Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition

Louis, Fiona; Furuhashi, Mai; Yoshinuma, Haruka; Takeuchi, Shoji; Matsusaki, Michiya

doi:10.1016/j.mtbio.2023.100720

Cited by 10 publications

(4 citation statements)

References 30 publications

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“…Overall, the high protein content and comparable fatty acid profile of cultured fat tissue with SAT from pork belly reveal its satisfactory nutritional value as a meat product. Interestingly, recent research also found that fatty acids composition could be controlled by formulating culture media, like lipid supplementation. , Therefore, further study could be performed to adjust lipid composition, thereby improving the nutritional value of fat products.…”

Section: Resultsmentioning

confidence: 99%

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3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Su,

Jing,

Zeng

et al. 2024

J. Agric. Food Chem.

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Cellular agriculture holds hope for a sustainable alternative to conventional meat, yet multiple technical challenges remain. These include the large-scale production of edible scaffolds and culturing methods for fat tissues, which are key to meat texture, flavor, and nutritional values. Herein. we disclose our method in the facile fabrication of sponge-like plant protein scaffolds by applying commercial sugar cubes as highly permeable templates. The prepared secalin scaffolds feature a high porosity of 85− 90%, fully interconnected pores, and high water stability. The mechanical properties of scaffolds could be tuned by varying sugar-toprotein weight ratio and post-water annealing treatment. Moreover, murine preadipocytes (3T3-L1) and porcine adipose-derived stem cells (ADSCs) readily infiltrate, adhere, proliferate, and differentiate on the secalin scaffolds to develop a fat tissue morphology. A cultured fat tissue was produced by culturing porcine ADSCs for 12 days, which remarkably resembles conventional porcine subcutaneous adipose tissue in appearance, texture, flavor, and fatty acid profiles. The research demonstrates the great potential of sponge-like secalin scaffolds for cultured fat tissue production.

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Section: Resultsmentioning

confidence: 99%

“…Interestingly, recent research also found that fatty acids composition could be controlled by formulating culture media, like lipid supplementation. 29,30 Therefore, further study could be performed to adjust lipid composition, thereby improving the nutritional value of fat products.…”

Section: Physical−chemical Analysis Of Cultured Fat Tissuementioning

confidence: 99%

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Su,

Jing,

Zeng

et al. 2024

J. Agric. Food Chem.

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“…Of lipids, fatty acids are major components of triglyceride and phospholipids. Supplementation of cell culture media with fatty acids stimulates cell growth and contributes to changes in fatty acid composition, affecting flavor profiles and palatability of cells for cultivated meat applications. , In our study, linoleic acid improved Mack1 cell growth at relatively low concentrations ( P < 0.05 at 0.4 and 0.8 μg/mL; P < 0.01 at 1.6 μg/mL) compared to oleic acid ( P < 0.05 at 64 μg/mL) (Figure A). Therefore, among the lipids tested in this study, linoleic acid was chosen for further media development, rather than oleic acid.…”

Section: Resultsmentioning

confidence: 99%

Development of Serum-Reduced Medium for Mackerel Muscle Cell Line Cultivation

Lim,

Chang,

Saad

et al. 2024

ACS Sustainable Chem. Eng.

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Serum replacements are crucial for addressing costs, animal welfare, and sustainability concerns in cultivated meat production. This study aimed to develop a serum-reduced medium applicable to the proliferation of the Atlantic mackerel cell line (Mack1) normally grown in L-15 medium-containing 20% fetal bovine serum (FBS). Various protein isolates from nonanimal sources and defined ingredients were screened for their impact on Mack1 cell growth to identify beneficial ingredients and determine optimal concentration ranges. In individual screening over 3 day cultures, protein isolates from rapeseed, chlorella, and spirulina and other ingredients (selenium, insulin, L-ascorbate 2-phosphate, linoleic acid, fibroblast growth factor (FGF)-2, transforming growth factor (TGF)-β1, and oleic acid) improved Mack1 cell growth in serum-reduced conditions (L-15 medium containing 2.5% FBS). These select ingredients as a mixture (M6; insulin, selenium, L-ascorbate 2-phosphate, linoleic acid, FGF-2, TGF-β1) supported Mack1 cell proliferation when added to L-15 medium containing 2.5% FBS. When combined with F-12 medium and rapeseed protein isolate, this formulation supported more than 30 doublings of the mackerel cells over a 55 day period, a significant advance in media development for mackerel cells, providing the groundwork for further optimization toward serum-free conditions.

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“… Broucke et al (2023) reported various studies that are using different methods to enhance the flavor of cultured meat, including co-culturing adipocyte precursors with muscle cells and adding carotenoids during the cell culture phase, with a focus on flavor precursors. Additionally, Louis et al (2023) investigated the regulation of the fatty acid composition in adipose-derived stem cells from Wagyu cattle and found that the initial lipid composition can be controlled by adjusting the fatty acids during the cell differentiation process when producing fat cells. This resulted in a fat composition similar to that of conventional meat.…”

Section: Quality Properties Of Cultured Meatmentioning

confidence: 99%

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kang,

Lee,

Kim

2024

Food Sci Anim Resour

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Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

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Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition

Cited by 10 publications

References 30 publications

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Development of Serum-Reduced Medium for Mackerel Muscle Cell Line Cultivation

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

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