Scholarlink

<p>Cultured meat, produced by in vitro cultivation of animal cells, offers a sustainable alternative to conventional livestock production while reducing environmental burdens. In this study, we developed an edible and biocompatible porous scaffold for cultured chicken meat by combining pumpkin seed protein (PSP) and gellan gum (GG). First, PSP was efficiently extracted using high‑pressure homogenization followed by isoelectric precipitation, achieving a protein yield of 60.33%. PSP-GG composite scaffolds with varying PSP-to-GG ratios were then prepared via calcium-ion crosslinking, freeze-drying, and water annealing. The optimal scaffold (PSP:GG = 1:1) exhibited favorable porosity and mechanical properties, and supported rapid cell adhesion and robust proliferation of both C2C12 myoblasts and primary chicken embryonic myoblast (CEM), and induced the most pronounced myogenic differentiation. The resulting cultured chicken meat exhibited a basic composition and overall amino acid composition comparable to those of natural chicken meat, along with a markedly higher arginine content. Collectively, this study presents a composite scaffold design strategy that integrates structural integrity, mechanical support, and nutritional functionality for sustainable cultured meat production.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Non-Animal, Edible Pumpkin Seed Protein–Gellan Gum Composite Scaffolds for Cultured Meat Production

  • 期刊论文

  • 发表日期：

    2026年7月28日

查看全文
  • Xu Wang,
  • Mei Li,
  • Dandan Wang,
  • Jingwen Zhou,
  • Jian Chen,
  • Xin Guan

摘要

Cultured meat, produced by in vitro cultivation of animal cells, offers a sustainable alternative to conventional livestock production while reducing environmental burdens. In this study, we developed an edible and biocompatible porous scaffold for cultured chicken meat by combining pumpkin seed protein (PSP) and gellan gum (GG). First, PSP was efficiently extracted using high‑pressure homogenization followed by isoelectric precipitation, achieving a protein yield of 60.33%. PSP-GG composite scaffolds with varying PSP-to-GG ratios were then prepared via calcium-ion crosslinking, freeze-drying, and water annealing. The optimal scaffold (PSP:GG = 1:1) exhibited favorable porosity and mechanical properties, and supported rapid cell adhesion and robust proliferation of both C2C12 myoblasts and primary chicken embryonic myoblast (CEM), and induced the most pronounced myogenic differentiation. The resulting cultured chicken meat exhibited a basic composition and overall amino acid composition comparable to those of natural chicken meat, along with a markedly higher arginine content. Collectively, this study presents a composite scaffold design strategy that integrates structural integrity, mechanical support, and nutritional functionality for sustainable cultured meat production.