Scientists from the Baltic Federal University have created a new ink extracted from jellyfish and eel skin, for use in 3D printing of artificial meat.
According to Yulia Kulikova, senior researcher at the University's Center for Industrial Biotechnology Research, the increasing growth of the world's population makes it likely that there will be a shift to printed artificial steaks, which could help fill the protein shortage, especially given the limited global pasture resources, in addition to the negative environmental impact of beef production on the climate.
She explains that the primary component of any ink used in 3D printing is collagen protein, which can be extracted from various animal sources, but is not always safe for human consumption. Collagen is often extracted from the biomass of farm animals—that is, the unsaleable protein residue from animal carcasses—which can carry the risk of transmitting diseases such as foot-and-mouth disease and anthrax, in addition to religious dietary restrictions.
Researchers from the university, in collaboration with Perm Technical University, are proposing a new formula for bio-ink to produce artificial meat, based on marine collagen extracted from the eared jellyfish (Aurelia aurita) and the skin of the sandfish (Sander lucioperca), confirming that the technology is ready for industrial testing.
Kulikova adds that collagen is a high-molecular-weight protein composed of a wide range of amino acids, and its composition varies depending on diet and environment. Studies have shown that marine collagen, regardless of its source, is safe for human cells and does not cause toxic effects.
According to the researchers, the compatibility of this bio-ink with human cells opens the door for its use in 3D printing of artificial organs, with future plans to develop inks specifically for printing bone implants.
