Fig. 3: Biological evaluation and flavor analysis of cell-cultured scaffold.
From: Flavor-switchable scaffold for cultured meat with enhanced aromatic properties
a Illustration of the flavor enriching process of the switchable flavor compound (SFC) under the cultured meat fabrication process. b Immunofluorescence images of proliferated myoblasts on each group. Scale bars: 100 μm. c Cell viability on day 1, day 5, and day 7 using CCK-8 assay kit (mean ± SD, n = 3 independent experiments, One-way ANOVA with Tukey method). Gray color indicates cultured meat without SFC (CM-SFC) and red color indicates cultured meat with SFC (CM + SFC). d Confocal images showing myosin heavy chain (MHC) and nuclei immunostained with MF20 (red) and DAPI (blue), respectively. Scale bars: 100 μm. e Quantitative assessment of MHC amount by bovine myosin-1 enzyme-linked immunosorbent assay (ELISA) (mean ± SD, n = 3 independent experiments, One-way ANOVA with Tukey method). The MHC amount of the CM + SFC is normalized to that of the CM-SFC. f Assessment of volatile compounds in CM-SFC and CM + SFC after heating at 150 °C (n = 3). Source data are provided as a Source Data file.
