Growth Factors Within Reach
Attaching growth factors to cultured meat scaffolds
University of California, Los Angeles, United States
Who: Ashton Davis, bachelor’s student in biochemistry
When: 2021 – Present
Institutes: University of California, Los Angeles, United States
Supervisors: Amy Rowat, Associate Professor at University of California, Los Angeles
Ashton is attaching growth factors (the biological instructions to cells) to the surface of cultured meat scaffolds. By immobilizing growth factors near the cells, they’ll be exactly where they’re needed! Ashton’s work will establish how to attach the growth factors and study how much is needed when used this way. Ashton’s system could make feeding cells much more efficient.
Growth factors are the most expensive ingredient in culture media. When growth factors are floating freely in the media, you need a lot of it to ensure enough will happen to float past the cells. By attaching them to the scaffold instead, fewer growth factors would be needed – decreasing the cost of media.
Food Research International, 2023