Abstract:The emerging manufacturing process, 3D printing, can rapidly generate artificial tissue structures resembling natural tissues through layer-by-layer deposition. However, 3D-printed scaffolds for constructing cell-cultured meat have been rarely reported. Therefore, edible material-based scaffolds should be developed without delay, and issues such as the plasticity and efficiency of such scaffolds need further optimization. In this study, 3D printing ink was developed using edible protein materials to prepare scaffolds. First, the 3D printing performance and parameters were analyzed and optimized. Further, the mechanical stability of the scaffolds was assessed based on water absorption and degradation rates. Finally, the biological compatibility of the scaffolds and their interaction with cells were clarified 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 and a printing speed of 6.00 mm/s exhibit significantly higher uniformity, plasticity, and accuracy than those printed using other settings. Scaffolds with a 10-minute cross-linking time demonstrate significantly higher biological compatibility than those with a different cross-linking time, 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 those with a different cross-linking time. Cell proliferation curves further reveal the excellent performance of these scaffolds in cell culture. The study clarified the interaction between scaffolds and cells and provided new methods and ideas for producing cell-cultured meat.
