Lee Jae-Hoon, Kim Tae-Kyung, Kang Min-Cheol, Park Minkyung, Choi Yun-Sang
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Animals (Basel). 2024 Mar 6;14(5):819. doi: 10.3390/ani14050819.
Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for cultured meat development. Therefore, to produce cultured meat using MuSCs, they must first be effectively separated from muscles. At present, the methods used to isolate MuSCs from muscles include (1) the pre-plating method, using the ability of cells to adhere differently, which is a biological characteristic of MuSCs; (2) the density gradient centrifugation method, using the intrinsic density difference of cells, which is a physical characteristic of MuSCs; and (3) fluorescence- and magnetic-activated cell sorting methods, using the surface marker protein on the cell surface of MuSCs, which is a molecular characteristic of MuSCs. Further efficient and valuable methods for separating MuSCs are expected to be required as the cell-based cultured meat industry develops. Thus, we take a closer look at the four methods currently in use and discuss future development directions in this review.
cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic stem cell lines, induced pluripotent cell lines, and naturally immortalized cell lines. MuSCs possess superior muscle differentiation capabilities compared to the other three cell lines, making them key for cultured meat development. Therefore, to produce cultured meat using MuSCs, they must first be effectively separated from muscles. At present, the methods used to isolate MuSCs from muscles include (1) the pre-plating method, using the ability of cells to adhere differently, which is a biological characteristic of MuSCs; (2) the density gradient centrifugation method, using the intrinsic density difference of cells, which is a physical characteristic of MuSCs; and (3) fluorescence- and magnetic-activated cell sorting methods, using the surface marker protein on the cell surface of MuSCs, which is a molecular characteristic of MuSCs. Further efficient and valuable methods for separating MuSCs are expected to be required as the cell-based cultured meat industry develops. Thus, we take a closer look at the four methods currently in use and discuss future development directions in this review.
培养肉的生产依赖于多种细胞类型，包括肌肉干细胞（MuSCs）、胚胎干细胞系、诱导多能细胞系和天然永生化细胞系。与其他三种细胞系相比，MuSCs具有更强的肌肉分化能力，这使其成为培养肉开发的关键。因此，要使用MuSCs生产培养肉，必须首先将它们与肌肉有效分离。目前，从肌肉中分离MuSCs的方法包括：（1）预铺板法，利用细胞不同的黏附能力，这是MuSCs的生物学特性；（2）密度梯度离心法，利用细胞固有的密度差异，这是MuSCs的物理特性；（3）荧光激活细胞分选法和磁激活细胞分选法，利用MuSCs细胞表面的表面标记蛋白，这是MuSCs的分子特性。随着基于细胞的培养肉产业的发展，预计需要进一步高效且有价值的分离MuSCs的方法。因此，在本综述中，我们仔细研究了目前使用的四种方法，并讨论了未来的发展方向。
