Background Cultured meat forms part of the emerging field of cellular agriculture. Still an
early stage field it seeks to deliver products traditionally made through livestock rearing in …

Cell-based meat has attracted great attention in recent years as a novel product of future
food biomanufacturing and a breakthrough in the global food industry. Previous reports …

Short-chain fatty acids (SCFAs) are the main products of dietary fiber fermentation and are
believed to drive the fiber-related prevention of the metabolic syndrome. Here we show that …

As future foods, cultured meat is produced by culturing animal cells ex vivo rather than
raising and slaughtering animals. It is a promising way to address concerns about resource …

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue
engineering and cellular agriculture. It involves production of edible biomass by in-vitro …

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial
conditions, in vitro meat is a relatively recent area that has opened a whole universe of …

Vitamin D deficiency is associated with a range of muscle disorders, including myalgia,
muscle weakness, and falls. In humans, polymorphisms of the vitamin D receptor (VDR) …

Vitamin D deficiency is linked to a range of muscle disorders including myalgia, muscle
weakness, and falls. Humans with severe vitamin D deficiency and mice with transgenic …

Recent advances in tissue engineering and biofabrication technology have yielded a
plethora of biological tissues. Among these, engineering of bioartificial muscle stands out for …

Skeletal muscle possesses remarkable plasticity that permits functional adaptations to a
wide range of signals such as motor input, exercise, and disease. Small animal models have …