Fat forward: Cultivating bovine adipocytes on bioscaffolds
The advancement of cellular agriculture hinges on replicating the mouthfeel, taste, and texture of conventional meat, which are largely determined by fat tissue composed of adipocytes. However, growing cells at scale remains a significant challenge for the field. This study explores the use of edibl...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000784 |
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| author | Apeksha Bharatgiri Goswami Joanna M. Biazik Johannes le Coutre |
| author_facet | Apeksha Bharatgiri Goswami Joanna M. Biazik Johannes le Coutre |
| author_sort | Apeksha Bharatgiri Goswami |
| collection | DOAJ |
| description | The advancement of cellular agriculture hinges on replicating the mouthfeel, taste, and texture of conventional meat, which are largely determined by fat tissue composed of adipocytes. However, growing cells at scale remains a significant challenge for the field. This study explores the use of edible bioscaffolds to support the large-scale production of bovine adipocytes.Scaffold-based approaches are commonly used to facilitate the proliferation of adherent cells within bioreactors, yet identifying suitable, edible scaffolds for cultured meat remains an ongoing challenge. Here, we present an efficient approach for screening biological scaffolds and evaluating their suitability for cultured meat production. We assess whole oats and unhulled buckwheat as potential substrates for bovine preadipocyte attachment, proliferation, and differentiation. Our results demonstrate that both grains support cell adhesion and growth; however, with their favourable surface properties, whole oats emerged as a promising natural bioscaffold for cultured food applications, offering both scalability and nutritional benefits. |
| format | Article |
| id | doaj-art-6dc8e925bdef47809c22cd211114f1b7 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-6dc8e925bdef47809c22cd211114f1b72025-08-20T02:39:38ZengElsevierCurrent Research in Food Science2665-92712025-01-011010104710.1016/j.crfs.2025.101047Fat forward: Cultivating bovine adipocytes on bioscaffoldsApeksha Bharatgiri Goswami0Joanna M. Biazik1Johannes le Coutre2School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Sydney, AustraliaElectron Microscope Unit, Mark Wainwright Analytical Centre, University of New South Wales, Sydney, New South Wales, Sydney, AustraliaSchool of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Sydney, Australia; Australian Human Rights Institute, University of New South Wales, Sydney, New South Wales, Sydney, Australia; Corresponding author. School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Sydney, Australia.The advancement of cellular agriculture hinges on replicating the mouthfeel, taste, and texture of conventional meat, which are largely determined by fat tissue composed of adipocytes. However, growing cells at scale remains a significant challenge for the field. This study explores the use of edible bioscaffolds to support the large-scale production of bovine adipocytes.Scaffold-based approaches are commonly used to facilitate the proliferation of adherent cells within bioreactors, yet identifying suitable, edible scaffolds for cultured meat remains an ongoing challenge. Here, we present an efficient approach for screening biological scaffolds and evaluating their suitability for cultured meat production. We assess whole oats and unhulled buckwheat as potential substrates for bovine preadipocyte attachment, proliferation, and differentiation. Our results demonstrate that both grains support cell adhesion and growth; however, with their favourable surface properties, whole oats emerged as a promising natural bioscaffold for cultured food applications, offering both scalability and nutritional benefits.http://www.sciencedirect.com/science/article/pii/S2665927125000784BioscaffoldOatsBuckwheatCultured meatBovine adipocytes |
| spellingShingle | Apeksha Bharatgiri Goswami Joanna M. Biazik Johannes le Coutre Fat forward: Cultivating bovine adipocytes on bioscaffolds Current Research in Food Science Bioscaffold Oats Buckwheat Cultured meat Bovine adipocytes |
| title | Fat forward: Cultivating bovine adipocytes on bioscaffolds |
| title_full | Fat forward: Cultivating bovine adipocytes on bioscaffolds |
| title_fullStr | Fat forward: Cultivating bovine adipocytes on bioscaffolds |
| title_full_unstemmed | Fat forward: Cultivating bovine adipocytes on bioscaffolds |
| title_short | Fat forward: Cultivating bovine adipocytes on bioscaffolds |
| title_sort | fat forward cultivating bovine adipocytes on bioscaffolds |
| topic | Bioscaffold Oats Buckwheat Cultured meat Bovine adipocytes |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000784 |
| work_keys_str_mv | AT apekshabharatgirigoswami fatforwardcultivatingbovineadipocytesonbioscaffolds AT joannambiazik fatforwardcultivatingbovineadipocytesonbioscaffolds AT johanneslecoutre fatforwardcultivatingbovineadipocytesonbioscaffolds |