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

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 and Michiya Matsusaki ()
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Dong-Hee Kang: Osaka University
Fiona Louis: Joint Research Laboratory (TOPPAN INC.) for Advanced Cell Regulatory Chemistry, Graduate School of Engineering, Osaka University
Hao Liu: Osaka University
Hiroshi Shimoda: Hirosaki University Graduate School of Medicine
Yasutaka Nishiyama: NH Foods, Ltd.
Hajime Nozawa: Kirin Central Research Institute, Kirin Holdings Company, Ltd.
Makoto Kakitani: Kirin Central Research Institute, Kirin Holdings Company, Ltd.
Daisuke Takagi: Biomedical Business Center, Healthcare Business Group, Ricoh Company, Ltd.
Daijiro Kasa: Solution Planning, Product Solution Technologies, Production Printing, Industrial Solutions, Ricoh Japan Corporation
Eiji Nagamori: Osaka Institute of Technology
Shinji Irie: Joint Research Laboratory (TOPPAN INC.) for Advanced Cell Regulatory Chemistry, Graduate School of Engineering, Osaka University
Shiro Kitano: Joint Research Laboratory (TOPPAN INC.) for Advanced Cell Regulatory Chemistry, Graduate School of Engineering, Osaka University
Michiya Matsusaki: Osaka University

Nature Communications, 2021, vol. 12, issue 1, 1-12

Abstract: 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.

Date: 2021
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DOI: 10.1038/s41467-021-25236-9

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