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In Honor of Nobel Laureate Prof. Ferid Murad
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Featuring 9 Nobel Laureates and other Distinguished Guests

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PLENARY LECTURES AND VIP GUESTS
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Eva Achbergerova

Tomas Bata University in Zlin, Faculty of Applied Informatics, CEBIA-Tech

Utilization Of Protein By-products In 3d Bioprinting
Kolomaznik International Symposium (8th Intl. Symp. on Sustainable Materials Recycling Processes & Products)[Solid and liquid wastes from industrial processes: Innovations in material recovery and environmental protection]

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Abstract:

Three-dimensional (3D) bioprinting has been employed in recent years as an attractive method for tissue engineering. [1] Using a 3D bioprinter allows proper distribution and positioning of biomaterials and cells to create desired constructs. [2] One of the major challenges associated with 3D bioprinting is the development of materials that can be used as suitable bioink. Namely, hydrogels formed by biopolymers (collagen, gelatine, hyaluronan, etc.) are of particular interest because of their capability to mimic the cell’s extracellular matrix (ECM). [3]
The present work is aimed at the preparation and direct embedding of cells in 3D printed materials. Although native collagen is the major structural component of ECM, this biopolymer is less applicable for hydrogel preparation suitable for microextrusion due to its lower viscosity as well as accessibility to chemical modification. [4,5] Therefore, bovine or rabbit gelatines prepared from industrial collagen by-products (waste) were used in this study. Moreover, gelatines were mixed with hyaluronan and chemically cross-linked by glutaraldehyde to acquire materials with appropriate properties for 3D bioprinting. During the cross-linking, forming hydrogels were mixed with fluorescently stained fibroblasts and printed. Finally, cell distribution within the printed material was investigated using fluorescent imaging. In conclusion, chemically cross-linked hydrogels composed of biopolymers were prepared as a potentially promising bioink with application in 3D printing.