한빛사논문
- 조회251
건국대학교
Dayi Jeong 1, Jeong Wook Seo 1, Hong-Gu Lee 2, Woo Kyung Jung 3, Yong Ho Park 3 4, Hojae Bae 1 5
1Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, Seoul, 05029, Republic of Korea.
2Department of Animal Science and Technology, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea.
3NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea.
4Department of Microbiology, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea.
5Institute of Advanced Regenerative Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
CORRESPONDING AUTHOR : Hojae Bae
Abstract
The interest in cultured meat is increasing because of the problems with conventional livestock industry. Recently, many studies related to cultured meat have been conducted, but producing large-sized cultured meat remains a challenge. It is aimed to introduce 3D bioprinting for producing large cell aggregates for cultured meat production. A hydrogel scaffold is produced at the centimeter scale using a bioink consisting of photocrosslinkable materials for digital light processing-based (DLP) printing, which has high printing accuracy and can produce geometrically complex structures. The light exposure time for hydrogel photopolymerization by DLP bioprinting is optimized based on photorheometry and cell viability assays. Naturally immortalized bovine embryonic fibroblast cells transformed with MyoD and PPARγ2 instead of primary cells are used as the latter have difficulties in maintaining stemness and are associated with animal ethics issues. The cells are mixed into the hydrogel for printing. Myogenesis and adipogenesis are induced simply by changing the medium after printing. Scaffolds are obtained successfully with living cells and large microchannels. The cooked cultured meat maintains its size and shape upon cutting. The overall dimensions are 3.43 cm × 5.53 cm × 0.96 cm. This study provides proof-of-concept for producing 3D cultured meat using bioinks.
논문정보
- Research article
- 2022년 11월 (BRIC 등록일 2023-01-27)
- 국내 연구진
- 바이오·의료융합 > 바이오소재
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