학술논문
Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Chan-Jin Kim So-Hee Kim Eun-Yeong Lee Young-Hwa Hwang Seung-Yun Lee Seon-Tea Joo
- 간행물 정보
- 『Food Science of Animal Resources』제44권 제5호, 1167~1180쪽, 전체 14쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.08.31
4,480원
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국문 초록
This study aimed to investigate effects of chicken age on proliferation and differentiation capacity of muscle satellite cells (MSCs) and to determine total amino acid contents of cultured meat (CM) produced. Chicken MSCs (cMSCs) were isolated from hindlimb muscles of broiler chickens at 5-week-old (5W) and 19-embryonic-day (19ED), respectively. Proliferation abilities (population doubling time and cell counting kit 8) of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). Likewise, both myotube formation area and expression of myosin heavy chain heavy of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). After cMSCs were serially subcultured for long-term cultivation in 2D flasks to produce cultured meat tissue (CMT), total amino acid contents of CMT showed no significant difference between 5W and 19ED chickens (p>0.05). This finding suggests that cMSCs from chicken embryos are more suitable for improving the production efficiency of CM than those derived from young chickens.
영문 초록
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
해당간행물 수록 논문
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- Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
- Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles
- Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
- Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
- Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages
- Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
- Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
- Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
- Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork
- Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
- Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
- Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds
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