Characterization of the differences in lipid profiles and volatile compounds of adipose stem cells adipogenic differentiation and adipocytic transdifferentiation of muscle stem cells from large yellow croakers based on U
Yin H., Wei Y., Wu Y., Song D., Zheng H., Xue C.
Animal Study, published in Food Chem (2024) — summary generated from the PubMed abstract.
Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.
- Level A · Stronger Clinical Evidence
- Level B · Emerging clinical evidence with positive signals
- Level C · Early human research exploring benefits
- Level D · Scientific groundwork from lab and animal studies
- Emerging · Emerging topic under active research
This page is generated from the PubMed record. The Thai description is an automated summary of bibliographic fields and the abstract, not a full translation, and is not medical advice.
- Study type
- Animal Study
- Journal
- Food Chem (2024)
- Country
- England
- Reported sample size
- —
- Source database
- PubMed
- PMID
- 39787766
- DOI
- 10.1016/j.foodchem.2024.142658
- Citations
- 3
Abstract (original English)
Lipids contribute significantly to the flavor of cell-cultured fish meat as precursor components of flavor compounds. Here, we initially reported the differences in lipid metabolite profiles and volatile compounds between adipogenic differentiation of adipose stem cells (ASCs) and adipocytic transdifferentiation of muscle stem cells (MSCs) from large yellow croakers. A total of 2106 lipid metabolites were identified by UPLC-MS/MS. Compared with the MSCs group, 1263 differentially expressed lipid metabolites were found in the ASCs group, with 1026 up-regulated lipid metabolites and 237 down-regulated ones. The main lipid differences were fatty acyls (FAs) and glycerolipids (GL). GC-IMS identified a total of 47 volatile compounds. Volatile compounds such as ethyl laurate, nonanal, and 2,3-pentanedione were significantly higher in the ASCs group than in the MSCs group. GC-IMS results indicated that the ASCs group was more flavorful. This study provides a theoretical basis for developing cell-cultured fish meat with a familiar flavor.
What this study does not prove
- • This study does not prove SVF is an approved treatment or a replacement for standard care.
- • This is preclinical work; animal or laboratory results cannot be applied to humans.
Evidence level
Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.
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