Edible films for cultivated meat production

Overview

Who: Ning Xiang, Ya Yao, John S.K. Yuen Jr., Andrew J. Stout, Colin Fennelly, Ryan Sylvia, Aletta Schnitzler, Shou Wong, David L. Kaplan

Published: July 12, 2022

Where: Biomaterials

Key Takeaway: Plant-based protein biomaterials are better suited to be scaffolds for cultured meat production than other common biomaterials.

Research Topics: scaffold

Summary

Ning Xiang et al. attempt to correlate edible biomaterial properties with their ability to serve as scaffolds for cultured meat. They examine the material properties of nine biomaterial films, both patterned and unpatterned: gelatin, soy, glutenin, zein, alginate, konjac, cellulose nanofiber, bacterial cellulose, and chitosan. They also use each biomaterial film to test its ability to support adhesion, expansion, and differentiation of mouse and bovine myoblasts. Xiang et al. find that cell adhesion and expansion tend to be more successful on protein films – plant-based, patterned protein films, in particular – than on any other film tested. They suggest plant-based scaffolds with mechanical properties similar to native muscle tissue – for example, glutenin – either alone or in combination with other biomaterials may be the best candidates for cultured meat production.

Written by Morgan Ziegelski

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Xiang, N., Yao, Y., Yuen Jr, J. S., Stout, A. J., Fennelly, C., Sylvia, R., ... & Kaplan, D. L. (2022). Edible films for cultivated meat production. Biomaterials, 287, 121659.

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