Preparation and Quality Evaluation of Cultured Fat

Li, Peipei; Song, Wenjuan; Bassey, Anthony Pius; Tang, Changbo; Li, Huixia; Ding, Shijie; Zhou, Guanghong

doi:10.1021/acs.jafc.2c08004

Cited by 13 publications

(5 citation statements)

References 41 publications

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“…Specifically, oxidative degradation and hydrolysis of lipids produce a variety of aldehydes, ketones, and acids such as hexanal, nonanal, and 2-heptenal. These compounds, along with esters, which were generated by esterification between free fatty acids and alcohols from lipid oxidation, including octanoic acid and ethyl ester, provided the basic fatty and oily flavors of fat tissue. − Notably, heterocyclic compounds (pyrazine) and 1-hexanol, 2-ethyl-, contributors to roasted nut, bread, and green odor, were detected in cultured fat tissue with higher proportions compared to that of conventional porcine SAT. These molecules were generated from Maillard reactions between reducing sugars, probably from the basic culture medium, and amino acids from protein scaffolds and ECM macromolecules secreted by cells.…”

Section: Resultsmentioning

confidence: 99%

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Su,

Jing,

Zeng

et al. 2024

J. Agric. Food Chem.

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Cellular agriculture holds hope for a sustainable alternative to conventional meat, yet multiple technical challenges remain. These include the large-scale production of edible scaffolds and culturing methods for fat tissues, which are key to meat texture, flavor, and nutritional values. Herein. we disclose our method in the facile fabrication of sponge-like plant protein scaffolds by applying commercial sugar cubes as highly permeable templates. The prepared secalin scaffolds feature a high porosity of 85− 90%, fully interconnected pores, and high water stability. The mechanical properties of scaffolds could be tuned by varying sugar-toprotein weight ratio and post-water annealing treatment. Moreover, murine preadipocytes (3T3-L1) and porcine adipose-derived stem cells (ADSCs) readily infiltrate, adhere, proliferate, and differentiate on the secalin scaffolds to develop a fat tissue morphology. A cultured fat tissue was produced by culturing porcine ADSCs for 12 days, which remarkably resembles conventional porcine subcutaneous adipose tissue in appearance, texture, flavor, and fatty acid profiles. The research demonstrates the great potential of sponge-like secalin scaffolds for cultured fat tissue production.

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Section: Resultsmentioning

confidence: 99%

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Su,

Jing,

Zeng

et al. 2024

J. Agric. Food Chem.

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show abstract

“…There are more common types of plant viruses, such as, tobacco mosaic virus (TMV) [129,130], cucumber mosaic virus [131,132], tomato chlorotic virus [133,134], and tomato spotted wilt virus [135,136]. The use of chemical antiviral agents is currently one of the most effective methods of plant virus disease management [137][138][139][140]. Therefore, the discovery of novel antiviral agents is extremely important.…”

Section: Anti-plant Virus Activitymentioning

confidence: 99%

Research progress of oxazole derivatives in the discovery of agricultural chemicals

Wang,

Song,

Cai

et al. 2023

Journal of Heterocyclic Chem

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The search for new scaffolds is one of the important goals in the discovery of new pesticides, and the oxazoles as an important five‐membered heterocyclic compound are widely used in the discovery of new pesticides. Oxazoles ring are often used as the scaffolding structure or bridging chain to connect different reactive groups. In recent years, oxazoles have made rapid progress in the discovery of new pesticides, especially in the discovery of fungicides, insecticides, and acaricides. A systematic review of the recent research progress of oxazoles in the discovery of new pesticides is of interest. Therefore, we comprehensively reviewed the application of oxazole compounds in the discovery of new pesticides from 2003 to 2023; summarized the fungicidal, antibacterial, insecticidal, acaricidal, and herbicidal activities of oxazoles; and discussed the structure–activity relationship, physiochemical and mechanism of action, with the aim of providing inspiration and ideas for the discovery of oxazoles as novel agrochemicals.

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“…However, they revealed that it is challenging to mimic the taste of traditional meat in solely cultured tissue without any treatment due to the different amino acid composition. Liu et al also reported that cultured fat had fruity and creamy flavor characteristics due to the lipid oxidation of fatty acids formed in cultured fat 12 . Recently, our group revealed that the enhanced proliferation and differentiation of murine and bovine myoblasts could induce relatively more meat-like flavors in cultured meat 5 , 13 .…”

Section: Introductionmentioning

confidence: 98%

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Lee,

Choi,

Lee

et al. 2024

Nat Commun

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Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

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Preparation and Quality Evaluation of Cultured Fat

Cited by 13 publications

References 41 publications

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue Culturing

Research progress of oxazole derivatives in the discovery of agricultural chemicals

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

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