The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-06-17 DOI:10.1016/j.fufo.2024.100403
Da Young Lee , Seung Hyeon Yun , Juhyun Lee , Ermie Mariano Jr. , Yeongwoo Choi , Dahee Han , Jinmo Park , Jin Soo Kim , Seung Yun Lee , Sun Jin Hur
{"title":"The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review","authors":"Da Young Lee ,&nbsp;Seung Hyeon Yun ,&nbsp;Juhyun Lee ,&nbsp;Ermie Mariano Jr. ,&nbsp;Yeongwoo Choi ,&nbsp;Dahee Han ,&nbsp;Jinmo Park ,&nbsp;Jin Soo Kim ,&nbsp;Seung Yun Lee ,&nbsp;Sun Jin Hur","doi":"10.1016/j.fufo.2024.100403","DOIUrl":null,"url":null,"abstract":"<div><p>This review was conducted to provide basic knowledge in developing new culture media for cultured meat production by compiling research on how the main media components affect cell proliferation and muscle differentiation. The culturing process can be divided into five processes: cell acquisition, cell proliferation, cell differentiation, myotube formation, and muscle maturation. To date, cultural media research has shown that amino acids, fatty acids, and carbohydrates mainly act as energy and nutrient sources for cell proliferation and muscle production, and minerals mainly play roles as regulators of cell proliferation and muscle production. Vitamins not only protect cells from oxidative stress but also promote cell growth and regulate cell growth-related genes. Additionally, cytokines play a role in regulating genes related to muscle proliferation and regeneration, and hormones, such as growth factors, insulin, and thyroid hormones, benefit muscle growth and regulation.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100403"},"PeriodicalIF":7.2000,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001096/pdfft?md5=404d481ce0cf10cadcf2c9cc6f37035d&pid=1-s2.0-S2666833524001096-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833524001096","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This review was conducted to provide basic knowledge in developing new culture media for cultured meat production by compiling research on how the main media components affect cell proliferation and muscle differentiation. The culturing process can be divided into five processes: cell acquisition, cell proliferation, cell differentiation, myotube formation, and muscle maturation. To date, cultural media research has shown that amino acids, fatty acids, and carbohydrates mainly act as energy and nutrient sources for cell proliferation and muscle production, and minerals mainly play roles as regulators of cell proliferation and muscle production. Vitamins not only protect cells from oxidative stress but also promote cell growth and regulate cell growth-related genes. Additionally, cytokines play a role in regulating genes related to muscle proliferation and regeneration, and hormones, such as growth factors, insulin, and thyroid hormones, benefit muscle growth and regulation.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
培养基成分在用于肉类生产的肌肉细胞培养中的作用--微型综述
本综述旨在通过汇编有关主要培养基成分如何影响细胞增殖和肌肉分化的研究,为开发用于培养肉生产的新型培养基提供基础知识。培养过程可分为五个过程:细胞获得、细胞增殖、细胞分化、肌管形成和肌肉成熟。迄今为止,培养基研究表明,氨基酸、脂肪酸和碳水化合物主要是细胞增殖和肌肉生成的能量和营养源,矿物质主要是细胞增殖和肌肉生成的调节剂。维生素不仅能保护细胞免受氧化应激,还能促进细胞生长和调节细胞生长相关基因。此外,细胞因子在调节与肌肉增殖和再生有关的基因方面发挥作用,而生长因子、胰岛素和甲状腺激素等激素则有利于肌肉的生长和调节。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
期刊最新文献
Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients Resource use efficiency: Developing a generic framework for protein production systems and its application on dairy and fish New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1