Maharjan Sushila, Yamashita Camila, Lee Cheng Pau, Villalobos Zepeda Alejandro, Michel Farias Ana Karen, Duarte Rivera Andrea, Aguilar Rojas Francisco Javier, Rendon Ruiz David Sebastian, Martinez Hernandez Armando, Hernandez Medina David Hyram, Garciamendez-Mijares Carlos Ezio, Japo Julia, Bermea Jimenez Ludivina, Golombek Sonia, Bentivogli Alessandro, Hashimoto Michinao, Zhang Yu Shrike
Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge, MA, USA.
São Paulo State University (UNESP), Biological Sciences Department, Assis, São Paulo, Brazil.
Nat Commun. 2025 Jul 28;16(1):6935. doi: 10.1038/s41467-025-61996-4.
Cellular agriculture is an emerging field that leverages stem cell biology, biotechnology, and tissue engineering to produce meat and other agricultural products through cell culture techniques. One of the most promising methods within this domain is three-dimensional (3D) bioprinting, which allows for precise layering of cells to form sophisticated structures. In this study, we introduce fully automated chaotic bioprinting with a custom-built extrusion setup taking advantage of an integrated Kenics static mixer printhead to create plant and animal cell-based hybrid noodles. These bioprinted hybrid noodles are made of approximately 30-40% unicellular plant cells (Chlamydomonas or Chlorella microalgae) and 60-70% muscle cells (C2C12 or chicken myoblasts). We further 3D-bioprinted aesthetically appealing hybrid food products of various shapes and sizes, where their textures, nutritional contents, and cooking behaviors are evaluated. This proof-of-concept study demonstrates that 3D bioprinting can reliably produce a distinct category of plant- and animal cell-based hybrid foods and highlights opportunities to create complex culinary designs and explore diverse nutritional profiles with precision and efficiency.
细胞农业是一个新兴领域，它利用干细胞生物学、生物技术和组织工程，通过细胞培养技术生产肉类和其他农产品。该领域最有前景的方法之一是三维（3D）生物打印，它允许精确地分层细胞以形成复杂的结构。在本研究中，我们介绍了一种完全自动化的混沌生物打印方法，该方法采用定制的挤出装置，利用集成的凯尼克思静态混合器打印头来制造基于植物和动物细胞的混合面条。这些生物打印的混合面条约由30%-40%的单细胞植物细胞（衣藻或小球藻微藻）和60%-70%的肌肉细胞（C2C12或鸡成肌细胞）制成。我们进一步对各种形状和大小的具有美学吸引力的混合食品进行了3D生物打印，并对其质地、营养成分和烹饪特性进行了评估。这项概念验证研究表明，3D生物打印能够可靠地生产出一类独特的基于植物和动物细胞的混合食品，并突出了精确、高效地创造复杂烹饪设计和探索多样营养成分的机会。
