학술논문
Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
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- 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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- 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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