Engineered Living Systems Based on Gelatin: Design, Manufacturing, and Applications
Source abstract
Abstract
Abstract Engineered living systems (ELSs) represent purpose‐driven assemblies of living components, encompassing cells, biomaterials, and active agents, intricately designed to fulfill diverse biomedical applications. Gelatin and its derivatives have been used extensively in ELSs owing to their mature translational pathways, favorable biological properties, and adjustable physicochemical characteristics. This review explores the intersection of gelatin and its derivatives with fabrication techniques, offering a comprehensive examination of their synergistic potential in creating ELSs for various applications in biomedicine. It offers a deep dive into gelatin, including its structures and production, sources, processing, and properties. Additionally, the review explores various fabrication techniques employing gelatin and its derivatives, including generic fabrication techniques, microfluidics, and various 3D printing methods. Furthermore, it discusses the applications of ELSs based on gelatin in regenerative engineering as well as in cell therapies, bioadhesives, biorobots, and biosensors. Future directions and challenges in gelatin fabrication are also examined, highlighting emerging trends and potential areas for improvements and innovations. In summary, this comprehensive review underscores the significance of gelatin‐based ELSs in advancing biomedical engineering and lays the groundwork for guiding future research and developments within the field.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Additive Manufacturing and 3D Printing Technologies · 3D Printing in Biomedical Research · Electrospun Nanofibers in Biomedical Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Division of Engineering in Medicine Department of Medicine Brigham and Women's Hospital Harvard Medical School Cambridge MA 02139 USA
Harvard Stem Cell Institute Harvard University Cambridge MA 02138 USA
Broad Institute of MIT and Harvard Cambridge MA 02142 USA
Funding
National Science Foundation · Chan Zuckerberg Initiative · Foundation for the National Institutes of Health
References (100+)
Show source-provided references
1. 10.1056/NEJMoa220691610.1056/NEJMoa2206916 ↗
2. 10.1016/S2468-2667(21)00070-010.1016/S2468-2667(21)00070-0 ↗
3. 10.1038/s41591-024-03163-810.1038/s41591-024-03163-8 ↗
4. 10.1038/s41591-021-01301-010.1038/s41591-021-01301-0 ↗
5. WHO 2022.
6. 10.1136/bmjgh-2019-00205310.1136/bmjgh-2019-002053 ↗
7. 10.1038/s41578-021-00350-810.1038/s41578-021-00350-8 ↗
8. 10.1038/s41573-021-00285-310.1038/s41573-021-00285-3 ↗
9. 10.1002/adma.20190397510.1002/adma.201903975 ↗
10. 10.1016/j.matt.2019.11.01610.1016/j.matt.2019.11.016 ↗
11. 10.1002/adma.20220132610.1002/adma.202201326 ↗
12. 10.1021/acs.chemrev.2c0051210.1021/acs.chemrev.2c00512 ↗
13. 10.1038/s43586-022-00179-710.1038/s43586-022-00179-7 ↗
14. 10.1007/s42242-022-00198-z10.1007/s42242-022-00198-z ↗
15. 10.1016/j.matt.2021.08.00110.1016/j.matt.2021.08.001 ↗
16. 10.1007/s42242-020-00121-410.1007/s42242-020-00121-4 ↗
17. 10.1007/s42242-020-00074-810.1007/s42242-020-00074-8 ↗
18. R.Schrieber H.Gareis John Wiley & Sons Germany2007.
19. 10.1146/annurev-food-031414-11180010.1146/annurev-food-031414-111800 ↗
20. 10.1007/978-1-4615-3552-2_510.1007/978-1-4615-3552-2_5 ↗
21. Keenan T. R. · 2000
22. 2007
23. 10.1016/j.matpr.2020.12.92210.1016/j.matpr.2020.12.922 ↗
24. 10.1007/s10529-015-1907-010.1007/s10529-015-1907-0 ↗
25. 10.1016/B978-0-323-41736-5.00004-210.1016/B978-0-323-41736-5.00004-2 ↗
26. 10.1016/j.molliq.2019.11155110.1016/j.molliq.2019.111551 ↗
27. 10.1021/acsomega.9b0025110.1021/acsomega.9b00251 ↗
28. 10.1016/j.ijbiomac.2020.06.18510.1016/j.ijbiomac.2020.06.185 ↗
29. 10.1016/j.foodhyd.2022.10753510.1016/j.foodhyd.2022.107535 ↗
30. 10.1016/j.foodhyd.2020.10642410.1016/j.foodhyd.2020.106424 ↗
31. 10.1002/jemt.2216410.1002/jemt.22164 ↗
32. 10.1002/pi.99710.1002/pi.997 ↗
33. 10.1021/bp030004i10.1021/bp030004i ↗
34. 10.1016/j.jcrc.2016.04.01110.1016/j.jcrc.2016.04.011 ↗
35. 10.1016/j.tifs.2019.02.04810.1016/j.tifs.2019.02.048 ↗
36. 10.1016/j.tifs.2020.08.00110.1016/j.tifs.2020.08.001 ↗
37. 10.1081/FRI-12002548310.1081/FRI-120025483 ↗
38. 10.1007/s00726-017-2490-610.1007/s00726-017-2490-6 ↗
39. 10.1016/j.ijbiomac.2017.07.01310.1016/j.ijbiomac.2017.07.013 ↗
40. 10.1007/s12393-014-9096-510.1007/s12393-014-9096-5 ↗
41. 10.1016/j.matlet.2020.12786510.1016/j.matlet.2020.127865 ↗
42. 10.21315/tlsr2018.29.2.1510.21315/tlsr2018.29.2.15 ↗
43. 10.1021/ie50167a01810.1021/ie50167a018 ↗
44. 10.1533/9781845695873.14210.1533/9781845695873.142 ↗
45. 10.1111/j.1365-2621.2011.02590.x10.1111/j.1365-2621.2011.02590.x ↗
46. 10.1016/j.foodhyd.2010.08.00110.1016/j.foodhyd.2010.08.001 ↗
47. 10.1016/0032-3861(95)93109-Y10.1016/0032-3861(95)93109-Y ↗
48. 10.1016/0141-8130(89)90053-610.1016/0141-8130(89)90053-6 ↗
49. 10.1002/pi.499032020810.1002/pi.4990320208 ↗
50. 10.1002/adem.20200071610.1002/adem.202000716 ↗
51. 10.1002/app.2581810.1002/app.25818 ↗
52. 10.1002/app.3696310.1002/app.36963 ↗
53. 10.1002/app.1964.07008032910.1002/app.1964.070080329 ↗
54. 10.1002/(SICI)1097-4628(19990314)71:11<1721::AID-APP1>3.0.CO;2-Q10.1002/(SICI)1097-4628(19990314)71:11<1721::AID-APP1>3.0.CO;2-Q ↗
55. 10.1016/j.memsci.2006.01.00210.1016/j.memsci.2006.01.002 ↗
56. 10.1016/j.foodhyd.2009.03.00710.1016/j.foodhyd.2009.03.007 ↗
57. 10.1016/j.foodhyd.2024.11002310.1016/j.foodhyd.2024.110023 ↗
58. 10.1002/jbm.a.3149210.1002/jbm.a.31492 ↗
59. 10.1016/j.mtener.2021.10071210.1016/j.mtener.2021.100712 ↗
60. 10.1021/acs.biomac.3c0088710.1021/acs.biomac.3c00887 ↗
61. 10.1111/ijfs.1625410.1111/ijfs.16254 ↗
62. 10.1021/bm015519h10.1021/bm015519h ↗
63. 10.1002/app.2809610.1002/app.28096 ↗
64. 10.1021/acsami.0c1675810.1021/acsami.0c16758 ↗
65. 10.1016/j.cej.2011.04.00110.1016/j.cej.2011.04.001 ↗
66. Naoi T. · 2001
67. 10.1016/j.foodhyd.2021.10717910.1016/j.foodhyd.2021.107179 ↗
68. 10.1002/advs.20230540510.1002/advs.202305405 ↗
69. 10.1016/j.foodhyd.2020.10615010.1016/j.foodhyd.2020.106150 ↗
70. 10.1021/acsami.2c0192210.1021/acsami.2c01922 ↗
71. 10.1016/j.tibtech.2016.01.00210.1016/j.tibtech.2016.01.002 ↗
72. 10.1007/s42242-022-00229-910.1007/s42242-022-00229-9 ↗
73. 10.1021/bm025741210.1021/bm0257412 ↗
74. 10.1016/j.biomaterials.2017.04.05010.1016/j.biomaterials.2017.04.050 ↗
75. 10.1021/acs.biomac.3c0090910.1021/acs.biomac.3c00909 ↗
76. 10.1007/s42242-018-0028-810.1007/s42242-018-0028-8 ↗
77. 10.1021/bm990017d10.1021/bm990017d ↗
78. 10.1021/acs.biomac.3c0030210.1021/acs.biomac.3c00302 ↗
79. 10.1002/mabi.20200031710.1002/mabi.202000317 ↗
80. 10.1002/mabi.20130014310.1002/mabi.201300143 ↗
81. 10.1016/j.biomaterials.2004.01.03610.1016/j.biomaterials.2004.01.036 ↗
82. 10.1016/j.biomaterials.2003.09.06110.1016/j.biomaterials.2003.09.061 ↗
83. 10.1016/0891-5849(90)90155-C10.1016/0891-5849(90)90155-C ↗
84. 10.1111/j.1442-9071.1995.tb01638.x10.1111/j.1442-9071.1995.tb01638.x ↗
85. 10.1016/j.biomaterials.2020.12047410.1016/j.biomaterials.2020.120474 ↗
86. 10.1016/j.biopha.2015.12.02410.1016/j.biopha.2015.12.024 ↗
87. 10.1021/acs.biomac.1c0018910.1021/acs.biomac.1c00189 ↗
88. 10.1002/adma.20090180810.1002/adma.200901808 ↗
89. 10.1039/C4BM00070F10.1039/C4BM00070F ↗
90. 10.1039/C6BM00254D10.1039/C6BM00254D ↗
91. 10.1002/mabi.20230037110.1002/mabi.202300371 ↗
92. 10.1007/s40883-015-0002-310.1007/s40883-015-0002-3 ↗
93. 10.1016/j.bioactmat.2022.11.01710.1016/j.bioactmat.2022.11.017 ↗
94. 10.1002/adhm.20150075710.1002/adhm.201500757 ↗
95. 10.1016/j.eurpolymj.2011.02.01510.1016/j.eurpolymj.2011.02.015 ↗
96. 10.1002/adhm.20210020610.1002/adhm.202100206 ↗
97. 10.1002/adhm.20190075210.1002/adhm.201900752 ↗
98. 10.1002/mabi.20230021310.1002/mabi.202300213 ↗
99. 10.1088/1758-5090/abc95f10.1088/1758-5090/abc95f ↗
100. 10.1016/j.biomaterials.2011.09.03110.1016/j.biomaterials.2011.09.031 ↗