{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,23]],"date-time":"2026-03-23T04:57:58Z","timestamp":1774241878499,"version":"3.50.1"},"reference-count":33,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2025,7,21]],"date-time":"2025-07-21T00:00:00Z","timestamp":1753056000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2025,7,21]],"date-time":"2025-07-21T00:00:00Z","timestamp":1753056000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["2022.12900.BD"],"award-info":[{"award-number":["2022.12900.BD"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["2022.12900.BD"],"award-info":[{"award-number":["2022.12900.BD"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100010434","name":"'la Caixa' Foundation","doi-asserted-by":"publisher","award":["LCF\/ BQ\/PI22\/11910025"],"award-info":[{"award-number":["LCF\/ BQ\/PI22\/11910025"]}],"id":[{"id":"10.13039\/100010434","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100020002","name":"Good Food Institute","doi-asserted-by":"publisher","award":["Algae2Fish"],"award-info":[{"award-number":["Algae2Fish"]}],"id":[{"id":"10.13039\/100020002","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["FEASTS (101136749), HORIZON-CL6-2023-FARM2FORK-01-13"],"award-info":[{"award-number":["FEASTS (101136749), HORIZON-CL6-2023-FARM2FORK-01-13"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["npj Sci Food"],"abstract":"<jats:title>Abstract<\/jats:title>\n          <jats:p>Cultivated fish can offer seafood with lower environmental impact and improved animal welfare. Electrospun fibres, resembling collagen in structure and size, can mimic the myoseptum \u2014an important structural element for fish fillet patterning. Here, we cultured <jats:italic>Dicentrarchus labrax<\/jats:italic> Embryonic Cells (DLEC) for the first time on edible zein-gelatin electrospun fibres. Notably, we successfully incorporated biomass of the microalgae <jats:italic>Nannochloropsis oceanica<\/jats:italic> into the fibres. The effect of the Maillard reaction as thermal crosslinking method was studied. The structure, chemical composition, mechanical performance and biocompatibility of the electrospun fibres were evaluated. Fibres containing <jats:italic>N. oceanica<\/jats:italic> biomass significantly enhanced DLEC adhesion, leading to faster proliferation. Aligned fibres promoted DLEC alignment, an important feature for improving texture in food products. Finally, the fibrous scaffolds and edible bioinks were successfully combined to fabricate a cultivated fish prototype. Overall, these findings highlight the potential of edible electrospun fibres for the development of cultivated fish fillets.<\/jats:p>","DOI":"10.1038\/s41538-025-00508-6","type":"journal-article","created":{"date-parts":[[2025,7,21]],"date-time":"2025-07-21T16:38:31Z","timestamp":1753115911000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers"],"prefix":"10.1038","volume":"9","author":[{"given":"Diana M. 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Challenges and possibilities for bio-manufacturing cultured meat. Trends Food Sci. Technol. 97, 443\u2013450 (2020).","DOI":"10.1016\/j.tifs.2020.01.026"},{"key":"508_CR3","doi-asserted-by":"publisher","first-page":"403","DOI":"10.1038\/s43016-020-0112-z","volume":"1","author":"MJ Post","year":"2020","unstructured":"Post, M. J. et al. Scientific, sustainability and regulatory challenges of cultured meat. Nat. Food 1, 403\u2013415 (2020).","journal-title":"Nat. Food"},{"key":"508_CR4","doi-asserted-by":"publisher","first-page":"1094","DOI":"10.1002\/jbm.a.31534","volume":"84","author":"SA Riboldi","year":"2008","unstructured":"Riboldi, S. A. et al. Skeletal myogenesis on highly orientated microfibrous polyesterurethane scaffolds. J. Biomed. Mater. Res. Part A 84, 1094\u20131101 (2008).","journal-title":"J. Biomed. Mater. Res. 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Tissue-like Cultured Fish Fillets through a Synthetic Food Pipeline. npj Sci. Food, 7, https:\/\/doi.org\/10.1038\/s41538-023-00194-2 (2023).","DOI":"10.1038\/s41538-023-00194-2"},{"key":"508_CR9","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.diff.2019.02.007","volume":"106","author":"PY Rescan","year":"2019","unstructured":"Rescan, P. Y. Development of myofibres and associated connective tissues in fish axial muscle: recent insights and future perspectives. Differentiation 106, 35\u201341 (2019).","journal-title":"Differentiation"},{"key":"508_CR10","doi-asserted-by":"crossref","unstructured":"dos Santos, A. E. A. et al. Bioactive cellulose acetate nanofiber loaded with annatto support skeletal muscle cell attachment and proliferation. Front. Bioeng. Biotechnol. 11, 1\u201313 (2023).","DOI":"10.3389\/fbioe.2023.1116917"},{"key":"508_CR11","doi-asserted-by":"crossref","unstructured":"Melzener, L. et al. 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