Evaluation of various mushroom-based scaffolds for application to cellular agriculture

This study aims to develop scaffolds based on various mushrooms (Shiitake, Oyster, and Wood ear) for cultivated meat. After processing into microcarriers, their physical/chemical properties were characterized. The size analysis revealed that the mushroom microcarriers ranged between 111 μm and 516 μm, falling within the typical range of commercial microcarriers (100–500 μm). Also, chemical analysis showed that the decellularization process reduced a significant portion of mannoproteins, leaving chitin and chitosan as major components. The proliferation and differentiation potential of the microcarriers were evaluated using mouse myoblast cells (C2C12). Finally, model cultured meats were fabricated using Shiitake and Oyster mushroom microcarriers that supported the growth of animal cells. There was no significant difference in rheological/textural properties compared to conventional meats (p < 0.05). The study underscores the potential of mushroom microcarriers for cellular agriculture, showing the application of edible microcarriers from natural sources in cultured meat production.