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.

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