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

Food Science and Technology

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

D. Kang, F. Louis, et al.

This groundbreaking study, conducted by a team of experts including Dong-Hee Kang and Fiona Louis, pioneers the in vitro construction of steak-like tissue using engineered bovine cell fibers, merging muscle, fat, and vessel components with a novel tendon-gel bioprinting technique.

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Playback language: English
Abstract
This study demonstrates the in vitro construction of engineered steak-like tissue assembled from three types of bovine cell fibers: muscle, fat, and vessel. A novel tendon-gel integrated bioprinting (TIP) technique was developed to construct tendon-like gels, mimicking the aligned structure of real meat. 72 fibers (42 muscle, 28 adipose, 2 blood capillaries) were constructed using TIP and manually assembled into a 5 mm diameter, 10 mm long steak-like structure.
Publisher
Nature Communications
Published On
Aug 24, 2021
Authors
Dong-Hee Kang, Fiona Louis, Hao Liu, Hiroshi Shimoda, Yasutaka Nishiyama, Hajime Nozawa, Makoto Kakitani, Daisuke Takagi, Daijiro Kasa, Eiji Nagamori, Shinji Irie, Shiro Kitano, Michiya Matsusaki
Tags
tissue engineering
bioprinting
bovine cell fibers
muscle tissue
fat tissue
tendon-gel
steak-like structure

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