ENZYME-ASSISTED PROTEIN EXTRACTION FROM AGRO-INDUSTRIAL WASTES AS POTENTIAL INPUTS FOR CULTURED MEAT

The replacement of fetal bovine serum (FBS) in the supplementation of the culture medium has been one of the main challenges in the technological process of cultured meat. In this regard, protein extracts obtained from non-animal agro-industrial wastes can act as protein inputs for the animal cell culture medium, since they are low-cost inputs, nutritionally favorable, and with bioactive potential, which can favor the growth of animal cells in vitro. To obtain the extracts, different methodologies can be applied with or without the addition of enzymes. The assistance of enzymes, such as Viscozyme L®, a mix of carbohydrases, can positively contribute to the extraction process through the hydrolysis of polysaccharides from the plant cell wall and increase the availability of proteins. This study characterized and selected different non-animal agro-industrial wastes based on their protein content and compared Viscozyme L® assisted protein extraction with conventional extraction methods, under different pH conditions for protein extraction and solubilization. Soybean meal and peanut meal were the wastes selected, as they had higher protein contents, 47.57 ± 0.10%, and 43.15% ± 0.03%, respectively. With regard to protein extraction, the highest yield obtained occurred from the extraction assisted by Viscozyme L® enzyme, with neutral pH for extraction and alkaline pH (10.0) for protein solubilization. The yield obtained with soybean meal was 27.40 ± 0.96% (930.08% higher than the conventional method); and for peanut meal, it was 26.10 ± 0.95% (698.17% higher than the conventional method). The results also indicated an increase in the protein content in the concentrates and the SDS-PAGE analysis identified bands referring to albumins and globulins, potential proteins for the supplementation of culture media for animal cell growth. Thus, enzymatic extraction can maximize the use of proteins from non-animal agro-industrial wastes and develop a potential route for obtaining inputs for cultured meat.