CRISPR Reduces Allergy Risk in Cultivated Beef Cells

A new study used CRISPR-Cas9 gene editing to develop bovine muscle cells without alpha-gal, a sugar molecule linked to Alpha-Gal Syndrome (AGS), a potentially life-threatening allergy triggered by mammalian meat. The study presents a proof of concept for producing cultivated meat that may be safer for people affected by the condition.

The research team targeted the GGTA1 gene, which produces the enzyme responsible for creating the alpha-gal epitope in cattle cells. Using CRISPR, the researchers generated edited bovine muscle cells lacking the gene. Despite the genetic modification, the cells maintained myogenic identity and differentiation capacity.

The results showed that the edited cells elicited significantly lower basophil activation, indicating a reduced allergic potential. The researchers said the findings demonstrate how cultivated meat technologies could be used not only for food production but also to address specific health challenges. The study highlights the potential of gene-edited cultivated meat as a future alternative for individuals who cannot safely consume conventional red meat.

For more information, read the study from bioRxiv.