Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-06 DOI:10.1016/j.foodhyd.2024.110823

Woo-Ju Kim , Yoonbin Kim , Yixing Lu , Reza Ovissipour , Nitin Nitin

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Abstract

This study aimed to evaluate plant-based 3D scaffolds for supporting the cultivation of animal cells for cultivated meat. The physical and chemical characteristics of pectin and composite gels (pectin + soy protein isolate [SPI] or pea protein isolate [PPI]) were analyzed. Rheological property analysis revealed that all materials exhibited viscoelastic solid behavior, shear thinning, and micro-structure recovery behavior, essential properties for 3D printing. Texture profile analysis (TPA) of composite gels demonstrated that some of the textural properties of these composite materials were in the range of mechanical properties of meat products including pork, poultry, and fish. The cytocompatibility and proliferative potential of these scaffold gels were evaluated using C2C12 (myoblast cells) as a model cell line, indicating their potential to support the growth of the animal cell without apparent toxicity. In examining 3D printability, incorporating protein into the pectin gel resulted in enhanced printability, characterized by reduced surface roughness and thinner thickness. Based on these analyses, a 3D printed scaffold was generated by using pectin, 30% SPI, and 10% PPI. Remarkably, the scaffolds with pectin and 10% PPI supported the growth of the cells, comparable to the cells grown on a tissue culture plate (positive control) demonstrating its potential to support animal cell growth. These findings highlight the promising potential of the formulated materials for applications within the cultivated meat industry.

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评估将植物基复合材料作为三维打印支架在培养肉类应用中促进细胞生长和增殖的效果

本研究旨在评估植物基三维支架对培养肉类动物细胞的支持作用。研究分析了果胶和复合凝胶（果胶+大豆分离蛋白[SPI]或豌豆分离蛋白[PPI]）的物理和化学特性。流变特性分析表明，所有材料都表现出粘弹性固体行为、剪切稀化和微结构恢复行为，这些都是三维打印的基本特性。复合凝胶的纹理轮廓分析（TPA）表明，这些复合材料的某些纹理特性与猪肉、禽肉和鱼肉等肉类产品的机械特性相符。以 C2C12（肌母细胞）为模型细胞系，对这些支架凝胶的细胞相容性和增殖潜力进行了评估，结果表明它们具有支持动物细胞生长的潜力，且无明显毒性。在检测三维打印性能时，将蛋白质加入果胶凝胶可提高打印性能，其特点是表面粗糙度降低，厚度变薄。根据这些分析，使用果胶、30% SPI 和 10% PPI 生成了 3D 打印支架。值得注意的是，含有果胶和 10% PPI 的支架支持细胞生长，与在组织培养板（阳性对照）上生长的细胞相当，这表明它具有支持动物细胞生长的潜力。这些发现凸显了配制材料在肉类养殖业中的应用潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.