Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition.

Since the current process of livestock meat production has considerable 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 published studies on cell-cultured meat have focused on muscle tissue culture, fat production which is an important component of the process has often been neglected from this technology, even though it can enhance the meat's final taste, aroma, tenderness, texture, and palatability. In this study, we focused on bovine muscle reconstruction by monitoring and optimizing the possible expansion rate of isolated primary bovine adipose stem cells and their adipogenesis differentiation to be fully edible for cultured meat application. After approximatively 100 days of serial passages, the bovine adipose-derived stem cells, isolated from muscle tissue, underwent 57 â€‹± â€‹5 doublings in the edible cell culture medium condition. This implies that by cultivating and amplifying them, a minimum of 2.9 â€‹× â€‹1022 â€‹cells can be obtained from around 10 â€‹g of fat. It was discovered that these cells retain their adipogenesis differentiation ability for at least 12 passages. Moreover, the final lipid composition could be controlled by adjusting the fatty acid composition of the culture medium during the differentiation process, resulting in organoleptic features similar to those of real fat from muscle. This was especially so for the cis isomer oleic acid percentage, an important part of high-grade Japanese Wagyu meat. These characteristics of the primary bovine adipose-derived stem cell proliferation and adipogenesis differentiation provide valuable insights for the in vitro production of meat alternatives.

Seasoning ingredients in a medium-fat diet regulate lipid metabolism in peripheral tissues via the hypothalamic-pituitary axis in growing rats.

We fed rats noodle (N) -diet containing 30 wt.% instant noodle with a 26% fat-to-energy ratio for 30 days (N-group). Compared with rats that were fed the same amount of nutrients (C-group), the N-group showed lower liver triacylglycerol levels and higher fecal cholesterol levels. We then analyzed transcriptome of the hypothalamic-pituitary (HP), the liver and the white adipose tissue (WAT). Thyroid stimulating hormone (Tshb), and its partner, glycoprotein hormone genes were up-regulated in the HP of N-group. Sterol regulatory element binding transcription factors were activated in the liver of N-group, while an up-regulation of the angiogenic signal occurred in the WAT of N-group. N-group showed higher urine noradrenaline (NA) level suggesting that these tissue signals are regulated by NA and Tshb. The N-diet contains 0.326 wt.% glutamate, 0.00236 wt.% 6-shogaol and Maillard reaction products. Our results suggest that these ingredients may affect lipid homeostasis via the HP axis.