Fig. 4: Optimization of the fat block.
From: Cultured meat with enriched organoleptic properties by regulating cell differentiation
a (i) Illustration of the adipogenic differentiation of the adipose tissue-derived mesenchymal stem cells (adMSCs) depending on the scaffold, and (ii) the quantification of the adipogenic differentiation degree of LALC (blue graph) and HALC (purple graph) based on the lipid droplet staining performed using Oil Red O staining (mean ± SD, n = 3 independent experiments, two-tailed t-test). Scale bars: 50 μm (first row) and 20 μm (second row). b (i) Confocal images showing the lipid droplet formation analyzed by immunostaining using HCS LipidTOX™ Red Neutral Lipid Stain (red) and DAPI (blue). Scale bars: 50 μm. (ii) Quantitative assessments of the lipid droplet formation are shown in the graph based on the confocal images using Image J software (mean ± SD, n = 3 independent experiments, two-tailed t-test). c Peak area ratios of nonanal and 2-ethyl-1-hexanol are summed and normalized to that of the bare scaffolds (mean ± SD, n = 3 independent experiments, two-tailed t-test). Source data are provided as a Source Data file.
