Creating Cell-Based Hybrid Noodles for Sustainable and Nutrient-Balanced Diets via a Serum-Free and Animal-Free 3D Co-Differentiation System.

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

• Level A · Stronger Clinical Evidence
• Level B · Emerging clinical evidence with positive signals
• Level C · Early human research exploring benefits
• Level D · Scientific groundwork from lab and animal studies
• Emerging · Emerging topic under active research

Abstract (original English)

The growing demand for sustainable and nutritionally balanced food has fueled innovation in cell-based hybrid foods. Here, we introduce an approach for developing hybrid noodles that combine carbohydrates, proteins, and fats through the 3D co-culture and co-differentiation of porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on engineered animal-free scaffolds. We demonstrate that co-culture with pMSCs significantly enhances the myogenic efficiency of late-passage pMuSCs and reveal key signaling pathways mediating this effect. Importantly, we establish a streamlined co-differentiation system that achieves simultaneous generation of myotubes and adipocytes in 3 days, without relying on serum or conventional chemical inducers. Thereafter, we develop an edible, starch-based scaffold with excellent mechanical strength and cytocompatibility, leading to the successful production of cell-based hybrid noodles. This hybrid noodle exhibits a balanced macronutrient profile, enhanced texture, and a distinct meaty flavor compared to conventional starch-based noodles. This study offers a promising approach to establishing sustainable and nutritionally complete food systems.

Evidence level

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

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