Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat
With the current environmental impact of large-scale animal production and societal concerns about the welfare of farm animals, researchers are questioning whether we can cultivate animal cells for the purpose of food production. This review focuses on a pivotal aspect of the cellular agriculture do...
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Elsevier
2025-02-01
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| Series: | Animal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731124001733 |
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| author | M. Olenic C. Deelkens E. Heyman E. De Vlieghere X. Zheng J. van Hengel C. De Schauwer B. Devriendt S. De Smet L. Thorrez |
| author_facet | M. Olenic C. Deelkens E. Heyman E. De Vlieghere X. Zheng J. van Hengel C. De Schauwer B. Devriendt S. De Smet L. Thorrez |
| author_sort | M. Olenic |
| collection | DOAJ |
| description | With the current environmental impact of large-scale animal production and societal concerns about the welfare of farm animals, researchers are questioning whether we can cultivate animal cells for the purpose of food production. This review focuses on a pivotal aspect of the cellular agriculture domain: cells. We summarised information on the various cell types from farm animals currently used for the development of cultured meat, including mesenchymal stromal cells, myoblasts, and pluripotent stem cells. The review delves into the advantages and limitations of each cell type and considers factors like the selection of the appropriate cell source, as well as cell culture conditions that influence cell performance. As current research in cultured meat seeks to create muscle fibers to mimic the texture and nutritional profile of meat, we focused on the myogenic differentiation capacity of the cells. The most commonly used cell type for this purpose are myoblasts or satellite cells, but given their limited proliferation capacity, efforts are underway to formulate myogenic differentiation protocols for mesenchymal stromal cells and pluripotent stem cells. The multipotent character of the latter cell types might enable the creation of other tissues found in meat, such as adipose and connective tissues. This review can help guiding the selection of a cell type or culture conditions in the context of cultured meat development. |
| format | Article |
| id | doaj-art-2ef217b61b914312b8e704f9b561a54e |
| institution | Kabale University |
| issn | 1751-7311 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Animal |
| spelling | doaj-art-2ef217b61b914312b8e704f9b561a54e2025-02-06T05:11:25ZengElsevierAnimal1751-73112025-02-0119101242Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meatM. Olenic0C. Deelkens1E. Heyman2E. De Vlieghere3X. Zheng4J. van Hengel5C. De Schauwer6B. Devriendt7S. De Smet8L. Thorrez9Tissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Veterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, BelgiumTissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Medical Cell Biology, Department of Human Structure and Repair, Faculty of Medicine and Health Sciences, Ghent University, Ghent, BelgiumVeterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, BelgiumTissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Polymer Chemistry and Biomaterials Group, Centre of Macromolecular Chemistry, Ghent University, BelgiumTissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, BelgiumMedical Cell Biology, Department of Human Structure and Repair, Faculty of Medicine and Health Sciences, Ghent University, Ghent, BelgiumVeterinary Stem Cell Research Unit, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, BelgiumLaboratory of Immunology, Department of Translational Physiology, Infectiology and Public Health, Faculty of Veterinary Medicine, Ghent University, Merelbeke, BelgiumLaboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Ghent, BelgiumTissue Engineering Lab, Department of Development and Regeneration, KU Leuven Campus Kulak, Kortrijk, Belgium; Corresponding author.With the current environmental impact of large-scale animal production and societal concerns about the welfare of farm animals, researchers are questioning whether we can cultivate animal cells for the purpose of food production. This review focuses on a pivotal aspect of the cellular agriculture domain: cells. We summarised information on the various cell types from farm animals currently used for the development of cultured meat, including mesenchymal stromal cells, myoblasts, and pluripotent stem cells. The review delves into the advantages and limitations of each cell type and considers factors like the selection of the appropriate cell source, as well as cell culture conditions that influence cell performance. As current research in cultured meat seeks to create muscle fibers to mimic the texture and nutritional profile of meat, we focused on the myogenic differentiation capacity of the cells. The most commonly used cell type for this purpose are myoblasts or satellite cells, but given their limited proliferation capacity, efforts are underway to formulate myogenic differentiation protocols for mesenchymal stromal cells and pluripotent stem cells. The multipotent character of the latter cell types might enable the creation of other tissues found in meat, such as adipose and connective tissues. This review can help guiding the selection of a cell type or culture conditions in the context of cultured meat development.http://www.sciencedirect.com/science/article/pii/S1751731124001733Cellular agricultureCultured meatMyogenic differentiationPluripotent stem cellsPrimary cells |
| spellingShingle | M. Olenic C. Deelkens E. Heyman E. De Vlieghere X. Zheng J. van Hengel C. De Schauwer B. Devriendt S. De Smet L. Thorrez Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat Animal Cellular agriculture Cultured meat Myogenic differentiation Pluripotent stem cells Primary cells |
| title | Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat |
| title_full | Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat |
| title_fullStr | Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat |
| title_full_unstemmed | Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat |
| title_short | Review: Livestock cell types with myogenic differentiation potential: Considerations for the development of cultured meat |
| title_sort | review livestock cell types with myogenic differentiation potential considerations for the development of cultured meat |
| topic | Cellular agriculture Cultured meat Myogenic differentiation Pluripotent stem cells Primary cells |
| url | http://www.sciencedirect.com/science/article/pii/S1751731124001733 |
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