Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat

Three-dimensional (3D) bio-printing is an emerging tissue engineering technology, and its printing parameters have been upgraded to enable in-depth application in cell-cultured meat. However, excellent printable and edible bio-inks for cell-cultured meat are in urgent need of development. Therefore, a low-cost bio-ink based on albumin and gelatin was developed. At first, suitable printability of the bio-ink was determined by rheology analysis, excellent mechanical stability, and excellent mechanical stability of the printed scaffold was also proved by water absorption and degradation rate. Next, the biocompatibility of the scaffold and its interaction with cells were clarified through cell proliferation culture, cell status research and omics analysis. Notably, AG7 demonstrated better printability and AGS7 provided better conditions for cell attachment, proliferation and migration, S-shaped exponential growth curve further revealed the significant advantages of AGS7 scaffolds in cell culture. More importantly, the tissue culture process of muscle cells was simulated to organoid culture, which elucidated the interaction information between cells and scaffolds. This work has filled the vacancy in the industry and provides a novel strategy for the development of production of cell cultured meat.