- Cite This Publication
Who: John S.K. Yuen, Andrew J. Stout, N. Stephanie Kawecki, Sophia Letcher, Sophia K. Theodossiou, Julian Cohen, Brigid M. Barrick, Michael K. Saad, Natalie R. Rubio, Jaymie A. Pietropinto, Hailey DiCindio, Sabrina W. Zhang, Amy C. Rowat, David L. Kaplan
Published: December 18, 2021
Key Takeaway: Creating fat from cultured adipocytes (fat precursor cells) is necessary to improve the taste, texture, and overall experience of cultured meat. More research is needed to understand how it can be incorporated into the production process.
John Yuen et al. explore the current progress and research gaps in developing large scale cultured fat for cultured meat production. Because fat contributes to the taste, texture, and overall experience of meat, Yuen et al. argue the need for such a process. They begin by exploring cell options and methods for increasing adipocyte differentiation at scale, focusing on triggering adipogenesis with fatty free acids (FFAs) or RNA delivery as an alternative to genetic engineering. The review also largely focuses on bioreactor design to grow fat at large scale. Arguments are made for both tissue perfusion systems that allow for 3D culture and the construction of adipose tissue from aggregates, however Yuen et al. emphasize that more research is needed for either solution to be successful.
Written by Morgan Ziegelski
Yuen Jr, J. S. K., Stout, A. J., Kawecki, N. S., Letcher, S. M., Theodossiou, S. K., Cohen, J. M., Barrick, B. M., Saad, M. K., Rubio, N. R., Pietropinto, J. A., DiCindio, H., Zhang, S. W., Rowat, A. C., & Kaplan, D. L. (2022). Perspectives on scaling production of adipose tissue for food applications. Biomaterials, 280, 121273. https://doi.org/https://doi.org/10.1016/j.biomaterials.2021.121273
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