Cultured meat production requires fat tissue for flavor and texture. This study shows that fibro-adipogenic progenitor cells (FAPs) in bovine muscle, distinct from satellite cells, can be purified and efficiently expanded. FAPs exhibit high adipogenic potential, forming mature adipocytes in 3D hydrogels. The resulting cultured fat mimics traditional beef fat in lipid profile and taste, making FAPs a promising cell type for cultured fat production.
Publisher
npj Science of Food
Published On
Jan 24, 2022
Authors
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Tags
cultured meat
fibro-adipogenic progenitor cells
adipogenic potential
bovine muscle
cultured fat
lipid profile
mature adipocytes
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