ArticleFrontiers in bioengineering and biotechnology2022
The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold.
Article in Frontiers in bioengineering and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 62 citations in OpenAlex.
- Stem Cells for Cultured Meat: Cell Sources, Lineage Specification, and Biomaterial Scaffolds for Edible Tissue Engineering.International journal of molecular sciences · 2026Review
- Generation of multitissue cell-cultivated meat via multidirectional differentiation of stable porcine epiblast stem cells.Nature communications · 2026Article
- Creating Cell-Based Hybrid Noodles for Sustainable and Nutrient-Balanced Diets via a Serum-Free and Animal-Free 3D Co-Differentiation System.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Myotube/Adipocyte Powder-Enriched Alginate-Zein Hydrogels Support Myotube Alignment for 3D Myoblast Culture.Foods (Basel, Switzerland) · 2026Article
- Nanozymes for extracellular matrix and cell sheet engineering: biomedical potential and complementary enzymatic strategies.Frontiers in molecular biosciences · 2026Review
- Fundamentals of Cultivated Meat Technology: Cell Culture and Tissue Engineering (Essentials of Cell Culture, Know-How Transfer from the Red Biotechnology).Advances in biochemical engineering/biotechnology · 2026Review
- Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality.Gels (Basel, Switzerland) · 2025Review
- Multicellular muscle-tendon bioprinting of mechanically optimized musculoskeletal bioactuators with enhanced force transmission.Science advances · 2025Article
- Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production.Comprehensive reviews in food science and food safety · 2025Review
- Scaffold Biomaterials in the Development of Cultured Meat: A Review.Food science of animal resources · 2025Review
- Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns.Nature communications · 2025Article
- Scaffolds Bioink for Three-Dimensional (3D) Bioprinting.Food science of animal resources · 2025Review
- Cutting-Edge Technologies of Meat Analogs: A Review.Food science of animal resources · 2025Review
- The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat.Food science of animal resources · 2024Review
- Acetate cellulose fibrous scaffold is suitable for cultivated fat production.Current research in food science · 2024Article
- The Effect of Long-Term Passage on Porcine SMCs' Function and the Improvement of TGF-β1 on Porcine SMCs' Secretory Function in Late Passage.Foods (Basel, Switzerland) · 2023Article
- Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities.Trends in biotechnology · 2023Review
- Perfusable Biohybrid Designs for Bioprinted Skeletal Muscle Tissue.Advanced healthcare materials · 2023Article
Corrections and comments
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Authors and funding
9 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. However, currently, cultured meat lacks organized tissue structure, possesses insufficient fat content, and incurs high production costs, which are the major ongoing challenges. In this study, a developed scaffold was synthesized using gelatin and soymilk to create a friendly environment for myogenesis and adipogenesis in C2C12 and 3T3-L1 cells, respectively. The fat containing cultured meat was fabricated with an aligned muscle-like layer and adipose-like layer by stacking these layers alternately. The muscle-like layer expressing myosin and the adipose-like layer abundant in fat were sandwiched to form fat containing muscle tissue. The cytotoxicity and cell survival rate were evaluated using the WST-1 assay and live/dead staining. Myogenesis was confirmed by the expression of myogenin and myosin. The myotubes, myofibrils, and sarcomeres were observed under an inverted microscope, fluorescence microscope, and scanning electron microscope. Adipogenesis was evaluated by protein expression of the peroxisome proliferator-activated receptor γ, and oil droplet accumulation was determined by fluorescence microscopy with Nile Red stain. Extracellular matrix secretion was examined by safranin-O staining. In this study, the cultured meat was prepared with muscle-like texture with the addition of pre-adipocyte, where the multilayered muscle-like tissues with fat content would produce juicy cultured meat.
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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.