File:Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting (Overview graphic).webp
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From the study "Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting"
Summary[edit]
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| Description |
English: "a Structure of steak. (i, ii) H&E- and (iii) Azan-stained images of a piece of steak. Representative images from three independent experiments are shown. All scale bars denote 100 μm (iv) Schematic of a hierarchical structure in muscle. b Schematic of the construction process for cultured steak. The first step is cell purification of tissue from cattle to obtain bovine satellite cells (bSCs) and bovine adipose-derived stem cells (bADSCs). The second is supporting bath-assisted printing (SBP) of bSCs and bADSCs to fabricate the muscle, fat, and vascular tissue with a fibrous structure. The third is the assembly of cell fibers to mimic the commercial steak’s structure. *SVF stromal vascular fraction." |
| Date | |
| Source | https://www.nature.com/articles/s41467-021-25236-9#Fig1 |
| Author | Authors of the study: Dong-Hee Kang, Fiona Louis, Hao Liu, Hiroshi Shimoda, Yasutaka Nishiyama, Hajime Nozawa, Makoto Kakitani, Daisuke Takagi, Daijiro Kasa, Eiji Nagamori, Shinji Irie, Shiro Kitano & Michiya Matsusaki |
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This file is licensed under the Creative Commons Attribution 4.0 International license.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 23:56, 21 September 2021 | | 1,500 × 1,465 (229 KB) | Prototyperspective (talk | contribs) | Uploaded a work by Authors of the study: Dong-Hee Kang, Fiona Louis, Hao Liu, Hiroshi Shimoda, Yasutaka Nishiyama, Hajime Nozawa, Makoto Kakitani, Daisuke Takagi, Daijiro Kasa, Eiji Nagamori, Shinji Irie, Shiro Kitano & Michiya Matsusaki from https://www.nature.com/articles/s41467-021-25236-9#Fig1 with UploadWizard |
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