Fat accumulating fish cells and a method for preparing same

By inducing fat accumulation in fish cells with a fatty acid and PPARγ agonist composition, the method improves the nutritional quality of cultured fish cells, offering a sustainable alternative to traditional production methods.

WO2025169198A1 Publication Date: 2025-08-14WANDA FISH TECHNOLOGIES LTD
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Patent Information

Application Number
PCT/IL2025/050129
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-02-07
Filing Date
2025-02-06
Publication Date
2025-08-14

AI Technical Summary

Technical Problem

Traditional meat and fish production methods are inefficient, unsustainable, and pose environmental challenges, with cultured meat and fish consumption needing safer and healthier alternatives.

Method used

A method for inducing fat accumulation in fish cells using a composition comprising a free fatty acid and a PPARγ agonist, increasing polyunsaturated fatty acids (PUFA) and reducing monounsaturated fatty acids (MUFA) to create cultured fish cells suitable for edible compositions.

Benefits of technology

The method enhances the nutritional profile of cultured fish cells by increasing PUFA content and reducing MUFA, addressing inefficiencies and environmental concerns in traditional production.

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Abstract

The present invention provides a method for inducing fat accumulation in a cell of a fish, including contacting a cell obtained or derived from a fish with an effective amount of a composition including: (i) a fat accumulation inducing agent; and (ii) a carrier, wherein the fat accumulation inducing agent consists essentially of a free fatty acid and a peroxisome proliferator-activated receptor gamma (PPARy) agonist. Further provided are a cultured fish cell including an increased amount of a PUFA and a reduced amount of MUFA, compared to a control fish cell, and an edible composition including the same.
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