Improved culture procedure for bovine muscle satellite cells for cultured meat

Yun, Seung Hyeon; Lee, Da Young; Lee, Seung Yun; Lee, Juhyun; Mariano, Ermie Jr.; Joo, Seon-Tea; Choi, Inho; Choi, Jung Seok; Kim, Gap-Don; Hur, Sun Jin

doi:10.1016/j.foodres.2023.113660

Cited by 6 publications

(3 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research in the 1960s revealed that skeletal MuSCs are located beneath the basal lamina of the skeletal muscle fibers [ 12 ]. Processes involving decomposition of muscle tissue through physical treatment, dissociation of the cells present within the muscle through chemical treatment, and removal of non-cellular debris (fiber fragments, tissue debris, and connective tissues) through filtration or differential centrifugation are required to effectively isolate MuSCs [ 13 ].…”

Section: Musc Dissociation From Tissuementioning

confidence: 99%

“…Only the cells are generally separated by filtration using a cell strainer or nylon mesh with a small pore size because the weight and size of non-cellular debris are larger than those of cells. Pore sizes of 40, 70, and 100 μm are mainly used, and while some studies have conducted separation using a single pore size [ 23 , 24 ], studies have also reported an increase in efficiency by sequentially filtering starting from larger sizes [ 13 , 25 ]. Previous studies have reported cell separation using differential centrifugation without filtering [ 26 ].…”

Section: Musc Dissociation From Tissuementioning

confidence: 99%

See 1 more Smart Citation

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Lee,

Kim,

Kang

et al. 2024

Animals

View full text Add to dashboard Cite

Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for cultured meat development. Therefore, to produce cultured meat using MuSCs, they must first be effectively separated from muscles. At present, the methods used to isolate MuSCs from muscles include (1) the pre-plating method, using the ability of cells to adhere differently, which is a biological characteristic of MuSCs; (2) the density gradient centrifugation method, using the intrinsic density difference of cells, which is a physical characteristic of MuSCs; and (3) fluorescence- and magnetic-activated cell sorting methods, using the surface marker protein on the cell surface of MuSCs, which is a molecular characteristic of MuSCs. Further efficient and valuable methods for separating MuSCs are expected to be required as the cell-based cultured meat industry develops. Thus, we take a closer look at the four methods currently in use and discuss future development directions in this review.

show abstract

Section: Musc Dissociation From Tissuementioning

confidence: 99%

Section: Musc Dissociation From Tissuementioning

confidence: 99%

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Lee,

Kim,

Kang

et al. 2024

Animals

View full text Add to dashboard Cite

show abstract

“…많은 연구들에서 물리적인 처리를 통해 근육 조직을 파쇄한 후, 다양한 단백질 분해 효소를 이용하여 근육 조직으로부터 근육 줄기세포를 분리하고 있다 (Lee et al, 2021;Yun et al, 2023). 사용하는 단백질 분해효소의 종류와 농도, 처리 시간에 따라 근육 줄기세포 분리 효율이 달라질 수 있다.…”

Section: 근육 유래 세포 분리 프로토콜unclassified

Establishment of protocols and important management elements for cell cultured meat production

Lee,

Kim,

Kang

et al. 2024

Food Life

View full text Add to dashboard Cite

In this study, an investigation was conducted into the cell separation process for the production of cell-cultured meat. Establishing efficient management factors and addressing the fundamental aspects of obtaining cells from tissues are crucial for sustaining protein production. The separation of cells within tissues is a critical element to ensure the quality and stability of cells during cell culture. Identifying and managing potential physical, chemical, and biological hazards that may arise during cell culture is essential for maintaining cell quality and stability. Through these efforts, developing a safe and efficient cell-cultured meat production protocol becomes imperative, ultimately enhancing the potential utilization of cell-cultured meat in the food industry. Therefore, in this study, we aim to provide guidelines for enhancing the efficiency of experiments and the reliability of results through exploration of protocols related to cell-cultured meat and important hygiene management factors.

show abstract

A Glance into the Near Future: Cultivated Meat from Mammalian and Insect Cells

Giglio,

Scieuzo,

Ouazri

et al. 2024

Small Science

View full text Add to dashboard Cite

The increasing global population and demand for meat have led to the need to find sustainable and viable alternatives to traditional production methods. One potential solution is cultivated meat (CM), which involves producing meat in vitro from animal stem cells to generate products with nutritional and sensory properties similar to conventional livestock‐derived meat. This article examines current approaches to CM production and investigates how using insect cells could enhance the process. Cell sources are a critical issue in CM production, alongside advances in culture media, bioreactors for scalability, and scaffold development. Insect cells, compared to commonly used mammalian cells, may offer advantages in overcoming technological challenges that hinder cell culture development and expansion. The objective of this review is to emphasize how insects, as a cell source for CM production, could offer a more sustainable option. A crucial aspect for achieving this goal is a comprehensive understanding of the physiology of muscle and fat cells. In this work, the characteristics of insect and mammalian cells are compared, focusing particularly on muscle and fat cell development, regulatory pathways, hormonal regulation, and tissue composition. Insect cells are a promising source for CM, offering a sustainable and environmentally friendly alternative.

show abstract

Improved culture procedure for bovine muscle satellite cells for cultured meat

Cited by 6 publications

References 34 publications

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Establishment of protocols and important management elements for cell cultured meat production

A Glance into the Near Future: Cultivated Meat from Mammalian and Insect Cells

Contact Info

Product

Resources

About