Decellularized Spinach: An Edible Scaffold for Laboratory-Grown Meat

Overview

Who: Jordan D. Jones, Alex S. Rebello, Glenn R. Gaudette

Published: March 20, 2021

Key Takeaway: Decellularized spinach provides a scaffold for cultured meat with a natural complex vascular network to support cell growth and differentiation. However, cell alignment was inconsistent, which could limit its potential as a scaffold.

Research Topics: scaffold

Summary

Jordan D. Jones et al. explore the possibility of using decellularized spinach as a scaffold for cultured meat. Their study compares cell growth, differentiation, and alignment of bovine satellite cells on decellularized spinach compared to a control surface. Jones et al. find that decellularized spinach scaffold improves cell growth and differentiation. However, results on cell alignment are too varied to conclude how the spinach impacts alignment.

Written by Morgan Ziegelski

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Jones, J. D., Rebello, A. S., & Gaudette, G. R. (2021). Decellularized spinach: An edible scaffold for laboratory-grown meat. Food Bioscience, 41, 100986. doi:10.1016/j.fbio.2021.100986

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