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The GeSIM Bioscaffolder 3.1

The right tissue for the right patient at the right time

Lottery Health funded research project

Dr Jaydee Cabral, Principal Investigator

The aim of our study is to develop a 3D bioprinted, biodegradable, living dressing that will help heal diabetic foot ulcers and reduce the need for amputation. Our approach, ‘the right tissue for the right patient’, refers to a new, innovative way to promote wound healing by taking a personalised medicine approach using a patient’s own adult stem cells derived from bone marrow and blood, delivered in a custom 3D bioprinted scaffold to fit the shape and depth of the wound.

Dr Jaydee Cabral's Department of Chemistry profile
Dr Jaydee Cabral's Department of Food Science profile

Bioscaffolder capabilities

3d Scaffolder

Melt Electrowriting and UV Crosslinking

The Bioscaffolder provides a a flexible 3D scaffold / construct manufacturing platform offering precise x-y-z delivery of a large variety of natural or synthetic materials as well as printing of cell suspensions with up to 4 independent print heads. It is currently the only one of its kind in New Zealand.

It can 3D Print a variety of different biopolymers, create porous structures for tissue engineering, co-print hard (PCL) and soft (alginate) biopolymers, has an exposition lamp for UV curing; and can do so via sequential printing, co-axial extrusion, and nanolitre, piezoelectric pipetting.

This instrument is also equipped with Melt Electrowriting (MEW) apparatus that enables the printing of micro structures from biopolymers as well as a novel pneumatic core/shell extrusion to create hollow fibers.

Current projects utilizing the Bioscaffolder include:

  • Development of 3D regenerative, vascularized skin mimics
  • Bioactive synthetic scaffolds for healthcare applications
  • Novel biomaterials for dental applications
  • Fabrication of microelectrode arrays
  • Bioprinting of 3D human skin equivalents to measure therapeutic effects of growth factors
  • Investigation on the impact of the functionality of food ingredients in well-designed food matrices

Core Shell Extrusion