Adipogenesis from Bovine Precursors
Cultured meat, or tissue engineered meat, is a promising alternative to conventional meat production. In order to realistically mimic the multiple tissue types found in beef, food-compatible methods for bovine fat tissue engineering must be developed. We present a protocol for the isolation of adipose tissue-derived preadipocytes and subsequent adipogenic differentiation through free fatty acid stimulation. Differentiating preadipocytes can be either grown in 2D culture conditions or seeded in 3D alginate scaffolds. Differentiation is visually confirmed through lipophilic staining.
Key wordsCultured meat Bovine Adipose Preadipocyte Adipogenic differentiation Lipid Free fatty acid Monounsaturated fatty acid Branched chain fatty acid Alginate
This work was supported by the Brin-Wojcicki Foundation, the Fulbright U.S. Student Program, and the Netherland-America Foundation.
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