Pea Protein‐Rich Scaffolds Support 3D Bovine Skeletal Muscle Formation for Cultivated Meat Application
In recent years, intensive efforts made to harness tissue engineering techniques to develop cultivated meat. Sustainable meat substitutes are a promising solution for the expected world food shortage; however, multiple challenges still pose barriers to the mass, low‐cost production of nutritious cul...
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| Published in: | Advanced sustainable systems (Online) Vol. 8; no. 6 |
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| Format: | Journal Article |
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01-06-2024
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| Abstract | In recent years, intensive efforts made to harness tissue engineering techniques to develop cultivated meat. Sustainable meat substitutes are a promising solution for the expected world food shortage; however, multiple challenges still pose barriers to the mass, low‐cost production of nutritious cultivated meat. This work is focused on the development of edible nutritious 3D scaffolds for the production of bovine muscle tissue for cultivated meat. Protein‐rich scaffolds composed of pea protein are prepared using mold‐casting and bioprinting techniques. The plant‐based scaffolds supported bovine satellite cells' attachment, growth, and differentiation into muscle tissue without the need for coating agents or high‐cost components. The presented pea‐protein‐rich scaffolds are of high nutritional value, with low allergenicity, and can be processed under low fabrication costs, which can significantly advance the commercial production of nutritious and sustainable cultivated meat.
Protein‐rich 3D scaffolds composed of pea protein are prepared using mold‐casting and bioprinting techniques for the production of bovine muscle tissue for cultivated meat. The plant‐based scaffolds support bovine satellite cell attachment, growth, and differentiation into muscle tissue without the need for coating agents or high‐cost components, therefore can significantly advance the commercial production of nutritious and sustainable cultivated meat. |
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| AbstractList | In recent years, intensive efforts made to harness tissue engineering techniques to develop cultivated meat. Sustainable meat substitutes are a promising solution for the expected world food shortage; however, multiple challenges still pose barriers to the mass, low‐cost production of nutritious cultivated meat. This work is focused on the development of edible nutritious 3D scaffolds for the production of bovine muscle tissue for cultivated meat. Protein‐rich scaffolds composed of pea protein are prepared using mold‐casting and bioprinting techniques. The plant‐based scaffolds supported bovine satellite cells' attachment, growth, and differentiation into muscle tissue without the need for coating agents or high‐cost components. The presented pea‐protein‐rich scaffolds are of high nutritional value, with low allergenicity, and can be processed under low fabrication costs, which can significantly advance the commercial production of nutritious and sustainable cultivated meat.
Protein‐rich 3D scaffolds composed of pea protein are prepared using mold‐casting and bioprinting techniques for the production of bovine muscle tissue for cultivated meat. The plant‐based scaffolds support bovine satellite cell attachment, growth, and differentiation into muscle tissue without the need for coating agents or high‐cost components, therefore can significantly advance the commercial production of nutritious and sustainable cultivated meat. In recent years, intensive efforts made to harness tissue engineering techniques to develop cultivated meat. Sustainable meat substitutes are a promising solution for the expected world food shortage; however, multiple challenges still pose barriers to the mass, low‐cost production of nutritious cultivated meat. This work is focused on the development of edible nutritious 3D scaffolds for the production of bovine muscle tissue for cultivated meat. Protein‐rich scaffolds composed of pea protein are prepared using mold‐casting and bioprinting techniques. The plant‐based scaffolds supported bovine satellite cells' attachment, growth, and differentiation into muscle tissue without the need for coating agents or high‐cost components. The presented pea‐protein‐rich scaffolds are of high nutritional value, with low allergenicity, and can be processed under low fabrication costs, which can significantly advance the commercial production of nutritious and sustainable cultivated meat. |
| Author | Guterman Ram, Gali Lavon, Neta David, Shlomit Ianovici, Iris Levenberg, Shulamit Shaulov Dvir, Yana |
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| SubjectTerms | 3D printing bovine muscle tissue engineering cultivated meat plant protein protein‐rich scaffolds |
| Title | Pea Protein‐Rich Scaffolds Support 3D Bovine Skeletal Muscle Formation for Cultivated Meat Application |
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