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An immortal porcine preadipocyte cell strain for efficient production of cell-cultured fat

Food Science and Technology

An immortal porcine preadipocyte cell strain for efficient production of cell-cultured fat

Y. Cheng, P. Hong, et al.

Discover how adding adipose cells can revolutionize cell-cultured meat! The groundbreaking research by Yun-Mou Cheng, Peng-Cheng Hong, Ming-Mei Song, Hai-Ning Zhu, Jing Qin, Zeng-Di Zhang, Hao Chen, Xing-Zhou Ma, Meng-Yuan Tian, Wei-Yun Zhu, and Zan Huang reveals an immortalized porcine preadipocyte cell strain that enhances texture and aroma while being cost-effective in culture. Dive into this innovative study!

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Playback language: English
Abstract
Adding adipose cells to cell-cultured meat can improve its aroma and texture. This study presents an immortalized porcine preadipocyte cell strain (ISP-4) that can be cultured for over 40 passages without losing its adipogenic potential. ISP-4 efficiently differentiates within 3D bioscaffolds using fewer chemicals and less serum, and can be upscaled using microcarriers. It also co-differentiates with muscle precursor cells, creating a meat-like structure. ISP-4 is a promising model for studying and producing cell-cultured fat.
Publisher
Communications Biology
Published On
Nov 25, 2023
Authors
Yun-Mou Cheng, Peng-Cheng Hong, Ming-Mei Song, Hai-Ning Zhu, Jing Qin, Zeng-Di Zhang, Hao Chen, Xing-Zhou Ma, Meng-Yuan Tian, Wei-Yun Zhu, Zan Huang
Tags
adipose cells
cell-cultured meat
porcine preadipocyte
3D bioscaffolds
co-differentiation
adipogenic potential
microcarriers

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