Cell-Cultured Fish Fillets Exhibit Relatively Low Allergenic Risks

Cell-cultured meat offers a promising opportunity to achieve sustainable food supply. However, its safety, particularly allergenicity, remains unclear. LC-MS/MS combined with bioinformatics analysis revealed that the intensity of the allergen in cell-cultured fish fillets was approximately 29.45% that of native fish meat, and the major allergens were prone to cross-reactivity with other allergens, suggesting allergenicity risks. The food allergy model indicated that cell-cultured fish fillets induced milder allergic reactions, including reduced IgE levels, decreased inflammatory mediators, and lower impaired intestinal barrier integrity. Further RBL-2H3 cell assays showed that cell-cultured fish fillets induced lower levels of high-affinity receptor expression, calcium influx, and β-hexosaminidase release rate. Correlation analysis revealed that the reduced allergenicity of cell-cultured fish fillets was primarily due to a significant decrease in the intensities of parvalbumin and tropomyosin. This study sheds light on the potential allergenicity of cell-cultured meat and provides key data for assessing the allergenicity of novel foods.