Dallas, Texas (PRWEB) May 12, 2013

Analysis of global grant activity, scientific publication rates, and patent applications reveal that research activity involving mesenchymal stem cells increased 58% year-over-year from 2008 to 2009, and 112% from 2009 to 2010. Of most interest is that this rate of growth accelerated in 2011, making mesenchymal stem cells the fastest growing area of stem cell research.

Mesenchymal stem cells (MSCs) are multipotent stem cells that can differentiate into a variety of cell types, including osteoblasts, chondrocytes, myocytes, adipocytes, beta-pancreatic islets cells, and potentially, neuronal cells. MSCs are of intense therapeutic interest because they represent a population of cells with the potential to treat a wide range of acute and degenerative diseases.

Revealing Unique Strategic Opportunities & Unknown Competitive Advantages MSCs are advantageous over other stem cells types for several reasons. First, they avoid the ethical issues that surround embryonic stem cell research. Second, repeated studies have found that human MSCs are immuno-privileged, and therefore, represent an advantageous cell type for allogenic transplantation, reducing the risks of rejection and complications of transplantation. Recently, there have also been significant advances in the use of autologous MSCs to regenerate human tissues, including cartilage and meniscus, tendons, and bone fractures.

This market research report focuses on recent advances in Mesenchymal stem cells research applications, explores research priorities by market segment, highlights individual labs and end-users of MSC research products, explores the competitive environment for MSC research products, and provides 5-year growth and trend analysis. The report advantageously positions companies that wish to offer competitive stem cells products to this rapidly growing, well-funded research community.

Expanded and Updated Market Intelligence This is an expanded and updated market intelligence report that includes:

Highlights of this report http://www.reportsnreports.com/reports/10598-mesenchymal-stem-cells-advances-applications.html include:

These sources were used to identify recent advances in MSC research applications, explore research priorities by market segment, highlight individual labs and end-users of MSC research products, explore the competitive environment for MSC research products, and provide 5-year growth and trend analysis. As such, this market intelligence report will advantageously position ones company to offer competitive MSC products to this rapidly growing, well-funded research community.

Can also access information on:

In summary, literature and data concerning the biology and differentiation potential of mesenchymal stem cells (MSCs) has become huge in less than 10 years, now totaling nearly 13,000 publications, although some data does present as contradictory, suggesting a heterogenic nature for MSC populations depending on source tissue, species, and donor characteristics. MSCs appear to be an exceptionally promising tool for cell therapy because of their unusual characteristics, which partially mimic those of embryonic stem cells, but have advantages in terms of availability, expandability, transplantability, and ethical implications.

Here is the original post:
Mesenchymal Stem Cells Market- MSC Product is Stem Cells Fastest Growing Area Says New Research Report at ...

May 13, 2013 12:15pm

(Image Credit:Francois Lenoir/Reuters)

A Dutch scientist hopes hell change minds about the viability of test tube meat when his first genetically engineered hamburger, made from billions of stem cells, is served hot off the grill.

Mark Post, the head of physiology at Maastricht University in the Netherlands, has spent years growing the synthetic hamburger from bovine stem cells, which his teamturned into thin strips of muscle tissue before mincing them into a patty.

RELATED: Lab-Grown Meat: Food of the Future?

While the process has taken time and run upconsiderable expense the project received $325,000 from an anonymous donor Post told the New York Times he hoped the cost of cultured meat could come down in the future, making it a viable food source.

After conducting an informal tasting, Post gave the synthetic tissue his seal of approval, telling the Times, it tastes reasonably good and that he planned to add just salt and pepper before serving it, perhaps at an event in London this summer.

Post told ABC News in 2011 that he expected meat consumption to double in the next 40 years.

In my mind, meat consumption is here to stay, and if you want to do that at a higher efficiency than what is currently done by cows and pigs, you have to explore the possibility of doing that in the lab, he said.

Read more:
Hot off the Grill: Burgers Made From Billions of Stem Cells

A new study that's based in Baltimore is exploring the use of stem cells and fat grafting for cosmetic and reconstructive procedures.

As people age, the fat in their face decreases, and that can often make people look older.

A woman in her 60s who 11 News did not identify said she wanted to freshen her look but didn't want to go through a face-lift operation like she did several years before. Instead, Mercy Medical Center's Dr. Craig Vander Kolk used her own fat stem cells.

"By using fat, we can reshape all of that and build it up," Vander Kolk said, pointing to areas upon which the woman wanted to improve.

He is currently conducting a fat-grafting study at Mercy in which he takes the fat stem cells from a patient's abdomen. They are then used cosmetically and for breast reconstruction, among other things.

"If we use them in areas where there's been an injury, they help heal the injury. If we take fat and stem cells, we can make the skin more healthy, improve scars and improve diseases that can cause the skin to thin," Vander Kolk said.

He said fat is better for cosmetic procedures because, while fillers need to be repeated every six months or year, the stem cells and fat stay, leaving a longer-lasting result.

Continue reading here:
Study uses stem cells, fat to repair skin