Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis

Wen-Juan Song; Pei-Pei Liu; Yan-Yan Zheng; Zi-Qing Meng; Hao-Zhe Zhu; Chang-Bo Tang; Hui-Xia Li; Shi-Jie Ding; Guang-Hong Zhou

doi:10.1016/j.foodres.2022.111636

Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis

Food Res Int. 2022 Oct:160:111636. doi: 10.1016/j.foodres.2022.111636. Epub 2022 Jul 9.

Authors

Wen-Juan Song¹, Pei-Pei Liu¹, Yan-Yan Zheng², Zi-Qing Meng², Hao-Zhe Zhu², Chang-Bo Tang², Hui-Xia Li³, Shi-Jie Ding⁴, Guang-Hong Zhou⁵

Affiliations

¹ College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
² College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China.
³ College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: lihuixia@njau.edu.cn.
⁴ College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China. Electronic address: shijieding@njau.edu.cn.
⁵ College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China. Electronic address: guanghong.zhou@hotmail.com.

PMID: 36076375
DOI: 10.1016/j.foodres.2022.111636

Abstract

Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured fat. Here, we demonstrated the construction of cultured fat by inoculating porcine adipose-derived mesenchymal stem cell (ADSC) on peanut wire-drawing protein (PWP) scaffolds. First, we demonstrated that basic fibroblast growth factor (bFGF) promoted cell proliferation and maintained adipogenic differentiation ability. Then, we generated cultured fat and found that cultured fat decreased the texture of PWP scaffolds. Moreover, 43 volatile compounds were detected by headspace gas chromatography-ion mobility spectrometry (GC-IMS), of which 17 volatile compounds showed no significant differences between cultured fat and porcine subcutaneous adipose tissue (pSAT), which indicated that cultured fat and pSAT had certain similarities. Collectively, this research has great promise for improving the quality of cultured meat.

Keywords: Adipose-derived mesenchymal stem cell; Basic fibroblast growth factor; Cultured fat; Peanut wire-drawing protein scaffold.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Arachis*
Cell Differentiation
Cells, Cultured
Gas Chromatography-Mass Spectrometry
Subcutaneous Fat*
Swine