Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat

Mark S Rybchyn; Joanna M Biazik; James Charlesworth; Johannes le Coutre

doi:10.1021/acsomega.1c05235

Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat

ACS Omega. 2021 Dec 1;6(49):33923-33931. doi: 10.1021/acsomega.1c05235. eCollection 2021 Dec 14.

Authors

Mark S Rybchyn¹, Joanna M Biazik², James Charlesworth¹, Johannes le Coutre¹

Affiliations

¹ School of Chemical Engineering, University of New South Wales, Sydney, New South Wales 2033, Australia.
² Electron Microscope Unit, Mark Wainwright Analytical Centre, University of New South Wales, Sydney, New South Wales 2033, Australia.

Abstract

The three-dimensional formation of bio-engineered tissue for applications such as cell-based meat requires critical interaction between the bioscaffold and cellular biomass. To explore the features underlying this interaction, we have assessed the commercially available bacterial nanocellulose (BNC) product from Cass Materials for its suitability to serve as a bioscaffold for murine myoblast attachment, proliferation, and differentiation. Rigorous application of both scanning electron microscopy and transmission electron microscopy reveals cellular details of this interaction. While the retention rate of myoblast cells appears low, BNC is able to provide effective surface parameters for the formation of anchor points to form mature myotubes. Understanding the principles that govern this interaction is important for the successful scaling of these materials into edible, commercially viable, and nutritious biomass.