Effects of selected flavonoids oncellproliferation and differentiation of porcine muscle stem cells for cultured meat production

Yun Guo; Shi-Jie Ding; Xi Ding; Zheng Liu; Jia-Li Wang; Yu Chen; Pei-Pei Liu; Hui-Xia Li; Guang-Hong Zhou; Chang-Bo Tang

doi:10.1016/j.foodres.2022.111459

Effects of selected flavonoids oncellproliferation and differentiation of porcine muscle stem cells for cultured meat production

Food Res Int. 2022 Oct:160:111459. doi: 10.1016/j.foodres.2022.111459. Epub 2022 Jun 4.

Authors

Yun Guo¹, Shi-Jie Ding¹, Xi Ding¹, Zheng Liu¹, Jia-Li Wang¹, Yu Chen¹, Pei-Pei Liu², Hui-Xia Li², Guang-Hong Zhou³, Chang-Bo Tang⁴

Affiliations

¹ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, China.
² College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, China. Electronic address: guanghong.zhou@hotmail.com.
⁴ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, China. Electronic address: changbotang@hotmail.com.

PMID: 36076368
DOI: 10.1016/j.foodres.2022.111459

Abstract

Stemness decline of muscle stem cells (MuSCs) is a significant problem in cultured meat processing. In the present study, three flavonoids (quercetin, icariin, and 3,2'-dihydroxyflavone) with multi concentrations were evaluated to promote the proliferation and differentiation of porcine muscle stem cells. In the proliferation phase, 3,2'-dihydroxyflavone (10 μM) significantly amplified the cells by 34% and up-regulated the expression of paired box transcription factor 7 (PAX7) by 60%, which was higher than quercetin (75 nM) and icariin (7.5 nM). In the differentiation phase, quercetin (50 nM) showed the best pro-differentiation effect and up-regulated the expression of myosin heavy chain (MYHC) by 4.73-fold compared with the control group. These results indicated that flavonoids had a significant impact on promoting the proliferation and differentiation of porcine MuSCs, and 3,2'-dihydroxyflavone (10 μM) for proliferation and quercetin (50 nM) for differentiation were the optimal combinations.

Keywords: 3,2′-dihydroxyflavone; Cultured meat; Differentiation; Icariin; Muscle stem cells; Proliferation; Quercetin; Stemness maintenance.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cells, Cultured
Flavonoids* / metabolism
Flavonoids* / pharmacology
Meat
Muscles
Quercetin* / metabolism
Quercetin* / pharmacology
Stem Cells / metabolism
Swine

Substances

Flavonoids
Quercetin