한빛사논문
Dong-Hee Kang1, Fiona Louis2, Hao Liu1, Hiroshi Shimoda3, Yasutaka Nishiyama4, Hajime Nozawa5, Makoto Kakitani5, Daisuke Takagi6, Daijiro Kasa7, Eiji Nagamori8, Shinji Irie2,9, Shiro Kitano2,9 & Michiya Matsusaki1,2,*
1Division of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan. 2Joint Research Laboratory (TOPPAN INC.) for Advanced Cell Regulatory Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan. 3Department of Anatomical Science, Hirosaki University Graduate School of Medicine, Hirosaki, Japan. 4NH Foods, Ltd., Tsukuba, Japan. 5Kirin Central Research Institute, Kirin Holdings Company, Ltd., Fujisawa, Japan. 6Biomedical Business Center, Healthcare Business Group, Ricoh Company, Ltd., Kawasaki-shi, Japan. 7Solution Planning, Product Solution Technologies, Production Printing, Industrial Solutions, Ricoh Japan Corporation, Tokyo, Japan. 8Department of Biomedical Engineering, Faculty of Engineering, Osaka Institute of Technology, Osaka, Japan. 9TOPPAN INC., Technical Research Institute, Saitama, Japan.
*Corresponding author.
Abstract
With the current interest in cultured meat, mammalian cell-based meat has mostly been unstructured. There is thus still a high demand for artificial steak-like meat. We demonstrate in vitro construction of engineered steak-like tissue assembled of three types of bovine cell fibers (muscle, fat, and vessel). Because actual meat is an aligned assembly of the fibers connected to the tendon for the actions of contraction and relaxation, tendon-gel integrated bioprinting was developed to construct tendon-like gels. In this study, a total of 72 fibers comprising 42 muscles, 28 adipose tissues, and 2 blood capillaries were constructed by tendon-gel integrated bioprinting and manually assembled to fabricate steak-like meat with a diameter of 5 mm and a length of 10 mm inspired by a meat cut. The developed tendon-gel integrated bioprinting here could be a promising technology for the fabrication of the desired types of steak-like cultured meats.
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