Evaluation of tofu as a potential tissue engineering scaffold (original) (raw)
* Corresponding authors
a Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province, School of Engineering, Sun Yat-sen University, Guangzhou, P. R. China
E-mail: guzhp@mail.sysu.edu.cn, wujun29@mail.sysu.edu.cn
b Materials Science and Engineering Program, University of California San Diego, La Jolla, CA, USA
c Key Laboratory of Mountain Ecological Restoration and Bioresource Utilization, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, Sichuan, China
Abstract
Tofu not only is a delicious vegetarian food, but also shows potential biomedical applications for its high protein content and typical porous scaffold structure. Herein, two kinds of porous soybean scaffolds were developed, the first based on the traditional tofu manufacturing processes, the second modified via covalent crosslinking. The morphology, physicochemical properties and biocompatibility in vitro and in vivo were systematically investigated. A similar porous micromorphology was observed in both the tofu scaffolds and crosslinked soybean protein scaffolds. Both scaffolds exhibited good cell proliferation and cellular adherence. No obvious inflammatory response was observed after subcutaneous implantation tests for either material. These results demonstrated that the tofu scaffolds or soybean protein scaffolds fabricated by tofu processing have potential as new food-source biomaterials in tissue engineering applications.
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Article information
DOI
https://doi.org/10.1039/C7TB02852K
Article type
Paper
Submitted
01 Nov 2017
Accepted
22 Jan 2018
First published
22 Jan 2018
Download Citation
J. Mater. Chem. B, 2018,6, 1328-1334
Permissions
Evaluation of tofu as a potential tissue engineering scaffold
J. Huang, K. Huang, X. You, G. Liu, G. Hollett, Y. Kang, Z. Gu and J. Wu,J. Mater. Chem. B, 2018, 6, 1328DOI: 10.1039/C7TB02852K
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