Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

• Published in: Nature communications Vol. 12; no. 1; pp. 5059 - 12
• Main Authors: Kang, Dong-Hee, Louis, Fiona, Liu, Hao, Shimoda, Hiroshi, Nishiyama, Yasutaka, Nozawa, Hajime, Kakitani, Makoto, Takagi, Daisuke, Kasa, Daijiro, Nagamori, Eiji, Irie, Shinji, Kitano, Shiro, Matsusaki, Michiya
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 24.08.2021; Nature Publishing Group; Nature Portfolio
• Subjects: 13/106; 13/107; 3-D printers; 631/61/2035; 631/61/2320; 631/61/54/2295; 639/166/985; 639/301/54/2295; Adipose tissue; Animals; Assembly; Beef; Bioprinting - methods; Blood; Blood vessels; Capillaries; Cattle; Cell Culture Techniques; Collagen; Contraction; Endothelial Cells; Fabrication; Fatty acids; Fibers; Gels; Humanities and Social Sciences; Mammals; Meat; multidisciplinary; Muscles; Muscles - cytology; Muscles - physiology; Musculoskeletal system; Printing, Three-Dimensional; Science; Science (multidisciplinary); Skeletal muscle; Stem Cells; Tendons - cytology; Three dimensional printing; Tissue Engineering; Viscosity

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...