Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 119340 10.21603/2074-9414-2026-1-2627 PBLDTL ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Physicochemical and Biotechnological Properties of Marine Collagen Materials Оценка физико-химических и биотехнологических свойств материалов из морского коллагена https://orcid.org/0000-0002-0896-4571 Куликова Юлия Владимировна Kulikova Yuliya V. stas-asp@mail.ru https://orcid.org/0009-0009-0166-2384 Спорышева Дарья Ивановна Sporysheva Daria I. https://orcid.org/0000-0003-4660-0020 Ташкинов Михаил Анатольевич Tashkinov Mikhail A. https://orcid.org/0000-0003-1198-1951 Носкова Светлана Юрьевна Noskova Svetlana Yu. https://orcid.org/0000-0002-4921-8997 Бабич Ольга Олеговна Babich Olga O. olich.43@mail.ru Балтийский федеральный университет имени Иммануила Канта Калининград Россия Immanuel Kant Baltic Federal University Kaliningrad Russian Federation Пермский национальный исследовательский политехнический университет Пермь Россия Perm National Research Polytechnic University Perm Russian Federation Пермский национальный исследовательский политехнический университет Пермь Россия Perm National Research Polytechnic University Perm Russian Federation Балтийский федеральный университет имени Иммануила Канта Калининград Россия Immanuel Kant Baltic Federal University Kaliningrad Russian Federation Балтийский федеральный университет имени Иммануила Канта Калининград Россия Immanuel Kant Baltic Federal University Kaliningrad Russian Federation 31 03 2026 31 03 2026 56 1 190 202 05 02 2026 24 02 2026 https://fptt.ru/en/issues/24227/24285/

Ввиду системных проблем агропромышленного сектора производственные мощности не соответствуют растущим объемам спроса на мясную продукцию, что создает предпосылки для возникновения ее дефицита в краткосрочной перспективе. Одним из стратегических направлений для обеспечения белковой безопасности населения является развитие технологий культивированного мяса. Ключевым элементом в его биопроизводстве выступает трехмерный каркас (скаффолд), от характеристик которого напрямую зависят структурно-механические свойства конечного продукта. В настоящее время сохраняется актуальная задача поиска и разработки материалов для скаффолдов, обеспечивающих формирование продукта с удовлетворительными органолептическими и текстурными характеристиками. Цель исследования – комплексный анализ физико-химических свойств морского коллагена, а также оценка его биотехнологического потенциала и потенциала гелей на его основе в качестве перспективного сырья для создания каркасов культивируемого мяса. Объект исследования – коллаген из биомассы медузы Aurelia aurita и кожи обыкновенного судака (Sander lucioperca), полученный методом кислотной экстракции. Для изучения физико-химических свойств применяли электрофоретический метод Лэмли, метод капиллярного электрофореза, ИК-Фурье спектроскопию, МТТ-анализ для оценки выживания клеточных культур, 3D-печать на биопринтере. Показано, что изучаемый коллаген состоит из двух полипептидных цепей (α-цепей и β-цепей) с молекулярной массой 240 кДа (биомасса A. aurita) и 220 кДа (кожа S. lucioperca). Выявлено, что коллаген имеет оптимальное значение изоэлектрической точки, необходимой для протекания процессов роста и развития культуры клеток. Благодаря наличию в составе коллагена гидроксипролина, глицина, пролина, обеспечивается жесткость молекулы и ее каркасные функции. Изучаемый коллаген характеризуется биосовместимостью и отсутствием цитотоксического эффекта. Морской коллаген, полученный из биомассы A. aurita и кожи S. lucioperca, можно использовать в качестве биоматериала для создания каркасов, необходимых для производства культивируемого мяса. С практической точки зрения результаты настоящего исследования позволят расширить ассортимент биоматериалов, подходящих для технологий XXI в., включая инженерные технологии и технологии получения культивированного мяса.

As the current agricultural production capacity fails to meet the growing demand for meat products, the global market might soon face meat shortages. Cultured, or cultivated, meat is a prospective solution to protein security challenges. Its bioproduction relies on a three-dimensional scaffold that defines the structural and mechanical properties of the final product. The food science is seeking new scaffolding materials that would yield cultured meat with targeted sensory and textural properties. This article describes the physical and chemical properties of marine collagen to evaluate its biotechnological potential as raw material for cultured meat scaffolds. The study investigated collagen derived from jellyfish (Aurelia aurita) and zander skin (Sander lucioperca) obtained by acid extraction. The physicochemical characterization involved the Laemmli electrophoretic method, capillary electrophoresis, FTIR spectroscopy, MTT assay, and 3D bioprinting. The collagen consisted of two polypeptide chains (α and β) with molecular weights of 240 kDa (A. aurita) and 220 kDa (S. lucioperca). The samples exhibited an optimal isoelectric point, which supported cell culture growth and development. Hydroxyproline, glycine, and proline provided molecules with robust scaffolding properties. The marine collagen demonstrated biocompatibility but no cytotoxicity. The collagen samples from A. aurita biomass and S. lucioperca skin demonstrated good prospects as biomaterial for scaffolds in cultured meat production.

 Коллаген морской коллаген биоматериал скаффолд технология культивируемого мяса Aurelia aurita Sander lucioperca биосовместимость МТТ-анализ Collagen marine collagen biomaterial scaffold cultured meat Aurelia aurita Sander lucioperca biocompatibility MTT analysis Работа выполнена при поддержке Министерства науки и высшего образования Российской Федерации, контракт № 075-15-2023-601 (доб. регистрационный № 13.2251.21.0219). The research was supported by the Ministry of Science and Higher Education of the Russian Federation, contract no. 075-15-2023-601 (13.2251.21.0219).

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