Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application

Abstract

This study addresses the critical need in cultivated meat production for suitable scaffolds that support the growth and differentiation of muscle cells. We explore the synergy of soy conglycinin (7S) amyloid protein fibrils and chitosan to create three-dimensional (3D) porous scaffolds, specifically designed for this application. By varying the molecular weight and deacetylation degrees of chitosan, we employed a controlled temperature water annealing method to produce these complex scaffolds. The formation mechanism of the 7S-chitosan scaffolds was elucidated through molecular simulation and Fourier-transform infrared (FTIR) analysis. Characterization of the scaffolds revealed pore sizes within the 50–250 μm range, porosities from 71% to 78%, and compressive moduli varying between 4.8 and 15.3 kPa, dependent on the chitosan's deacetylation degree and molecular weight. Notably, these scaffolds maintained structural integrity in refrigerated Phosphate Buffered Saline (PBS) for up to three months and effectively supported the growth and differentiation of C2C12 mouse skeletal muscle cells without necessitating additional cell adhesion enhancements. Their mechanical properties, comparable to natural muscle tissue, and compatibility with high-temperature sterilization processes, underscore their potential as innovative solutions in the field of cultivated meat production.