食品科学
明胶
脂肪生成
自愈水凝胶
化学
脂肪细胞
脂肪组织
间充质干细胞
卡拉胶
甘油
生物技术
细胞生物学
生物化学
生物
有机化学
作者
Xiao Gu,Shiyuan Hua,Yuqin Huang,Shiqi Liu,Yizhen Wang,Min Zhou,Tizhong Shan
标识
DOI:10.1016/j.foodhyd.2024.109765
摘要
Alternative technology for cultured meat production holds the potential to alleviate ethical, environmental, and public health concerns stemming from conventional husbandry. As a key food component, fat plays a crucial role in the sensory characteristics and nutritional value of meat products. However, current adipose tissue engineering protocols have so far proven unsuitable for edible cultured fat production. In this study, hybrid hydrogels based on Κ-Carrageenan (Car) and konjac glucomannan (KGM) were designed as a culture scaffold for adipocytes. The edible hydrogel with excellent biocompatibility, food safety, and low cost was demonstrated to support cell proliferation and allow the formation of tissue-like cell spheres. Furthermore, both porcine subcutaneous pre-adipocytes (PreAs) and fibro-adipogenic progenitors (FAPs) acquired mature adipocyte characteristics and higher lipid accumulation in Car-KGM (CK) hydrogel, suggesting its superior ability to support in vitro adipogenesis than conventional monolayer culture and alginate (Alg)-based 3D culture. Taken together, the excellent nature of CK hydrogel makes it a versatile platform for improving the molecular and cellular phenotypes of a variety of adipocyte models. The established spheroid model opens possibilities for broad applications in cultivated fat and represents a viable strategy for the manufacture of ‘snowflake pork’.
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