Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application

Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units

The mechanism of peptides self-assembly into gluten amyloid fibrils was explored through bond-breaking experiments and molecular dynamics (MD) simulations, verified through fibrillation experiments using synthetic peptides. The disruption of hydrogen bonds reduced thioflavin T fluorescence intensity and average particle size of gluten amyloid fibrils by 24 % and 81 %, respectively, causing a breakdown of internal structure. Disruption of electrostatic and hydrophobic forces induced further aggregation of fibrils. MD simulation revealed that peptides transitioned from a dispersed state to aggregation, followed by changes in secondary structure, culminating in the formation of stacked β-sheets structure units. Hydrogen bonding emerged as the primary driver of self-assembly with contributions from hydrophobic and electrostatic interactions. The synthetic single or hybrid peptide systems selected by MD formed ribbon- or fiber-like amyloid fibrils with inter-strand distance of 4.7 Å and respective inter-sheet distances of 10.2 Å and 10.8 Å, suggesting that the structure and morphology of eventual amyloid fibrils were affected by the peptide sequence and cross β-sheet structure units.

Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain

Although plant-based cheese has been developed as a healthful food, it has limitations in terms of texture and flavor. In this study, novel soybean-based cheese analogs were prepared using soy protein isolate and kefir grains for improved properties. The analogs containing 3 % (w/v) soy protein isolate exhibited high water-holding capacity (90.80 %), and the sample prepared with 0.3 % (w/v) CaCl2 showed the high hardness (0.52 N). Additionally, hydrophobic interactions mainly contributed to structure formation and a significant proportion (> 90 %) of immobilized water was determined using low-field nuclear magnetic resonance analysis. Furthermore, the enhanced thermal stability and secondary structures of the analogs were demonstrated using thermogravimetric analysis, Fourier-transform infrared spectroscopy, and X-ray diffraction. The porous and compact microstructures of the analogs were observed using scanning electron microscopy. Our results provide an innovative approach for the preparation and application of plant-based cheese analogs using kefir grains.

A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations

Protein fibrillation complex mechanisms led to an emerging trend in research for years. The mechanisms behind whey protein isolate (WPI) fibrillation driven by divalent cations remained still a matter of speculation. All cations (Ca2+, Fe2+, Mg2+, and Zn2+) enhanced the microenvironment polarity through π-π stacking, and the amide I and II shifts confirmed the fibrillation. The Fe2+ followed the nucleation-growth mechanism attested by spider-like microstructure, maximum fibril length (654.96 nm) and β-sheets. The hydrophobic forces were mainly involved while disulfide bonds had no key role. The Ca2+ and Mg2+ followed the nucleated conformational conversion and electrostatic shielding which induced mature multilayer fibrils. The Zn2+ induced worm-like fibrils probably showing the low conversion rate regarding the high binding affinity toward WPI which stabilized the structure, so simple nucleated polymerization conducted the fibrillation. More ionic strength improved the exposure of hydrophobic amino acids in the surface, accelerating the growth phase by increased number of nuclei.

Development of Biomimetic Edible Scaffolds for Cultured Meat Based on the Traditional Freeze-Drying Method for Ito-Kanten (Japanese Freeze-Dried Agar)

In this study, we aimed to develop soy protein-derived edible porous hydrogel scaffolds for cultured meat based on mechanical anisotropy to mimic the physical and biochemical properties of muscle tissues. Based on the traditional Japanese Ito-Kanten (thread agar) freeze-thaw process, we used liquid nitrogen directional freezing combined with ion crosslinking to fabricate an aligned scaffold composed of soy protein isolate (SPI), carrageenan (CA), and sodium alginate (SA). SPI, CA, and SA were dissolved in water, heated, mixed, and subjected to directional freezing in liquid nitrogen. The frozen gel was immersed in Ca2+ and K+ solutions for low-temperature crosslinking, followed by a second freezing step and lyophilization to create the SPI/CA/SA cryogel scaffold with anisotropic pore structure. Furthermore, C2C12 myoblasts were seeded onto the scaffold. After 14 d of dynamic culture, the cells exhibited significant differentiation along the aligned structure of the scaffold. Overall, our developed anisotropic scaffold provided a biocompatible environment to promote directed cell differentiation, showing potential for cultured meat production and serving as a sustainable protein source.

Microfluidic cell carriers for cultured meat

Cultured meat aims to produce meat mass from cell culture instead of conventional livestock slaughtering. Due to anchorage-dependent and 3D culturing manner of cells, cell carriers are critical in cultured meat. Various cell carriers have been used for expansion of seed cells and cultured meat tissue construction, such as commercial microcarriers, electrospray microspheres, and 3D-printed microfibers, but facing suboptimal effect of cell growth and specific differentiation. Compared to traditional methods, microfluidics can purposefully fabricate cell carriers with diverse structures and components, thereby achieving adequate simulation of natural muscle. Research has shown that microfluidic fibrous carriers possessed excellent effect in cultured meat tissue construction. This review overviews application and potential of microfluidic cell carriers in cultured meat. Starting with introduction of materials for carrier construction, we discuss limitations of traditional cell carriers and focus on microfluidic carrier in cultured meat. Finally, we present challenges and perspectives of microfluidics for cultured meat.

Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety

Amyloid fibrils (AFs) are highly ordered nanostructures formed through the self-assembly of proteins under specific conditions. Due to their unique properties, AFs have garnered significant attention as biomaterials over the past decade. Nevertheless, the increasing reliance on animal proteins for AFs production raises sustainability concerns, highlighting the need for a transition to plant-based proteins as more environmentally friendly feedstocks. This review summarizes the conditions, mechanisms, and factors influencing the fibrillisation of over 20 plant-based protein amyloid fibrils (PAFs). The effectiveness of enzymatic extraction and membrane separation for isolating PAFs was also evaluated. Additionally, the review discusses the potential for enhancing PAFs' suitability through cross-linking with external agents. In the future, PAFs may be developed as advanced nanomaterials for a range of applications, including food hydrogels, cell-cultured meat scaffolds, and food detection sensors. However, thorough investigation of safety concerns and process improvements remain the primary challenges for the development of PAFs.

Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy

Soy glycinin amyloid fibrils (11Fs) with different lengths were prepare, and their influence on 3D printing performance of high internal phase emulsions (HIPEs) were investigated. The longest fibril with an average length of 1594.40 ± 135.56 nm and a maximum surface charge of 27.62 ± 0.57 mV was obtained after 9 h heating treatment. The intermolecular force analysis revealed that the formation of amyloid fibrils was mainly mediated by hydrophobic interaction. The interfacial rheology showed the fibrils had faster diffusion and rearrangement rate at the oil-water interface compared with 11S, leading to a quicker reduction in the interfacial tension. Notably, the interfacial film formed by 11F9 maintained the highest dilatational modulus, which might be attributed to the entanglement of long fibrils to form a more elastic and tough network structure, thereby enhancing the storage and thermal stability of HIPEs. With increasing fibril length, the viscosity, G' and G'' of HIPEs slightly increased, and the linear viscoelastic region (LVR) gradually widened. 3D printing test revealed that HIPEs formed of 11F9 had good extrudability, high printability and shape fidelity. This study could provide a promising guide for enhancing the 3D printing performance of protein-based HIPEs.

Emerging Microfluidic Building Blocks for Cultured Meat Construction

Cultured meat aims to produce meat mass by culturing cells and tissues based on the muscle regeneration mechanism, and is considered an alternative to raising and slaughtering livestock. Hydrogel building blocks are commonly used as substrates for cell culture in tissue engineering and cultured meat because of their high water content, biocompatibility, and similar three-dimensional (3D) environment to the cellular niche in vivo. With the characteristics of precise manipulation of fluids, microfluidics exhibits advantages in the fabrication of building blocks with different structures and components, which have been widely applied in tissue regeneration. Microfluidic building blocks show promising prospects in the field of cultured meat; however, few reviews on the application of microfluidic building blocks in cultured meat have been published. This review outlines the recent status and prospects of the use of microfluidic building blocks in cultured meat. Starting with the introduction of cells and materials for cultured meat tissue construction, we then describe the diverse structures of the fabricated building blocks, including microspheres, microfibers, and microsphere-microfiber hybrid systems. Next, the stacking strategies for tissue construction are highlighted in detail. Finally, challenges and future prospects for developing microfluidic building blocks for cultured meat are discussed.

Amyloid Fibrils and Their Applications: Current Status and Latest Developments

Amyloid fibrils are one of the important forms of protein aggregates, first discovered in the pathological brain tissues of patients with various neurodegenerative diseases. They are considered the core pathological markers of different neurodegenerative diseases. In recent years, research has found that multiple proteins or peptides dynamically assemble to form functional amyloid-like nanofibrils under physiological conditions, exhibiting excellent mechanical properties, high environmental stability, and self-healing ability. Therefore, they have become a class of functional biological nanomaterials with important development potential. This article systematically reviews the latest progress in the preparation, functionalization, and application of amyloid-like nanofibrils in engineering and provides an outlook on possible future development directions.

Towards more realistic cultivated meat by rethinking bioengineering approaches

Cultivated meat (CM) refers to edible lab-grown meat that incorporates cultivated animal cells. It has the potential to address some issues associated with real meat (RM) production, including the ethical and environmental impact of animal farming, and health concerns. Recently, various biomanufacturing methods have been developed to attempt to recreate realistic meat in the laboratory. We therefore overview recent achievements and challenges in the production of CM. We also discuss the issues that need to be addressed and suggest additional recommendations and potential criteria to help to bridge the gap between CM and RM from an engineering standpoint.

From Self-Assembly to Drug Delivery: Understanding and Exploring Protein Fibrils

It is crucial to comprehend protein misfolding and aggregation in the domains of biomedicine, pharmaceuticals, and proteins. Amyloid fibrils are formed when proteins misfold and assemble, resulting in the debilitating illness known as "amyloidosis". This work investigates lysozyme fibrillation with pluronics (F68 and F127). The effect of pluronics on protein aggregation and fibrillation has been studied mechanistically using a combination of calorimetric and spectroscopic techniques. TEM images and the ThT binding experiment were used to analyze the conformation of protein fibrils, and the results showed that pluronics accelerated the fibrillation process. When pluronics interact with protein at different stages of fibrillation, their pre- and postmicellar concentrations show a decrease in ΔHm° value as the time of incubation increases. This indicates the formation of amorphous aggregates due to which endothermic enthalpy is observed. As a consequence, it was investigated if these generated aggregates can also act as drug delivery vehicle; therefore, the work was carried out with 5-fluorouracil and cytarabine. The endothermic enthalpy of interaction suggests that hydrophobic interaction is more prevalent when cytarabine is employed with protein fibrils, whereas the electrostatic interaction is more prevalent when 5-fluorouracil is combined with it. The former drug, however, showed a greater adsorption than the latter on the surface of protein fibrils. It is therefore determined that 5-fluorouracil has relatively significant adsorption on fibril surfaces, whereas cytarabine has weak adsorption and is easily desorbed in cells. Consequently, the combination of LFF127 and 5-FU is lethal to malignant cells. The drug encapsulation and delivery aspect of protein fibrils/aggregates needs further exploration.

Fiber-based biomaterial scaffolds for cell support towards the production of cultivated meat

The in vitro production of animal-derived foods via cellular agriculture is emerging as a key solution to global food security challenges. Here, the potential for fiber-based scaffolds, including silk and cotton, in the cultivation of muscle cells for tissue formation was pursued. Mechanical properties and cytocompatibility with the mouse myoblast cell line C2C12 and immortalized bovine muscle satellite cells (iBSCs) were assessed, as well as pre-digestion options for the materials due to their resilience within the human digestive track. The fibers supported cell adhesion, proliferation, and guided muscle cell orientation, facilitating myotube formation per differentiation. A progressive increase in biomass was also documented. Interestingly, iBSC proliferation was enhanced with coatings of recombinant proteins while C2C12 cells showed minimal response. Thus, both cotton and silk yarns were suitable as fiber-based scaffolds towards cell supportive goals, suggesting an alternative path toward structured protein-rich foods via this initial stage of textile engineering for food. Biomass prediction models were generated, enabling forecasts of cell growth and maturation across various scaffold conditions and cell types. This capability enhances the precision of the cultivation process towards an engineering approach, building on the inherent benefits of hierarchical muscle tissue structure, but here via textile engineering with these initial muscle-coated edible fibers. Further, the approach offers to reduce costs by optimizing cultivation time and media needs. These approaches are part of a foundation for future scalable and sustainable cultivated meat production. STATEMENT OF SIGNIFICANCE: This research investigates the use of one-dimensional fiber-based scaffolds for cultivated meat production, contributing to advancements in cellular agriculture. It introduces a method to measure changes in biomass and scaffold degradation throughout the cultivation process. Additionally, our development of biomass prediction models improves the precision and predictability of cultivated meat production. This research not only aids in scaling up cultivated meats but also enhances the use of textile engineering techniques in tissue engineering, paving the way for producing complex, three-dimensional meat structures more sustainably.

Exogenous Amyloid Fibrils Can Cause Significant Upregulation of Neurodegenerative Disease Proteins

Neurodegenerative diseases, such as Alzheimer's disease and Parkinson's disease, are associated with the formation of amyloid fibrils. In familial cases, the mutant causative genes accentuate disease progression through overexpression or misfolding of amyloidogenic proteins. Besides, considerable amyloidosis cases arise from external factors, but their origin and mechanisms are not yet fully understood. Herein, we found that amyloid fibrils generated from egg and milk proteins, in addition to their nutritional effects to intestinal cells, can selectively reduce the viability of nervous cells as well as pancreatic islet cells. In contrast, soy protein amyloid fibrils lacked cytotoxicity to the aforementioned cells. This protein source and cell type-dependent cytotoxicity are demonstrated to be associated with the significant upregulation of amyloidogenic proteins. The finding was also confirmed by the vein injection of beta-lactoglobulin fibrils to mice, exhibiting the pronounced upregulations of amyloid beta1-42 (Aβ1-42) and islet amyloid polypeptide in vivo. The study therefore provides insight into the health implications of exogenous amyloid fibrils.

A synergistic strategy for formulating a facile and cost-effective soybean protein-based adhesive via co-crosslinking and inorganic hybridization

Soybean protein-based adhesives (SPAs) are environmentally friendly, sustainable, and renewable, but their wide applications are limited by moderate bonding strength, poor water resistance, undesirable flame retardancy, and high costs. Inspired by the organic-inorganic hybridization of oysters, a facile and cost-effective SPA was developed in this study via co-crosslinking branched melamine-urea-glyoxal (MUG) and polyamidoamine-epichlorohydrin (PAE) resins, as well as inorganic hybridization by using the mineral bentonite (BT). Low-cost branched MUG resins that could efficiently co-crosslink with PAE resin and substitute for 40 % expensive PAE resin were optimally copolymerized from melamine, urea, and glyoxal. This approach provided more co-crosslinkable sites for constructing denser multiple covalently-crosslinked SP-PAE-MUG networks via MUG-protein crosslinking and MUG-PAE co-crosslinking. 30 wt% of low-cost layered mineral BT was intercalated to further reinforce the mechanical properties and flame retardancy of SPA by forming a compact organic-inorganic hybridized structure. The coordination of MUG-PAE co-crosslinking and BT inorganic hybridization resulted in a cost-effective and robust SPA with a 61.2 % higher dry strength, a soaked wet strength of 126.0 %, an aged wet strength of 86.0 %, a residual carbon content after combustion of 94.3 %, and reduced the raw material cost for formulating adhesive by 19.5 % compared with controlled commercial SPA. This novel strategy highlights the potential applications of the SP in bio-adhesives and bio-composites with excellent bonding strength, water resistance, and flame retardancy.

Recent advances in scaffolding biomaterials for cultivated meat

The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the food industry. Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective advantages and disadvantages. We suggest future research directions and provide recommendations for scaffolds that support scalable, cost-effective, and safe high-quality meat production. Additionally, we highlight commercial challenges cultivated meat faces, encompassing bioreactor design, cell culture mediums, and regulatory and food safety issues. In summary, this review provides a comprehensive guide and valuable insights for researchers and companies in the field of cultivated meat production.

The Impact of Green Physical Crosslinking Methods on the Development of Sericin-Based Biohydrogels for Wound Healing

Silk sericin (SS)-based hydrogels show promise for wound healing due to their biocompatibility, moisture regulation, and cell proliferation properties. However, there is still a need to develop green crosslinking methods to obtain non-toxic, absorbent, and mechanically strong SS hydrogels. This study investigated the effects of three green crosslinking methods, annealing treatment (T), exposure to an absolute ethanol vapor atmosphere (V.E), and water vapor (V.A), on the physicochemical and mechanical properties of SS and poly (vinyl alcohol) (PVA) biohydrogels. X-ray diffraction and Fourier-transform infrared spectroscopy were used to determine chemical structures. Thermal properties and morphological changes were studied through thermogravimetric analysis and scanning electron microscopy, respectively. The water absorption capacity, mass loss, sericin release in phosphate-buffered saline (PBS), and compressive strength were also evaluated. The results showed that physical crosslinking methods induced different structural transitions in the biohydrogels, impacting their mechanical properties. In particular, V.A hydrogen presented the highest compressive strength at 80% deformation owing to its compact and porous structure with crystallization and bonding sites. Moreover, both the V.A and T hydrogels exhibited improved absorption capacity, stability, and slow SS release in PBS. These results demonstrate the potential of green physical crosslinking techniques for producing SS/PVA biomaterials for wound healing applications.

Engineering Considerations on Large-Scale Cultured Meat Production

In recent decades, cultured meat has received considerable interest as a sustainable alternative to traditional meat products, showing promise for addressing the inherent problems associated with conventional meat production. However, current limitations on the scalability of production and extremely high production costs have prevented their widespread adoption. Therefore, it is important to develop novel engineering strategies to overcome the current limitations in large-scale cultured meat production. Such engineering considerations have the potential for advancements in cultured meat production by providing innovative and effective solutions to the prevailing challenges. In this review, we discuss how engineering strategies have been utilized to advance cultured meat technology by categorizing the production processes of cultured meat into three distinct steps: (1) cell preparation; (2) cultured meat fabrication; and (3) cultured meat maturation. For each step, we provide a comprehensive discussion of the recent progress and its implications. In particular, we focused on the engineering considerations involved in each step of cultured meat production, with specific emphasis on large-scale production.

Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes

Herein, the possibility of valorizing defatted sesame seed meal (DSSM) as a viable source for valuable plant proteins and amyloid-based nanostructure was investigated. Sesame seed protein isolate (SSPI) and the major storage protein globulin (SSG) were prepared by alkaline extraction-isoelectric point precipitation as well as fractionation in the case of SSG. The protein samples were characterized for their physicochemical attributes. SSPI and SSG were also evaluated for their ability to form amyloid structures under heating (90 °C) at low pH (2.0). Additionally, the functional attributes, antioxidant activity, and biocompatibility of the proteins and amyloid nanostructures were also examined. SSPI and SSG were both successfully prepared from DSSM. The data showed that the physicochemical attributes of both protein samples were quite similar, except for the fact that SSG was mostly composed of 11S globulin, as evinced by Tricine-SDS-PAGE analysis. TEM micrographs revealed that SSG was able to form curly-shaped fibrillar amyloid structures, whereas those derived from SSPI were mostly amorphous. Thioflavin-T assay and Tricine-SDS-PAGE analysis indicated that acidic heating promoted protein hydrolysis and self-aggregation of the hydrolyzed peptides into a β-sheet rich amyloid structure. Importantly, the amyloid preparations displayed commendable solubility, superior water and oil holding capacities, and antioxidant activity against DPPH and ABTS. The protein amyloid nanostructures were found to be non-toxic against RAW264.7 cells, HaCaT cells, and red blood cells. These findings indicate that DSSM could be upcycled into valuable protein amyloid structures with good potentialities as novel food ingredients.

Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications

Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO2 and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.

In Situ Nanoencapsulation of Curcumin in Soy Protein Isolate Amyloid-like Aggregates for Enhanced Wound Healing

The importance of amyloid nanofibrils made from food proteins is rising in diverse fields, such as biomedicine and food science. These protein nanofibrils (PNFs) serve as versatile and sustainable building blocks for biomaterials, characterized by their high β-sheet content and an ordered hydrogen bond network. These properties offer both stability and flexibility, along with an extreme aspect ratio and reactive functional groups. Plant-derived amyloid nanofibrils, such as soy protein isolate (SPI) PNFs, are increasingly favored due to their affordability and sustainability compared with animal proteins. This study aimed to explore the formation and application of SPI amyloid-like aggregates (SPIA) and their nanoencapsulation of curcumin (Cur) for biomedical purposes, particularly in wound healing. Under specific conditions of low pH and high temperature, SPIA formed, exhibited an amyloid nature, and successfully encapsulated Cur, thereby enhancing its stability and availability. Spectroscopic and microscopic analyses confirmed structural changes in SPIA upon the incorporation of Cur and the fabrication of SPIA@Cur. The obtained results indicate that in the presence of Cur, SPIA forms faster, attributed to accelerated SPI denaturation, an increased nucleation rate, and enhanced self-assembly facilitated by Cur's hydrophobic interactions and π-π stacking with SPI peptides. In vitro studies demonstrated the biocompatibility, biodegradability, and antioxidant properties of SPIA@Cur along with controlled release behavior. In vivo experiments in male Wistar rats revealed that both SPIA and SPIA@Cur significantly accelerate wound closure compared with untreated wounds, with SPIA@Cur showing slightly better efficacy. The histological analysis supported enhanced wound healing, indicating the potential of SPIA@Cur for biomedical applications.

Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health

This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.

Scalable Processes for Culturing Meat Using Edible Scaffolds

There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Cellular agriculture holds hope for a sustainable alternative to conventional meat, yet multiple technical challenges remain. These include the large-scale production of edible scaffolds and culturing methods for fat tissues, which are key to meat texture, flavor, and nutritional values. Herein. we disclose our method in the facile fabrication of sponge-like plant protein scaffolds by applying commercial sugar cubes as highly permeable templates. The prepared secalin scaffolds feature a high porosity of 85-90%, fully interconnected pores, and high water stability. The mechanical properties of scaffolds could be tuned by varying sugar-to-protein weight ratio and post-water annealing treatment. Moreover, murine preadipocytes (3T3-L1) and porcine adipose-derived stem cells (ADSCs) readily infiltrate, adhere, proliferate, and differentiate on the secalin scaffolds to develop a fat tissue morphology. A cultured fat tissue was produced by culturing porcine ADSCs for 12 days, which remarkably resembles conventional porcine subcutaneous adipose tissue in appearance, texture, flavor, and fatty acid profiles. The research demonstrates the great potential of sponge-like secalin scaffolds for cultured fat tissue production.

Biofabrication's Contribution to the Evolution of Cultured Meat

Cultured Meat (CM) is a growing field in cellular agriculture, driven by the environmental impact of conventional meat production, which contributes to climate change and occupies ≈70% of arable land. As demand for meat alternatives rises, research in this area expands. CM production relies on tissue engineering techniques, where a limited number of animal cells are cultured in vitro and processed to create meat-like tissue comprising muscle and adipose components. Currently, CM is primarily produced on a small scale in pilot facilities. Producing a large cell mass based on suitable cell sources and bioreactors remains challenging. Advanced manufacturing methods and innovative materials are required to subsequently process this cell mass into CM products on a large scale. Consequently, CM is closely linked with biofabrication, a suite of technologies for precisely arranging cellular aggregates and cell-material composites to construct specific structures, often using robotics. This review provides insights into contemporary biomedical biofabrication technologies, focusing on significant advancements in muscle and adipose tissue biofabrication for CM production. Novel materials for biofabricating CM are also discussed, emphasizing their edibility and incorporation of healthful components. Finally, initial studies on biofabricated CM are examined, addressing current limitations and future challenges for large-scale production.

From Soy Waste to Bioplastics: Industrial Proof of Concept

The global plastic waste problem is pushing for the development of sustainable alternatives, encouraged by stringent regulations combined with increased environmental consciousness. In response, this study presents an industrial-scale proof of concept to produce self-standing, transparent, and flexible bioplastic films, offering a possible solution to plastic pollution and resource valorization. We achieve this by combining amyloid fibrils self-assembled from food waste with methylcellulose and glycerol. Specifically, soy whey and okara, two pivotal protein-rich byproducts of tofu manufacturing, emerge as sustainable and versatile precursors for amyloid fibril formation and bioplastic development. An exhaustive industrial-scale feasibility study involving the transformation of 500 L of soy whey into ∼1 km (27 kg) of bioplastic films underscores the potential of this technology. To extend the practicality of our approach, we further processed a running kilometer of film at the industrial scale into transparent windows for paper-based packaging. The mechanical properties and the water interactions of the novel film are tested and compared with those of commercially used plastic films. By pioneering the large-scale production of biodegradable bioplastics sourced from food byproducts, this work not only simultaneously addresses the dual challenges of plastic pollution and food waste but also practically demonstrates the feasibility of biopolymeric building block valorization for the development of sustainable materials in real-world scenarios.

Modern Concepts of Restructured Meat Production and Market Opportunities

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat

The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more significant number of consumers. The scaffold comprised proanthocyanidins, dialdehyde chitosan, collagen, and different proportions of yeast proteins (YP). The results indicated that the scaffold possessed excellent mechanical properties and biocompatibility, and supported cell proliferation and myogenic differentiation. Additionally, we evaluated the texture characteristics of the cultured meat models and traditional beef and discovered that the YP30 cultured meat model had similar springiness and chewiness as beef. Subsequently, further analyzed the similarity between the cultured meat models and traditional beef in appearance, taste, and nutrition. Further results illustrated that the yeast protein cultured meat model exhibited a complete model structure and comparable color and taste to beef after frying. Moreover, it was concluded that the protein content of the YP30 cultured meat model was closer to that of beef. These findings suggested that the edible scaffold using yeast proteins has enormous potential to facilitate the sustainable development of the cell-cultured meat industry.

Tuning the efficacy of decellularized apple by coating with alginate/gelatin to behave as a bioscaffold for cultured meat production

Substantial efforts are underway to tackle the current challenges of sustainability and environmental impacts linked to orthodox animal agriculture. This had led to advancement in food innovation guiding the fabrication of edible scaffolds based cultured meat. This current research work aims to develop and validate a new approach in fabricating a 3D porous scaffold of decellularized apple coated with a polymer mixture of gelatin/alginate for cultivated meat production. The fabricated noncoated (A) and coated (CA) 3D scaffolds presented different ratios of pore sizes with the medium-sized pores (100-250 µm) being higher in the case of CA. The water absorption capacity of CA (∼64 %) was almost two folds compared to A (∼31 %) with delayed digestion in the presence of gastric simulated juice with or without pepsin. Both the scaffolds showed the capability to adhere and proliferate muscle satellite cells as single cell culture and muscle satellite along with NIH/3T3 fibroblast cells as co-culture. However, the CA scaffolds showed enhanced capability to adhere and proliferate the two cell lines on its surface compared to A. This work demonstrates an efficient way to fabricate decellularized plant scaffolds with high potential to be used in the production of cultured meat for the food industry.

Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and Multivariate Data Fusion

Given that protein peptide powders (PPPs) from different biological sources were inherited with diverse healthcare functions, which aroused adulteration of PPPs. A high-throughput and rapid methodology, united multi-molecular infrared (MM-IR) spectroscopy with data fusion, could determine the types and component content of PPPs from seven sources as examples. The chemical fingerprints of PPPs were thoroughly interpreted by tri-step infrared (IR) spectroscopy, and the defined spectral fingerprint region of protein peptide, total sugar, and fat was 3600-950 cm^-1, which constituted MIR finger-print region. Moreover, the mid-level data fusion model was of great applicability in qualitative analysis, in which the F1-score reached 1 and the total accuracy was 100%, and a robust quantitative model was established with excellent predictive capacity (R_p: 0.9935, RMSEP: 1.288, and RPD: 7.97). MM-IR coordinated data fusion strategies to achieve high-throughput, multi-dimensional analysis of PPPs with better accuracy and robustness which meant a significant potential for the comprehensive analysis of other powders in food as well.

Agro-Industrial Plant Proteins in Electrospun Materials for Biomedical Application

Plant proteins are receiving a lot of attention due to their abundance in nature, customizable properties, biodegradability, biocompatibility, and bioactivity. As a result of global sustainability concerns, the availability of novel plant protein sources is rapidly growing, while the extensively studied ones are derived from byproducts of major agro-industrial crops. Owing to their beneficial properties, a significant effort is being made to investigate plant proteins' application in biomedicine, such as making fibrous materials for wound healing, controlled drug release, and tissue regeneration. Electrospinning technology is a versatile platform for creating nanofibrous materials fabricated from biopolymers that can be modified and functionalized for various purposes. This review focuses on recent advancements and promising directions for further research of an electrospun plant protein-based system. The article highlights examples of zein, soy, and wheat proteins to illustrate their electrospinning feasibility and biomedical potential. Similar assessments with proteins from less-represented plant sources, such as canola, pea, taro, and amaranth, are also described.