Mesh-like Elastin Scaffolds in Basement Membrane Regulate the Culinary Diversity and Edible Quality of Subcutaneous Adipose Tissue

Mi Tang; Hai Chen; Kangting Sun; Fang-Qin Yan; Hongjie Dai; Liang Ma; Yong Yu; Xiaoyi Tan; Hankun Zhu; Hongxia Wang; Xin Feng; Xiaoqian Wu; Yuhao Zhang

doi:10.1016/j.eng.2026.06.018

Engineering ›› :202606018 DOI: 10.1016/j.eng.2026.06.018

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Mesh-like Elastin Scaffolds in Basement Membrane Regulate the Culinary Diversity and Edible Quality of Subcutaneous Adipose Tissue

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Abstract

The diversity of subcutaneous adipose tissue (SAT)-based cuisines enables effective fat utilization and the development of sustainable food systems. However, the underlying mechanism governing the edible quality of SAT remains unclear. In this study, we tracked the dynamic evolution of extracellular matrix (ECM) architectures in SAT during thermal treatment by establishing a standardized thermal treatment based on cluster heatmap analysis of representative SAT-based cuisines. Intriguingly, we uncovered the existence of mesh-like elastin scaffolds in the basement membrane that served as critical regulators managing ECM viscoelasticity and affected fat migration, ultimately governing the edible quality of SAT-based cuisines. Structurally, the core component scaffolds around adipocytes exhibit phased destruction behaviors, which dynamically alter the stiffness-elasticity balance primarily contributed by elastin scaffolds and collagen scaffolds (COL1: type I collagen, COL4: type IV collagen), finally defining the texture of SAT-based cuisines. This phased destruction of ECM facilitated fat migration and fat emulsification, thereby affecting the sensory quality, particularly greasiness. These findings reveal ECM structure evolution in SAT-based cuisines and offer insights into the development of cultured adipose tissue products.

Keywords

Subcutaneous adipose tissue / Extracellular matrix / Elastin / Collagen / Viscoelasticity

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Mi Tang, Hai Chen, Kangting Sun, Fang-Qin Yan, Hongjie Dai, Liang Ma, Yong Yu, Xiaoyi Tan, Hankun Zhu, Hongxia Wang, Xin Feng, Xiaoqian Wu, Yuhao Zhang. Mesh-like Elastin Scaffolds in Basement Membrane Regulate the Culinary Diversity and Edible Quality of Subcutaneous Adipose Tissue. Engineering 202606018 DOI:10.1016/j.eng.2026.06.018

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