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

被引：27

作者：

Song, Wen-Juan ^{[1
]}

Liu, Pei-Pei ^{[1
]}

Zheng, Yan-Yan ^{[2
]}

Meng, Zi-Qing ^{[2
]}

Zhu, Hao-Zhe ^{[2
]}

Tang, Chang-Bo ^{[2
]}

Li, Hui-Xia ^{[1
]}

Ding, Shi-Jie ^{[2
]}

Zhou, Guang-Hong ^{[2
]}

机构：

[1] Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Nanjing, Key Lab Meat & Qual Control,MOST,MOE,Key Lab Meat, Nanjing 210095, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 160卷

基金：

中国国家自然科学基金;

关键词：

Adipose-derived mesenchymal stem cell; Basic fibroblast growth factor; Peanut wire-drawing protein scaffold; Cultured fat; IN-VITRO MEAT; DIFFERENTIATION; ADIPOCYTES; CHALLENGES;

D O I：

10.1016/j.foodres.2022.111636

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：12