Wollschlaeger Jannis O, Maatz Robin, Albrecht Franziska B, Klatt Annemarie, Heine Simon, Blaeser Andreas, Kluger Petra J
Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany.
Institute for BioMedical Printing Technology, Technical University of Darmstadt, 64289 Darmstadt, Germany.
Gels. 2022 Feb 4;8(2):94. doi: 10.3390/gels8020094.
The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23-30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.
世界人口在不断增长，人们正在探索满足日益增长的肉类需求的替代方法，例如使用动物细胞制造人造肉。需要可食用生物材料作为支撑结构。因此，我们选择琼脂糖、结冷胶和黄原胶-刺槐豆胶混合物（XLB）作为支撑材料，并添加豌豆和大豆蛋白添加剂，对它们的材料特性和生物相容性进行了分析。我们成功制备了含有高达1%豌豆或大豆蛋白的稳定水凝胶。蛋白质含量较高会导致加工性能不佳和凝胶不稳定。琼脂糖和结冷胶混合物的凝胶化温度范围在23-30°C之间，但XLB混合物的凝胶化温度高于55°C。与纯多糖凝胶相比，多糖-蛋白质凝胶的粘度发生了变化，溶胀行为有所降低。所研究材料的浸出液对成肌细胞系C2C12均无细胞毒性作用。所有评估的多糖-蛋白质混合物都被证明是人造肉的潜在候选材料。对于载细胞凝胶，结冷胶混合物在细胞加工和均匀分布方面最适合，其次是琼脂糖混合物，而XLB混合物无法形成稳定的载细胞凝胶。
