Advances in development of long-term embryonic stem cell-like cultures from a marine fish, Sciaenops ocellatus

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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Abstract

The overall goal of our research was to develop an embryonic stem cell line from red drum, Sciaenops ocellatus. These experiments were conducted to support future production of cell-based cultivated seafood products as a means towards meeting the growing global demand for sustainable seafood. Our hypothesis was that characteristics of embryonic stem cells, such as high proliferation and pluripotency, would facilitate development of a continuous cell line that could eventually be directed toward a muscle cell phenotype. We isolated embryonic stem cells from fertilized red drum eggs at the blastomere stage. These cells were seeded into culture wells at 50,000 cells/well. We tested various media, supplements, growth factors, and plate coatings to achieve growth of red drum embryonic cells. Cells at isolation reacted positively with the stem cell markers, OCT4, Nanog, and Sox2. Our cells had a fibroblast-like appearance and were maintained in culture for more than 43 days before senescence. Over time, most of the cultures showed extensive differentiation or died. The establishment of in vitro cultures of embryonic stem cell-like cells derived from red drum embryos represents progress towards developing cultured seafood products from marine fish.

Abstract Image

海洋鱼类 Sciaenops ocellatus 长期胚胎干细胞类培养物的开发进展
我们研究的总体目标是从红鼓(Sciaenops ocellatus)中培育出胚胎干细胞系。进行这些实验是为了支持未来基于细胞培养的海产品的生产,以满足全球对可持续海产品日益增长的需求。我们的假设是,胚胎干细胞的特性,如高增殖性和多能性,将促进连续细胞系的发展,并最终导向肌肉细胞表型。我们从胚泡阶段的红鼓受精卵中分离出胚胎干细胞。这些细胞以每孔 50,000 个的数量播种到培养孔中。我们测试了各种培养基、补充剂、生长因子和平板涂层,以实现红鼓胚胎细胞的生长。分离出的细胞与干细胞标志物 OCT4、Nanog 和 Sox2 呈阳性反应。我们的细胞外观类似成纤维细胞,在培养过程中可维持 43 天以上才衰老。随着时间的推移,大多数培养物出现广泛分化或死亡。从红鼓胚胎中提取的胚胎干细胞类细胞体外培养的建立,标志着从海洋鱼类中开发养殖海产品取得了进展。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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