US20250059513
2025-02-20
Chemistry; metallurgy
C12N5/0658
The patent application details plant-based microfibrous scaffolds designed for cultured meat production. These scaffolds offer a biocompatible, edible, and scalable 3D structure that supports high cell yield without the use of synthetic polymers or toxic solvents. The method involves dissolving plant-based proteins, polysaccharides, and carbohydrates to create a homogeneous solution. This solution is then spun into fibers using air volume and centrifugal forces, followed by heating for crosslinking. The resulting scaffolds exhibit controlled fiber diameters and thicknesses, enhancing cell growth and nutrient diffusion.
The invention falls within tissue engineering technologies, focusing on plant-based scaffolds for cultured meat. It addresses the growing demand for sustainable and ethical alternatives to traditional meat by improving scaffold design for high cell yield and biocompatibility. The use of plant-derived materials offers cost-effectiveness, availability, edibility, and scalability, which are crucial for large-scale applications. This approach overcomes challenges in creating porous 3D structures essential for cultured meat's organoleptic properties.
Electrospinning has been a predominant method for scaffold production in cultured meat, utilizing polymer solutions to create nanofibers that promote cell attachment and growth. However, previous methods involved synthetic polymers and toxic solvents, posing challenges for digestion, safety, and environmental impact. As cultured meat industries scale up, there is a critical need for improved plant-based scaffolds free from these harmful components to ensure cost-effective mass production.
The disclosed scaffold technology offers sustainability benefits through the use of plant-based materials, reducing allergenic potential and enhancing health benefits due to bioactive compounds. It allows for cost-effective production with customizable mechanical properties to improve cell growth and differentiation. The absence of toxic solvents and synthetic polymers ensures regulatory compliance and safety for edible applications in cultured meat production.
The scaffold comprises at least 60% plant-based proteins along with polysaccharides and carbohydrates, forming a 3D network that mimics the natural extracellular matrix. This architecture supports efficient nutrient diffusion and waste removal while promoting cell interactions. The method involves dissolving components into a homogeneous solution, spinning fibers using air volume and centrifugal forces, collecting them on a substrate, and heating for crosslinking. This process ensures consistent fiber formation with controlled diameters and orientations, crucial for effective cell growth in large-scale cultured meat applications.