Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue

• 발행기관: 한국축산식품학회
• 저자명: Huilin Cheng Sumin Song Junyoung Park Jaehoon Baek Hyun-Jun Kim Jungseok Choi Sun Jin Hur Seon-Tea Joo Gap-Don Kim
• 간행물 정보: 『Food and Life』제2025권 제3호, 113~121쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

This study aimed to evaluate the effect of satellite cell (SC) purity on myotube formation and amino acid composition in cultured chicken tissues, compared with chicken muscle tissue. The results showed that a higher SC purity promoted uniform myotube formation and reduced fibroblast interference, resulting in a more consistent amino acid profile. Conversely, a lower SC purity increased fibroblast proliferation, altered the metabolic environment, and led to elevated levels of histidine and certain nonessential amino acids. Additionally, compared to chicken meat, the cultured tissue had significantly lower levels of glycine, serine, alanine, and proline, whereas higher levels of glutamic acid, aspartic acid, and branched-chain amino acids (p<0.05). Amino acid profiling revealed significant variations in glycine, alanine, histidine, and arginine with SC purity, which are linked to taste (sweetness and bitterness) and essential nutritional functions. Overall, these results emphasize the need to optimize the SC isolation and culture conditions to enhance the structural and nutritional equivalence of cultured chicken meat, ensuring that it is consistent with conventional chicken meat in all aspects.

목차

Introduction

Materials and Methods

Results and Discussion

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

satellite cells amino acid composition cell purity chicken muscles cultured tissue