3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production

Guo, Xudong; Wang, Dingyi; He, Bin; Hu, Ligang; Jiang, Guibin

doi:10.1007/s11947-023-03195-x

Cited by 8 publications

(2 citation statements)

References 179 publications

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“…Alternatively, 3D printing technology offers a promising solution for fabricating structured cultured meat. 3D bio-printing is commonly employed to manufacture 3D biological structures by accurately positioning bio-ink layer-by-layer, which allows flexibility in shaping cell cultures into any desired forms and adjusting the proportions of different components in cultured meat (Kang et al, 2021;Guo et al, 2023). Suitable bio-inks are a prerequisite for 3D bioprinting, which must support the adhesive growth of the target cells and possess printable properties.…”

Section: Introductionmentioning

confidence: 99%

Highly efficient isolation and 3D printing of fibroblasts for cultured meat production

Yang,

Fei,

Wang

et al. 2024

Front. Sustain. Food Syst.

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Fibroblasts are important components of animal tissues such as muscle and skin, as they are the major producers of various matrix proteins. Matrix proteins such as collagen play an important role in meat products by providing unique nutrition, texture, and flavor. Cultured meat is an innovative meat alternative produced by culturing animal cells, but currently, relatively few studies have been conducted using fibroblasts as seed cells for cultured meat manufacturing. In this work, we first developed an innovative digestion-friction method for isolating fibroblasts from porcine skin efficiently and cost-effectively. After optimizing the enzymatic digestion and physical friction conditions, 2.39 ± 0.28 × 105 fibroblasts were obtained from 1 cm2 of porcine skin tissue, which was about 9 times higher than the conventional tissue explant method. In addition, we identified an edible bio-ink composed of gelatin and chitosan that has good printing properties and supports fibroblast adhesion and growth. Furthermore, we fabricated fibroblast-based cultured meat by 3D printing with an initial cell density of 1.0 × 107 mL−1 and evaluated its texture and nutritional properties. This work provides valuable insights and references for introducing fibroblasts into the production of cultured meat that is more comparable to structured animal meat.

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Section: Introductionmentioning

confidence: 99%

Highly efficient isolation and 3D printing of fibroblasts for cultured meat production

Yang,

Fei,

Wang

et al. 2024

Front. Sustain. Food Syst.

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“…Bioprinting living cells holds great promise in enhancing and personalizing cell-based food products (Guo et al, 2023;Ianovici et al, 2022;Ma & Zhang, 2022). It enables the incorporation of higher cell concentrations than scaffold-based approaches and customization of the construct's nutritional and organoleptic properties.…”

Section: Introductionmentioning

confidence: 99%

3D bioprinting of low-viscosity phase-separated food-grade bioinks byin situself-assembly

Oliveira,

DeSantis,

Pastrana

2024

Preprint

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There is a notable gap in the scientific understanding of the cellular role in cultured cell-based foods. Unravelling the effects of the interactions between ingredient micro/nanostructure and cells and their significance on nutrition and texture is of great importance. In addition, bioprinting methods face notable limitations in animal-free formulations and scale. Herein, we introduce a proof-of-concept bioprinting method based on thein situintegration of self-assembling events, allowing printing without supporting baths. Our approach enabled a food-grade 3D bioprinted model with 8.5 mm height and a hardness of 284 mN, supporting the early differentiation of myoblasts producing embryonic myosin heavy chain, after 7 days of differentiation. Cellular protein content increased up to 18-fold per initial cell without changes in construct texture. The method provides a novel concept to produce robust, cell-dense platforms for further research on food-grade bioprinted foods.

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