ArticleNPJ science of food2024
Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The trial behind it
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Who cites it
16 citing papers in PubMed.
- MuSC cultivation for cultured meat production: recent advances, current limitations, and future directions.Food science of animal resources · 2026Review
- Stem Cells for Cultured Meat: Cell Sources, Lineage Specification, and Biomaterial Scaffolds for Edible Tissue Engineering.International journal of molecular sciences · 2026Review
- Growing Relevance of Decellularized Plant Material as Functional Scaffolds in Tissue Engineering and Cultured Meat: A Scoping Review on Recent Advances, Challenges, and Future Directions.Annals of biomedical engineering · 2026Review
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Emergent directional persistence in fibrous granular scaffolds guides myotube organization.bioRxiv : the preprint server for biology · 2026Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026Review
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Animal-derived components in cultivated meat research and their alternatives.NPJ science of food · 2025Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Chick embryo extract-driven culture system enhances chicken muscle satellite cell differentiation and 3D myotube formation.NPJ science of food · 2025Article
- Trends in non-animal scaffolds for cultured meat structuration.NPJ science of food · 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
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Scaffold Biomaterials in the Development of Cultured Meat: A Review.Food science of animal resources · 2025Review
- Skeletal Muscle Tissue Engineering: From Tissue Regeneration to Biorobotics.Cyborg and bionic systems (Washington, D.C.) · 2025Review
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Cultivated meat (CM) offers a sustainable and ethical alternative to conventional animal agriculture, involving cell maturation in a controlled environment. To emulate the structural complexity of traditional meat, the development of animal-free and edible scaffolds is crucial, providing vital physical and biological support during tissue development. The aligned vascular bundles of the decellularised asparagus scaffold were selected to facilitate the attachment and alignment of murine myoblasts (C2C12) and porcine adipose-derived mesenchymal stem cells (pADMSCs). Muscle differentiation was assessed through immunofluorescence staining with muscle markers, including Myosin heavy chain (MHC), Myogenin (MYOG), and Desmin. The metabolic activity of Creatine Kinase in C2C12 differentiated cells significantly increased compared to proliferated cells. Quantitative PCR analysis revealed a significant increase in Myosin Heavy Polypeptide 1 (MYH1) and MYOG expression compared to Day 0. These results highlight the application of decellularised plant scaffold (DPS) as a promising, edible material conducive to cell attachment, proliferation, and differentiation into muscle tissue. To create a CM prototype with biological mimicry, pADMSC-derived muscle and fat cells were also co-cultured on the same scaffold. The co-culture was confirmed through immunofluorescence staining of muscle markers and LipidTOX staining, revealing distinct muscle fibres and adipocytes containing lipid droplets respectively. Texture profile analysis conducted on uncooked CM prototypes and pork loin showed no significant differences in textural values. However, the pan-fried CM prototype differed significantly in hardness and chewiness compared to pork loin. Understanding the scaffolds' textural profile enhances our insight into the potential sensory attributes of CM products. DPS shows potential for advancing CM biomanufacturing.
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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.