4.7 Article

Suitability of Marine- and Porcine-Derived Collagen Type I Hydrogels for Bioprinting and Tissue Engineering Scaffolds

Journal

MARINE DRUGS
Volume 20, Issue 6, Pages -

Publisher

MDPI
DOI: 10.3390/md20060366

Keywords

collagen; hydrogel; stability; methacrylation; source; bioink; 3D printing

Funding

  1. University of Wollongong
  2. CSIRO
  3. Australian National Fabrication Facility (ANFF)-Materials Node
  4. Australian Research Council Centre of Excellence Scheme [CE 140100012]
  5. ARC [FL110100196]

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This study compares the potential and performance differences of collagen from marine and porcine sources in tissue engineering. Collagen derived from marine sources has lower risk of disease transfer and is more compatible with religious and ethical groups. Although it has inferior mechanical properties and is prone to degradation, marine-derived collagen is still considered a promising biomaterial.
Collagens from a wide array of animals have been explored for use in tissue engineering in an effort to replicate the native extracellular environment of the body. Marine-derived biomaterials offer promise over their conventional mammalian counterparts due to lower risk of disease transfer as well as being compatible with more religious and ethical groups within society. Here, collagen type I derived from a marine source (Macruronus novaezelandiae, Blue Grenadier) is compared with the more established porcine collagen type I and its potential in tissue engineering examined. Both collagens were methacrylated, to allow for UV crosslinking during extrusion 3D printing. The materials were shown to be highly cytocompatible with L929 fibroblasts. The mechanical properties of the marine-derived collagen were generally lower than those of the porcine-derived collagen; however, the Young's modulus for both collagens was shown to be tunable over a wide range. The marine-derived collagen was seen to be a potential biomaterial in tissue engineering; however, this may be limited due to its lower thermal stability at which point it degrades to gelatin.

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