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Peer-reviewedCC BYJournal of agricultural and food chemistry

Synthesis and Characterization of Naringin Phenolate Salts for Cultivated Meat.

  • Matilda Dirawy1
  • Muhammad Abdel-Haq1
  • Sarah E Hasenson2
  • Sara Mahajna1
  • Mohamed Mahameed1
  • M N V Ravi Kumar3
  • Meenakshi Arora3
  • Abraham J Domb1
  1. 1Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem91120, Israel.
  2. 2SuperMeat Co., The Essence of Meat Ltd, Pinhas Sapir 3, Nes Ziona7403626, Israel.
  3. 3Department of Translational Science and Medicine, College of Community Health Sciences and the Center for Convergent Bioscience and Medicine (CCBM), The University of Alabama, Tuscaloosa, Alabama35401, United States.
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Abstract

The high cost of growth factors has limited the commercial-scale production of cultivated meat products. In this study, we report on the synthesis and characterization of a series of naringin phenolate salts. Phenolate salts with sodium (Na+), potassium (K+), calcium (Ca2+), and tetrabutylammonium (TBA+) counterions were prepared to introduce water solubility to the natural flavonoid naringin. The synthesized salts were comprehensively characterized to confirm their chemical structures. Solvated cations were examined for their effect on the salts' physicochemical and biological properties. Solubility studies show that alkali metal salts are highly soluble in water, while the Ca2+ and TBA+ salts are less soluble. Acid regeneration studies confirm the reversibility of the salt formation. Preliminary studies indicate that selected naringin salts may support cell proliferation in cultivated meat systems. Overall, this study presents the first comprehensive report on naringin phenolate salts and their potential use in cultivated meat production.

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Cite

BibTeXRIS
BibTeX
@article{dirawy2026synthesis,
  title = {{Synthesis and Characterization of Naringin Phenolate Salts for Cultivated Meat.}},
  author = {Matilda Dirawy and Muhammad Abdel-Haq and Sarah E Hasenson and Sara Mahajna and Mohamed Mahameed and M N V Ravi Kumar and Meenakshi Arora and Abraham J Domb},
  journal = {Journal of agricultural and food chemistry},
  year = {2026},
  month = oct,
  doi = {10.1021/acs.jafc.6c09167},
  url = {https://europepmc.org/article/MED/42915796},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Synthesis and Characterization of Naringin Phenolate Salts for Cultivated Meat.
AU  - Matilda Dirawy
AU  - Muhammad Abdel-Haq
AU  - Sarah E Hasenson
AU  - Sara Mahajna
AU  - Mohamed Mahameed
AU  - M N V Ravi Kumar
AU  - Meenakshi Arora
AU  - Abraham J Domb
PY  - 2026
DA  - 2026/10/01
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/acs.jafc.6c09167
UR  - https://europepmc.org/article/MED/42915796
AB  - The high cost of growth factors has limited the commercial-scale production of cultivated meat products. In this study, we report on the synthesis and characterization of a series of naringin phenolate salts. Phenolate salts with sodium (Na+), potassium (K+), calcium (Ca2+), and tetrabutylammonium (TBA+) counterions were prepared to introduce water solubility to the natural flavonoid naringin. The synthesized salts were comprehensively characterized to confirm their chemical structures. Solvated cations were examined for their effect on the salts' physicochemical and biological properties. Solubility studies show that alkali metal salts are highly soluble in water, while the Ca2+ and TBA+ salts are less soluble. Acid regeneration studies confirm the reversibility of the salt formation. Preliminary studies indicate that selected naringin salts may support cell proliferation in cultivated meat systems. Overall, this study presents the first comprehensive report on naringin phenolate salts and their potential use in cultivated meat production.
SN  - 0021-8561
SN  - 1520-5118
ER  -