Researchers Develop Innovative Cultivated Meat Using Asparagus Scaffolds

In a groundbreaking development, researchers from Singapore have created a promising cultivated meat prototype by growing porcine muscle and fat cells on a decellularised asparagus scaffold.

Why It Matters

This innovative approach aims to expand the application of decellularized plant scaffolds from regenerative medicine to the cultivated meat industry. The result is a prototype that closely mimics the texture and flavor of conventional meat, potentially revolutionizing large-scale cultivated meat production.

How It Works

Decellularized plant scaffolds provide essential physical and biological support for tissue development. This process involves removing plant cells, leaving behind a structure that mimics the natural extracellular matrix of animal tissue. This matrix supports cell alignment, adhesion, and proliferation, creating a product that resembles traditional meat cuts.

Why Asparagus?

The researchers selected asparagus for its unique vascular bundle arrangement, offering the necessary rigidity and cell alignment for muscle and fat cell growth. The decision was made using a matrix that considered factors like edibility, digestibility, and cell alignment features.

Prototype Development

Two prototypes were developed using the decellularised asparagus scaffold. One used a C2C12 mouse myoblast cell line to test the scaffold’s efficacy in supporting cell proliferation and muscle differentiation. The other prototype involved porcine adipose-derived mesenchymal stem cells, demonstrating the scaffold’s versatility and effectiveness.

Scaling Up

The results showed the potential for sustained growth and differentiation of primary cells on the asparagus scaffolds. By cutting asparagus stems longitudinally, researchers created porous structures that allowed for efficient nutrient and oxygen flow, crucial for muscle tissue growth. The study also noted minimal cytotoxic effects, indicating the cells remained healthy over time.

Commercial Viability

The team tested the prototypes under various conditions to assess their performance in a commercial setting, experimenting with different sizes and structures to ensure the meat closely resembled traditional meat. This step is crucial for large-scale production.

Next Steps

Further research is needed to explore media perfusion techniques for large-scale production. The asparagus scaffolds demonstrated consistent structural integrity and mechanical support, unlike previous studies using textured soy protein scaffolds that showed degradation.

Conclusion

This research highlights the critical role of scaffolds in scaling up cultivated meat production. Macro-porous scaffolds support cellular proliferation and provide essential mechanical support, making them vital for producing meat-like textures and flavors. The study was supported by Singapore’s National Research Foundation and the Agency for Science, Technology, and Research (A*STAR) under the Singapore Food Story R&D Programme, and published in the journal Science of Food.