An efficient and economical way to obtain porcine muscle stem cells for cultured meat production

Li, Mei; Wang, Dandan; Fang, Jiahua; Lei, Qingzi; Yan, Qiyang; Zhou, Jingwen; Chen, Jian; Guan, Xin

doi:10.1016/j.foodres.2022.112206

Cited by 20 publications

(16 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PSCs were isolated from large white pigs as reported previously. 22 PSCs at passage 4 (P4) to P8 were seeded on flasks or plates pre-coated with 0.05% of fibrinogen (Sigma-Aldrich, Burlington, MA, USA) and cultured in PM.…”

Section: Methodsmentioning

confidence: 99%

Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Guan

Yan

et al. 2023

Food Funct.

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Methodsmentioning

confidence: 99%

Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Guan

Yan

et al. 2023

Food Funct.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Seed cells are crucial as they determine the quality and efficiency of cultured meat production. The number of high-quality seed cells was five times greater than low-quality seed cells after 20 days of expansion . Various types of cells have been reported for cultured meat production, with the most promising being muscle stem cells. , …”

Section: Introductionmentioning

confidence: 94%

“…The number of high-quality seed cells was five times greater than low-quality seed cells after 20 days of expansion. 4 Various types of cells have been reported for cultured meat production, with the most promising being muscle stem cells. 5,6 Muscle stem cells with high proliferation rates can multiply in large numbers, thus making it possible to cultivate meat products that resemble muscle fibers.…”

Section: Introductionmentioning

confidence: 99%

Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production

Wang,

Ding,

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Inconsistent efficiency of cell production caused by cellular quality variations has become a significant problem in the cultured meat industry. In our study, morphological information on passages 5−9 of porcine muscle stem cells (pMuSCs) from three lots was analyzed and used as input data in prediction models. Cell proliferation and differentiation potencies were measured by cell growth rate and average stained area of the myosin heavy chain. Analysis of PCA and heatmap showed that the morphological parameters could be used to discriminate the differences of passages and lots. Various morphological parameters were analyzed, which revealed that accumulating time-course information regarding morphological heterogeneity in cell populations is crucial to predicting the potencies. Based on the 36 and 60 h morphological profiles, the best proliferation potency prediction model (R 2 = 0.95, RMSE = 1.1) and differentiation potency prediction model (R 2 = 0.74, RMSE = 1.2) were explored. Correlation analysis demonstrated that morphological parameters selected in models are related to the quality of porcine muscle stem cells.

show abstract

“…-When comparing the expansion and differentiation efficacy of cells separated using FACS and MuSCs, 0.5 h pre-plating cells were superior. Li, Wang [30] Chicken (embryos) -Cells were cultured on a collagen-coated flask for different times (2, 3, and 4 h). Subsequently, the non-adherent cells were transferred and cultured for 2 h at 37 -Cells were cultured on a collagen-coated dish for 16 h. -The non-adherent cells were transferred and cultured for 3 h. -The non-adherent cells were transferred and cultured for 24 h. -After 24 h, the media was replaced with fresh media and cultured for an additional 24 h. -The attached cells were detached and transferred to a collagen-coated dish.…”

Section: Redshaw Mcorist [25]mentioning

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

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

An efficient and economical way to obtain porcine muscle stem cells for cultured meat production

Cited by 20 publications

References 45 publications

Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Production of mature myotubes in vitro improves the texture and protein quality of cultured pork

Morphology-Based Prediction of Proliferation and Differentiation Potencies of Porcine Muscle Stem Cells for Cultured Meat Production

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

Contact Info

Product

Resources

About