Cell-based meat (CBM) production is a promising technology that could generate meat without the need of animal agriculture. The generation of tissue requires a three-dimensional (3D) scaffold to provide support to the cells and mimic the extracellular matrix (ECM). For CBM, the scaffold needs to be edible and have suitable nutritional value and texture. Here, we demonstrate the use of textured soy protein—an edible porous protein-based biomaterial—as a novel CBM scaffold that can support cell attachment and proliferation to create a 3D engineered bovine muscle tissue. The media composition was optimized for 3D bovine satellite cell (BSC) proliferation and differentiation by adding myogenic-related growth factors. Myogenesis of several cell combinations was compared, and elevated myogenesis and ECM deposition were shown in co-culture of BSCs with bovine smooth muscle cells and tri-cultures of BSCs, bovine smooth muscle cells and bovine endothelial cells. The expression of proteins associated with ECM gene sets was increased in the co-culture compared with BSC monoculture. Volunteers tasted the product after cooking and noted its meaty flavour and sensorial attributes, achieving the goal of replicating the sensation and texture of a meat bite. This approach represents a step forward for the applied production of CBM as a food product.

基于细胞的肉类（CBM）生产是一种有前途的技术，无需动物农业即可生产肉类。组织的产生需要三维（3D）支架来为细胞提供支持并模仿细胞外基质（ECM）。对于CBM，支架需要是可食用的并且具有适当的营养价值和质地。在这里，我们演示了使用带纹理的大豆蛋白（一种可食用的基于多孔蛋白的生物材料）作为一种新型的CBM支架，该支架可以支持细胞附着和增殖以创建3D工程化的牛肌肉组织。通过添加肌相关的生长因子，培养基成分针对3D牛卫星细胞（BSC）增殖和分化进行了优化。比较了几种细胞组合的肌发生，在BSC与牛平滑肌细胞的共培养以及BSC，牛平滑肌细胞和牛内皮细胞的三联培养中均显示出较高的肌发生和ECM沉积。与BSC单培养相比，共培养中与ECM基因集相关的蛋白质表达增加。志愿者在烹饪后品尝了该产品，并注意到其肉味和感官特性，从而达到了复制咬肉的感觉和质地的目的。这种方法代表了将煤层气作为食品的应用生产迈出的一步。志愿者在烹饪后品尝了该产品，并注意到其肉味和感官特性，从而达到了复制咬肉的感觉和质地的目的。这种方法代表了将煤层气作为食品的应用生产迈出的一步。志愿者在烹饪后品尝了该产品，并注意到其肉味和感官特性，从而达到了复制咬肉的感觉和质地的目的。这种方法代表了将煤层气作为食品的应用生产迈出的一步。