A method that uses low pulsating pressure and chemical activation of ion channels to boost lipid accumulation in cultured cells. Enables scalable, flexible fat production for better marbling, flavor, and texture.
Cultivated meat producers seeking scalable and flexible methods to generate cultured fat for improved flavor, texture, and nutrition.
Optimal in controlled bioreactor or pressurized culture environments where cells can be exposed to mild pressure (10–200 kPa) and specific ion channel agonists like Piezo1/Piezo2 activators.
• Enables fat production from non-fat-storing cells • Reduces reliance on mature adipocytes • Improves texture and flavor realism in cultivated meat • Scalable and compatible with bioreactor systems • Can increase lipid content without boosting cholesterol levels
• Uses gentle hydrostatic pressure to induce lipid accumulation • Activates Piezo1 and Piezo2 ion channels for mechanosensitive signaling • Compatible with multiple cell types including stem cells and muscle cells • Methods work independently or in combination (pressure + chemical stimulation) • Described pressure ranges (10–200 kPa) are much lower than traditional high-pressure processing, minimizing cellular stress