Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production

Kim, SoHee; Kim, Chan Jin; Lee, Eun Yeong; Son, Yu Min; Hwang, Young Hwa; Joo, Seon Tea

doi:10.5851/kosfa.2022.e61

Cited by 10 publications

(9 citation statements)

References 30 publications

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“…Recently, studies on adding a shaking process to increase the efficiency of pre-plating have been reported [ 29 , 46 ]. Yoshioka et al [ 29 ] isolated MuSCs from human and mouse muscles using a pre-plating method with incubation and shaking steps added (shaking the dish every 5 min 10 times).…”

Section: Musc Isolation Methodsmentioning

confidence: 99%

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

Lee,

Kim,

Kang

et al. 2024

Animals

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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.

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Section: Musc Isolation Methodsmentioning

confidence: 99%

“…Therefore, this maximizes the separation effect. Kim et al [ 46 ] studied the effects of shaking on the isolation of MuSCs from chickens. They analyzed the characteristics of MuSCs isolated by varying the shaking time (shaking every 8 or 15 min) and pre-plating time (1, 2, 3, and 4 h).…”

Section: Musc Isolation Methodsmentioning

confidence: 99%

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

Lee,

Kim,

Kang

et al. 2024

Animals

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“…Pre-culture is a technique for isolating specific cells from a mixture of different cell types, effectively increasing the purity of MSCs by exploiting differences in the adhesion properties of primary intracellular fibroblasts and MSCs ( Richler and Yaffe, 1970 ). The preincubation time used in the isolation of bovine MSCs reported in 2023 was 1–3 h. Fibroblasts begin to adhere 5 min after incubation and adhere to surfaces faster than MSCs, indicating that a relatively high purity of Pax7- or MyoD-positive cells can be obtained using the preincubation process ( Table 3 ; Kim et al, 2022 ; Xu et al, 2018 ; Yoshioka et al, 2020 ). In other studies, preincubation conditions have been shown to vary from 5 min to 24 h after fibroblasts begin to adhere ( Table 3 ).…”

Section: Recent Trends In Muscle Satellite Cell Culture Technologiesmentioning

confidence: 99%

“…One of the effective methods for rat MSCs was preincubation for up to 10 min with shaking every 5 min ( Yoshioka et al, 2020 ). For chicken MSCs, it was up to 2 h with shaking every 8 min after 2 h of rest, indicating that the preincubation conditions may also vary depending on species-specific cell characteristics ( Kim et al, 2022 ).…”

Section: Recent Trends In Muscle Satellite Cell Culture Technologiesmentioning

confidence: 99%

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Yun,

Lee,

Lee

et al. 2024

Food Sci Anim Resour

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Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.

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“…FACS utilizes antigen–antibody reactions to recognize surface markers on cells as antigens, which have been pre-labeled with fluorescent substances to facilitate the cell sorting process. A flow cytometer is used to separate the cells, allowing for the precise analysis of their size and internal structure ( Kim et al, 2022b ). Furthermore, the integration of FACS with sequencing, known as FACSeq, proves to be highly effective.…”

Section: Manufacturing Of Cultured Meatmentioning

confidence: 99%

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kang,

Lee,

Kim

2024

Food Sci Anim Resour

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Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production

Abstract: The treatment and use of experimental animals were approved by the Institutional Animal Care and Use Committee (IACUC) at Gyeongsang National University (approval no. GNU-210308-C0028). All step of experiments were complied with IACUC standard procedure.

Cited by 10 publications

References 30 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

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

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