Decellularization: Leveraging a Tissue Engineering Technique for Food Production

Overview

Who: Jordan D. Jones, Richard Thyden, Luke R. Perreault, Benjamin M. Varieur, Andriana A. Patmanidis, Lancelot Daley, Glenn R. Gaudette, and Tanja Dominko

Published: April 26, 2023

Where: ACS Biomaterials Science & Engineering

Key Takeaway: Improving decellularization to be food-safe

Research Topics: scaffold

Summary

In this work, Jordan Jones et al develop a process for food-safe spinach leaf decellularization to produce scaffolds for cultured meat. Decellularization of plants can remove plant cell material, leaving only the structural materials which can then be used as a scaffold to grow mammalian cells on. Prior to this publication, decellularization processes used solvents that were not regulated by the US Food and Drug Administration for use in the food industry. The authors develop a decellularization method using solutions that are regulated for use in food processing. The results show the process sufficiently decellularizes spinach leaves and that cells grow as well on these scaffolds as they do on scaffolds decellularized with traditional methods. The authors note that although the reagents used are regulated for use in food processing, further work is needed to ensure the residue levels in the final scaffolds comply with FDA guidelines for safe concentrations.

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Jones, J. D., Thyden, R., Perreault, L. R., Varieur, B. M., Patmanidis, A. A., Daley, L., ... & Dominko, T. (2023). Decellularization: Leveraging a Tissue Engineering Technique for Food Production. ACS Biomaterials Science & Engineering, 9(5), 2292-2300.

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