Mycelium Scaffolds for Cultured Meat

Mycelium Scaffolds for Muscle Cells

New Harvest Seed Grantee: Kaili Chen, a rising senior at Tufts University studying Biology and International Relations

Project Start Date: July 2019

Institutes: Tufts University; Ecovative Design

Supervisors:  Dr. David Kaplan (Professor and Chair, Biomedical Engineering;Tufts University); Natalie Rubio (Department of Biomedical Engineering, David Kaplan Research Group, Tufts University)

Project Abstract: 

In cellular agriculture, the goal of producing three-dimensional, edible, sustainable and affordable products is stressed. In order to support cell cultures, mycelium will be evaluated as a potential scaffold that meets these three criteria. As a natural, edible and affordable biomaterial, it can provide powerful tool for future tissue engineering which will support cell growth and dictate texture and strength of the tissue.

If Kaili's hypothesis that Mycelium is a viable scaffold is supported, mycelium can be used in various future applications. From this research, mycelium will be evaluated as a 3D culture for in vitro muscle development, studying its: viability, adhesion, proliferation, migration, differentiation, and alignment.