Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins

Overview

Who: Jannis O. Wollschlaeger, Maatz, R., Albrecht, F. B., Klatt, A., Heine, S., Blaeser, A., Kluger, P. J.

Published: February 4, 2022

Where: Gels

Key Takeaway: Gellan is an ideal candidate for an edible cultured meat scaffold.

Research Topics: scaffold

Summary

Jannis Wollschlaeger et al. aim to characterize and test several edible biomaterials – agarose, gellan, and xanthan-locust bean gum blend (XLB) – as scaffolds for cell cultured meat. The synthesized scaffolds, which also include varied amounts of soy and pea protein isolates to improve their nutritional and taste profiles, are tested for material properties, stability, cytotoxicity, and capability to support cell growth. Wollschlaeger et al. determine that though all three scaffolds are not cytotoxic, only agarose and gellan are capable of supporting cell growth. Though agarose is found to support higher protein composition and be slightly more stable, gellan is ultimately argued to be advantageous for its ability to yield homogenous cell distribution. Wollschlaeger et al. also argue that agarose and XLB may find alternative uses in cultured meat despite being non-ideal scaffolds.

Written by Morgan Ziegelski

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Cite This Publication

Wollschlaeger, J. O., Maatz, R., Albrecht, F. B., Klatt, A., Heine, S., Blaeser, A., & Kluger, P. J. (2022). Scaffolds for cultured meat on the basis of polysaccharide hydrogels enriched with plant-based proteins. Gels, 8(2), 94. https://www.mdpi.com/2310-2861/8/2/94/htm

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