食品与发酵工业2025，Vol.51Issue(22)：19-31,13.DOI:10.13995/j.cnki.11-1802/ts.042183
猪间充质干细胞的高效分离及食品级成脂诱导剂研究
Efficient isolation of porcine mesenchymal stem cells and research on food-grade adipogenic inducers
摘要
Abstract
Cell cultured meat technology offers innovative solutions for the efficient,stable,and sustainable supply of meat products.The efficient in vitro production of animal adipose tissue is crucial for enhancing the flavor and nutritional value of cell-cultured meat.This study optimized the isolation method for porcine adipose-derived mesenchymal stem cells and investigated the effects of various enzyme types,digestion times,and tissue locations on cell isolation efficiency.Additionally,the biological characteristics and in vitro proliferation capacity of the isolated cells were evaluated.The study further assessed the impact of different fatty acids and vegetable oils on the differen-tiation of porcine mesenchymal stem cells into adipocytes,comparing these effects to traditional adipogenic induction protocols.The results indicated that using 0.1％type Ⅰ collagenase to digest subcutaneous fat for 75 min yields the highest tissue dissociation efficiency,with approximately 4 × 104 cells released per gram of tissue.Immunofluorescence and flow cytometry analyses confirmed that the isolated cells meet the standards for mesenchymal stem cells and possess high purity.Porcine mesenchymal stem cells were cultured in vitro for 35 days,during which they divided a total of(15.24±0.69)times and expanded by(4.15±1.7)×104 times.Furthermore,the application of 10 μmol/L α-linolenic acid or 0.5 μL/mL flaxseed oil significantly induced the differentiation of porcine mesenchymal stem cells into adi-pocytes,with the area of lipid droplet formation being approximately twice that of traditional methods,and the time required for differentia-tion shortened by 50％.In summary,this study established an efficient method for isolating porcine mesenchymal stem cells and developed a rapid,efficient,food-grade adipogenic differentiation protocol,thereby laying a crucial foundation for the effective preparation of cell-cultured fat.关键词
细胞培养肉/细胞培养脂肪/间充质干细胞/细胞分离/成脂分化/脂肪酸/植物油Key words
cultured meat/cell-based fat/mesenchymal stem cells/cell separation/adipogenic differentiation/fatty acids/vegetable oil引用本文复制引用
王璐艺,辛娜,唐好好,孙万强,关欣,堵国成..猪间充质干细胞的高效分离及食品级成脂诱导剂研究[J].食品与发酵工业,2025,51(22):19-31,13.基金项目
国家重点研发计划项目(2024YFA0918300) （2024YFA0918300）
