Establish a cultured meat model with adjustable muscle-to-fat ratios based on muscle satellite cells and fibroadipogenic progenitor cells in an optimized gelatin-mTG scaffold.
Shuqin L., Shaoying T., Chunjie B., Zhiwen D., Xiaoyu Z., Yuan Y.
Animal Study, published in Food Chem (2026) — summary generated from the PubMed abstract.
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
This page is generated from the PubMed record. The Thai description is an automated summary of bibliographic fields and the abstract, not a full translation, and is not medical advice.
- Study type
- Animal Study
- Journal
- Food Chem (2026)
- Country
- England
- Reported sample size
- —
- Source database
- PubMed
- PMID
- 42044553
- DOI
- 10.1016/j.foodchem.2026.149399
Abstract (original English)
Cell-cultured meat offers a sustainable alternative to conventional meat; however, existing monocellular models fall short in replicating its texture and sensory qualities. This study developed an economical gelatin/microbial transglutaminase scaffold to construct a multicellular beef analogue. Muscle satellite cells (MuSCs) and Fibroadipogenic progenitor cells (FAPs) were isolated by flow cytometry. Under 2D culture, MuSCs exhibited enhanced myogenesis (MYH3, MyoD, MyoG upregulated 1.5-2.4-fold), while FAPs showed adipogenic potential (ADIPOQ, FABP4 elevated). Scaffold variants were optimized: GOS (Gelatin-Oriented Scaffold) (muscle-supportive) and GAS (Gelatin-Sodium Alginate Scaffold) (fat-supportive), both supporting high proliferation. Transition to 3D culture further promoted differentiation, increasing myogenic/adipogenic gene expression (2-2.3-fold, p < 0.01) and extracellular matrix secretion (∼2-fold). After 14 days, constructs displayed uniform pink coloration. Post-frying, color parameters (a* [redness], L* [lightness]) were comparable to conventional beef (p > 0.05). This scalable approach creates structured, sensory-comparable cultured meat.
What this study does not prove
- • This study does not prove SVF is an approved treatment or a replacement for standard care.
- • This is preclinical work; animal or laboratory results cannot be applied to humans.
Evidence level
Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.
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