Article
Influence of satellite cell purity on amino acid composition of chicken cultured tissue
Huilin Cheng1, Sumin Song1, Junyoung Park1, Jaehoon Baek1, Hyun-Jun Kim2, Sun Jin Hur3, Jungseok Choi4, Seon-Tea Joo5, Gap-Don Kim1,2,6,*
1Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
2Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea.
3Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
4Department of Animal Science and Technology, Chung-Ang University, , Anseong 17546, Korea.
5Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea.
6Research Institute of Agriculture & Life Science, Seoul National University, Seoul 08826, Korea.
*Corresponding Author: Gap-Don Kim, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea, Republic of. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea, Republic of. Research Institute of Agriculture & Life Science, Seoul National University, Seoul 08826, Korea, Republic of. Phone: +82333395778. E-mail:
gapdonkim@snu.ac.kr.
© Copyright 2025 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the
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Received: Aug 25, 2025; Revised: Sep 11, 2025; Accepted: Sep 12, 2025
Published Online: Oct 16, 2025
Abstract
This study aimed to evaluate the effect of satellite cell (SC) purity on myotube formation and amino acid composition in cultured chicken tissues, compared with chicken muscle tissue. The results showed that a higher SC purity promoted uniform myotube formation and reduced fibroblast interference, resulting in a more consistent amino acid profile. Conversely, a lower SC purity increased fibroblast proliferation, altered the metabolic environment, and led to elevated levels of histidine and certain nonessential amino acids. Additionally, compared to chicken meat, the cultured tissue had significantly higher levels of glycine, serine, alanine, and proline, whereas lower levels of glutamic acid, aspartic acid, and branched-chain amino acids (p < 0.05). Amino acid profiling revealed significant variations in glycine, alanine, histidine, and arginine with SC purity, which are linked to taste (sweetness and bitterness) and essential nutritional functions. Overall, these results emphasize the need to optimize the SC isolation and culture conditions to enhance the structural and nutritional equivalence of cultured chicken meat, ensuring that it is consistent with conventional chicken meat in all aspects.
Keywords: satellite cells; amino acid composition; cell purity; cultured tissue; chicken muscles