METHODS FOR CREATING EDIBLE SCAFFOLDING USING CHILEAN SEAWEED (COCHAYUYO)

• Main Authors: Gerdtzen, Ziomara, Blanchard, Kris, Villanueva, Andrea, Sanchez, Felipe Sebastian, Brain, Stephanie, Barroso, Pamela
• Format: Patent
• Language: English
• Published: 17.08.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Methods for creating edible scaffolding using algae, and more specifically, a protocol for the sterilization and decellularization of Durvillaea antarctica, Chilean seaweed, or cochayuyo to prepare the cochayuyo to be suitable for the culture of cells are described herein. The scaffold may be used for cell growth and is composed of sterile decellularized cochayuyo rehydrated with adhesion/carrier proteins. The decellularized algae supports cell growth, differentiation, and nutrient diffusion due to its porosity. The product is completely edible. The methods allow for the seaweed material to be dried and rehydrated without problems before and/or after decellularization. Also, the sample described herein can be easily sterilized without losing its form and can be hydrated with proteins. Additionally, the scaffolding can be used as a microcarrier because it can float inside the cell media, and one wouldn't need to change the cells for differentiation.