ArticleScientific reports2025
Glycyrrhiza uralensis crude water extract and licochalcone A and B to enhance chicken muscle satellite cell differentiation for cultured meat production.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Dietary Green Alfalfa Supplementation Reduces Backfat Thickness and Improves Muscle Water-Holding Capacity in Diqing Tibetan Pigs.Foods (Basel, Switzerland) · 2026Article
- Hastening meat production: a review of growth promoters for traditional and cultured meat production.Journal of animal science and technology · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
5 authors.
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Abstract
Muscle satellite cells (MSCs) are the most commonly used cells in cultured meat research and development. Enhancing MSC proliferation and differentiation while reducing cell culture costs is requisite to commercializing cultured meat. This study explored the effects of Glycyrrhiza uralensis crude water extract (GU-CWE) and licochalcone A and B (Lic A or B) on the proliferation and differentiation of chicken, bovine, and porcine MSCs. While GU-CWE and Lic A and B had negligible effects on bovine and porcine MSCs, GU-CWE significantly enhanced chicken MSC differentiation, and Lic A and B promoted both the proliferation and differentiation of chicken MSCs. Furthermore, GU-CWE was found to mitigate reactive oxygen species activity during chicken MSC differentiation and promote cell proliferation and adhesion in spheroid culture, thereby maintaining a spherical shape. Collectively, this study suggests that GU-CWE and Lic A and B can significantly reduce costs and safely increase the productivity of chicken MSCs in cultured meat production processes.
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