Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, 02155, Massachusetts, USA.
Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, 02155, Massachusetts, USA.
Biomaterials. 2022 Jun;285:121543. doi: 10.1016/j.biomaterials.2022.121543. Epub 2022 Apr 27.
Scaffolds suitable for use in food products are crucial components for the production of cultured meat. Here, wheat glutenin, an inexpensive and abundant plant-based protein, was used to develop 3D porous scaffolds for cultured meat applications. A physical cross-linking method based on water annealing was developed for the fabrication of porous glutenin sponges and fibrous aligned scaffolds. The pore sizes ranged from 50 to 250 μm, with compressive modulus ranges from 0.5 to 1.9 kPa, depending on the percentage of glutenin (2%-5%) used in the process. The sponges were stable in PBS with refrigeration for at least six months after water annealing. The glutenin scaffolds supported the proliferation and differentiation of C2C12 mouse skeletal myoblasts and bovine satellite cells (BSCs) without the need to add specific cell adhesive proteins or other coatings. The low cost and food safe production process avoided the use of toxic cross-linkers and animal-derived extracellular matrix (ECM) coatings, suggesting that this as approach is a promising system for scaffolds useful in cultivated meat applications.
适用于食品的支架是培养肉生产的关键组成部分。在这里，小麦谷蛋白，一种廉价且丰富的植物性蛋白质，被用于开发用于培养肉应用的 3D 多孔支架。基于水退火的物理交联方法被开发用于制造多孔谷蛋白海绵和纤维状定向支架。根据该工艺中使用的谷朊粉（2%-5%）的百分比，孔尺寸范围为 50-250μm，压缩模量范围为 0.5-1.9kPa。水退火后，海绵在 PBS 中冷藏至少六个月是稳定的。谷朊蛋白支架支持 C2C12 小鼠骨骼肌成肌细胞和牛卫星细胞（BSC）的增殖和分化，而无需添加特定的细胞黏附蛋白或其他涂层。低成本和食品安全的生产工艺避免了使用有毒交联剂和动物源性细胞外基质（ECM）涂层，这表明该方法是一种很有前途的用于培养肉应用的支架系统。
