Mycelium-based scaffolds for cultured meat production: Characteristics and application trends

Cultured meat and fungal-based proteins are gaining attention as future protein resources to address the food security and meat supply threats posed by population growth, climate change, and viruses. Cultured meat can replicate the nutritional composition, muscle, and fat structure of conventional meat using livestock cells. However, given that challenges such as mass production and high costs remain unresolved, fungal-based scaffolds are gaining attention as a promising alternative capable of securing price competitiveness and production efficiency. Fungi include mushrooms, mycoprotein, and yeast. Among them, mushrooms, which are classified as macrofungi, are widely utilized in the production of meat alternatives. Mycelium, the vegetative hyphal network of fungi, has a shorter production cycle and exhibits a higher protein digestibility-corrected amino acid score than that of fruiting bodies, making it a promising future protein resource. Furthermore, they contain all essential amino acids and possess excellent nutritional components, such as abundant minerals and polysaccharides, enabling a healthy protein supply. The three-dimensional matrix structure of mushroom mycelium allows the development of porous scaffolds. These porous scaffolds facilitate efficient nutrient supply and waste removal, thereby enhancing cell growth and proliferation. Furthermore, the filamentous structure of mushroom mycelium holds potential for enhancing the sensory properties of cultivated meat by forming a texture analogous to that of conventional meat tissue. Therefore, this paper reviews the potential of mushroom mycelium as a future protein resource and the research trends in its use as a scaffold. It also discusses the value and commercial potential of mushroom mycelium-based cultured meat.