Akademik Veri Yönetim Sistemi
International Scientific Conference on Cultured Meat, Maastricht, Hollanda, 17 - 19 Kasım 2024, ss.1
Cultivated
meat technology is a remarkable and developing field among the important
scientific innovations made in recent years. However, to fully mimic conventional
meat, cost-effective, safe, and environmentally friendly approaches are still
required. The primary goal of the present study was to design a novel scaffold
for cultivated meat production and to investigate its effects using bovine
muscle cells, in vitro. A combination of biomaterials including gelatin
(5 %), whey proteins (5 mg/mL), and a decellularized extracellular matrix (ECM,
500 µg/mL) of bovine muscle tissue was used to fabricate the nanofibrous
scaffolds by electrospinning technology. The mechanical properties of the
resultant scaffolds were determined for their suitability as a support for the
cell culture. The surface morphologies and cross-sections of the nanofibrous
scaffolds were visualized by scanning electron microscopy (SEM). The micrograph
of the SEM showed that the scaffolds contain void spaces with long and thin
fibers which can help the circulation of media as well as help promotion of
muscle fiber maturation. Fluorescent microscope analysis of the live-dead
staining assay demonstrated that the nanofibrous scaffolds have been shown to
support bovine muscle cell survival for a 7‐day culture period. Indeed, bovine
muscle cells adhered well to the scaffold and showed strong alignment. In conclusion,
our food-safe nanofibrous scaffold with its novel formulation should be a
potential candidate to promote cell growth and mimic the function of the ECM
that needs to be developed for the production process of culture meat.