Microstructured chitosan mesh scaffold for efficient production of cell-cultured meat.

Abstract

The rising global demand for sustainable food solutions has been a key driver of significant advancements in cell-cultured meat technology. However, challenges remain in efficiently inducing muscle cell maturation and constructing layered structures that closely resemble natural meat. In this study, we developed a novel microstructured chitosan mesh scaffold to address these challenges, with a focus on promoting cell alignment and minimizing non-cellular components in the final product. Chitosan, a biocompatible and edible polymer derived from chitin, was processed into customizable micromesh sheets to support three-dimensional cell culture. Incorporating gelatin into the chitosan matrix significantly enhanced the adhesion of C2C12 mouse myoblasts to the mesh sheets. Cell culture experiments demonstrated that the chitosan-gelatin mesh scaffold supports robust cell proliferation, leading to the formation of uniform cell sheets. Notably, the rhombus-shaped mesh openings effectively promoted cell alignment, a critical factor for inducing muscle cell maturation and replicating the anisotropic structure of natural muscle fibers. This approach has the potential to not only reduce the scaffolding material-to-cell ratio but also facilitate the creation of muscle fibers with enhanced structural and textural properties.