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[Display omitted] • Porcine adipose progenitor cells (APCs) were identified by fluorescence-activated cell sorting (FACS). • RNA-seq demonstrated that ITGA5, CD44 and TNC may be possible marker genes of APC in pigs. • APC can be used as a candidate cell type for 3D bioprinting to prepare cultured fat. • The fatty acid composition of cultured fat had a certain similarity with porcine subcutaneous adipose tissue (pSAT). 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. [ABSTRACT FROM AUTHOR]

[Display omitted] • Basic fibroblast growth factor (bFGF) promotes the proliferation of porcine adipose-derived mesenchymal stem cell (ADSC) for large-scale cultivation. • Peanut wire-drawing protein (PWP) is a suitable three-dimensional cell scaffold to produce cultured fat. • The cell density, which is important for ADSC-derived cultured fat, was determined and showed that 1.4 × 105 cells/mm3 improved the adipogenic differentiation of ADSC. • Cultured fat showed decreased texture properties. • Cultured fat improved the volatile compounds of the original protein scaffolds. Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured fat. Here, we demonstrated the construction of cultured fat by inoculating porcine adipose-derived mesenchymal stem cell (ADSC) on peanut wire-drawing protein (PWP) scaffolds. First, we demonstrated that basic fibroblast growth factor (bFGF) promoted cell proliferation and maintained adipogenic differentiation ability. Then, we generated cultured fat and found that cultured fat decreased the texture of PWP scaffolds. Moreover, 43 volatile compounds were detected by headspace gas chromatography-ion mobility spectrometry (GC-IMS), of which 17 volatile compounds showed no significant differences between cultured fat and porcine subcutaneous adipose tissue (pSAT), which indicated that cultured fat and pSAT had certain similarities. Collectively, this research has great promise for improving the quality of cultured meat. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effects of three flavonoids on porcine muscle stem cells were investigated. • 3,2′-DHF and QUE had better pro-proliferation and pro-differentiation, respectively. • The optimized combination of flavonoids were used in the process of cultured meat. • The contraction area of cultured meat were promoted by QUE. Stemness decline of muscle stem cells (MuSCs) is a significant problem in cultured meat processing. In the present study, three flavonoids (quercetin, icariin, and 3,2′-dihydroxyflavone) with multi concentrations were evaluated to promote the proliferation and differentiation of porcine muscle stem cells. In the proliferation phase, 3,2′-dihydroxyflavone (10 μM) significantly amplified the cells by 34% and up-regulated the expression of paired box transcription factor 7 (PAX7) by 60%, which was higher than quercetin (75 nM) and icariin (7.5 nM). In the differentiation phase, quercetin (50 nM) showed the best pro-differentiation effect and up-regulated the expression of myosin heavy chain (MYHC) by 4.73-fold compared with the control group. These results indicated that flavonoids had a significant impact on promoting the proliferation and differentiation of porcine MuSCs, and 3,2′-dihydroxyflavone (10 μM) for proliferation and quercetin (50 nM) for differentiation were the optimal combinations. [ABSTRACT FROM AUTHOR]