An Enzyme-Free Method for Isolation and Expansion of Muscle Stem Cells for Cultivated Meat Applications
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3995-5_20
Reference14 articles.
1. Yin H, Price F, Rudnicki MA (2013) Satellite cells and the muscle stem cell niche. Physiol Rev 93(1):23–67. https://doi.org/10.1152/physrev.00043.2011
2. Lee SY, Kang HJ, Lee DY, Kang JH, Ramani S, Park S, Hur SJ (2021) Principal protocols for the processing of cultured meat. J Anim Sci Technol 63(4):673–680. https://doi.org/10.5187/jast.2021.e40
3. Miersch C, Stange K, Röntgen M (2018) Effects of trypsinization and of a combined trypsin, collagenase, and DNase digestion on liberation and in vitro function of satellite cells isolated from juvenile porcine muscles. In Vitro Cell Dev Biol Anim 54(6):406–412. https://doi.org/10.1007/s11626-018-0263-5
4. Hendijani F (2017) Explant culture: an advantageous method for isolation of mesenchymal stem cells from human tissues. Cell Prolif 50(2):e12334. https://doi.org/10.1111/cpr.12334
5. Rodríguez Escobar MI, Cadena E, Nhu TT, Cooreman-Algoed M, De Smet S, Dewulf J (2021) Analysis of the cultured meat production system in function of its environmental footprint: current status, gaps and recommendations. Foods (Basel, Switzerland) 10(12):2941. https://doi.org/10.3390/foods10122941
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