Park Heejung, Cho IHyeon, Heo Sojeong, Han Kisoo, Baek Young-Jin, Sim Wan-Sup, Jeong Do-Won
Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 03016, Republic of Korea.
Department of Food and Nutrition, Dongduk Women's University, 60, Hwarang-ro 13-gil, Seongbuk-gu, Seoul, 02748, Republic of Korea.
Sci Rep. 2025 May 5;15(1):15668. doi: 10.1038/s41598-025-00719-7.
The growing global demand for sustainable food sources has accelerated the development of cultured meat as an alternative to traditional animal-based meat. Cultured meat is produced through advanced cell cultivation techniques, offering potential solutions to environmental, ethical, and food security challenges. This study aims to predict the safety of cultured meat compared to conventional chicken using a comprehensive metabolomics approach. We conducted a comparative analysis of conventional chicken meat, muscle satellite cells, and myotube formed cells. The findings reveal that while the overall metabolic profiles of cultured and conventional meats are largely comparable, significant differences exist in specific metabolites associated with nutrient metabolism. These variations suggest potential differences in the nutritional content of cultured meat, which could affect its dietary value. Despite these differences, our analysis indicates no significant impact on the safety of cultured meat, which remains within acceptable safety limits. This study contributes to the ongoing evaluation of cultured meat as a viable and safe alternative in the pursuit of sustainable food sources.
全球对可持续食物来源的需求不断增长，加速了人造肉作为传统动物肉替代品的发展。人造肉是通过先进的细胞培养技术生产的，为环境、伦理和食品安全挑战提供了潜在的解决方案。本研究旨在使用全面的代谢组学方法预测人造肉与传统鸡肉相比的安全性。我们对传统鸡肉、肌肉卫星细胞和形成肌管的细胞进行了比较分析。研究结果表明，虽然人造肉和传统肉的整体代谢谱在很大程度上具有可比性，但与营养代谢相关的特定代谢物存在显著差异。这些差异表明人造肉的营养成分可能存在差异，这可能会影响其营养价值。尽管存在这些差异，但我们的分析表明，人造肉的安全性没有受到显著影响，仍在可接受的安全范围内。这项研究有助于持续评估人造肉作为可持续食物来源的可行且安全的替代品。
