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Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing

Food Science and Technology

Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing

P. Murugan, W. S. Yap, et al.

This groundbreaking study by Priyatharshini Murugan and colleagues delves into the innovative use of decellularized asparagus scaffolds for cultivating meat. The scaffold supports the growth of myoblasts and stem cells, creating a meat prototype that resembles pork loin, showcasing the promise of sustainable biomanufacturing.

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Playback language: English
Abstract
This study explores the use of decellularized asparagus scaffolds for cultivated meat production. The aligned vascular bundles of the scaffold supported the attachment and alignment of murine myoblasts (C2C12) and porcine adipose-derived mesenchymal stem cells (pADMSCs). Muscle differentiation was confirmed through immunofluorescence and gene expression analysis. A co-culture of muscle and fat cells on the scaffold created a cultivated meat prototype with textural properties similar to pork loin (uncooked), though differences emerged after pan-frying. The results highlight the potential of decellularized plant scaffolds as an edible and sustainable material for cultivated meat biomanufacturing.
Publisher
npj Science of Food
Published On
May 03, 2024
Authors
Priyatharshini Murugan, Wee Swan Yap, Hariharan Ezhilarasu, Ratima Suntornnond, Quang Bach Le, Satnam Singh, Jasmine Si Han Seah, Pei Leng Tan, Weibiao Zhou, Lay Poh Tan, Deepak Choudhury
Tags
decellularized scaffolds
cultivated meat
sustainable biomanufacturing
myoblasts
plant-based materials
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