Straits Times: NUS scientists develop plant-based ink for 3D-printing that can be used to grow meat in the lab
Researchers led by Professor Huang Dejian, principal investigator of the project and AM.NUS research thrust co-lead, have developed a new plant protein ink that can be used to create scaffolds for growing meat in laboratories in a more cost-effective way. The edible ink is made from the by-products of agricultural grains like maize and barley and is 3D-printed to provide micro-sized structures for cells to form into the intended shape. The plant protein-based scaffolds provide a conducive environment for cells to grow three times faster than they do on traditional plastic-based scaffolds, shortening the process from a month to approximately 10 days. As proof of concept, the team cultured pig muscle stem cells on the scaffold, adding beet extract to simulate the reddish color of meat.
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Cultured pork meat is grown using edible cell culture scaffolds. PHOTO: NATIONAL UNIVERSITY OF SINGAPORE
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NUS professor Huang Dejian (centre) and his research team members, Ms Su Lingshan and Dr Jing Linzhi, developed the plant-based cell culture scaffolds. PHOTO: NATIONAL UNIVERSITY OF SINGAPORE
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