Dynamically cultured, differentiated bovine adipose-derived stem cell spheroids as building blocks for biofabricating cultured fat

Annemarie Klatt, Jannis O. Wollschlaeger, Franziska B. Albrecht, Sara Rühle, Lena B. Holzwarth, Holger Hrenn, Tanja Melzer, Simon Heine and Petra J. Kluger ()
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Annemarie Klatt: Reutlingen University
Jannis O. Wollschlaeger: Reutlingen University
Franziska B. Albrecht: Reutlingen University
Sara Rühle: Reutlingen University
Lena B. Holzwarth: Reutlingen University
Holger Hrenn: University of Hohenheim
Tanja Melzer: University of Hohenheim
Simon Heine: Reutlingen University
Petra J. Kluger: Reutlingen University

Nature Communications, 2024, vol. 15, issue 1, 1-13

Abstract: Abstract Cultured or cultivated meat, animal muscle, and fat tissue grown in vitro, could transform the global meat market, reducing animal suffering while using fewer resources than traditional meat production and no antimicrobials at all. To ensure the appeal of cultured meat to future customers, cultured fat is essential for achieving desired mouthfeel, taste, and texture, especially in beef. In this work we show the establishment of primary bovine adipose-derived stem cell spheroids in static and dynamic suspension culture. Spheroids are successfully differentiated using a single-step protocol. Differentiated spheroids from dynamic cultures maintain stability and viability during 3D bioprinting in edible gellan gum. Also, the fatty acid composition of differentiated spheroids is significantly different from control spheroids. The cells are cultured antibiotic-free to minimize the use of harmful substances. This work presents a stable and bioprintable building block for cultured fat with a high cell density in a 3D dynamic cell culture system.

Date: 2024
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DOI: 10.1038/s41467-024-53486-w

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