In vitro production of haploid germ cells from murine spermatogonial stem cells using a two-dimensional cell culture system#

Cell culture is one of the most core and fundamental techniques employed in the fields of biology and medicine. At present, although the two-dimensional cell culture method is commonly used in vitro, it is quite different from the cell growth microenvironment in vivo. In recent years, the limitations of two-dimensional culture and the advantages of three-dimensional culture have increasingly attracted more and more attentions. Compared to two-dimensional culture, three-dimensional culture system is better to realistically simulate the local microenvironment of cells, promote the exchange of information among cells and the extracellular matrix (ECM), and retain the original biological characteristics of stem cells. In this review, we first present three-dimensional cell culture methods from two aspects: a scaffold-free culture system and a scaffold-based culture system. The culture method and cell characterizations will be summarized. Then the application of three-dimensional cell culture system is further explored, such as in the fields of drug screening, organoids and assembloids. Finally, the directions for future research of three-dimensional cell culture are stated briefly.

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Optimum Ho:YAG laser irradiation condition on percutaneous laser disk decompression (PLDD): in-vitro quantitive evaluation of influence on disk cells using three-dimensional cell culture system

10.1117/12.350024 ◽

1999 ◽

Cited By ~ 2

Author(s):

Masato Sato ◽

Miya Ishihara ◽

Tsunenori Arai ◽

Takashi Asazuma ◽

Toshiyuki Kikuchi ◽

...

Keyword(s):

Cell Culture ◽

Laser Irradiation ◽

Culture System ◽

Three Dimensional ◽

Irradiation Condition ◽

Cell Culture System ◽

Ho:Yag Laser ◽

Laser Disk ◽

Dimensional Cell

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A three-dimensional cell culture system as an in vitro canine mammary carcinoma model for the expression of connective tissue modulators

Veterinary and Comparative Oncology ◽

10.1111/vco.12202 ◽

2016 ◽

Vol 15 (2) ◽

pp. 582-593

Author(s):

T. C. Cardoso ◽

S. S. Sakamoto ◽

D. Stockmann ◽

T. F. B. Souza ◽

H. L. Ferreira ◽

...

Keyword(s):

Cell Culture ◽

Connective Tissue ◽

Mammary Carcinoma ◽

Culture System ◽

Three Dimensional ◽

Cell Culture System ◽

Canine Mammary Carcinoma ◽

Dimensional Cell

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In vitro assessment of food-derived-glucose bioaccessibility and bioavailability in bicameral cell culture system

Turkish Journal of Biochemistry ◽

10.1515/tjb-2020-0082 ◽

2020 ◽

Vol 45 (5) ◽

pp. 631-637

Author(s):

Cansu Ozel-Tasci ◽

Gozde Pilatin ◽

Ozgur Edeer ◽

Sukru Gulec

Keyword(s):

Cell Culture ◽

Culture System ◽

Metabolic Diseases ◽

Enzymatic Digestion ◽

Cell Culture System ◽

Culture Studies ◽

Experimental Approaches ◽

In Vitro Assessment

AbstractBackgroundFunctional foods can help prevent metabolic diseases, and it is essential to evaluate functional characteristics of foods through in vitro and in vivo experimental approaches.ObjectiveWe aimed to use the bicameral cell culture system combined with the in vitro digestion to evaluate glucose bioavailability.Materials and methodsCake, almond paste, and pudding were modified by adding fiber and replacing sugar with sweeteners and polyols. Digestion process was modeled in test tubes. Rat enterocyte cells (IEC-6) were grown in a bicameral cell culture system to mimic the physiological characteristics of the human intestine. The glucose bioaccessibility and cellular glucose efflux were measured by glucose oxidase assay.Results and discussionThe glucose bioaccessibilities of modified foods were significantly lower (cake: 2.6 fold, almond paste: 9.2 fold, pudding 2.8 fold) than the controls. Cellular glucose effluxes also decreased in the modified cake, almond paste, and pudding by 2.2, 4, and 2 fold respectively compared to their controls.ConclusionOur results suggest that combining in vitro enzymatic digestion with cell culture studies can be a practical way to test in vitro glucose bioaccessibility and bioavailability in functional food development.

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