| Popis: |
Since the current process of livestock meat production has significant effects on the global environment, leading to high emissions of greenhouse gases, cultured meat has recently attracted attention as a suitable alternative way to acquire animal proteins. However, while most of the published studies on cell-cultured meat have only focused on muscle tissue culture, fat production which is an important component of the process, was often neglected from this technology, despite the fact that it can enhance the meat final taste, aroma, tenderness, texture, and palatability. In this study, we particularly added data on the bovine muscle part reconstruction by monitoring and optimizing the possible expansion rate of isolated primary bovine adipose stem cells and their adipogenesis differentiation in a fully edible way for cultured meat application. From the data, after around 100 days of serial passages, the isolated bovine adipose derived stem cells doubled 57 ± 5 times in the edible cell culture medium condition. It means that from around 10 g of fat muscle tissue, at least 2.9x1022 cells can be obtained by culturing and amplifying them. Their adipogenesis differentiation ability was then found possible up to at least 12 passages and the final lipid composition has been controlled by adjusting the fatty acids composition of the culture medium during the differentiation, up to reaching organoleptic features similar to real fat muscle composition, especially the cis isomer oleic acid percentage, an important part of the specific high-grade Japanese Wagyu meat. These characteristics of the primary bovine adipose derived stem cells proliferation and adipogenesis differentiation provide valuable insights into the production of meat alternatives in vitro. |
