通过荧光激活细胞分选鉴定猪脂肪祖细胞，用于通过 3D 生物打印制备培养脂肪。
Identification of porcine adipose progenitor cells by fluorescence-activated cell sorting for the preparation of cultured fat by 3D bioprinting.
机构信息
College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing 210095, China.
出版信息
Food Res Int. 2022 Dec;162(Pt A):111952. doi: 10.1016/j.foodres.2022.111952. Epub 2022 Sep 19.
Cultured meat is an emerging technology that is friendly for the environment and animal welfare. As a novel food ingredient, cultured fat is essential for the flavor and nutrition of cultured meat. In this study, we purified adipose progenitor cell (APC) from freshly isolated porcine stromal vessel fraction (SVF) by fluorescence-activated cell sorting (FACS) and identified the transcriptome characteristics of APC by RNA sequencing (RNA-seq). The results showed that APC had characteristics of high-efficiency proliferation and adipogenic differentiation and was distinct from SVF cell in transcriptome profiles. Subsequently, APC was used to prepare cultured fat by 3D bioprinting and to evaluate the differences in fatty acid composition between cultured fat and porcine subcutaneous adipose tissue (pSAT). The results indicated that the fatty acid composition and content of cultured fat had a certain similarity with pSAT; specifically, the content of key monounsaturated fatty acid (MUFA) that create pork flavor in cultured fat, such as C18:1(n-12), C18:1(n-9) and C19:1(n-9)T, were close to that of pSAT. Therefore, this research indicated that APC is a promising candidate cell type for the production of cultured fat.
培养肉是一种新兴技术，对环境和动物福利友好。作为一种新型食品成分，培养脂肪对于培养肉的风味和营养至关重要。在这项研究中，我们通过荧光激活细胞分选（FACS）从新鲜分离的猪基质血管部分（SVF）中纯化脂肪祖细胞（APC），并通过 RNA 测序（RNA-seq）鉴定 APC 的转录组特征。结果表明，APC 具有高效增殖和脂肪生成分化的特性，并且在转录组图谱上与 SVF 细胞不同。随后，我们使用 APC 通过 3D 生物打印制备培养脂肪，并评估培养脂肪与猪皮下脂肪组织（pSAT）之间脂肪酸组成的差异。结果表明，培养脂肪的脂肪酸组成和含量与 pSAT 具有一定的相似性；具体而言，培养脂肪中产生猪肉风味的关键单不饱和脂肪酸（MUFA）的含量，如 C18:1(n-12)、C18:1(n-9)和 C19:1(n-9)T，与 pSAT 相近。因此，这项研究表明 APC 是生产培养脂肪的有前途的候选细胞类型。
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