Research progress of intramuscular fat formation based on co-culture

Intramuscular fat (IMF) is closely related to the meat quality of livestock and poultry. As a new cell culture technique in vitro, cell co-culture has been gradually applied to the related research of IMF formation because it can simulate the changes of microenvironment in vivo during the process of...

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Bibliographic Details
Published in:	Animal biotechnology Vol. 34; no. 7; pp. 3216 - 3236
Main Authors:	Song, Yaping, Wei, Dawei, Raza, Sayed Haidar Abbas, Zhao, Yiang, Jiang, Chao, Song, Xiaoyu, Wu, Hao, Wang, Xingping, Luoreng, Zhuoma, Ma, Yun
Format:	Journal Article
Language:	English
Published:	Abingdon Taylor & Francis 01-12-2023 Taylor & Francis Ltd
Subjects:	adipocytes Cell culture Cell differentiation Cell proliferation Co-culture Culture techniques Livestock meat animals Microenvironments Skeletal muscle skeletal muscle cells
Online Access:	Get full text
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Summary:	Intramuscular fat (IMF) is closely related to the meat quality of livestock and poultry. As a new cell culture technique in vitro, cell co-culture has been gradually applied to the related research of IMF formation because it can simulate the changes of microenvironment in vivo during the process of IMF cell formation. In the co-culture model, in addition to studying the effects of skeletal muscle cells on the proliferation and differentiation of IMF, we can also consider the role of many secretion factors in the formation of IMF, thus making the cell research in vitro closer to the real level in vivo. This paper reviewed the generation and origin of IMF, summarized the existing co-culture methods and systems, and discussed the advantages and disadvantages of each method as well as the challenges faced in the establishment of the system, with emphasis on the current status of research on the formation of IMF for human and animal based on co-culture technology.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	1049-5398 1532-2378
DOI:	10.1080/10495398.2022.2127410