ArticleMaterials (Basel, Switzerland)2017
Edible Scaffolds Based on Non-Mammalian Biopolymers for Myoblast Growth.
Article in Materials (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
31 citing papers in PubMed, 92 citations in OpenAlex.
- C-Phycocyanin-Derived Peptide-Conjugated, Chemically Crosslinked Chitosan/Carrageenan Hydrogels for Myoblast Cultivation in Reduced Serum Conditions.Gels (Basel, Switzerland) · 2026Article
- Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.Food hydrocolloids · 2026Article
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Bioreactor Design and Engineering for Cultivated Meat Manufacturing.Advances in biochemical engineering/biotechnology · 2026Review
- Curcumin-incorporated edible hydrogel films based on potato starch/κ-carrageenan/poly(vinyl alcohol) for cultured meat scaffolding.Biomedical engineering online · 2025Article
- Trends in non-animal scaffolds for cultured meat structuration.NPJ science of food · 2025Review
- Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers.NPJ science of food · 2025Article
- Scaffold Biomaterials in the Development of Cultured Meat: A Review.Food science of animal resources · 2025Review
- Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges-A Scoping Review.Foods (Basel, Switzerland) · 2025Article
- Future protein alternative: recent progress and challenges in cellular agriculture.Food science and biotechnology · 2025Review
- Advances in 3D food printing technology: innovation and applications in the food industry.Food science and biotechnology · 2025Review
- Bovine Placentome-Derived Extracellular Matrix: A Sustainable 3D Scaffold for Cultivated Meat.Bioengineering (Basel, Switzerland) · 2024Article
- Global transcriptome profiles provide insights into muscle cell development and differentiation on microstructured marine biopolymer scaffolds for cultured meat production.Scientific reports · 2024Article
- Cellulose as a sustainable scaffold material in cultivated meat production.Current research in food science · 2024Article
- The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances.Current research in food science · 2024Review
- Article
- Development of a cell line from skeletal trunk muscle of the fishCytotechnology · 2023Article
- An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production.Foods (Basel, Switzerland) · 2023Review
- Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities.Trends in biotechnology · 2023Review
- Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review.Bioengineering (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In vitro meat has recently emerged as a new concept in food biotechnology. Methods to produce in vitro meat generally involve the growth of muscle cells that are cultured on scaffolds using bioreactors. Suitable scaffold design and manufacture are critical to downstream culture and meat production. Most current scaffolds are based on mammalian-derived biomaterials, the use of which is counter to the desire to obviate mammal slaughter in artificial meat production. Consequently, most of the knowledge is related to the design and control of scaffold properties based on these mammalian-sourced materials. To address this, four different scaffold materials were formulated using non-mammalian sources, namely, salmon gelatin, alginate, and additives including gelling agents and plasticizers. The scaffolds were produced using a freeze-drying process, and the physical, mechanical, and biological properties of the scaffolds were evaluated. The most promising scaffolds were produced from salmon gelatin, alginate, agarose, and glycerol, which exhibited relatively large pore sizes (~200 μm diameter) and biocompatibility, permitting myoblast cell adhesion (~40%) and growth (~24 h duplication time). The biodegradation profiles of the scaffolds were followed, and were observed to be less than 25% after 4 weeks. The scaffolds enabled suitable myogenic response, with high cell proliferation, viability, and adequate cell distribution throughout. This system composed of non-mammalian edible scaffold material and muscle-cells is promising for the production of in vitro meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.