Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Joshua E Flack"'
Publikováno v:
eLife, Vol 9 (2020)
Feedback control is a universal feature of cell signaling pathways. Naked/NKD is a widely conserved feedback regulator of Wnt signaling which controls animal development and tissue homeostasis. Naked/NKD destabilizes Dishevelled, which assembles Wnt
Externí odkaz:
https://doaj.org/article/d6bab8cbc1134dcea1a33a730546eea4
Publikováno v:
iScience, Vol 27, Iss 10, Pp 110877- (2024)
Summary: Cultivated meat has the potential to revolutionize food production, but its progress is hindered by fundamental shortcomings of mammalian cells with respect to industrial-scale bioprocesses. Here, we discuss the essential role of cell line e
Externí odkaz:
https://doaj.org/article/91a3b1b43bd540739d2317a4a5fdac26
Autor:
Tobias Messmer, Richard G. J. Dohmen, Lieke Schaeken, Lea Melzener, Rui Hueber, Mary Godec, Carin Didoss, Mark J. Post, Joshua E. Flack
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Cultured meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion. However, skeletal muscle is a dynamic and highly complex tissue,
Externí odkaz:
https://doaj.org/article/f1fe53e87caf4ed4bb17899aca618d9c
Autor:
Lea Melzener, Sergio Spaans, Nicolas Hauck, André J. G. Pötgens, Joshua E. Flack, Mark J. Post, Arın Doğan
Publikováno v:
Gels, Vol 9, Iss 11, p 914 (2023)
Cultivated meat is a nascent technology that aims to create an environmentally and animal-friendly alternative to conventional meat. Producing skeletal muscle tissue in an animal-free system allowing for high levels of myofusion and maturation is imp
Externí odkaz:
https://doaj.org/article/3ba9dfa2eb984bad8e52ba0eddc2355c
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
Abstract Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here,
Externí odkaz:
https://doaj.org/article/914c82ac232d4bd9948800b2e3c9f74d
Autor:
Tobias Messmer, Iva Klevernic, Carolina Furquim, Ekaterina Ovchinnikova, Arin Dogan, Helder Cruz, Mark J. Post, Joshua E. Flack
Publikováno v:
Nature food, 3(1), 74-85. Springer Nature
Cultured meat production requires the robust differentiation of satellite cells into mature muscle fibres without the use of animal-derived components. Current protocols induce myogenic differentiation in vitro through serum starvation, that is, an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0ff4704d9fead8602a1830349cfa6fe
https://doi.org/10.1038/s43016-021-00419-1
https://doi.org/10.1038/s43016-021-00419-1
Autor:
Tobias Messmer, Richard GJ Dohmen, Lieke Schaeken, Lea Melzener, Rui Hueber, Mary Godec, Mark J Post, Joshua E Flack
‘Cultured’ meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion. However, skeletal muscle is a dynamic and highly complex ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceb433af3fa4801d35163daf4c34fff1
https://doi.org/10.1101/2022.09.02.506369
https://doi.org/10.1101/2022.09.02.506369
Publikováno v:
Journal of the Science of Food and Agriculture, 101(1), 7-14. John Wiley & Sons Inc.
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture
Cultured meat is an emerging technology with the potential to solve huge challenges related to the environmental, ethical, and health implications of conventional meat production. Establishing the basic science of cultured meat has been the primary f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::133d69886d0a08aec2041f4c8aa7ffe8
https://doi.org/10.1002/jsfa.10663
https://doi.org/10.1002/jsfa.10663
Autor:
Lea Melzener, Shijie Ding, Rui Hueber, Tobias Messmer, Guanghong Zhou, Mark J Post, Joshua E Flack
BackgroundCultured meat is a promising new field with the potential for considerable environmental and animal welfare benefits. One technological approach to cultured meat production utilises the proliferative and differentiative capacity of muscle-d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04964a0798fbe816d13ade6d00db736b
https://doi.org/10.1101/2022.01.14.476358
https://doi.org/10.1101/2022.01.14.476358
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
NPJ Science of Food
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here, we show t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29142f93adacee41d42ed44c07aa1109
https://pubmed.ncbi.nlm.nih.gov/35075125
https://pubmed.ncbi.nlm.nih.gov/35075125