ArticleNature communications2025
Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns.
Article in Nature communications, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Stem Cells for Cultured Meat: Cell Sources, Lineage Specification, and Biomaterial Scaffolds for Edible Tissue Engineering.International journal of molecular sciences · 2026Review
- Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture.Foods (Basel, Switzerland) · 2026Review
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- 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
- Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications.Foods (Basel, Switzerland) · 2026Article
- 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
- Physical decellularization of fish skin utilizing electrical fields.Regenerative biomaterials · 2026Article
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Decellularized extracellular matrix scaffolds fromMaterials today. Bio · 2025Article
- Establishment of spontaneously immortalized Japanese eel muscle-derived preadipocyte cell lines for cultured seafood production.NPJ science of food · 2025Article
- Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality.Gels (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
15 authors.
Funding
Abstract
Cultured meat needs edible bio-scaffolds that provide not only a growth milieu for muscle and adipose cells, but also biomimetic stiffness and tissue-sculpting topography. Current meat-engineering technologies struggle to achieve scalable cell production, efficient cell differentiation, and tissue maturation in one single culture system. Here we propose an autoclaving strategy to transform common vegetables into muscle- and adipose-engineering scaffolds, without undergoing conventional plant decellularization. We selected vegetables with natural anisotropic and isotropic topology mimicking muscle and adipose microstructures respectively. We further adjusted vegetable stiffness by autoclaving, to emulate the mechanical properties of animal tissues. Autoclaved vegetables preserve rich cell-affinitive moieties, yielding a good cell culture effect with simplified processing. Autoclaved Chinese chive and Shiitake mushroom with anisotropic micro-patterns support the scalable expansion of muscle cells, improved cell alignment and myogenesis. Autoclaved isotropic loofah encourages adipocyte proliferation and lipid accumulation. Our engineered muscle- and fat-on-vegetables can further construct meat stuffing or layered meat chips. Autoclaved vegetables possess tissue-mimicking stiffness and topology, and bring biochemical benefits, operational ease, cost reduction and bioreactor compatibility. Without needing decellularization, these natural biomaterials may see scale-up applications in meat analog bio-fabrication.
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Registered trials
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