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Cell Culture

Cell Culture

Most vertebrate cells grow in vitro attached to a substrate as a monolayer, called adherent cultures. The flasks and plates used to grow cells are chemically treated to facilitate cell attachment. However, a few cell types, such as hematopoietic cells, can grow in a suspension. In contrast to adherent cultures, suspension cultures can grow in non-treated cultureware using magnetic stirrers or spinner flasks to agitate the culture media

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In vitro Insect Fat Cultivation for Cellular Agriculture Applications.

Sophia M Letcher¹, Natalie R Rubio¹, Reina N Ashizawa²

¹Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States.

ACS Biomaterials Science & Engineering

|August 17, 2022

Summary

Insect cells offer a scalable, low-cost method for cultured fat production. Researchers successfully cultivated fat from Manduca sexta cells using mycelium scaffolding, achieving healthy lipid profiles for alternative meat applications.

Keywords:

cellular agriculture fat food insect mycelium

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Transient Expression and Cellular Localization of Recombinant Proteins in Cultured Insect Cells

Transient Expression and Cellular Localization of Recombinant Proteins in Cultured Insect Cells

Published on: April 20, 2017

Area of Science:

Food Science
Biotechnology
Tissue Engineering

Background:

Insect cells are a promising, cost-effective platform for cultured meat compared to livestock.
Existing insect cell cultures are not optimized for food production, necessitating a food-relevant approach.
Cultured fat can enhance the flavor, nutrition, and texture of alternative meat products.

Purpose of the Study:

To develop a food-relevant method for insect fat cell cultivation and tissue engineering.
To assess lipid accumulation and fat profiles in cultured insect fat.
To evaluate mycelium scaffolding for supporting 3D insect fat tissue development.

Main Methods:

Cultured Manduca sexta cells and induced lipid accumulation in 2D and 3D formats.
Utilized decellularized mycelium scaffolding for 3D cell culture support.
Characterized in vitro fat tissues using imaging, lipidomics, and texture analyses.

Main Results:

Manduca sexta cells demonstrated robust lipid accumulation when treated with a soybean oil emulsion.
The cultured insect fat exhibited a healthier fatty acid profile (higher unsaturated to saturated ratio).
Decellularized mycelium scaffolding effectively supported 3D cell cultures and lipid accumulation.

Conclusions:

This study presents a low-cost, scalable method for producing nutritious cultured fat from insect cells.
Mycelium scaffolding offers a food-grade solution for 3D insect fat tissue engineering.
This approach advances the development of alternative meat products with enhanced quality and consumer appeal.