Scaffolds Bioink for Three-Dimensional (3D) Bioprinting

• 발행기관: 한국축산식품학회
• 저자명: Jin-Hee An Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 126~144쪽, 전체 19쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, this study explored the importance of cell engineering technology-based three-dimensional bioprinting and bioinks, which play key roles in cultured meat production. In cultured meat production, bioinks have a significant effect on cell growth, differentiation, and mechanical stability. Hence, in this study, the characteristics of animal-, plant-, and marine-based bioinks were compared and analyzed, and the impact of each bioink on cultured meat production was evaluated. In particular, animal-based bioinks have the potential to produce cultured meat that is similar to conventional meat and are considered the most suitable bioinks for commercialization. Although plant- and marine-based bioinks are ecofriendly and have fewer religious restrictions, they are limited in terms of mechanical stability and consumer acceptance. Therefore, further research is required to develop and apply optimal animal-based bioinks for commercialization of cultured meat, particularly to improve its mechanical compatibility.

목차

Introduction

Animal-Based Bioinks

Plant-Based Bioinks

Marine-Based Bioinks

Conclusion

References

키워드

bioink meat culture three-dimensional (3D) bioprint cell scaffold