ArticleGels (Basel, Switzerland)2022
Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 68 citations in OpenAlex.
- C-Phycocyanin-Derived Peptide-Conjugated, Chemically Crosslinked Chitosan/Carrageenan Hydrogels for Myoblast Cultivation in Reduced Serum Conditions.Gels (Basel, Switzerland) · 2026Article
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Assessing the ability of bovine mesenchymal stem cells to grow on okara-based scaffolds derived from soy milk waste.Frontiers in nutrition · 2026Article
- Edible Scaffolds for Cultivated Meat Production.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
- Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Comparative Study of Porcine Mesenchymal Stem Cells Behavior and Lipid Metabolism on Plant-Based Scaffolds and Two-Dimensional Systems for Cultivated Fat.Engineering in life sciences · 2025Article
- Scaffolds Bioink for Three-Dimensional (3D) Bioprinting.Food science of animal resources · 2025Review
- Future protein alternative: recent progress and challenges in cellular agriculture.Food science and biotechnology · 2025Review
- Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat.Current research in food science · 2025Article
- Development of pea protein-derived 3D foam scaffolds cross-linked with heat and tannic acid for cellular agriculture applications.Current research in food science · 2025Article
- Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat.Nature communications · 2024Article
- Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion.Food science of animal resources · 2024Article
- Influence of Gelatin on Adhesion, Proliferation, and Adipogenic Differentiation of Adipose Tissue-Derived Stem Cells Cultured on Soy Protein-Agarose Scaffolds.Foods (Basel, Switzerland) · 2024Article
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review.Food science of animal resources · 2024Review
- Biofabrication's Contribution to the Evolution of Cultured Meat.Advanced healthcare materials · 2024Review
- The important role of cellular mechanical microenvironment in engineering structured cultivated meat: Recent advances.Current research in food science · 2024Review
- Article
- Short-Stranded Zein Fibers for Muscle Tissue Engineering in Alginate-Based Composite Hydrogels.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23-30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.
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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.