Researchers have conducted an initial food safety study to evaluate potential allergens in cultured beef cells, as interest grows in the health impacts of lab-grown meat compared to traditional animal meat. The study, published in ACS' Journal of Agricultural and Food Chemistry, found that cultured beef cells contained fewer traditional protein allergens than conventional steak but showed stronger immune reactions in blood samples from individuals with an acquired meat allergy.
Cultivated or lab-grown meat is produced by growing animal muscle cells under controlled conditions. These cells generate different amounts of proteins compared to those found in live animals. Previous research indicated that cultivated fish cells had fewer proteins associated with severe allergies than conventional seafood. However, data on allergen content in other types of cultivated meats, such as beef, has been limited.
A team led by Laura Domigan and Dobson analyzed the protein composition and allergenic potential of cultured beef cells versus regular steak. They used male cow muscle cells grown according to established protocols for varying periods and then compared their protein profiles with those of traditional beef steak. The results showed that while cultured muscle cells had similar protein compositions among themselves regardless of culture duration, they differed significantly from regular steak.
Most allergenic proteins identified were present at similar or lower levels in cultured cells than in conventional beef, except for three proteins not classified as meat allergens by the World Health Organization. These proteins reacted with immunoglobulin E (IgE), suggesting they could provoke immune responses or allergic reactions in some individuals.
Blood samples from a small group of people with meat allergies revealed lower IgE binding to both undigested and digested cultured beef cells when compared to regular steak. This aligns with the observed differences in allergen-related protein levels between the two types of meat. However, cultured beef cells elicited strong IgE reactivity in blood samples from two individuals sensitive to alpha-gal—a sugar molecule present in red meat that can cause acquired allergies following a lone star tick bite. Researchers suggest this heightened response may be due to increased levels of alpha-gal-modified proteins found in the cultured cells.
The findings suggest that while cultured beef may pose a lower risk related to classic beef allergens, it could present a higher risk for people sensitive to alpha-gal-associated allergens. The research team plans further studies on final cultivated meat products.
Dobson stated: "The development of cultivated meats will require coordinated efforts between scientific, regulatory, and clinical teams to deliver products that are not only safe and sustainable but also accepted and trusted by the public." Dobson added: "Only through this ongoing collaboration can cultivated meat achieve its promise as a viable, responsible, and widely accepted alternative to conventional meat."
