Serum-free media drive lipid accumulation in porcine satellite cells intended for cultivated meat

Abstract

Fat is a key contributor to the sensory qualities of meat, particularly flavour. In the context of cultivated meat, enhancing lipid accumulation in muscle satellite cells (SCs) may improve the organoleptic properties of the final product. This study investigated the effects of serum concentration and fatty acid supplementation on lipid accumulation in porcine SCs and differentiated myotubes. Cells cultured in reduced-serum media (2% horse serum or 2% fetal bovine serum) and a custom serum-free medium (SFM) exhibited significantly higher lipid accumulation upon exposure to oleic acid compared to those maintained in standard growth medium (10% fetal bovine serum and 10% horse serum). Notably, cells in SFM retained lipid droplets for extended periods relative to those in serum-containing media. Furthermore, supplementation with unsaturated and polyunsaturated fatty acids such as linolenic, oleic, and erucic acids induced greater lipid droplet formation than saturated or branched-chain fatty acids, including palmitic acid.