3D打印技术作为一种新兴的制造工艺，通过逐层沉积的方式可以快速生成与天然组织类似的人工组织构造。然而，用于构建细胞培育肉的3D打印支架鲜有报道且亟待开发。因此，基于可食用材料的支架亟待开发，同时支架的可塑型及高效性等问题亟需进一步优化。本研究基于可食用蛋白材料开发了3D打印墨水并制备了支架。首先分析优化了3D打印性能和打印参数，进一步基于吸水性和降解率研究支架的机械稳定性，最后通过细胞增殖培养、活/死细胞染色研究及组学分析阐明支架的生物相容性及与细胞的互作关系。结果表明：4.00 mm3/s挤出速度结合6.00 mm/s打印速度制备的支架在均一性和可塑性及精度方面显著高于其他组合组别；在交联时间方面，10分钟交联时间的支架在生物相容性上显著高于其他组别，同时具备更好的机械稳定性及支撑性。此外，10分钟交联时间的支架在细胞贴附、增殖和迁移能力显著优于其他组别；细胞增殖曲线进一步揭示了支架在细胞培养中的优异性能；研究阐明了支架与细胞的互作关系，为细胞培育肉制造提供了新的方法和思路。

3D printing technology, as an emerging manufacturing process, can rapidly generate artificial tissue structures resembling natural tissues through layer-by-layer deposition. However, there is scarce reporting and urgent development of 3D printing scaffolds for constructing cell-cultured meat. Therefore, there is an urgent need for the development of edible material-based scaffolds, and issues such as the plasticity and efficiency of the scaffold need further optimization. In this study, 3D printing ink was developed using edible protein materials and scaffolds were prepared. The 3D printing performance and parameters were first analyzed and optimized. Further, the mechanical stability of the scaffold was studied based on water absorption and degradation rate. Finally, the biological compatibility of the scaffold and its interaction with cells were elucidated through cell proliferation culture, live/dead cell staining, and omics analysis. The results show that scaffolds prepared with an extrusion speed of 4.00 mm3/s combined with a printing speed of 6.00 mm/s exhibit significantly higher uniformity, plasticity, and accuracy in comparison to other combination groups. Regarding cross-linking time, the scaffold with a 10-minute cross-linking time demonstrates significantly higher biological compatibility than other groups, along with better mechanical stability and support. Furthermore, scaffolds with a 10-minute cross-linking time exhibit significantly better cell adhesion, proliferation, and migration capabilities than other groups. The cell proliferation curve further reveals the excellent performance of the scaffold in cell culture. The study clarified the interaction between scaffolds and cells and provided new methods and ideas for cell cultured meat production.

国家自然科学基金项目（面上项目，重点项目，重大项目）