Impact of whey protein on the physico-mechanical properties of alginate dialdehyde scaffolds and cell adhesion for cultivated meat applications

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-10 DOI:10.1016/j.foodhyd.2025.111749

Chris Foley , Rachael A. Floreani

引用次数: 0

Abstract

This article highlights the advantages of incorporating whey protein conjugation into polysaccharide hydrogels to enhance cell adhesion for cultivated meat applications. Here we show, for the first time, that controlling Schiff-base bond formation between whey protein isolate (WPI) and alginate dialdehyde (AlgDA) created hydrogel materials with significant differences in physico-mechanical properties including equilibrium swell ratio, hydrolytic weight loss, axial stiffness, and strength. The newly formed bonds retain WPI within the hydrogel network and limit leaching of non-bound protein. In addition, AlgDA went through a secondary crosslinking step via the introduction of divalent cations. Immortalized bovine satellite cells (iBSCs) cultured on WPI-modified materials indicated higher metabolic activity and adhesion. The results show significant advantages of WPI to encourage cell adhesion and warrant further investigation for cultivated meat research and production.

Abstract Image

查看原文本刊更多论文

乳清蛋白对海藻酸双醛支架物理机械性能及养殖肉用细胞粘附的影响

本文强调了将乳清蛋白结合到多糖水凝胶中的优点，以增强培养肉类应用的细胞粘附性。在这里，我们首次展示了控制乳清分离蛋白（WPI）和海藻酸双醛（AlgDA）之间的希夫碱键形成，产生的水凝胶材料在物理力学性能上有显著差异，包括平衡膨胀比、水解失重、轴向刚度和强度。新形成的键将WPI保留在水凝胶网络中，并限制非结合蛋白的浸出。此外，通过引入二价阳离子，AlgDA经历了二级交联步骤。wpi修饰材料培养的牛卫星细胞具有较高的代谢活性和粘附性。结果表明，WPI在促进细胞粘附方面具有显著优势，值得在养殖肉品的研究和生产中进一步研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.