Hydrogel is a three-dimensional (3D) soft and highly hydrophilic, polymeric network that can swell in water and imbibe a high amount of water or biological fluids. Hydrogels have been used widely in various biomedical applications. Hydrogel may provide a fluidic tissue-like 3D microenvironment by maintaining the original network for tissue engineering. However, their low mechanical performances limit their broad applicability in various functional tissues. This property causes substantial challenges in designing and preparing strong hydrogel networks. Therefore, we report the triple-networked hybrid hydrogel network with enhanced mechanical properties by incorporating dual-crosslinking and nanofillers (e.g., montmorillonite (MMT), graphene nanoplatelets (GNPs)). In this study, we prepared hybrid hydrogels composed of polyacrylamide, poly (vinyl alcohol), sodium alginate, MMT, and MMT/GNPs through dynamic crosslinking. The freeze-dried hybrid hydrogels showed good 3D porous architecture. The results exhibited a magnificent porous structure, interconnected pore-network surface morphology, enhanced mechanical properties, and cellular activity of hybrid hydrogels.

Cell-cultured meat, which is artificial meat made by in vitro cultivation of animal-derived cells, has attracted a lot of interest as a potential source of protein in the future. Porous hydrogels are crucial components that can be used as an artificial extracellular matrix (ECM) to provide cell growth for generating cultured meat. In this study, we highlight the effects of grape seed extract (proanthocyanidins, PC) on the physicochemical and biological functions (bovine satellite muscle cell (BSC) growth and adhesion) of an edible gelatin (GL)-based hydrogel. The freeze-dried hydrogels had good compressive characteristics with pore sizes ranging from 100 to 300 μm. BSCs were able to grow and attach to porous GL-PC hydrogels. These studies suggested that the developed hydrogels using edible materials and made by employing a low-cost method may serve in the cell growth of muscle cells for cultured meat applications.