3D porous scaffolds from wheat glutenin for cultured meat applications

Overview

Who: Ning Xiang, John S. K. Yuen Jr., Ning Xiang, Andrew J. Stout, Ning Xiang, Natalie R. Rubio, Ying Chen, David L. Kaplan

Published: May 6, 2022

Where: Biomaterials

Key Takeaway: Wheat glutenin is a promising material for cultured meat scaffolds.

Research Topics: scaffold

Summary

Ning Xiang et al. investigate the use of wheat glutenin as a scaffold material for cultured meat. The wheat glutenin is isolated from wheat gluten, which is turned into porous sponges using steam sterilization as a water annealing technique. Mouse myoblasts are grown and differentiated on porous glutenin sponges. Then, bovine satellite cells are grown and differentiated on fibrous scaffolds with aligned pores, to improve differentiation. Xiang et al. find both cell types are able to successfully adhere, grow, and differentiate on glutenin-based scaffolds without the addition of additional cell binding proteins. They argue because these scaffolds are low-cost and foodsafe, they hold potential in cultured meat production.

Written by Morgan Ziegelski

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Xiang, N., Yuen Jr, J. S., Stout, A. J., Rubio, N. R., Chen, Y., & Kaplan, D. L. (2022). 3D porous scaffolds from wheat glutenin for cultured meat applications. Biomaterials, 285, 121543.

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