Intra-myocellular lipid enrichment of differentiated bovine satellite cells through beef-like fatty acid mixtures

Abstract

The intramuscular fats in meat are responsible for generating taste and flavor during cooking. This study aimed to mimic the intramuscular fat in conventional beef by customizing the fatty acid composition of the media for cultivated meat. Differentiated bovine satellite cells were exposed to oleic acid, linoleic acid, linolenic acid, stearic acid, and palmitic acid, as well as designed mixtures thereof, in serum-free media. Lipid uptake and accumulation were monitored using Bodipy staining after 24, 48, and 72 hours of exposure. Concentrations up to 200 µM of individual unsaturated fatty acids and 40 µM of saturated fatty acids were not toxic to differentiated satellite cells, and intracellular lipid droplet accumulation was higher after exposure to unsaturated fatty acids (oleic, linoleic, and linolenic acids) than after exposure to saturated fatty acids (stearic and palmitic acids). Interestingly, a cocktail of saturated fatty acids (palmitic and stearic) at 80 µM demonstrated an additive effect on cell lipid uptake into droplets compared with individual exposures, whereas a cocktail of unsaturated fatty acids (linolenic, linoleic and oleic) did not induce uptake beyond that of the individual fatty acids. A mixture of fatty acids mimicking the composition of beef at a concentration of 400 µM resulted in the highest lipid droplet accumulation without compromising cell viability. In summary, lipid uptake was more pronounced when exposed to unsaturated fatty acids than when exposed to saturated fatty acids. Results presented here have implications for the future development of palatable cultivated meat products.