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Overview
Who: Sophia M. Letcher, Natalie R. Rubio, Reina N. Ashizawa, Michael K. Saad, Miriam L. Rittenberg, Aidan McCreary, Adham Ali, Olivia P. Calkins, Barry A. Trimmer, David L. Kaplan
Published: August 17, 2022
Where: ACS Biomaterials Science & Engineering
Key Takeaway: Manduca sexta hornworm cells can be used as a source of fat for cultured meat.
Research Topics:
cell
Summary
Sophia Letcher et al. propose insect fat tissue as a source of fat in cultured meat. They use Manduca sexta (M. sexta) eggs to harvest precursor cells, which they then culture and induce to produce fat. Letcher et al. describe a successful collection of lipids produced by the M. sexta precursor cells with a similar compositional profile to in vivo M. sexta fat. They also find that the fat produced has lower levels of saturated fatty acids than conventional meat fat, suggesting there are nutritional benefits to their proposed fat source.
Written by Morgan Ziegelski
Funding
Cite This Publication
Letcher, S. M., Rubio, N. R., Ashizawa, R. N., Saad, M. K., Rittenberg, M. L., McCreary, A., Ali, A., Calkins, O. P., Trimmer, B. A., & Kaplan, D. L. (2022). In vitro Insect Fat Cultivation for Cellular Agriculture Applications. ACS Biomaterials Science & Engineering, 8(9), 3785–3796. https://doi.org/10.1021/acsbiomaterials.2c00093
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