培养基成分在用于肉类生产的肌肉细胞培养中的作用--微型综述

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Da Young Lee , Seung Hyeon Yun , Juhyun Lee , Ermie Mariano Jr. , Yeongwoo Choi , Dahee Han , Jinmo Park , Jin Soo Kim , Seung Yun Lee , Sun Jin Hur
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引用次数: 0

摘要

本综述旨在通过汇编有关主要培养基成分如何影响细胞增殖和肌肉分化的研究,为开发用于培养肉生产的新型培养基提供基础知识。培养过程可分为五个过程:细胞获得、细胞增殖、细胞分化、肌管形成和肌肉成熟。迄今为止,培养基研究表明,氨基酸、脂肪酸和碳水化合物主要是细胞增殖和肌肉生成的能量和营养源,矿物质主要是细胞增殖和肌肉生成的调节剂。维生素不仅能保护细胞免受氧化应激,还能促进细胞生长和调节细胞生长相关基因。此外,细胞因子在调节与肌肉增殖和再生有关的基因方面发挥作用,而生长因子、胰岛素和甲状腺激素等激素则有利于肌肉的生长和调节。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review

This review was conducted to provide basic knowledge in developing new culture media for cultured meat production by compiling research on how the main media components affect cell proliferation and muscle differentiation. The culturing process can be divided into five processes: cell acquisition, cell proliferation, cell differentiation, myotube formation, and muscle maturation. To date, cultural media research has shown that amino acids, fatty acids, and carbohydrates mainly act as energy and nutrient sources for cell proliferation and muscle production, and minerals mainly play roles as regulators of cell proliferation and muscle production. Vitamins not only protect cells from oxidative stress but also promote cell growth and regulate cell growth-related genes. Additionally, cytokines play a role in regulating genes related to muscle proliferation and regeneration, and hormones, such as growth factors, insulin, and thyroid hormones, benefit muscle growth and regulation.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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