Scientists from the American University of Tufts have presented a way to produce mass cellular adipose tissue for use in food. They have mastered a new method of growing a product similar to animal fat, which will supplement artificial meat with artificial fats, that is, to get fat.
This is stated in the article of the magazine eLife.
The experts described in detail an important new method of culturing adipose tissue in vitro ("in vitro") for meat production and presented exceptional evidence that their approach is scalable.
"The work will be of broad interest to bioengineers, tissue engineers, biomaterial scientists and stem cell biologists," the article says.
Previously, biologists have already learned how to grow muscle tissue of various animal species. Some of these products have already received permission to use and are being manufactured for supply to shops and restaurants.
According to experts, citing tests, consumers call beef containing about 36% fat the most delicious meat.
To cultivate cells "in vitro", they need to be constantly fed with nutrients and oxygen. In a living organism, this is due to the constant movement of blood through the vascular network, which covers all parts of the body.
In artificial conditions, it is not yet possible to reproduce such a system, so the fabric is grown in tiny flat fragments.
American experts have learned not only to obtain such pieces of adipose tissue, but also to combine them into a finished product.
The scheme covers general concepts for the production of macroscale volumes of cultured fat in this study. Photo: elifesciences
For experiments, scientists used adipocytes, which accumulate cell fat in mice and pigs. After growing small samples, they were collected and mixed with alginate as well as with mTG (microbial transglutaminase).
All these substances have been repeatedly tested and recognized as safe for use in the food industry. And for adipose tissue cells, they are a link that allows you to form a whole product from miniature flat fragments.
"Adipose tissue is predominantly cells with a minimum amount of other structural components. Therefore, we decided that if they can be tied together, then this will be enough to recreate the taste, nutritional value, and texture of natural animal fat," said the authors of the study.
The texture of artificial fat is softer than real, but combinations of impurities will allow specialists to improve the formula.
Previously, scientists have created unique meatballs from a long-extinct mammoth. Australians recreated meat from mammoth DNA.
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