Rice Researchers 3D Print with Lasers and Sugar to Build Complex Vascular Networks

A team of researchers from Rice University has uncovered a promising strategy to generate vascular networks, one of the most daunting structures in the human body. Using powdered sugar and selective laser sintering, the researchers were able to build large structures from complex, branching, and intricate sugar networks that dissolve to create pathways for blood in lab-grown tissue.

This is the team’s latest effort to build complex vascular networks for engineered tissues to show that they could keep densely packed cells alive for two weeks. The findings of their study—published in the Nature Biomedical Engineering journal—prove that developing new technologies and materials to mimic and recapitulate the complex hierarchical networks of vessels gets them closer to providing oxygen and nutrients to a sufficient number of cells to get a meaningful long-term therapeutic function.

“One of the biggest hurdles to engineering clinically relevant tissues is packing a large tissue structure with hundreds of millions of living cells,” said study lead author Ian Kinstlinger, a bioengineering graduate student at Rice’s Brown School of Engineering. “Delivering enough oxygen and nutrients to all the cells across that large volume of tissue becomes a monumental challenge. Nature solved this problem through the evolution of complex vascular networks, which weave through our tissues and organs in patterns reminiscent of tree limbs. The vessels simultaneously become smaller in thickness but greater in number as they branch away from a central trunk, allowing oxygen and nutrients to be efficiently delivered to cells throughout the body.”

Overcoming the complications of 3D printing vascularization has remained a critical challenge in tissue engineering for decades, as only a handful of 3D printing processes have come close to mimic the in vivo conditions needed to generate blood vessels. Without them, the future of bioprinted organs and tissues for transplantation will remain elusive. Many organs have uniquely intricate vessels, like the kidney, which is highly vascularized and normally receives a fifth of the cardiac output, or the liver, in charge of receiving over 30% of the blood flow from the heart. By far, kidney transplantation is the most common type of organ transplantation worldwide, followed by transplants of the liver, making it crucial for regenerative medicine experts to tackle vascularization.

Ian Kinstlinger with a blood vessel template he 3D printed from powdered sugar (Credit: Jeff Fitlow/Rice University)

In the last few years, extrusion-based 3D printing techniques have been developed for vascular tissue engineering, however, the authors of this study considered that the method presented certain challenges, which led them to use a customized open-source, modified laser cutter to 3D print the sugar templates in the lab of study co-author Jordan Miller, an assistant professor of bioengineering at Rice.

Miller began work on the laser-sintering approach shortly after joining Rice in 2013. The 3D printing process fuses minute grains of powder into solid 3D objects, making possible some complex and detailed structures. In contrast to more common extrusion 3D printing, where melted strands of material are deposited through a nozzle, laser sintering works by gently melting and fusing small regions in a packed bed of dry powder. According to Miller, “both extrusion and laser sintering build 3D shapes one 2D layer at a time, but the laser method enables the generation of structures that would otherwise be prone to collapse if extruded.”

“There are certain architectures—such as overhanging structures, branched networks and multivascular networks—which you really can’t do well with extrusion printing,” said Miller, who demonstrated the concept of sugar templating with a 3D extrusion printer during his postdoctoral studies at the University of Pennsylvania. “Selective laser sintering gives us far more control in all three dimensions, allowing us to easily access complex topologies while still preserving the utility of the sugar material.”

Assistant professor of bioengineering at Rice University, Jordan Miller (Credit: Jeff Fitlow/Rice University)

Generating new 3D printing processes and biomaterials for vascularization is among the top priorities for the researchers at Miller’s Bioengineering Lab at Rice. The lab has a rich history of using sugar to construct vascular network templates. Miller has described in the past how sugar is biocompatible with the human body, structurally strong, and overall, a great material that could be 3D printed in the shape of blood vessel networks. His original inspiration for the project was an intricate dessert, even going as far as suggesting that “the 3D printing process we developed here is like making a very precise creme brulee.”

To make tissues, Kinstlinger chose a special blend of sugars to print the templates and then filled the volume around the printed sugar network with a mixture of cells in a liquid gel. Within minutes, the gel became semisolid and the sugar dissolved and flushed away to leave an open passageway for nutrients and oxygen. Clearly, sugar was a great choice for the team, providing an opportunity to create blood vessel templates because it is durable when dry, and it rapidly dissolves in water without damaging nearby cells.

A sample of blood vessel templates that Rice University bioengineers 3D printed using a special blend of powdered sugars. (Credit: B. Martin/Rice University)

In order to create the treelike vascular architectures in the study, the researchers developed a computational algorithm in collaboration with Nervous System, a design studio that uses computer simulation to make unique art, jewelry, and housewares that are inspired by patterns found in nature. After creating tissues patterned with these computationally generated vascular architectures, the team demonstrated the seeding of endothelial cells inside the channels and focused on studying the survival and function of cells grown in the surrounding tissue, which included rodent liver cells called hepatocytes.

The hepatocyte experiments were conducted in collaboration with the University of Washington (UW)’s bioengineer and study co-author Kelly Stevens, whose research group specializes in studying these delicate cells, which are notoriously difficult to maintain outside the body.

“This method could be used with a much wider range of material cocktails than many other bioprinting technologies. This makes it incredibly versatile,” explained Stevens, an assistant professor of bioengineering in the UW College of Engineering, assistant professor of pathology in the UW School of Medicine and an investigator at the UW Medicine Institute for Stem Cell and Regenerative Medicine.

The results from the study allowed the team to continue their work towards creating translationally relevant engineered tissue. Using sugar as a special ingredient and selective laser sintering techniques could help advance the field towards mimicking the function of vascular networks in the body, to finally deliver enough oxygen and nutrients to all the cells across a large volume of tissue.

Miller considered that along with the team they were able to prove that “perfusion through 3D vascular networks allows us to sustain these large liverlike tissues. While there are still long-standing challenges associated with maintaining hepatocyte function, the ability to both generate large volumes of tissue and sustain the cells in those volumes for sufficient time to assess their function is an exciting step forward.”

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Exclusive: 3D Systems Sugar 3D Printing Brought to Market by Brill, Inc.

For any 3D printing fan with a sweet tooth, the unveiling of the ChefJet and ChefJet Pro 3D printers at CES 2014 was a major highlight. Displayed in brilliant colors and ornate shapes at the 3D Systems booth were immense cake toppers that were impossible to miss. The technology was brought into being by Kyle and Liz von Hasseln, founders of 3D Systems’ then-latest acquisition, The Sugar Lab.

Later that year, however, doubt began to surround the future of 3D Systems’ new sugar printing technology as former CEO Avi Reichental faced scrutiny from the board of directors and the stock market. Since then, we’ve heard tidbits here and there indicating that sugar printing was still under the company’s purview, despite the shelving of its consumer 3D printing unit.

It wasn’t until now that we had confirmation that the technology is alive and well and will be heading to market through a partnership with Brill, Inc. To learn more, we spoke to David Nies, Brill’s Vice President of Business Development.

One of the reasons that  The Sugar Lab made a great fit for 3D Systems was that the startup’s technology was based on 3D Systems’ own binder jetting process. Initially developed at MIT and licensed to Zcorp, binder jetting involves the deposition of a liquid binding agent into a bed of powder, building an object up layer by layer. Zcorp, acquired by 3D Systems in 2012, perfected the technology by incorporating a full color printhead that enabled the creation of vibrant, colorful 3D models.

Large, full-color 3D-printed cake topper. Image courtesy of 3D Systems.

The Sugar Lab swapped out the gypsum used by Zcorp with powdered sugar and replaced the binder and coloring agent with food safe ingredients. Under 3D Systems, the result was a technology that could 3D print a rainbow of complex shapes with interesting flavors. However, that was just the beginning for what Brill and 3D Systems now have in store.

Established in 1928, Brill is a provider of bakery ingredients and products, ranging from icings and glazes to cookies and cakes. While consumers might be less familiar with the name, bakeries and food service operators across North America are sure to recognize it. They may also know the many other subsidiaries owned by Brill’s parent company, CSM Bakery Solutions.

Now, Brill is taking the leap from pastries and fillings to food 3D printing via a partnership with 3D Systems that began in 2017. While 3D Systems has focused on the technological development of software and hardware, Brill has developed the flavored powders and liquid binding agents that work together to print objects. Together, the partners will be introducing the Brill 3D Culinary Studio powered by 3D Systems this summer.

Smaller, edible 3D-printed sweets. Image courtesy of 3D Systems.

“When the Brill 3D Culinary Printer is launched this summer it will be the most advanced food 3D printer ever developed; capable of printing dozens or hundreds of objects simultaneously in full color and in amazing detail. It has taken significant research and invention to get to where we are now and I’m really excited to see this technology finally land in the capable hands of chefs who will no doubt drive immediate advancements in the culinary arts”, said Kyle von Hasseln, director of Culinary Technology at 3D Systems.

Thanks to Brill’s existing customer relationships in the food industry, it will be able to get the 3D Culinary Studio to chefs and other culinary artists at high-end restaurants, casinos, hotels, theme parks, cruise ships and catering companies. Nies explained that his team envisions clients using the technology in one of two ways: to produce larger showpieces that won’t be consumed or smaller, edible pieces.

In addition to the liquid binding agents that will be jetted into a bed of powder to deliver the full spectrum of color in any printed piece, Brill is developing a wide variety of flavored powders to give chefs a range of choices.  Flavors range from strawberry or watermelon, intended mostly for deserts, to cucumber, intended for drinks. Brill is even exploring savory options.

“We have partnered with chefs who have investigated the use of 3D-printed savory-flavored objects in soups,” Nies said. “That’s truly what we think is unique about this particular solution: not only will the system produce incredibly beautiful pieces, but it will also provide an amazing and complete sensory experience for our customers’ consumers — from the visual to the textural to the whole eating experience. What we’ve been able to develop in terms of flavor with  powders is pretty remarkable in the sense of delivering trueness of flavor.”

A rendering of the Brill 3D Culinary Studio powered by 3D Systems. Image courtesy of 3D Systems.

When initially showcased at CES 2014, prices were listed at $5,000 and $10,000 for the ChefJet and ChefJet Pro, but the Culinary Studio may be different. Nies says that the exact cost will be discussed with customers directly and that it should fit within professional kitchen budgets. Included in the package will be the software, printer, finishing station (depowdering is necessary in sugar printing as well as traditional binder jetting), installation and training.

Regardless of the exact numbers, Nies believes that the 3D Culinary Studio can reduce cost and labor compared to methods for creating anything similar with traditional (manual) methods. Moreover, this technology can fabricate food objects impossible by any other means.

Chefs and culinary artists may be able to afford it, but will they be able to design for 3D printing? In addition to the package mentioned above, customers will also have access to a library of 150 to 200 3D models. If they want a custom design, they will be able to access a 3D design service developed exclusively for Brill 3D Culinary Studio to have their concept modeled for a small fee. The model is then theirs to keep and, through training provided by Brill, customers will be able to change the color, personalize, or add a company logo to the design within the software.

“One thing we’ve learned through user testing is that when someone has initially made an assumption that the 3D printer would be difficult to use or understand, they’ve been pleasantly surprised at how easy it is to use,” Nies said. “What we really want to try to do is let the culinary artists handle the art and let us handle the technical side of things and make it easy for you to produce anything you can imagine.”

Nies says that Brill’s waitlist for the Culinary Studio is already substantial, though customers cannot yet be revealed. The product will be officially on the market this summer. In the meantime, Brill will be opening a showroom at its offices in Atlanta, Georgia this spring, where potential clients can see the technology in person.

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