Fig. 1: Schematic representation of the development of a zein-coated alginate (ZA) fiber scaffold for cultivated meat production using a wet-spinning technique. | npj Science of Food

Fig. 1: Schematic representation of the development of a zein-coated alginate (ZA) fiber scaffold for cultivated meat production using a wet-spinning technique.

From: Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat

Fig. 1

Alginate was injected into a zein coagulation bath to form ZA fibers. Bovine satellite cells, adipocytes, and an endothelial cell line were then seeded onto the fiber to mimic vessel, fat, and muscle tissue, and allowed to proliferate. The fibers were stretched using a three-dimensional printed stretching device to stimulate muscle formation and align cells. The resulting meat was pan-fried, and the texture resembled that of animal meat. Scale bar = 1 cm for photographs of fiber scaffolds and 100 µm for fluorescence microscopy images.

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