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

Mammalian cell-based cultured meat has mostly been unstructured, leaving a demand for artificial steak-like meat. Here the authors present an assembled steak-like tissue of bovine skeletal muscle, adipose tissue, and blood capillary tissue fabricated by tendon-gel integrated printing technology.

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Autores principales:	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
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Science Q
Acceso en línea:	https://doaj.org/article/b5e29c0b88854bbbbad989dd8f2ac9df
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spelling	oai:doaj.org-article:b5e29c0b88854bbbbad989dd8f2ac9df2021-12-02T19:02:37ZEngineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting10.1038/s41467-021-25236-92041-1723https://doaj.org/article/b5e29c0b88854bbbbad989dd8f2ac9df2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41467-021-25236-9https://doaj.org/toc/2041-1723Mammalian cell-based cultured meat has mostly been unstructured, leaving a demand for artificial steak-like meat. Here the authors present an assembled steak-like tissue of bovine skeletal muscle, adipose tissue, and blood capillary tissue fabricated by tendon-gel integrated printing technology.Dong-Hee KangFiona LouisHao LiuHiroshi ShimodaYasutaka NishiyamaHajime NozawaMakoto KakitaniDaisuke TakagiDaijiro KasaEiji NagamoriShinji IrieShiro KitanoMichiya MatsusakiNature PortfolioarticleScienceQENNature Communications, Vol 12, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Science Q
spellingShingle	Science Q 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 Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
description	Mammalian cell-based cultured meat has mostly been unstructured, leaving a demand for artificial steak-like meat. Here the authors present an assembled steak-like tissue of bovine skeletal muscle, adipose tissue, and blood capillary tissue fabricated by tendon-gel integrated printing technology.
format	article
author	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
author_facet	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
author_sort	Dong-Hee Kang
title	Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
title_short	Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
title_full	Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
title_fullStr	Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
title_full_unstemmed	Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
title_sort	engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/b5e29c0b88854bbbbad989dd8f2ac9df
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Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting

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