Gels prepared from egg yolk and its fractions for tissue engineering |
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| Authors: | Andrea Rodil Amanda Laca Benjamín Paredes Manuel Rendueles Álvaro Meana Mario Díaz |
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| Affiliation: | 1. Dept. of Chemical Engineering and Environmental Technology, University of Oviedo, Oviedo, Spain;2. Community Center of Blood and Tissues of the Princedom of Asturias, Oviedo, Spain |
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| Abstract: | New biomaterials prepared from egg yolk and its main fractions (plasma and granules) have been developed for use in tissue engineering. Protein gels obtained via transglutaminase cross‐linking were characterized by rheometry, texturometry and scanning electron microscopy. All the gels exhibited suitable physical and mechanical characteristics for use as potential biomaterials in skin regeneration. Specifically, results showed that these materials presented a compact, uniform structure, with granular gel being found to be the most resistant as well as the most elastic material. Accordingly, these gels were subsequently evaluated as scaffolds for murine fibroblast growth. The best results were obtained with granule gels. Not only adhesion and cell growth were detected when using these gels, but also continuous coatings of cells growing on their surface. These findings can be attributed to the higher protein content of this fraction and to the particular structure of its proteins. Thus, granules have proved to be an interesting potential raw material for scaffold development. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:1577–1583, 2016 |
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| Keywords: | egg yolk egg yolk fractions fibroblasts transglutaminase gels |
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