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Edible mycelium as proliferation and differentiation support for anchorage-dependent animal cells in cultivated meat production

Summary

Scientists developed a new technology using edible mushroom mycelium (the root-like structure of fungi) as a scaffold to grow animal muscle cells for cultivated meat production. They tested different fungal species and found that mycelium from koji mold (Aspergillus oryzae) worked best for supporting cell growth and maturation. Unlike current plastic microcarriers that must be removed from the final product, these edible carriers can be incorporated directly into the meat, adding nutritional value and reducing waste.

Background

Cultivated meat production requires efficient bioprocesses to achieve high cell densities. Microcarriers provide surface area for anchorage-dependent cell growth, but cell harvesting from synthetic carriers presents challenges. Edible mycelium carriers offer advantages by integrating into the final product while supporting cell growth and differentiation.

Objective

This study expands on previous proof-of-concept work to evaluate edible mycelium from multiple fungal species as microcarriers for animal cell proliferation and differentiation in cultivated meat production. The research assessed biocompatibility with both model myoblasts (C2C12) and primary bovine satellite cells relevant to cultivated meat.

Results

Aspergillus oryzae mycelium carriers promoted superior C2C12 cell attachment and proliferation compared to other fungal species tested. High seeding densities (5×10⁵ and 5×10⁶ cells/mL) showed optimal proliferation on mycelium carriers. C2C12 cells expressed myogenic differentiation markers (MYOD1, MYOG, MYH2) on mycelium carriers, and bovine satellite cells similarly attached, proliferated, and showed differentiation potential.

Conclusion

Edible mycelium carriers from Aspergillus oryzae support proliferation and differentiation of multiple mammalian skeletal muscle cell types relevant to cultivated meat production. The technology offers advantages as an edible biomaterial that can be incorporated into the final product while providing nutritional and textural benefits.
  • Published in:NPJ Science of Food,
  • Study Type:Experimental Research,
  • Source: 10.1038/s41538-024-00263-0; PMC11063153; 38693150
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