Comparative Study of Porcine Mesenchymal Stem Cells Behavior and Lipid Metabolism on Plant‐Based Scaffolds and Two‐Dimensional Systems for Cultivated Fat

ABSTRACT The research field of cellular agriculture has developed rapidly in recent years. Despite many successes, there is an urgent need for innovative methods to culture adherent cells. Edible scaffolds offer a promising solution for anchorage‐dependent cells from agriculturally relevant species. In this study, we present a novel approach using plant‐based scaffolds for the production of cultivated fat. Our findings indicate that coating of electrospun‐derived plant‐based scaffolds with poly‐L‐lysine significantly enhances cell adhesion and proliferation, offering a more cost‐effective alternative to coating with extracellular matrix (ECM) components. Furthermore, we investigated the influence of various adipogenic media formulations on the fatty acid composition of the cultivated fat. Notably, the incorporation of intralipid significantly changed the lipid profile, leading to an increased proportion of stearic acid with a simultaneous reduction in the proportions of oleic, linoleic, and alpha‐linolenic acid. This modulation allows for the customization of lipid profiles to satisfy diverse user requirements. However, our analysis showed that both types of matrices and the basal media formulations exerted only moderate to negligible effects on the overall fatty acid composition of the cultivated fat. Practical application : In this study, we evaluated the impact of cold plasma and coating treatments on plant‐based scaffold materials to improve porcine mesenchymal stem cell adhesion and growth. Additionally, the influence of different basal media formulations and the addition of intralipid on the fatty acid composition of the cultivated fat accumulated in differentiated adipocytes were examined. Our results provide valuable insights into how these variables can be adjusted to influence the fatty acid profile of differentiated cells, to meet the requirements of customers with variable nutritional and functional needs. Discovered findings can be used for further development of sustainable alternatives within the food technology sector.