Review Special Issues

Vascularization in 3D printed tissues: emerging technologies to overcome longstanding obstacles

  • This review paper endeavors to provide insights into the emergence of 3D bioprinting as an alternative to longstanding tissue fabrication techniques primarily through an overview of recent advances in bioprinting vascularized tissues. Bioprinting has promise in resolving many issues that persist within tissue engineering including: insufficient perfusion of nutrients to tissue constructs, high rates of cell necrosis, and lack of cell proliferation and proper differentiation. These issues stem from a lack of proper angiogenesis, a primary challenge that remains to be overcome in tissue engineering. This review will discuss emerging 3D bioprinting techniques (such as inkjet printing, extrusion printing, and stereolithography, among others) that have been specially adapted to enhance and improve the vascularization process. Compatible bioinks are also discussed as they are vital to the 3D bioprinting process by allowing for the building of matrices that encourage vasculature to develop, survive, and prosper under physiological flow rates. Currently, these 3D bioprinting techniques have succeeded in increasing the long-term viability of thick tissues, generated luminal structures needed for vascularization, and allowed for differentiation factors to reach cells deep within thick constructs (~1 cm). While great progress has been made, 3D bioprinting continues to have deficits in high-resolution printing, viability at prolonged time scales and larger thicknesses required for organ transplantation, and the mechanical stability needed for long-term organ functioning. Nonetheless, the recent developments in the vascularization of tissues through bioprinting techniques are paving the way for lab-grown tissues and organs, which could have uses in transplants, in vitro drug testing, and enhancing the current knowledge of organ function.

    Citation: Hannah Grover, Catalina-Paula Spatarelu, Kniya De'De', Shan Zhao, Kevin Yang, Yu Shrike Zhang, Zi Chen. Vascularization in 3D printed tissues: emerging technologies to overcome longstanding obstacles[J]. AIMS Cell and Tissue Engineering, 2018, 2(3): 163-184. doi: 10.3934/celltissue.2018.3.163

    Related Papers:

    [1] Julliane Destro de Lima, Wesley Ribeiro Rivadavea, Sydney Antonio Frehner Kavalco, Affonso Celso Gonçalves Junior, Ana Daniela Lopes, Glacy Jaqueline da Silva . Chemical and nutritional characterization of bean genotypes (Phaseolus vulgaris L.). AIMS Agriculture and Food, 2021, 6(4): 932-944. doi: 10.3934/agrfood.2021056
    [2] Francyelli Regina Costa-Becheleni, Enrique Troyo-Diéguez, Alan Amado Ruiz-Hernández, Fernando Ayala-Niño, Luis Alejandro Bustamante-Salazar, Alfonso Medel-Narváez, Raúl Octavio Martínez-Rincón, Rosario Maribel Robles-Sánchez . Determination of bioactive compounds and antioxidant capacity of the halophytes Suaeda edulis and Suaeda esteroa (Chenopodiaceae): An option as novel healthy agro-foods. AIMS Agriculture and Food, 2024, 9(3): 716-742. doi: 10.3934/agrfood.2024039
    [3] Pamela Venegas, Elena Villacrés, María Quelal, and María Morales . Evaluation of the nutritional and functional properties of germinated quinoa and its protein isolate. AIMS Agriculture and Food, 2025, 10(2): 337-352. doi: 10.3934/agrfood.2025017
    [4] Saima Latif, Muhammad Sohaib, Sanaullah Iqbal, Muhammad Hassan Mushtaq, Muhammad Tauseef Sultan . Comparative evaluation of nutritional composition, phytochemicals and sensorial attributes of lyophilized vs conventionally dried Grewia asiatica fruit pulp powder. AIMS Agriculture and Food, 2025, 10(1): 247-265. doi: 10.3934/agrfood.2025013
    [5] María Quelal, Elena Villacrés, Karla Vizuete, Alexis Debut . Physicochemical characterization of sangorache natural colorant extracts (Amaranthus quitensis L.) prepared via spray- and freeze-drying. AIMS Agriculture and Food, 2023, 8(2): 343-358. doi: 10.3934/agrfood.2023019
    [6] Francesco Sottile, Stefano Massaglia, Valentina Maria Merlino, Cristiana Peano, Giulia Mastromonaco, Ferdinando Fornara, Danielle Borra, Oriana Mosca . Consumption vs. non-consumption of plant-based beverages: A case study on factors influencing consumers' choices. AIMS Agriculture and Food, 2023, 8(3): 889-913. doi: 10.3934/agrfood.2023047
    [7] Bentivoglio Deborah, Margherita Rotordam, Staffolani Giacomo, Chiaraluce Giulia, Finco Adele . Understanding consumption choices of innovative products: an outlook on the Italian functional food market. AIMS Agriculture and Food, 2021, 6(3): 818-837. doi: 10.3934/agrfood.2021050
    [8] Budi Setiawan, Azizah Rohimah, Eny Palupi, Ahmad Sulaeman, Ekowati Handharyani . Physical-sensory characteristics and nutritional contents of black oncom and peanut ingredients-based biscuits as an elderly supplementary food. AIMS Agriculture and Food, 2020, 5(4): 868-881. doi: 10.3934/agrfood.2020.4.868
    [9] Araya Ranok, Chanida Kupradit . Effect of whey protein and riceberry flour on quality and antioxidant activity under gastrointestinal transit of gluten-free cookies. AIMS Agriculture and Food, 2020, 5(3): 434-448. doi: 10.3934/agrfood.2020.3.434
    [10] Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Manuela Ferreira, Ana P. Cardoso, Sofia Campos, Ofélia Anjos, Elena Bartkiene, Marijana Matek Sarić . Information about nutritional aspects of edible insects: Perspectives across different European geographies. AIMS Agriculture and Food, 2024, 9(3): 921-933. doi: 10.3934/agrfood.2024050
  • This review paper endeavors to provide insights into the emergence of 3D bioprinting as an alternative to longstanding tissue fabrication techniques primarily through an overview of recent advances in bioprinting vascularized tissues. Bioprinting has promise in resolving many issues that persist within tissue engineering including: insufficient perfusion of nutrients to tissue constructs, high rates of cell necrosis, and lack of cell proliferation and proper differentiation. These issues stem from a lack of proper angiogenesis, a primary challenge that remains to be overcome in tissue engineering. This review will discuss emerging 3D bioprinting techniques (such as inkjet printing, extrusion printing, and stereolithography, among others) that have been specially adapted to enhance and improve the vascularization process. Compatible bioinks are also discussed as they are vital to the 3D bioprinting process by allowing for the building of matrices that encourage vasculature to develop, survive, and prosper under physiological flow rates. Currently, these 3D bioprinting techniques have succeeded in increasing the long-term viability of thick tissues, generated luminal structures needed for vascularization, and allowed for differentiation factors to reach cells deep within thick constructs (~1 cm). While great progress has been made, 3D bioprinting continues to have deficits in high-resolution printing, viability at prolonged time scales and larger thicknesses required for organ transplantation, and the mechanical stability needed for long-term organ functioning. Nonetheless, the recent developments in the vascularization of tissues through bioprinting techniques are paving the way for lab-grown tissues and organs, which could have uses in transplants, in vitro drug testing, and enhancing the current knowledge of organ function.


    A daily food ration should provide a person with all the necessary nutrients and energy. As a result of research conducted by nutritionists, it has been found that there is a significant deficiency of protein, polyunsaturated fatty acids, vitamins and some micro- and macro-elements in human nutrition, while carbohydrates and fats, on the contrary, are in excess. In this regard, scientists are faced with the task of creating food additives, the chemical composition of which can increase the nutritional value of traditional dishes and food products, allowing balancing and enriching the human food ration and reducing the deficiency of many important nutritional elements [1]. In order to enrich products with protein, minerals, vitamins and fiber, as well as giving them different natural range of colors as a product containing biologically active substances, the plant raw materials (beans, vegetables, etc.) are widely used [2,3,4,5].

    Sweet pepper is widely used in cooking. It is rich in minerals, vitamins C, A, group B. Mushrooms (ceps, orange-cap boletus, etc.) are a valuable product, allow to improve the taste properties of food and diversify nutrition. They contain 8–21% lipids, as well as a significant amount of extractive and aromatic substances that determine the taste properties. A relatively large amount of protein and chitin-like structure of fiber (fungin) bring mushrooms closer to meat products [6].

    The Amur region comes first in soybean production in Russia. The protein contained in the beans of this agricultural crop is rich in amino acids, including essential. Therefore, soybean is a promising raw material for obtaining high-protein food additives and products. Numerous studies have established that the systematic usage of soy products greatly reduces the risk of the most common and dangerous diseases, such as atherosclerosis, coronary heart disease, hypertension, diabetes, etc. Soya beans contain large quantities of polyunsaturated fatty acids (PUFA), phospholipids, isoflavones, tocopherols, pectin, and other valuable substances that have a therapeutic effect on the human body [7,8,9,10,11].

    Food concentrates are multi-component dry mixtures that are convenient for speedy cook at home. They are stored for a long time without special conditions, since they are deprived of most of the water. Currently, the range of food concentrates is quite wide. At present, dry mixtures of sauces have obtained a wide circulation due to the simplicity of their usage and the possibility of application when preparing a large assortment of culinary dishes. Improving the production technology of food concentrates, with the inclusion of soy additives in the composition, will expand the product range of this group [12,13,14].

    The goal of research: development of technology for food concentrates of culinary sauces with the increased nutritional and biological value using soy-pepper and soy-mushroom food additives.

    In this connection, it was necessary to solve the following tasks:

    - develop recipes and technology of food concentrates «Sour-sweet sauce with PVC» and «Mushroom sauce with PVC» using the food additives based on soya beans, mushrooms and sweet pepper;

    - substantiate the dosage of the combined food additives introduced into the dry mixtures of sauces;

    - conduct a comparative assessment of the nutritional and biological value of analogues and developed food concentrates;

    - evaluate organoleptic characteristics of analogues and developed food concentrates.

    The object of research was dry mixtures of food concentrates of sauces with the addition of PVC, created on the basis of soya beans. To increase the taste and organoleptic properties of PVC, dried mushrooms (Technical specifications (TS) 9164-014-23158063-10, OOO «Si-Product») and fresh sweet pepper (GOST 34325-2017) were introduced into their composition. The basis of PVC was the soya beans of variety Persona, selected by the FSBSI ARSRI of Soybean (patent no. 6857 of March 19, 2013).

    The chemical composition of food concentrates «Sour-sweet sauce with PVC» and «Mushroom sauce with PVC» was determined by the following methods: fat, protein, carbohydrates, amino acids, minerals (potassium, phosphorus, calcium, magnesium) and fiber were determined with the use of «FOSSNIR System 5000» infrared scanner by the near-infrared spectroscopy method; moisture—by the method of drying to constant mass; total ash content—by the method based on obtaining a residue of mineral substances, which is formed as a result of complete combustion of the organic part of the product sample and the following gravimetric determination of the mass fraction for ash; vitamin C was determined by the titrimetric method, which is based on extracting vitamin C with a solution of hydrochloric acid followed by the titration with a potentiometric solution of sodium 2, 6-dichlorophenolindophenolate until obtaining the light pink color; vitamin E—by the high-performance liquid chromatography method. The organoleptic indicators were studied by evaluating the appearance, color, smell, taste, consistency.

    The following equipment was used to prepare PVC: SoyabellaSB-130 extractor (Tribest, China), press manual PI 10 for pressing the liquid fraction (CELMS, Italy), Veterok-5ESOF-0.5/220 dehydrator (Spektr-Pribor, Russia), electronic scales SF-400 (eTya, China), laboratory mill LZM-1 (Ukraine, «OLIS»).

    The processing of experimental data was carried out with the use of Statistica 6.0.

    The balance of amino acid composition of protein of analogues and model samples of food concentrates was assessed in comparison to the standard of FAO/WHO scale with the use of formalized indicators. A qualitative assessment of the being compared proteins is that the higher the values of balance coefficient of the amino acid composition (BCAC) or less than the value of the imbalance coefficient of the amino acid composition (ICAC) and the values of deflection coefficient of the amino acid composition (DCAC) from the reference ones, the better the essential amino acids are balanced and the more rational they are can be used by the body (ideally BCAC = 1; ICAC = 0, DCAC = 0) [15].

    The results of sensory evaluation of ready meals, prepared from analogues and developed food concentrates, are described by the quantitative descriptor-profile analysis method. For this, the most significant organoleptic properties of the developed products and their analogues (descriptors) were determined, and in order to obtain a numerical parameter for intensity perception of sensory attribute, the graphic profilograms were constructed using an intensity scale of descriptors. The construction of organoleptic profiles was performed on clusters (descriptors): appearance; consistency; characteristics of taste, aroma and flavor [16].

    As a result of the conducted research, the technologies for preparation of PVC have been developed, which are valuable nutrient additives, rich in protein, fat, and minerals. PVC contain significant amounts of vitamins E, C and can be used to enrich food products (Tables 1, 2 and 3), that is consistent with the literature data [17,18,19].

    Table 1.  Organoleptic characteristics of PVC.
    Indicators Characteristic
    PVC with mushrooms PVC with pepper
    Appearance Dry granules with a rough surface, the same size throughout the mass, without foreign inclusions Dry granules with a rough surface, the same size throughout the mass, without foreign inclusions
    Consistency Particles are porous, fragile, moderately breakable Particles are porous, fragile, moderately breakable
    Color From brown to dark-brown with shades Light red (color of pepper), homogeneous by the whole mass with shades, uniform throughout the mass
    Smell Moderately pronounced, pleasant, with the aroma of mushrooms without foreign smell Moderately pronounced, pleasant, with the aroma of pepper without foreign smell
    Taste Moderately pronounced, pleasant, with mushroom taste without foreign flavor Moderately pronounced, pleasant, with pepper taste without foreign flavor

     | Show Table
    DownLoad: CSV
    Table 2.  Nutritional value of PVC (the number of replicates in the experiment is 4).
    Name of product Mass fraction (%) Energy value, kilocalories
    water protein fat carbohydrates dietary fibers minerals
    Soy-pepper PVC 10.0 ± 0.1 3.1 ± 0.1 7.4 ± 0.1 33.3 ± 0.5 7.2 ± 0.1 12.0 ± 0.2 320.0
    Soy-mushroom PVC 12.0 ± 0.1 43.7 ± 0.4 17.2 ± 0.2 13.6 ± 0.2 5.8 ± 0.1 7.7 ± 0.1 384.0

     | Show Table
    DownLoad: CSV
    Table 3.  Mass fraction of minerals and vitamins in PVC (the number of replicates in the experiment is 4).
    Name of product Mass fraction (mg/100 g)
    К P Ca Mg vitamin Е vitamin С
    Soy-pepper PVC 2701 ± 26 1244 ± 12 608 ± 8 583 ± 6 9.6 ± 0.1 150 ± 2
    Soy-mushroom PVC 1977 ± 20 312 ± 5 558 ± 6 507 ± 5 10.6 ± 0.1 148 ± 2

     | Show Table
    DownLoad: CSV

    Soya beans are inspected, removing damaged and faulty specimens, washed and soaked in water at a temperature of 18–20 ℃ for swelling. Red sweet fresh pepper are washed, cleaned and divided into pieces with the size of the faces 10 × 10 mm. The swollen soya beans are separated from the water and mixed with the cut pepper. Water is added to the mixture in a ratio of 1:6 and extracted it to obtain a soy-pepper suspension. The suspension is filtered, separating the liquid and solid fractions. For the formation of a coagulation structure, a combined coagulant consisting of a composition of ascorbic and succinic acids, taken in a 2:1 ratio, is introduced into the liquid fraction. At the end of the process of structure formation, the formed clot is separated from the formed serum by pressing. The clot is molded in the form of flakes, bringing them to a moisture content of 10% by convective drying [20].

    After inspection and washing, soya beans are soaked in water at 18–20 ℃. In order to obtain a soy-mushroom PVC, a mixture of dried ceps and orange-cap boletus are used. Dried orange-cap boletus and ceps in a ratio of 1:2 are soaked in water for swelling, washed in running water to remove extraneous impurities and purify from mucilaginous materials. Mushrooms are grinded up into pieces with a face size of not more than 10 mm and mixed with the swollen beans in a ratio of 1:1. Water is added to the mixture in a ratio of 1:6 and extracted to obtain a soy-mushroom suspension. The suspension is filtered, separating into the liquid and solid fractions. Ascorbic acid solution is added to the liquid fraction to coagulate protein substances. The formed clot is separated from the serum by pressing, molded granules with a diameter of 5–6 mm and dried by convective drying to a moisture content of not more than 12%.

    As a result of the above-mentioned operations, soy-pepper and soy-mushroom solid fractions are obtained. They are rich in protein (13.3–15.2%) and fiber (22.3–25.8%) with a water content of 9.0–9.3%, and they can also be used as enriching food additives in the production of traditional foodstuffs [19,21,22].

    Dried PVC, obtained in this way, was used as additives in the manufacture of food concentrates of culinary sauces [20].

    «Sour-sweet sauce» and «Mushroom sauce» is taken as a basis. PVC was introduced into the composition of dry mixtures in powder form. This is due to the fact that the culinary sauces are powdered mixtures with evenly distributed recipe components. Granulated PVC do not allow to achieve the required structural and mechanical characteristics, they are not destroyed during rehydration and cooking, retain their shape, and thus have a bad influence on the viscosity and fluidity of the colloidal system of the finished sauce [20,23].

    Dried PVC are inspected (remove extraneous impurities and nonstandard particles), grinded up to a particle size of 0.05–0.10 mm through the mill and sieved. Dried onion and garlic are dried a little to a moisture content of not more than 6%, then inspected, grinded up by the mill, sieved through a wire-cloth sieve No. 0.5–0.8. Wheat flour is dried a little at a temperature of 100–110 ℃ to a golden color and humidity of 8.0–9.5% and sieved through a wire-cloth sieve No. 1.2–1.6. Granulated sugar and edible salt are sieved through the wire-cloth sieve No. 2.0–2.5. Salt with moisture more than 1% is dried a little. Ground black pepper and tomato powder are inspected and sieved. Bay leaf and allspice are inspected, grinded up by the mill and sieved with the wire-cloth sieve No. 0.5–0.8. The components are dosed out according to the recipe and loaded into the mixer in the following sequence: flour, grinded PVC, tomato powder, grinded onion and garlic, granulated sugar, edible salt, pepper, bay leaf. Mixing is carried out for 5–7 minutes, up to obtaining a uniform, evenly colored mass [23].

    The resulting products are a powdered mixture of light-red («Sour-sweet sauce with PVC») or brown-gray («Mushroom sauce with PVC») color with grinded particles of vegetables, PVC and spicery, the components are evenly distributed throughout the product mass (Figure 1). The shelf life of the finished product is 6 months at a temperature of not more than 20 ℃ and a relative air humidity of not more than 75%.

    Figure 1.  Appearance of dry mixtures of culinary sauces: 1) sour-sweet sauce with PVC; 2) mushroom sauce with PVC.

    The following variants for the preparation of sauces with PVC have been studied:

    Sour-sweet sauce with PVC Soy-pepper PVC was introduced in the model recipe of food concentrate of sour-sweet sauce in the amount of 15, 20 and 25%, of the total mass of dry mixture of the sauce, thus replacing 5% of wheat flour and 10, 15 and 20% of tomato powder of the product mass [Gulyaev et al., 1984]. In the course of the experiment with the change of the main factors within the limits of variation levels, a mathematical model for the organoleptic evaluation of the sauce in the form of a multiple regression equation was obtained. The main criterion of the quality of the finished product was a comprehensive assessment (Y in points), the formation of which was influenced by the most significant factors, such as a mass fraction of PVC in powder form (X1, %), consistency (X2, in points) and taste (X3, in points):

    Y=46.66670.1467X1+3.7333X20.6445X3100 points  (1)

    Based on the obtained mathematical model (1), it was established that the mass fraction of PVC in powder form (X1) amounts to 15% of the total mass of the dry mixture, at the same time a comprehensive assessment (Y1) amounts to 99.8 points, of which 20 points is a consistency (X2), 30 points—taste (X3);

    Mushroom sauce with PVC Soy-mushroom PVC was introduced in the recipe of mushroom sauce in the amount of 15, 20 and 25% instead of dried ceps, increasing or decreasing the amount of wheat flour [Gulyaev et al., 1984]. The mathematical model for this sauce is as follows:

    Y=84.4035+0.0933X12.0966X2+1.8244X3100 points  (2)

    In this case, the mass fraction of PVC in the powdered form (X1) is 20% of the total mass of the dry mixture. Comprehensive assessment (Y2) amounted to 99.7 points, of which 19.7 points is consistency (X2), 30 points is taste (X3).

    The results of the organoleptic evaluation reveal the difference in taste and in consistency of the finished sauces prepared with different amounts of PVC in the recipe of dry mixtures. This makes it possible not only to assess the quality level of products on a five-point scale, but also to obtain mathematical models that allow determining the optimal values of factors-mass fractions of soy-pepper and soy-mushroom PVC.

    The optimal mass fraction of soy-pepper PVC in the sour-sweet sauce is 15%, at replacing 5% of wheat flour and 10% of tomato powder of the total mass of the dry mixture. This leads to an improvement in the taste of the finished dish due to some reduction in the sour taste of tomatoes, the obtaining of an additional piquant pepper flavor and the formation of a more liquid consistency due to a decrease in the amount of wheat flour.

    The reducing wheat flour in the recipe by more than 5% of the total mass of the product led to the formation of an excessively liquid and fluid consistency not inherent in sauces. The introduction of more soy-pepper PVC worsened the color and consistency of the product, led to the loss of taste and aroma of sour-sweet sauce, in accordance with its name.

    The optimal mass fraction of soy-mushroom PVC in the mushroom sauce is 20%, with a complete replacement of the dried ceps in the recipe of food concentrate. The introduction of soy-mushroom PVC in a smaller amount influenced the mushroom flavor strength, and a larger amount of PVC worsened the color and consistency of the sauce.

    The obtained indicators formed the basis for creating recipes for food concentrates of culinary sauces with the use of PVC (Tables 4, 5).

    Table 4.  The recipe of food concentrates «Sour-sweet sauce» and «Sour-sweet sauce with PVC», %.
    Name of the component Sour-sweet sauce (analogue) Sour-sweet sauce with PVC (development)
    Wheat flour extra class 19.0 14.0
    Tomato powder 48.0 38.0
    Granulated sugar 15.0 15.0
    Edible salt 11.7 11.7
    Dried onion 3.0 3.0
    Dried garlic 2.0 2.0
    Mustard (powder) 0.6 0.6
    Allspice 0.2 0.2
    Bay leaf 0.3 0.3
    Ground black pepper 0.2 0.2
    Soy-pepper PVC 15.0
    Total 100 100

     | Show Table
    DownLoad: CSV
    Table 5.  The recipe of food concentrates «Mushroom sauce» and «Mushroom sauce with PVC», %.
    Name of the component Mushroom sauce (analogue) Mushroom sauce with PVC (development)
    Wheat flour extra class 56.8 54.8
    Dried ceps 20.0
    Dried bulb onion 12.0 12.0
    Salt 8.0 10.0
    Granulated sugar 3.0 3.0
    Ground black pepper 0.2 0.2
    Soy-mushroom PVC 20.0
    Total 100.0 100.0

     | Show Table
    DownLoad: CSV

    The sequence of technological operations for obtaining dry mixtures of sauces is shown in Figure 2. The results of the analysis of the chemical composition of the studied sauces are shown in Table 6.

    Figure 2.  Technological scheme for obtaining food concentrates: «Sour-sweet sauce with PVC», «Mushroom sauce with PVC».
    Table 6.  The chemical composition of food concentrates of sauces (per 100 g of dry product).
    Indicators Sour-sweet sauce Mushroom sauce
    Without PVC With PVC without PVC With PVC
    Water, g 9.0 9.0 9.0 9.0
    Protein, g 8.9 11.9 14.7 16.8
    Fat, g 1.0 1.5 4.8 5.2
    Carbohydrates, g 62.9 59.2 52.0 49.4
    Dietary fibers, g 8.9 8.0 7.9 7.4
    Vitamin Е, mg 4.4 6.7 2.0 2.4
    Vitamin С, mg 29 45 32 32
    Minerals (g),
    including:
    Potassium, mg
    Phosphorus, mg
    Calcium, mg
    Magnesium, mg
    9.3
     
    1008
    186
    135
    96
    10.4
     
    1183
    323
    201
    157
    11.6
     
    984
    218
    83
    41
    12.2
     
    589
    159
    181
    122
    Energy value, kilocalories 313.0 311.5 310.0 311.6

     | Show Table
    DownLoad: CSV

    The introduction of 15% soy-pepper PVC into the sauce recipe provides an increase in protein content by 33.7%, vitamin E by 52.2%, minerals by 11.8%. At the same time, there is a decrease in carbohydrate content by 5.9%. Replacing dried ceps in the recipe of food concentrate «Mushroom sauce» by soy-mushroom PVC provides an increase in protein content by 14.3%, vegetable fat by 8.3%, vitamin E by 20.0%, minerals by 5.2%, including calcium by 98 mg and magnesium by 81 mg, while reducing the carbohydrate content by 5.0% per 100 g of the product relative to the analogue. The caloric content of products practically does not change.

    A comparative assessment of the protein quality according to amino acid composition, presented in Tables 7 and 8, characterizes the being studied model systems as biologically valuable. These indicators change slightly in dry mixtures «Mushroom sauce with PVC», however, the deflection coefficient of the values of amino acid composition improves in comparison to the reference ones (from 4.14 to 1.86), that indicates an improvement in the qualitative composition of protein relative to the analogue. At the same time, almost all indicators of the balance of amino acid composition in the food concentrate «Sour-sweet sauce with PVC» get better relative to the analogue [15,24].

    Table 7.  Comparative characteristics of the balance of the amino acid composition of food concentrate «Mushroom sauce» and «Mushroom sauce with PVC».
    Indicator Standard according to FAO/WHO scale Mushroom sauce (analogue) Mushroom sauce with PVC (development)
    amino acid, g/100 g score, unit fractions amino acid, g/100 g score, unit fractions UCEA, unit fractions amino acid, g/100 g score, unit fractions UCEA, unit fractions
    Valine 5.0 1.0 4.56 0.91 1.00 4.96 0.99 0.83
    Isoleucine 4.0 1.0 3.95 0.99 0.92 4.65 1.16 0.71
    Leucine 7.0 1.0 7.26 1.04 0.88 7.43 1.06 0.77
    Lysine 5.5 1.0 5.25 0.95 0.95 4.52 0.82 1.00
    Threonine 4.0 1.0 4.11 1.03 0.89 3.72 0.93 0.88
    Methionine + cystine 3.5 1.0 3.75 1.07 0.85 3.54 1.01 0.81
    Phenylalanine + tyrosine 6.0 1.0 9.58 1.60 0.57 8.59 1.43 0.57
    Tryptophan 1.0 1.0 4.55 4.55 0.20 2.45 2.45 0.33
    Sum of amino acids 36.0 43.01 39.86
    Indicators of balance of amino acid composition
    Сmin, unit fractions 1.0 0.91 0.82
    BCAC, unit fractions 1.0 0.76 0.74
    ICAC, unit fractions 0 0.24 0.26
    CRI, g/100 g of protein →min 11.26 12.61
    EAA index →1.0 1.28 1.16
    DCAC 0 4.14 1.86
    Note: UCEA—utilization coefficient of the essential amino acid; Сmin—amino-acid score; BCAC—balance coefficient of the amino acid composition; ICAC—imbalance coefficient of the amino acid composition; CRI—«comparable redundancy» indicator; EAA index—essential amino acid index; DCAC—deflection coefficient of the amino acid composition from the reference ones.

     | Show Table
    DownLoad: CSV
    Table 8.  Comparative characteristics of the balance of amino acid composition of food concentrate «Sour-sweet sauce» and «Sour-sweet sauce with PVC».
    Indicator Standard according to FAO/WHO scale Sour-sweet sauce (analogue) Sour-sweet sauce with PVC (development)
    amino acid, g/100 g score, unit fractions amino acid, g/100 g score, unit fractions UCEA, unit fractions amino acid, g/100 g score, unit fractions UCEA, unit fractions
    Valine 5.0 1.0 3.24 0.65 0.35 3.79 0.76 0.59
    Isoleucine 4.0 1.0 1.72 0.43 0.53 2.51 0.63 0.72
    Leucine 7.0 1.0 4.69 0.67 0.34 5.22 0.75 0.60
    Lysine 5.5 1.0 1.24 0.23 1.02 2.45 0.45 1.01
    Threonine 4.0 1.0 2.90 0.73 0.32 3.15 0.79 0.57
    Methionine + cystine 3.5 1.0 2.08 0.59 0.39 2.23 0.64 0.71
    Phenylalanine + tyrosine 6.0 1.0 5.53 0.92 0.25 4.99 0.83 0.54
    Tryptophan 1.0 1.0 0.96 0.96 0.24 1.01 1.01 0.45
    Sum of amino acids 36.0 22.36 25.35
    Indicators of balance of amino acid composition
    Сmin, unit fractions 1.0 0.23 0.45
    BCAC, unit fractions 1.0 0.37 0.64
    ICAC, unit fractions 0 0.63 0.36
    CRI, g/100 g of protein →min 61.22 20.33
    EAA index →1.0 0.61 0.72
    DCAC 0 2.83 2.16

     | Show Table
    DownLoad: CSV

    The analysis of the quality of the obtained food products by organoleptic indicators in accordance with the five-point assessment scale was conducted at the degustation meeting [25]. To prepare control samples of culinary sauces, 25 g of the obtained dry mixture was taken, than 200 mL of room temperature water was poured in it, mixed thoroughly, brought to a boil and cooked for 7–10 minutes. The results of sensory evaluation of ready meals, prepared from analogues and developed food concentrates, are described using the quantitative descriptor-profile analysis method (Figure 3, 4) [16].

    Figure 3.  Sensory profile of mushroom culinary sauce with soy-mushroom PVC.
    Figure 4.  Sensory profile of sour-sweet culinary sauce with soy-pepper PVC.

    The profiles of organoleptic evaluation of culinary mushroom sauce and mushroom sauce with soy-mushroom PVC differed from each other by some parameters. The presence of grinded particles of soy-mushroom PVC of gray color and brown shade were observed in the developed sauce and as a result, the sauce has become darker and more saturated in color in contrast to the analogue. At the same time, the intensity of mushroom taste in the developed product did not decrease. Both samples had a pleasant taste and smell of mushrooms, with the aroma of spices. The bean taste was almost not perceived in the given development.

    Profiles of organoleptic evaluation of culinary sour-sweet sauce and sour-sweet sauce with soy-pepper PVC had distinctive features. Because of the presence of grinded particles of PVC of a light-red color in the developed product, the sauce had a lighter and less saturated color compared to the analogue. Due to the reduced content of the tomato powder in the recipe of the developed sauce, the intensity of the tomato taste has slightly decreased in it. This made it possible to obtain a product with a more moderate and pleasant taste and aroma of tomato, pepper and spices. There was practically no bean taste in the sauce with soy-pepper PVC.

    These indicators did not reduce the overall perception of the appearance and taste advantages of the developed products. The resulting sauces, like their analogues, had a high assessment of the organoleptic characteristics corresponding to the name of the culinary food product.

    The technology for new types of food concentrates using PVC based on soya beans has been developed. As a result, the technologies for preparing food concentrates «Sour-sweet sauce» and «Mushroom sauce» were changed by introducing PVC into their recipes. Eventually, due to the partial or complete replacement of standard components, their nutritional and biological value is increased, relative to analogue. In particular, the protein content increases by 14.3–33.7%. The carbohydrate content decreases by 5.0–5.9%. The organoleptic and taste qualities of sauces are improved, that guarantees high quality of the developed food products and expands the range of manufactured food concentrates of culinary sauces.

    The Russian Federation patent no. 2678073 «The method for preparing concentrate of the sauce with increased nutritional and biological value» was received for the food concentrate «Sour-sweet sauce with PVC».

    For industrial production of the obtained products, the technical documentations were developed and approved (STO FSBSI ARSRI of Soybean 9199-006-00668442-2017 «Food concentrates. Mushroom sauce with protein-vitamin concentrate» and STO FSBSI ARSRI of Soybean 9199-005-00668442-2017 «Food concentrates. Sour-sweet sauce with protein-vitamin concentrate»).

    The authors declare no conflict of interest.

    [1] Orban JC, Walrave Y, Mongardon N, et al. (2017) Causes and characteristics of death in intensive care units. Anesthesiology 126: 882–889. doi: 10.1097/ALN.0000000000001612
    [2] Lovett M, Lee K, Edwards A, et al. (2009) Vascularization strategies for tissue engineering. Tissue Eng Part B Rev 15: 353–370. doi: 10.1089/ten.teb.2009.0085
    [3] Griffith CK, Miller C, Sainson RCA, et al. (2005) Diffusion limits of an in vitro thick prevascularized tissue. Tissue Eng 11: 257–266. doi: 10.1089/ten.2005.11.257
    [4] Jain RK, Au P, Tam J, et al. (2005) Engineering vascularized tissue. Nat Biotechnol 23: 821–823. doi: 10.1038/nbt0705-821
    [5] Phelps EA, García AJ (2010) Engineering more than a cell: Vascularization strategies in tissue engineering. Curr Opin Biotechnol 21: 704–709. doi: 10.1016/j.copbio.2010.06.005
    [6] Bertassoni LE, Cecconi M, Manoharan V, et al. (2014) Hydrogel bioprinted microchannel networks for vascularization of tissue engineering constructs. Lab Chip 14: 2202–2211. doi: 10.1039/C4LC00030G
    [7] Rouwkema J, Rivron NC, van Blitterswijk CA (2008) Vascularization in tissue engineering. Trends Biotechnol 26: 434–441. doi: 10.1016/j.tibtech.2008.04.009
    [8] Ikada Y (2006) Challenges in tissue engineering. J R Soc Interface 3: 589–601. doi: 10.1098/rsif.2006.0124
    [9] Griffith LG, Naughton G (2002) Tissue engineering--current challenges and expanding opportunities. Science 295: 1009–1014. doi: 10.1126/science.1069210
    [10] Kang HW, Lee SJ, Ko IK, et al. (2016) A 3D bioprinting system to produce human-scale tissue constructs with structural integrity. Nat Biotechnol 34: 312–319. doi: 10.1038/nbt.3413
    [11] Berthiaume F, Maguire TJ, Yarmush ML (2011) CH02CH19-Yarmush. Annu Rev Chem Biomol Eng 2: 403–430. doi: 10.1146/annurev-chembioeng-061010-114257
    [12] Hollister SJ (2005) Porous scaffold design for tissue engineering. Nat Mater 4: 518–524. doi: 10.1038/nmat1421
    [13] Chan BP, Leong KW (2008) Scaffolding in tissue engineering: general approaches and tissue-specific considerations. Eur Spine J 17: 467–479. doi: 10.1007/s00586-008-0745-3
    [14] Novosel EC, Kleinhans C, Kluger PJ (2011) Vascularization is the key challenge in tissue engineering. Adv Drug Deliv Rev 63: 300–311. doi: 10.1016/j.addr.2011.03.004
    [15] Zhao X, Liu L, Wang J, et al. (2016) In vitro vascularization of a combined system based on a 3D printing technique. J Tissue Eng Regen Med 10: 833–842. doi: 10.1002/term.1863
    [16] Pashneh-Tala S, MacNeil S, Claeyssens F (2015) The tissue-engineered vascular graft-past, present, and future. Tissue Eng Part B Rev 22.
    [17] O'Brien FJ (2011) Biomaterials & scaffolds for tissue engineering. Mater Today 14: 88–95. doi: 10.1016/S1369-7021(11)70058-X
    [18] He Y, Lu F (2016) Development of synthetic and natural materials for tissue engineering applications using adipose stem cells. Stem Cells Int 2016: 5786257.
    [19] Kim JJ, Hou L, Yang G, et al. (2017) Microfibrous scaffolds enhance endothelial differentiation and organization of induced pluripotent stem cells. Cell Mol Bioeng 10: 417–432. doi: 10.1007/s12195-017-0502-y
    [20] Plunkett N, O'Brien FJ (2010) IV.3. Bioreactors in tissue engineering. Stud Health Technol Inform 152: 214–230.
    [21] Kolesky DB, Homan KA, Skylar-Scott MA, et al. (2016) Three-dimensional bioprinting of thick vascularized tissues. Proc Natl Acad Sci 113: 3179–3184. doi: 10.1073/pnas.1521342113
    [22] Kolte D, McClung JA, Aronow WS (2016) Vasculogenesis and angiogenesis. Transl Res in Coron Artery Dis 49–65.
    [23] Risau W (1997) Mechanisms of angiogenesis. Nat 386: 671–674. doi: 10.1038/386671a0
    [24] Carmeliet P, Jain RK (2000) Angiogenesis in cancer and other diseases. Nat 407: 249–257. doi: 10.1038/35025220
    [25] Carmeliet P (2000) Mechanisms of angiogenesis and arteriogenesis. Nat Med 6: 389–395. doi: 10.1038/74651
    [26] Lanza RP, Langer RS, Vacanti J (2014) Principles of Tissue Engineering. Elsevier.
    [27] Gao Y (2017) Biology of Vascular Smooth Muscle: Vasoconstriction and Dilatation, Singapore: Springer Singapore.
    [28] Ardalani H, Assadi AH, Murphy WL (2014) Structure, function, and development of blood vessels: lessons for tissue engineering. In, Engineering in Translational Medicine, London: Springer London, 155–182.
    [29] Rhodin JAG (1980) Architecture of the vessel wall. In, Comprehensive Physiology, Hoboken: John Wiley & Sons, 1–31.
    [30] Kossmann CE, Palade GE (1961) Blood capillaries of the heart and other organs. Circulation 24: 368–384. doi: 10.1161/01.CIR.24.2.368
    [31] Burton AC (1954) Relation of structure to function of the tissues of the wall of blood vessels. Physiol Rev 34: 619–642. doi: 10.1152/physrev.1954.34.4.619
    [32] Yamamoto H, Ehling M, Kato K, et al. (2015) Integrin β1 controls VE-cadherin localization and blood vessel stability. Nat Commun 6: 6429. doi: 10.1038/ncomms7429
    [33] Okabe E, Todoki K, Ito H (1990) Microcirculation: function and regulation in microvasculature. In, Dynamic Aspects of Dental Pulp, Dordrecht: Springer Netherlands, pp 151–166.
    [34] Ji S, Guvendiren M (2017) Recent advances in bioink design for 3D bioprinting of tissues and organs. Front Bioeng Biotechnol 5: 23.
    [35] Hölzl K, Lin S, Tytgat L, et al. (2016) Bioink properties before, during and after 3D bioprinting. Biofabrication 8: 032002. doi: 10.1088/1758-5090/8/3/032002
    [36] Hospodiuk M, Dey M, Sosnoski D, et al. (2017) The bioink: A comprehensive review on bioprintable materials. Biotechnol Adv 35: 217–239. doi: 10.1016/j.biotechadv.2016.12.006
    [37] Smith CM, Stone AL, Parkhill RL, et al. (2004) Three-dimensional bioassembly tool for generating viable tissue-engineered constructs. Tissue Eng 10: 1566–1576. doi: 10.1089/ten.2004.10.1566
    [38] Chen CY, Barron JA, Ringeisen BR (2006) Cell patterning without chemical surface modification: cell–cell interactions between printed bovine aortic endothelial cells (BAEC) on a homogeneous cell-adherent hydrogel. Appl Surf Sci 252: 8641–8645. doi: 10.1016/j.apsusc.2005.11.088
    [39] Gao Q, He Y, Fu J, et al. (2015) Coaxial nozzle-assisted 3D bioprinting with built-in microchannels for nutrients delivery. Biomater 61: 203–215. doi: 10.1016/j.biomaterials.2015.05.031
    [40] Norotte C, Marga FS, Niklason LE, et al. (2009) Scaffold-free vascular tissue engineering using bioprinting. Biomaterials 30: 5910–5917. doi: 10.1016/j.biomaterials.2009.06.034
    [41] Zhang YS, Arneri A, Bersini S, et al. (2016) Bioprinting 3D microfibrous scaffolds for engineering endothelialized myocardium and heart-on-a-chip. Biomater 110: 45–59. doi: 10.1016/j.biomaterials.2016.09.003
    [42] Lee VK, Kim DY, Ngo H, et al. (2014) Creating perfused functional vascular channels using 3D bio-printing technology. Biomater 35: 8092–8102. doi: 10.1016/j.biomaterials.2014.05.083
    [43] Yin Yu, Ozbolat IT (2014) Tissue strands as "bioink" for scale-up organ printing. Conf Proc IEEE Eng Med Biol Soc 2014: 1428–1431.
    [44] Wilkens CA, Rivet CJ, Akentjew TL, et al. (2016) Layer-by-layer approach for a uniformed fabrication of a cell patterned vessel-like construct. Biofabrication 9: 015001. doi: 10.1088/1758-5090/9/1/015001
    [45] Cui X, Boland T (2009) Human microvasculature fabrication using thermal inkjet printing technology. Biomater 30: 6221–6227. doi: 10.1016/j.biomaterials.2009.07.056
    [46] Darland DC, Massingham LJ, Smith SR, et al. (2003) Pericyte production of cell-associated VEGF is differentiation-dependent and is associated with endothelial survival. Dev Biol 264: 275–288. doi: 10.1016/j.ydbio.2003.08.015
    [47] Korff T, Kimmina S, Martiny-Baron G, et al. (2001) Blood vessel maturation in a 3-dimensional spheroidal coculture model: direct contact with smooth muscle cells regulates endothelial cell quiescence and abrogates VEGF responsiveness. FASEB J 15: 447–457. doi: 10.1096/fj.00-0139com
    [48] Lee VK, Lanzi AM, Ngo H, et al. (2014) Generation of Multi-scale Vascular Network System Within 3D Hydrogel Using 3D Bio-printing Technology. Cell Mol Bioeng 7: 460–472. doi: 10.1007/s12195-014-0340-0
    [49] Jia W, Gungor-Ozkerim PS, Zhang YS, et al. (2016) Direct 3D bioprinting of perfusable vascular constructs using a blend bioink. Biomater 106: 58–68. doi: 10.1016/j.biomaterials.2016.07.038
    [50] Jang J, Park HJ, Kim SW, et al. (2017) 3D printed complex tissue construct using stem cell-laden decellularized extracellular matrix bioinks for cardiac repair. Biomater 112: 264–274. doi: 10.1016/j.biomaterials.2016.10.026
    [51] Jia J, Richards DJ, Pollard S, et al. (2014) Engineering alginate as bioink for bioprinting. Acta Biomater 10: 4323–4331. doi: 10.1016/j.actbio.2014.06.034
    [52] Das S, Pati F, Choi YJ, et al. (2015) Bioprintable, cell-laden silk fibroin–gelatin hydrogel supporting multilineage differentiation of stem cells for fabrication of three-dimensional tissue constructs. Acta Biomater 11: 233–246. doi: 10.1016/j.actbio.2014.09.023
    [53] Blaeser A, Duarte Campos DF, Puster U, et al. (2016) Controlling shear stress in 3D bioprinting is a key factor to balance printing resolution and stem cell integrity. Adv Healthc Mater 5: 326–333. doi: 10.1002/adhm.201500677
    [54] Hipp J, Atala A (2008) Sources of stem cells for regenerative medicine. Stem Cell Rev 4: 3–11. doi: 10.1007/s12015-008-9010-8
    [55] Wilson KD, Wu JC (2015) Induced pluripotent stem cells. JAMA 313: 1613. doi: 10.1001/jama.2015.1846
    [56] Wong CW, Chen YT, Chien CL, et al. (2018) A simple and efficient feeder-free culture system to up-scale iPSCs on polymeric material surface for use in 3D bioprinting. Mater Sci Eng C 82: 69–79. doi: 10.1016/j.msec.2017.08.050
    [57] Faulkner-Jones A, Fyfe C, Cornelissen DJ, et al. (2015) Bioprinting of human pluripotent stem cells and their directed differentiation into hepatocyte-like cells for the generation of mini-livers in 3D. Biofabrication 7: 044102. doi: 10.1088/1758-5090/7/4/044102
    [58] Ma X, Qu X, Zhu W, et al. (2016) Deterministically patterned biomimetic human iPSC-derived hepatic model via rapid 3D bioprinting. Proc Natl Acad Sci 113: 2206–2211. doi: 10.1073/pnas.1524510113
    [59] Miller JS, Stevens KR, Yang MT, et al. (2012) Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues. Nat Mater 11: 768–774. doi: 10.1038/nmat3357
    [60] Kolesky DB, Truby RL, Gladman AS, et al. (2014) 3D bioprinting of vascularized, heterogeneous cell-laden tissue constructs. Adv Mater 26: 3124–3130. doi: 10.1002/adma.201305506
    [61] Sukmana I (2012) Microvascular guidance: a challenge to support the development of vascularised tissue engineering construct. TheSci World J 2012: 201352.
    [62] Kim JA, Kim HN, Im SK, et al. (2015) Collagen-based brain microvasculature model in vitro using three-dimensional printed template. Biomicrofluidics 9: 024115. doi: 10.1063/1.4917508
    [63] Muscari C, Giordano E, Bonafè F, et al. (2014) Strategies affording prevascularized cell-based constructs for myocardial tissue engineering. Stem Cells Int 2014: 434169.
    [64] Bogorad MI, DeStefano J, Karlsson J, et al. (2015) Review: in vitro microvessel models. Lab Chip 15: 4242–4255. doi: 10.1039/C5LC00832H
    [65] Moon JJ, West JL (2008) Vascularization of engineered tissues: approaches to promote angio-genesis in biomaterials. Curr Top Med Chem 8: 300–310. doi: 10.2174/156802608783790983
    [66] Yang P, Huang X, Shen J, et al. (2013) Development of a new pre-vascularized tissue-engineered construct using pre-differentiated rADSCs, arteriovenous vascular bundle and porous nano-hydroxyapatide-polyamide 66 scaffold. BMC Musculoskelet Disord 14: 318. doi: 10.1186/1471-2474-14-318
    [67] Zhu W, Qu X, Zhu J, et al. (2017) Direct 3D bioprinting of prevascularized tissue constructs with complex microarchitecture. Biomater 124: 106–115. doi: 10.1016/j.biomaterials.2017.01.042
    [68] Mirabella T, MacArthur JW, Cheng D, et al. (2017) 3D-printed vascular networks direct therapeutic angiogenesis in ischaemia. Nat Biomed Eng 1: 0083. doi: 10.1038/s41551-017-0083
    [69] Gelber MK, Hurst G, Comi TJ, et al. (2018) Model-guided design and characterization of a high-precision 3D printing process for carbohydrate glass. Addit Manuf 22: 38–50. doi: 10.1016/j.addma.2018.04.026
    [70] Xu C, Lee W, Dai G, et al. (2018) Highly elastic biodegradable single-network hydrogel for cell printing. ACS Appl Mater Interfaces 10: 9969–9979. doi: 10.1021/acsami.8b01294
    [71] Hinton TJ, Jallerat Q, Palchesko RN, et al. (2015) Three-dimensional printing of complex biological structures by freeform reversible embedding of suspended hydrogels. Sci Adv 1: e1500758–e1500758. doi: 10.1126/sciadv.1500758
    [72] Suntornnond R, Tan EYS, An J, et al. (2017) A highly printable and biocompatible hydrogel composite for direct printing of soft and perfusable vasculature-like structures. Sci Rep 7: 1–11. doi: 10.1038/s41598-016-0028-x
    [73] Lee V, Singh G, Trasatti JP, et al. (2014) Design and Fabrication of Human Skin by Three-Dimensional Bioprinting. Tissue Eng Part C Methods 20: 473–484. doi: 10.1089/ten.tec.2013.0335
    [74] Qilong Z, Juan W, Huanqing C, et al. (2018) Programmed shape‐morphing scaffolds enabling facile 3D endothelialization. Adv Funct Mater 0: 1801027.
    [75] Yu Y, Moncal KK, Li J, et al. (2016) Three-dimensional bioprinting using self-assembling scalable scaffold-free "tissue strands" as a new bioink. Sci Rep 6: 28714. doi: 10.1038/srep28714
    [76] Xu C, Chai W, Huang Y, et al. (2012) Scaffold-free inkjet printing of three-dimensional zigzag cellular tubes. Biotechnol Bioeng 109: 3152–3160. doi: 10.1002/bit.24591
    [77] Zhang Y, Yu Y, Chen H, et al. (2013) Characterization of printable cellular micro-fluidic channels for tissue engineering. Biofabrication 5: 25004. doi: 10.1088/1758-5082/5/2/025004
    [78] Visser CW, Kamperman T, Karbaat LP, et al. (2018) In-air microfluidics enables rapid fabrication of emulsions, suspensions, and 3D modular (bio)materials. Sci Adv 4: 1–9.
    [79] Daniel JT, Jessop ZM, Whitaker IS (2017) 3D Bioprinting for Reconstructive Surgery Techniques and Applications. Woodhead Publishing.
    [80] Mandrycky C, Wang Z, Kim K, et al. (2016) 3D bioprinting for engineering complex tissues. Biotechnol Adv 34: 422–434. doi: 10.1016/j.biotechadv.2015.12.011
    [81] Catros S, Fricain JC, Guillotin B, et al. (2011) Laser-assisted bioprinting for creating on-demand patterns of human osteoprogenitor cells and nano-hydroxyapatite. Biofabrication 3: 025001. doi: 10.1088/1758-5082/3/2/025001
    [82] Catros S, Guillotin B, Bačáková M, et al. (2011) Effect of laser energy, substrate film thickness and bioink viscosity on viability of endothelial cells printed by laser-assisted bioprinting. Appl Surf Sci 257: 5142–5147. doi: 10.1016/j.apsusc.2010.11.049
    [83] Grogan SP, Chung PH, Soman P, et al. (2013) Digital micromirror device projection printing system for meniscus tissue engineering. Acta Biomater 9: 7218–7226. doi: 10.1016/j.actbio.2013.03.020
    [84] Sorkio A, Koch L, Koivusalo L, et al. (2018) Human stem cell based corneal tissue mimicking structures using laser-assisted 3D bioprinting and functional bioinks. Biomater 171: 57–71. doi: 10.1016/j.biomaterials.2018.04.034
    [85] Gruene M, Pflaum M, Deiwick A, et al. (2011) Adipogenic differentiation of laser-printed 3D tissue grafts consisting of human adipose-derived stem cells. Biofabrication 3: 015005. doi: 10.1088/1758-5082/3/1/015005
    [86] Foyt DA, Norman MDA, Yu TTL, et al. (2018) Exploiting advanced hydrogel technologies to address key challenges in regenerative medicine. Adv Healthc Mater 7: 1700939. doi: 10.1002/adhm.201700939
    [87] Shanjani Y, Pan CC, Elomaa L, et al. (2015) A novel bioprinting method and system for forming hybrid tissue engineering constructs. Biofabrication 7: 045008. doi: 10.1088/1758-5090/7/4/045008
    [88] Aguilar JP, Lipka M, Primo GA, et al. (2018) 3D Electrophoresis-assisted lithography (3DEAL): 3D molecular printing to create functional patterns and anisotropic hydrogels. Adv Funct Mater 28: 1–10.
    [89] Hribar KC, Meggs K, Liu J, et al. (2015) Three-dimensional direct cell patterning in collagen hydrogels with near-infrared femtosecond laser. Sci Rep 5: 17203. doi: 10.1038/srep17203
    [90] Wang Z, Jin X, Dai R, et al. (2016) An ultrafast hydrogel photocrosslinking method for direct laser bioprinting. RSC Adv 6: 21099–21104. doi: 10.1039/C5RA24910D
    [91] Miri AK, Nieto D, Iglesias L, et al. (2018) Microfluidics-enabled multimaterial maskless stereolithographic bioprinting. Adv Mater 30: e1800242. doi: 10.1002/adma.201800242
    [92] Mosadegh B, Xiong G, Dunham S, et al. (2015) Current progress in 3D printing for cardiovascular tissue engineering. Biomed Mater 10: 034002. doi: 10.1088/1748-6041/10/3/034002
    [93] Ringeisen BR, Pirlo RK, Wu PK, et al. (2013) Cell and organ printing turns 15: Diverse research to commercial transitions. MRS Bull 38: 834–843. doi: 10.1557/mrs.2013.209
    [94] Duan B (2017) State-of-the-art review of 3D bioprinting for cardiovascular tissue engineering. Ann Biomed Eng 45: 195–209. doi: 10.1007/s10439-016-1607-5
    [95] Gao Q, Liu Z, Lin Z, et al. (2017) 3D bioprinting of vessel-like structures with multilevel fluidic channels. ACS Biomater Sci Eng 3: 399–408. doi: 10.1021/acsbiomaterials.6b00643
    [96] Khademhosseini A, Camci-Unal G (2018) 3D Bioprinting in Regenerative Engineering: Principles and Applications. CRC Press.
    [97] Wu Y, Lin ZY (William), Wenger AC, et al. (2018) 3D bioprinting of liver-mimetic construct with alginate/cellulose nanocrystal hybrid bioink. Bioprinting 9: 1–6. doi: 10.1016/j.bprint.2017.12.001
    [98] Visconti RP, Kasyanov V, Gentile C, et al. (2010) Towards organ printing: engineering an intra-organ branched vascular tree. Expert Opin Biol Ther 10: 409–420. doi: 10.1517/14712590903563352
    [99] Prendergast ME, Montoya G, Pereira T, et al. (2018) Microphysiological systems: automated fabrication via extrusion bioprinting. Microphysiological Syst 2: 1–16. doi: 10.21037/mps.2017.12.01
    [100] Charbe N, McCarron PA, Tambuwala MM (2017) Three-dimensional bio-printing: A new frontier in oncology research. World J Clin Oncol 8: 21–36. doi: 10.5306/wjco.v8.i1.21
    [101] Gopinathan J, Noh I (2018) Recent trends in bioinks for 3D printing. Biomater Res 22: 11. doi: 10.1186/s40824-018-0122-1
    [102] Guvendiren M, Molde J, Soares RMD, et al. (2016) Designing biomaterials for 3d printing. ACS Biomater Sci Eng 2: 1679–1693. doi: 10.1021/acsbiomaterials.6b00121
    [103] Gu Q, Tomaskovic-Crook E, Wallace GG, et al. (2017) 3D bioprinting human induced pluripotent stem cell constructs for in situ cell proliferation and successive multilineage differentiation. Adv Healthc Mater 6: 1700175. doi: 10.1002/adhm.201700175
    [104] Ong CS, Fukunishi T, Zhang H, et al. (2017) Biomaterial-free three-dimensional bioprinting of cardiac tissue using human induced pluripotent stem cell derived cardiomyocytes. Sci Rep 7: 4566. doi: 10.1038/s41598-017-05018-4
    [105] Medvedev SP, Shevchenko AI, Zakian SM (2010) Induced pluripotent stem cells: problems and advantages when applying them in regenerative medicine. Acta Nat 2: 18–28.
    [106] Wang W, Yang J, Liu H, et al. (2011) Rapid and efficient reprogramming of somatic cells to induced pluripotent stem cells by retinoic acid receptor gamma and liver receptor homolog 1. Proc Natl Acad Sci 108: 18283–18288. doi: 10.1073/pnas.1100893108
    [107] Tidball AM, Dang LT, Glenn TW, et al. (2017) Rapid generation of human genetic loss-of-function ipsc lines by simultaneous reprogramming and gene editing. Stem Cell Reports 9: 725–731. doi: 10.1016/j.stemcr.2017.07.003
    [108] Rutz AL, Hyland KE, Jakus AE, et al. (2015) A multi-material bioink method for 3D printing tunable, cell-compatible hydrogels. Adv Mater 27: 1607–1614. doi: 10.1002/adma.201405076
    [109] Vatani M, Choi JW (2017) Direct-print photopolymerization for 3D printing. Rapid Prototyp J 23: 337–343. doi: 10.1108/RPJ-11-2015-0172
    [110] Tappa K, Jammalamadaka U (2018) Novel biomaterials used in medical 3D printing techniques. J Funct Biomater 9: 17. doi: 10.3390/jfb9010017
    [111] Aljohani W, Ullah MW, Zhang X, et al. (2018) Bioprinting and its applications in tissue engineering and regenerative medicine. Int J Biol Macromol 107: 261–275. doi: 10.1016/j.ijbiomac.2017.08.171
  • This article has been cited by:

    1. Ekaterina Statsenko, Mikhail Shtarberg, Eugene Borodin, Functional Biscuits with Soy Protein, 2023, 2074-9414, 513, 10.21603/2074-9414-2023-3-2454
  • Reader Comments
  • © 2018 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(8752) PDF downloads(2238) Cited by(9)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog