Scientists at Tufts University in the USA have used hypoallergenic wheat protein to cultivate high-quality synthetic meat. According to the study, published in the journal ACS Biomaterials Science & Engineering, glutenin enables cross-striped muscle layers and flat fat layers to form from muscle and fat cells to form a realistic meat texture.
Previous researchers have shown that plant-derived glutenin film is a suitable substrate for culturing cow skeletal muscle cells. However, muscle cells must form aligned fibres similar to the texture of real tissues. In addition, fat must be included in the three-dimensional culture to reproduce the composition of traditional meat products.
The researchers decided to use hypoallergenic glutenin to create films that would serve as a framework for the three-dimensional culture. Protein was isolated from wheat gluten, then muscle cells were placed on the ribbed protein substrates, after which the culture was incubated for a fortnight. In addition, the scientists applied a layer of fat cells to flat films of glutenin.
