth and division mechanisms, energy production processes, encapsulation and reaction vessels, carriers, and information exchange systems of artificial cells. Ultimately, it provides a comprehensive evaluation of the safety of artificial cells from both biological and environmental viewpoints, to introduce and expand the application scenarios of this innovative biotechnology in food science.http://www.sciencedirect.com/science/article/pii/S2590006425001231Artificial cellsConstructionFunctionalitySafetyFood science |
| spellingShingle | Li Li Xiaolin Yao Guoliang Li Qianqian Guo Juan Yue Wenguang Liu Yapeng Fang Adam Midgley Mouming Zhao Katsuyoshi Nishinari Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology Materials Today Bio Artificial cells Construction Functionality Safety Food science |
| title | Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology |
| title_full | Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology |
| title_fullStr | Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology |
| title_full_unstemmed | Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology |
| title_short | Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology |
| title_sort | recent progress of artificial cells in structure design functionality and the prospects in food biotechnology |
| topic | Artificial cells Construction Functionality Safety Food science |
| url | http://www.sciencedirect.com/science/article/pii/S2590006425001231 |
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