Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications
脂肪组织
体外
化学
脂滴
食品科学
脂肪细胞
生物化学
细胞生物学
生物
作者
John S.K. Yuen,Michael K. Saad,Ning Xiang,Brigid M Barrick,Hailey DiCindio,Chunmei Li,Sabrina W Zhang,Miriam L. Rittenberg,Emily T Lew,Kevin Lin Zhang,Glenn Leung,Jaymie A Pietropinto,David L. Kaplan
We present a method of producing bulk cell-cultured fat tissue for food applications. Mass transport limitations (nutrients, oxygen, waste diffusion) of macroscale 3D tissue culture are circumvented by initially culturing murine or porcine adipocytes in 2D, after which bulk fat tissue is produced by mechanically harvesting and aggregating the lipid-filled adipocytes into 3D constructs using alginate or transglutaminase binders. The 3D fat tissues were visually similar to fat tissue harvested from animals, with matching textures based on uniaxial compression tests. The mechanical properties of cultured fat tissues were based on binder choice and concentration, and changes in the fatty acid compositions of cellular triacylglyceride and phospholipids were observed after lipid supplementation (soybean oil) during in vitro culture. This approach of aggregating individual adipocytes into a bulk 3D tissue provides a scalable and versatile strategy to produce cultured fat tissue for food-related applications, thereby addressing a key obstacle in cultivated meat production.