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Whey Protein Isolate Composites as Potential Scaffolds for Cultivated Meat
Patrick N Charron1, Irfan Tahir1, Christopher Foley1
1Department of Mechanical Engineering, College of Engineering and Mathematical Sciences, University of Vermont, Burlington, Vermont 05405, United States.
ACS Applied Bio Materials
|March 19, 2024
Summary
Researchers developed novel hydrogel scaffolds using whey protein and alginate for cultivated meat production. These biocompatible scaffolds support cell growth, offering a promising avenue for sustainable alternative proteins and global food security.
Area of Science:
- Biomaterials Engineering
- Food Science
- Tissue Engineering
Background:
- Growing global population and environmental concerns necessitate alternative protein sources like cultivated meat.
- Cultivated meat production requires advanced tissue engineering scaffolds for cell growth.
- Whey protein, a dairy byproduct, is an approved food additive with biocompatible properties suitable for biomaterial applications.
Purpose of the Study:
- To engineer novel hydrogel scaffolds for cultivated meat production using whey protein and alginate.
- To investigate the physical-mechanical properties and cytocompatibility of these engineered scaffolds.
- To assess the potential of these scaffolds in supporting myoblast adhesion and proliferation for cultivated meat applications.
Main Methods:
- Formation of hydrogel scaffolds by cross-linking nonmodified and methacrylated whey protein with methacrylated alginate using visible light.
- Quantification of precursor solution characteristics and scaffold physical-mechanical properties.
- In vitro assessment of scaffold cytocompatibility, myoblast adhesion, and proliferation.
Main Results:
- Hydrogel scaffolds were successfully formed with interconnected 3D porous networks.
- Scaffold integrity was influenced by component variations, with gelation observed in homo- and copolymer hydrogels.
- Whey protein isolate (WPI)-based scaffolds demonstrated noncytotoxicity and supported in vitro myoblast adhesion and proliferation.
Conclusions:
- Hydrogel composition significantly impacts scaffold performance for cultivated meat applications.
- Whey protein and alginate hydrogels show promise as biocompatible scaffolds for tissue engineering.
- These findings support the development of sustainable cultivated meat production methods.
