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Edible scaffolds are needed in cultured meat to mimic meat's threedimensional structure by organizing cells and replenishing the insufficient meat mass of cells alone. However, there is still a large gap between slaughtered meat and cells developed into tissues using scaffolds. This is mainly due to the difference in size, texture, flavor, and taste. In this study, we develop a coating matrix to modify the surface of textured vegetable protein (TVP), a vegetable cell support, to produce cultured meat having slaughtered meat's essential characteristics. We optimized the fish gelatin/agar matrix's microstructure by controlling the ratio of the two biopolymers, stably introducing a cell adhesive environment on the TVP. By coating the optimized gelatin/agar matrix on the TVP's surface using an easy and fast dipping method, hybrid cultured meat composed of animal cells and plant protein was produced. As the cells proliferated, their synergistic effect permitted the cultured meat's texture, flavor, and taste to reach a level comparable to that of slaughtered meat. The TVP-based cultured meat prepared with the present technology has been recreated as high-quality cultured meat by satisfying five challenging factors: cells, texture, cost, mass, and flavor.

Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people’s perceptions and organoleptic properties. Therefore, cell-based meat research is intensively conducted, and most studies are aimed at scale-up and cost-down via the research of scaffolds and culture media. Here, we proposed a new food by cell powder meat (CPM), which has a high protein content and a meaty flavor. The powder was manufactured 76% more cost-effectively with less serum than the conventional culture medium and without 3D scaffold. Due to its comprehensive characteristics, the potential applicability of CPM in the cell-based meat industry could be expected.

In nature, water is vital for maintaining homeostasis. Particularly, organisms (e.g., plant leaf, bird feather) exploit water fluidics for motions. Hydration-adaptive crystallization is the representative water-responsive actuation of biopolymers. This crystallization has inspired the development of intelligent human–robot interfaces. At the same time, it hinders the consistent adhesion of tissue adhesive. As hydration-adaptive crystallization is inevitable, the on-demand control of crystallization is desirable in the innovative biopolymeric biomedical systems. To this end, this study developed an amino acid-based technology to artificially up- or down-regulate the inevitable crystallization of silk fibroin. A case II diffusion model was constructed, and it revealed that the activity of polar amino acid is related to crystallization kinetics. Furthermore, the water dynamics study suggested that active amino acid stabilizes crystallization-triggering water molecules. As a proof-of-concept, we verified that a 30% increase in the activity of serine resulted in a 50% decrease in the crystallization rate. Furthermore, the active amino acid-based suppression of hydration-adaptive crystallization enabled the silk fibroin to keep its robust adhesion (approximately 160 kJ m–3) by reducing the water-induced loss of adhesive force. The proposed silk fibroin was demonstrated as a stable tissue adhesive applied on ex vivo porcine mandible tissue. This amino acid-based regulation of hydration-adaptive crystallization will pioneer next-generation biopolymer-based healthcare.

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