Abstract：
In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective and muscle tissues has attracted considerable interest in the realm of tissue engineering and triggered the interest of researchers to implement scaffolding techniques. A wide array of research efforts is ongoing in scaffolding technologies for achieving the real meat structure on the principality of biomedical research and to replace serum free CM production. Scaffolds made of animal-derived biomaterials are found efficient in replicating the extracellular matrix (ECM), thus focus should be paid to utilize animal byproducts for this purpose. Proper identification and utilization of plant-derived scaffolding biomaterial could be helpful to add diversified options in addition to animal derived sources and reduce in cost of CM production through scaffolds. Furthermore, techniques like electrospinning, modified electrospinning and 3D bioprinting should be focused on to create 3D porous scaffolds to mimic the ECM of the muscle tissue and form real meat-like structures. This review discusses recent advances in cutting edge scaffolding techniques and edible biomaterials related to structured CM production.
摘要：
在养殖肉(CM)生产中，支架通过帮助细胞粘附发挥重要作用，增长,分化,和对齐。结缔组织和肌肉组织中纤维微结构的存在引起了组织工程领域的极大兴趣，并引发了研究人员实施支架技术的兴趣。支架技术正在进行广泛的研究工作，以实现生物医学研究的真正肉类结构，并取代无血清CM的生产。由动物衍生的生物材料制成的支架在复制细胞外基质（ECM）方面是有效的，因此，应该把重点放在利用动物副产品上。正确识别和利用植物来源的支架生物材料可能有助于增加除动物来源外的多种选择，并通过支架降低CM生产成本。此外，像静电纺丝这样的技术，改进的静电纺丝和3D生物打印应专注于创建3D多孔支架，以模拟肌肉组织的ECM并形成真正的肉样结构。这篇综述讨论了与结构化CM生产相关的尖端支架技术和可食用生物材料的最新进展。
