Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States.
Department of Biology, Tufts University, Medford, Massachusetts 02155, United States.
ACS Biomater Sci Eng. 2022 Sep 12;8(9):3785-3796. doi: 10.1021/acsbiomaterials.2c00093. Epub 2022 Aug 17.
Cell-cultured fat could provide important elements of flavor, nutrition, and texture to enhance the quality and therefore expand consumer adoption of alternative meat products. In contrast to cells from livestock animals, insect cells have been proposed as a relatively low-cost and scalable platform for tissue engineering and muscle cell-derived cultured meat production. Furthermore, insect fat cells have long been cultured and characterized for basic biology and recombinant protein production but not for food production. To develop a food-relevant approach to insect fat cell cultivation and tissue engineering, cells were cultured and induced to accumulate lipids in 2D and 3D formats within decellularized mycelium scaffolding. The resultant in vitro fat tissues were characterized and compared to in vivo fat tissue data by imaging, lipidomics, and texture analyses. The cells exhibited robust lipid accumulation when treated with a 0.1 mM soybean oil emulsion and had "healthier" fat profiles, as measured by the ratio of unsaturated to saturated fatty acids. Mycelium scaffolding provided a simple, food-grade approach to support the 3D cell cultures and lipid accumulation. This approach provides a low-cost, scalable, and nutritious method for cultured fat production.
细胞培养脂肪可以为替代肉产品提供重要的风味、营养和质地元素，从而提高产品质量，扩大消费者的接受度。与来自牲畜的细胞不同，昆虫细胞已被提议作为组织工程和肌肉细胞衍生的培养肉生产的相对低成本和可扩展平台。此外，昆虫脂肪细胞长期以来一直被培养和表征，用于基础生物学和重组蛋白生产，但不用于食品生产。为了开发与食品相关的昆虫脂肪细胞培养和组织工程方法，将细胞在脱细胞菌体制备的 2D 和 3D 格式中培养并诱导其积累脂质。通过成像、脂质组学和质地分析对体外脂肪组织进行了表征，并与体内脂肪组织数据进行了比较。用 0.1mM 大豆油乳液处理后，细胞表现出很强的脂质积累能力，并且其脂肪谱更“健康”，这可以通过不饱和脂肪酸与饱和脂肪酸的比例来衡量。菌体制备为 3D 细胞培养和脂质积累提供了一种简单的、食品级的方法。该方法为培养脂肪生产提供了一种低成本、可扩展和有营养的方法。
