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Your search keyword '"Saad, Michael K."' showing total 13 results
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13 results on '"Saad, Michael K."'

5. Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications

Author

Yuen Jr, John Se Kit, primary, Saad, Michael K, additional, Xiang, Ning, additional, Barrick, Brigid M, additional, DiCindio, Hailey, additional, Li, Chunmei, additional, Zhang, Sabrina W, additional, Rittenberg, Miriam, additional, Lew, Emily T, additional, Zhang, Kevin Lin, additional, Leung, Glenn, additional, Pietropinto, Jaymie A, additional, and Kaplan, David L, additional

Published
2023
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6. Author response: Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications

Author

Yuen Jr, John Se Kit, primary, Saad, Michael K, additional, Xiang, Ning, additional, Barrick, Brigid M, additional, DiCindio, Hailey, additional, Li, Chunmei, additional, Zhang, Sabrina W, additional, Rittenberg, Miriam, additional, Lew, Emily T, additional, Zhang, Kevin Lin, additional, Leung, Glenn, additional, Pietropinto, Jaymie A, additional, and Kaplan, David L, additional

Published
2023
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10. In vitro Insect Fat Cultivation for Cellular Agriculture Applications

Author

Letcher, Sophia M., primary, Rubio, Natalie R., additional, Ashizawa, Reina N., additional, Saad, Michael K., additional, Rittenberg, Miriam L., additional, McCreary, Aidan, additional, Ali, Adham, additional, Calkins, Olivia P., additional, Trimmer, Barry A., additional, and Kaplan, David L., additional

Published
2022
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11. Macroscale Adipose Tissue from Cellular Aggregates: A Simplified Method of Mass Producing Cell-Cultured Fat for Food Applications

Author

Yuen, John SK, primary, Saad, Michael K, additional, Xiang, Ning, additional, Barrick, Brigid M, additional, DiCindio, Hailey, additional, Li, Chunmei, additional, Zhang, Sabrina W, additional, Rittenberg, Miriam, additional, Lew, Emily T, additional, Leung, Glenn, additional, Pietropinto, Jaymie A, additional, and Kaplan, David L, additional

Published
2022
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12. Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications.

Author

Se Kit Yuen Jr, John, Saad, Michael K., Ning Xiang, Barrick, Brigid M., DiCindio, Hailey, Chunmei Li, Zhang, Sabrina W., Rittenberg, Miriam, Lew, Emily T., Lin Zhang, Kevin, Leung, Glenn, Pietropinto, Jaymie A., and Kaplan, David L.

Subjects
*ADIPOSE tissues, *FOOD composition, *FAT cells, *SOY oil, *LIPIDS, *TISSUE culture, *HARVESTING, *FATTY acids, *ALGINATES
Abstract

We present a method of producing bulk cell-cultured fat tissue for food applications. Mass transport limitations (nutrients, oxygen, waste diffusion) of macroscale 3D tissue culture are circumvented by initially culturing murine or porcine adipocytes in 2D, after which bulk fat tissue is produced by mechanically harvesting and aggregating the lipid-filled adipocytes into 3D constructs using alginate or transglutaminase binders. The 3D fat tissues were visually similar to fat tissue harvested from animals, with matching textures based on uniaxial compression tests. The mechanical properties of cultured fat tissues were based on binder choice and concentration, and changes in the fatty acid compositions of cellular triacylglyceride and phospholipids were observed after lipid supplementation (soybean oil) during in vitro culture. This approach of aggregating individual adipocytes into a bulk 3D tissue provides a scalable and versatile strategy to produce cultured fat tissue for food-related applications, thereby addressing a key obstacle in cultivated meat production. [ABSTRACT FROM AUTHOR]

Published
2023
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13. Perspectives on Scaling Production of Adipose Tissue for Food Applications

Author

Yuen Jr, John S.K., Theodossiou, Sophia K., Stout, Andrew J., Kawecki, N. Stephanie, Letcher, Sophia, Cohen, Julian M., Barrick, Brigid M., Saad, Michael K., Rubio, Natalie R., Pietropinto, Jaymie A., DiCindio, Hailey, Rowat, Amy C., and Kaplan, David L.

Subjects
cell culture, tissue engineering, food, Adipose, cultured meat, cellular agriculture, cultured fat
Abstract

With increasing meat consumption and significant environmental impact during production, it is important to develop sustainable alternatives to meat. Since fat is an important contributor to meat flavor, recapitulating this component in meat alternatives such as plant-based and cell cultured meats is important. Here, we discuss the topic of cell cultured or tissue engineered fat, growing adipocytes in vitro that could imbue meat alternatives with the complex flavor and aromas of animal meat. We outline potential paths for the large-scale production of in vitro cultured fat, including adipogenic precursors during cell proliferation, methods to proliferate and adipogenically differentiate cells at scale, as well as strategies for converting differentiated adipocytes into 3D cultured fat tissues. We showcase the maturation of knowledge and technology behind cell sourcing and scaled proliferation, while also highlighting that adipogenic differentiation and 3D adipose tissue formation at scale need further research. We also provide some potential solutions for achieving adipose cell differentiation and tissue formation at scale based on contemporary research and the state of the field., This document is the Authors Accepted Manuscript (or "postprint") and may have minor differences from the Version of Record due to final copyedits. The final published version can be accessed at https://doi.org/10.1016/j.biomaterials.2021.121273.

Published
2021
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