Lab-grown bovine meat analogues are emerging alternatives
to animal
sacrifices for cultured meat production. The most challenging aspect
of the production process is the rapid proliferation of cells and
establishment of the desired 3D structure for mass production. In
this study, we developed a direct ink writing-based 3D-bioprinted
meat culture platform composed of 6% (w/v) alginate and 4% (w/v) gelatin
(Alg/Gel)-based hydrogel scaffolds supplemented with naturally derived
protein hydrolysates (PHs; 10%) from highly nutritive plants (soybean,
pigeon pea, and wheat), and some selected edible insects (beetles,
crickets, and mealworms) on in vitro proliferation of bovine myosatellite
cells (bMSCs) extracted from fresh meat samples. The developed bioink
exhibited excellent shear-thinning behavior (n <
1) and mechanical stability during 3D bioprinting. Commercial proteases
(Alcalase, Neutrase, and Flavourzyme) were used for protein hydrolysis.
The resulting hydrolysates exhibited lower-molecular-weight bands
(12–50 kDa) than those of crude isolates (55–160 kDa),
as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
The degree of hydrolysis was higher in the presence of Alcalase for
both plant (34%) and insect (62%) PHs than other enzymes. The 3D-printed
hydrogel scaffolds displayed excellent bioactivity and stability after
7 days of incubation. The developed prototype structure (pepperoni
meat, 20 × 20 × 5 mm) provided a highly stable, nutritious,
and mechanically strong structure that supported the rapid proliferation
of myoblasts in a low-serum environment during the entire culture
period. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay
enhanced the free radical reduction of Alcalase- and Neutrase-treated
PHs. Furthermore, the bioprinted bMSCs displayed early myogenesis
(desmin and Pax7) in the presence of PHs, suggesting its role in bMSC
differentiation. In conclusion, we developed a 3D bioprinted and bioactive
meat culture platform using Alg/Gel/PHs as a printable and edible
component for the mass production of cultured meat.