细胞培养肉中潜在致敏原及交叉致敏性评价现状与思考

Current situation and reflections on the evaluation of potential allergens and cross-allergenicity in cell-cultured meat

摘要:

细胞培养肉是基于动物生长与修复机制，并通过体外培养干细胞生产的一类创新肉类产品，逐渐成为替代蛋白食品领域的重要研究热点和发展方向。由于严重缺乏人类食用历史经验和数据，其安全性备受关注，致敏原及致敏性是核心问题之一，但目前相关研究尚处于起步阶段。本文基于细胞培养肉种子细胞、生产资料(培养基、支架材料及培养载体等)及其生产全链条梳理潜在致敏原来源，详细阐述了当前在致敏原评估及交叉致敏性研究方面所取得的进展，剖析了该领域面临的挑战与困境，还探讨了通过整合多学科的理论与方法，构建通量更高、更科学精准的细胞培养肉致敏性评价体系的可能性，为细胞培养肉产品生产、风险评估及安全管理提供了前瞻性依据和科学性支撑。

Abstract:

Cell-cultured meat is an innovative type of meat product produced by culturing stem cells in vitro based on the mechanisms of animal growth and repair. It has gradually become an important research focus and development direction in the field of alternative protein foods. Due to the severe lack of historical experience and data regarding human consumption, its safety has attracted global attention. Allergens and allergenicity are one of the core issues, while this field is still in its infancy. In this work, we systematically identify the potential allergen sources throughout the cell-cultured meat production chain, which cover seed cells, production materials (culture media, scaffolds, and carriers), and manufacturing processes. We review recent advances in allergen evaluation and cross-allergenicity research, as well as the key challenges in this emerging field. This study explores the potential for developing a high-throughput, scientifically robust evaluation system for the allergenicity of cultured meat by integrating theories and methodologies from multiple disciplines. The aim is to provide forward-looking and scientific support for the production, risk assessment, and safety management of cell-cultured meat products.