Maintaining the stemness of satellite cells during long-term culture

Ding, Shijie

doi:10.26481/dis.20190327sd

Cited by 3 publications

(3 citation statements)

References 35 publications

(98 reference statements)

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“…On the other hand, primary adult stem cells offer the benefit of being simply achieved from a biopsy of any animal species, such as sheep, buffalo, or cow, to acquire a cell population for any meat product; however, their proliferative potential is limited (Ding, 2019). Depending on the stem cell types, these cells can be stimulated to differentiate into muscle or fat cells.…”

Section: Stem Cellmentioning

confidence: 99%

Cell-based meat: The molecular aspect

Azhar

Zeyaullah

Bhunia

et al. 2023

Front. Food. Sci. Technol.

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Cellular agriculture is one of the evolving fields of translational biotechnology. The emerging science aims to improve the issues related to sustainable food products and food security, reduce greenhouse gas emissions and provide animal wellbeing by circumventing livestock farming through cell-based meat (CBM) production. CBM exploits cell culture techniques and biomanufacturing methods by manipulating mammalian, avian, and fish cell lines. The cell-based products ought to successfully meet the demand for nutritional protein products for human consumption and pet animals. However, substantial advancement and modification are required for manufacturing CBM and related products in terms of cost, palatability, consumer acceptance, and safety. In order to achieve high-quality CBM and its production with high yield, the molecular aspect needs a thorough inspection to achieve good laboratory practices for commercial production. The current review discusses various aspects of molecular biology involved in establishing cell lines, myogenesis, regulation, scaffold, and bioreactor-related approaches to achieve the target of CBM.

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Section: Stem Cellmentioning

confidence: 99%

Cell-based meat: The molecular aspect

Azhar

Zeyaullah

Bhunia

et al. 2023

Front. Food. Sci. Technol.

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“…However, pluripotent stem cells possess greater proliferative potential and are immortal, meaning they can proliferate indefinitely. Conversely, primary adult stem cells provide the benefit of being easily obtained from a biopsy from any species or muscle of interest to yield a cell population for any meat product desired, but are limited in their proliferative capacity [ 65 ].…”

Section: Cell Sources For Cultivated Meat Productionmentioning

confidence: 99%

Cell Sources for Cultivated Meat: Applications and Considerations throughout the Production Workflow

Reiss

Robertson

Suzuki

2021

IJMS

112

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Cellular agriculture is an emerging scientific discipline that leverages the existing principles behind stem cell biology, tissue engineering, and animal sciences to create agricultural products from cells in vitro. Cultivated meat, also known as clean meat or cultured meat, is a prominent subfield of cellular agriculture that possesses promising potential to alleviate the negative externalities associated with conventional meat production by producing meat in vitro instead of from slaughter. A core consideration when producing cultivated meat is cell sourcing. Specifically, developing livestock cell sources that possess the necessary proliferative capacity and differentiation potential for cultivated meat production is a key technical component that must be optimized to enable scale-up for commercial production of cultivated meat. There are several possible approaches to develop cell sources for cultivated meat production, each possessing certain advantages and disadvantages. This review will discuss the current cell sources used for cultivated meat production and remaining challenges that need to be overcome to achieve scale-up of cultivated meat for commercial production. We will also discuss cell-focused considerations in other components of the cultivated meat production workflow, namely, culture medium composition, bioreactor expansion, and biomaterial tissue scaffolding.

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“…However, primary muscle satellite cells maintain differentiation capacity only within 10 passages and have limitations in proliferation capacity. [ 24 ] Therefore, it is difficult to maintain a stable and constant cell population which requires the continuous collection of cells through biopsy from animals, posing a risk of causing continuous pain to animals. When using the second method, it is still controversial, such as immunogenicity, genome instability, or tumorigenicity.…”

Section: Introductionmentioning

confidence: 99%

Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak‐Type Cultured Meat Production

et al. 2022

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The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to cultured meat have been conducted, but producing large-sized cultured meat remains a challenge. It is aimed to introduce 3D bioprinting for producing large cell aggregates for cultured meat production. A hydrogel scaffold is produced at the centimeter scale using a bioink consisting of photocrosslinkable materials for digital light processing-based (DLP) printing, which has high printing accuracy and can produce geometrically complex structures. The light exposure time for hydrogel photopolymerization by DLP bioprinting is optimized based on photorheometry and cell viability assays. Naturally immortalized bovine embryonic fibroblast cells transformed with MyoD and PPAR𝜸2 instead of primary cells are used as the latter have difficulties in maintaining stemness and are associated with animal ethics issues. The cells are mixed into the hydrogel for printing. Myogenesis and adipogenesis are induced simply by changing the medium after printing. Scaffolds are obtained successfully with living cells and large microchannels. The cooked cultured meat maintains its size and shape upon cutting. The overall dimensions are 3.43 cm × 5.53 cm × 0.96 cm. This study provides proof-of-concept for producing 3D cultured meat using bioinks.

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Maintaining the stemness of satellite cells during long-term culture

Cited by 3 publications

References 35 publications

Cell-based meat: The molecular aspect

Cell-based meat: The molecular aspect

Cell Sources for Cultivated Meat: Applications and Considerations throughout the Production Workflow

Efficient Myogenic/Adipogenic Transdifferentiation of Bovine Fibroblasts in a 3D Bioprinting System for Steak‐Type Cultured Meat Production

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