聚己内酯纤维基牛树突状细胞的体外发育及三维培养

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY Journal of microbiology, biotechnology and food sciences Pub Date : 2023-06-22 DOI:10.55251/jmbfs.10304
L. Kratochvílová, Eva Venusová, T. Zavadilova, P. Švec, A. Pavlík, Lukáš Hleba, J. Kwak, P. Sláma
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引用次数: 0

摘要

二维(2D)细胞培养系统通常用于体外实验。由于体外培养的细胞形态和生理特性与体内模型不同,这些系统存在一些缺陷,影响了体外实验的结果。因此,目前有技术开发三维(3D)细胞培养系统更接近真实组织环境。在我们的研究中,我们使用聚己内酯纤维支架培养牛单核细胞,使这些细胞发育成树突状细胞(DCs)。单核细胞在聚己内酯纳米纤维支架中分化为树突状细胞。分化后的dc在支架内呈三维结构。这些结果表明,该方法适合于dc的三维发展。该方法是牛细胞培养的新方法,与传统的二维培养系统相比具有优势。
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POLYCAPROLACTONE FIBER-BASED BOVINE DENDRITIC CELL DEVELOPMENT AND THREE- DIMENSIONAL CULTURE IN VITRO
Two-dimensional (2D) cell culture systems are normally used for in vitro experiments. These systems have some drawbacks which affect results of in vitro experiments because cultured cells have different morphology and physiological properties comparing to in vivo models. Therefore, there are current technique to develop three-dimensional (3D) cell culture systems which are closer to the environment in real tissues. In our study, we used polycaprolactone fiber scaffold for culture of bovine monocytes to develop dendritic cells (DCs) from those cells. Cultured monocytes in the polycaprolactone nanofiber scaffold differentiated to DCs. The differentiated DCs showed a 3D structure in the scaffold. These results suggest that this method is suitable for the development of DCs in a manner of three-dimension. These method is perspective for bovine cell culture and has advantages compare to conventional 2D culture systems.
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来源期刊
CiteScore
1.90
自引率
0.00%
发文量
156
审稿时长
8 weeks
期刊介绍: The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
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