Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2024-09-01 DOI:10.5851/kosfa.2024.e46
Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han
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Abstract

Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination of soy and pea proteins with agarose and agar powders was found to generate solid hydrogels with a porous structure. Soy protein-based scaffolds exhibited a higher water absorption rate, whereas scaffolds containing agarose had a higher compressive strength. Based on Fourier transform infrared spectroscopy analysis, the number of hydrophobic interactions increased between proteins and polysaccharides in the scaffolds containing pea proteins. All scaffolds were nontoxic toward ADSCs, and soy protein-based scaffolds displayed higher cell adhesion and proliferation properties. Overall, the soy protein-agarose scaffold was found to be optimal for cultured meat production.

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用于培养肉支架的大豆蛋白和豌豆蛋白的比较:评估凝胶化、物理性质和细胞粘附性
目前正在研究用培养肉替代传统的动物源性肉类,以实现环境的可持续发展。采用支架技术是开发培养肉产品的一种方法。本研究的目的是比较大豆和豌豆蛋白在生产用于培养肉的水凝胶支架中的应用。我们使用猪脂肪组织间充质干细胞(ADSCs)检验了支架的凝胶化过程、物理特性以及促进细胞粘附的能力。研究发现,大豆和豌豆蛋白与琼脂糖和琼脂粉的结合可生成具有多孔结构的固体水凝胶。基于大豆蛋白的支架具有更高的吸水率,而含有琼脂糖的支架则具有更高的抗压强度。根据傅立叶变换红外光谱分析,在含有豌豆蛋白的支架中,蛋白质和多糖之间的疏水相互作用增加了。所有支架都对 ADSCs 无毒,而基于大豆蛋白的支架具有更高的细胞粘附性和增殖性。总体而言,大豆蛋白-琼脂糖支架是培养肉生产的最佳选择。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
期刊最新文献
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