Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat

Lee, Milae; Park, Sohyeon; Choi, Bumgyu; Kim, Jiyu; Choi, Woo-Jin; Jeong, Ildoo; Han, Dongoh; Koh, Won‐Gun; Hong, Jinkee

doi:10.1021/acsami.2c10988

Cited by 20 publications

(4 citation statements)

References 54 publications

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“…Indeed, conjugating cell adhesion motifs to the polymer backbone is not always required, especially when the scaffold is made from animal-derived materials, such as collagen and gelatin. In some cases, nonmodified alginate scaffolds have supported cell adhesion in short-term culture conditions [ 30 , 31 , 32 ]; however, cell adhesion on nonmodified alginate was significantly lower compared to gelatin [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat

Tahir

Floreani

2022

Foods

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Cultured meat refers to the production of animal tissue by utilizing the same techniques as tissue engineering through cell culture. Various biomaterials have been designed to serve as in vitro supports for cell viability, growth, and migration. In this study, visible light and dual-crosslinked alginate hydrogels were designed to enable control of the physical and mechanical properties needed for the fabrication of cultured meat scaffolds. We hypothesized that a difference in hydrogel stiffness would influence cell behavior, indicating the efficacy of our processing methods to benefit the cultured meat field. Herein, we synthesized and created: (1) methacrylated alginate (AlgMA) to enable covalent crosslinking via visible light exposure, (2) Methacrylated alginate and arginyl-glycyl-aspartic acid RGD conjugates (AlgMA-RGD), using carbodiimide chemistries to provide cell-binding sites on the material, and (3) designer hydrogels incorporating different crosslinking techniques. The material and mechanical properties were evaluated to determine the structural integrity of the hydrogels, and in vitro cell assays were conducted to verify cytocompatibility and cell adhesion. Gelation, swell ratio, and weight loss calculations revealed longer gelation times for the AlgMA scaffolds and similar physical properties for all hydrogel groups. We showed that by adjusting the polymer concentration and the crosslinking methodology, the scaffold’s mechanical properties can be controlled and optimized within physiological ranges. Incorporating dual crosslinking significantly increased the compressive moduli of the AlgMA hydrogels, compared to visible-light crosslinking alone. Moreover, the muscle satellite cells responded favorably to the AlgMA scaffolds, with clear differences in cell density when cultured on materials with significantly different mechanical properties. Our results indicate the usefulness of the dual-crosslinking alginate hydrogel system to support in vitro meat growth.

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Section: Resultsmentioning

confidence: 99%

Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat

Tahir

Floreani

2022

Foods

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“…For instance, salmon gelatin, alginate and agar are non‐animal materials investigated for tissue engineering purposes (Enrione et al ., 2017). Alginate coatings have been used to enhance cell adhesion properties of textured plant proteins (Lee et al ., 2022). Seawith, a South Korean cell‐cultured meat company, employs algae‐based scaffolds for its cultivation process (Seawith, 2023).…”

Section: Edible Scaffolds and Microcarriersmentioning

confidence: 99%

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Moslemy,

Sharifi,

Asadi‐Eydivand

et al. 2023

Int J of Food Sci Tech

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SummaryCultured meat, also known as lab‐grown or cell‐based meat, is a promising concept in the food industry that involves culturing animal cells in vitro to produce meat products, bypassing the need for traditional animal rearing and slaughter. This technology offers solutions to key challenges associated with conventional meat production, including environmental sustainability, animal welfare, and food security. However, the cultured meat industry must overcome significant hurdles to achieve commercial viability. Scaling up production to meet the increasing demand for meat is a considerable challenge, requiring a scalable edible scaffold, eliminating the need for separate scaffold removal, and ensuring product safety. Various edible materials, including polysaccharides and proteins, along with fabrication techniques like electrospinning and 3D printing, are explored in this review article.

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“…With good biocompatibility and adjustable properties, hydrogels have broad application prospects in the fields of material science and biomedicine. − For example, regulating the mechanical properties of hydrogels can induce stem cell differentiation into different tissues . Consequently, transparent gel cultivation, notably utilizing media like agar and low acyl gellan gum (GG), − has emerged as a prominent approach for studying root growth. − …”

Section: Introductionmentioning

confidence: 99%

Engineering Rapeseed Germination and Root Growth with Mechanical Strength of Polysaccharide Hydrogel

Wu,

Xie,

et al. 2024

ACS Appl. Bio Mater.

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Plant roots are highly sensitive to physical stress in the soil, with appropriate mechanical impedance promoting root elongation and lateral root growth. However, few studies have quantitatively explored the relationship between the mechanical impedance of the growth medium and the phenotypes of plant roots. In this study, we used a tensile machine equipped with a self-made steel needle mimicking the root tip to measure the force needed to penetrate the hydrogel medium (agar, low acyl gellan gum, and κ-carrageenan), providing insights into the force required for the rapeseed root tip to enter the medium following germination. These findings indicate that root penetration length is inversely associated with the mechanical strength of the growth medium, with variations observed in the root system adaptability across different substrates. Specifically, when the gel puncture resistance of the culture medium without adding MS reached approximately 18.4 mN, root penetration and growth were significantly hindered. With the addition of 1/2 MS medium, the polysaccharide concentration is 1.0 wt %, which is more suitable for cultivating rapeseed. This research not only offers a method for quantifying root phenotypes and medium mechanical impedance but also presents an approach for plant growth regulation and crop breeding.

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Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat

Cited by 20 publications

References 54 publications

Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat

Dual-Crosslinked Alginate-Based Hydrogels with Tunable Mechanical Properties for Cultured Meat

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Engineering Rapeseed Germination and Root Growth with Mechanical Strength of Polysaccharide Hydrogel

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