Jeong Min Lee

Jul 8, 2024 | nature.com | Milae Lee |Woojin Choi |Jeong Min Lee

AbstractCultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food.

Feb 8, 2024 | biorxiv.org | Jeong Min Lee |Jing Hui Zeng |Pengpeng Liu |My Nguyen |My Nguyễn

AbstractOver the last 5 years, cytosine base editors (CBEs) have emerged as a promising therapeutic tool for specific editing of single nucleotide variants and disrupting specific genes associated with disease. Despite this promise, the currently available CBE's have the significant liabilities of off-target and bystander editing activities, in part due to the mechanism by which they are delivered, causing limitations in their potential applications.

Jan 1, 2024 | nature.com | Milae Lee |Woojin Choi |Jeong Min Lee |Ki Hyun Yoo |Geul Bang |Heeyoun Hwang | +2 more

AbstractResearch on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable.