![]() Hence, the production of scaffolds for cultured meat requires alternative choices for crosslinkers such as food-safe enzymes (e.g., transglutaminase), photo-activated crosslinking agents (e.g., sodium benzoate), or physical crosslinking methods. However, these chemicals do not have the FDA Generally Recognized as Safe (GRAS) status, and therefore cannot be used in food production. Crosslinking agents are often needed to maintain properties during production, with common crosslinking agents including 1-Ethyl-3-(3-dimethylaminopropyl) carbodiimide/N-hydroxysuccinimide (EDC/NHS) and glutaraldehyde. Many scaffolds used in tissue engineering and regenerative medicine consist of synthetic polymer materials to ensure mechanical strength. Scaffolds used in tissue engineering are available in 1D (fiber), 2D (film) and 3D (microcarrier, sponge, hydrogel, etc.) formats to support cells and provide tissue organization. Moreover, cultured meat scaffolds need to meet specific taste, texture, thermal stability and nutritional requirements, as well as be available at scale and at low cost. Scaffold materials for cultured meat applications should be edible, digestible, and palatable. In addition, scaffolds can provide guidance for cell proliferation, differentiation and organization. Scaffold biomaterials serve as supportive networks to enable cell attachment as well as facilitate transport of oxygen and nutrients into thick tissues. One of the significant challenges for cultured meat commercialization is large-scale production, which includes: (1) cell line development, (2) serum-free media development, (3) bioreactor design and (4) scaffold development. Cultured meat is an emerging technology driven by the need to develop alternative proteins to address growing meat consumption, livestock-associated environmental degradation, animal welfare concerns, human nutrition, food safety and other factors. The low cost and food safe production process avoided the use of toxic cross-linkers and animal-derived extracellular matrix (ECM) coatings, suggesting that this as approach is a promising system for scaffolds useful in cultivated meat applications.Ĭultured meat, also known as in vitro meat, cultivated meat, cell-based meat or lab-grown meat, is produced by culturing cells in vitro instead of by harvesting animal-derived tissue. The glutenin scaffolds supported the proliferation and differentiation of C2C12 mouse skeletal myoblasts and bovine satellite cells (BSCs) without the need to add specific cell adhesive proteins or other coatings. The sponges were stable in PBS with refrigeration for at least six months after water annealing. The pore sizes ranged from 50 to 250 μm, with compressive modulus ranges from 0.5 to 1.9 kPa, depending on the percentage of glutenin (2%–5%) used in the process. ![]() A physical cross-linking method based on water annealing was developed for the fabrication of porous glutenin sponges and fibrous aligned scaffolds. Here, wheat glutenin, an inexpensive and abundant plant-based protein, was used to develop 3D porous scaffolds for cultured meat applications. Scaffolds suitable for use in food products are crucial components for the production of cultured meat. ![]()
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