Production of cultured fat using peanut oil as a safe and efficient adipogenic inducer

Cultured meat provides a sustainable and safe alternative to traditional meat production by culturing animal cells in vitro . Cultured fat is an important component of cultured meat, contributing to its flavor, texture, and nutrition. Induced adipogenic differentiation is the most important step in the production of cultured fat, but conventional adipogenic inducer cocktails are complex and contain non-food-grade substances, which introduces a food safety risk for cultured meat products. Here we demonstrated that a food-grade substance, peanut oil (P-OIL), promoted adipogenic differentiation and lipid accumulation of bovine adipose-derived stem cells (bADSCs), based on which a simple and efficient approach was developed to produce cultured bovine fat. Mechanistic analysis showed that P-OIL upregulated genes involved in lipid synthesis and storage, such as PPARγ, CPT2 , and LPL , by activating the PPAR signaling pathway during adipogenesis. Notably, the lipid composition of cultured bovine fats generated using P-OIL induction was similar to that of fats obtained from farmed cattle, but free of trans -fatty acids. This study provides valuable insights into the production of safe, healthy, and nutritious cultured fats.