Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold

Abstract

Cultured meat is considered a sustainable protein alternative. To produce chicken meat in a controlled environment, bacterial nanocellulose (BNC) was used to provide structure similar to traditional chicken meat. BNC was synthesized as a hydrogel from Novacetimonas hansenii in vitro culture. Chicken mesenchymal stem cells (MSCs) from pathogen-free eggs were cultivated in both 2D (monolayers) and 3D (spheroids) forms and introduced into BNC. Results showed that the shape, viability, and stemness of 3D spheroids and 2D monolayers were maintained. Notably, 3D platforms better replicate natural cellular environments, enhancing differentiation potential. Differentiated spheroids and monolayers were successfully cultured on both modified and unmodified BNC hydrogels, with tissue-like organization observed mainly in modified BNC. The cultured chicken prototype using nanocellulose proved promising for developing cultured meat products with co-cultivation of 2D and 3D cells. Visual analyses revealed significant similarities between cultured and farmed chicken.