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A cell line is a population of cells grown in vitro that can be subcultured over several generations. Normal cells cease to divide after a certain number of cell divisions, a process known as replicative senescence. This number, called the Hayflick limit, was conceptualized by Leonard Hayflick in 1961 when he observed that fetal cells grown in culture could only divide 40-60 times. This limit is due to the shortening of the telomeres during each round of cell division, preventing cell division...

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Updated: Apr 20, 2026

Preparation of a High-quality Primary Cell Culture from Fish Pituitaries

Preparation of a High-quality Primary Cell Culture from Fish Pituitaries

Published on: August 28, 2018

Cell-Cultured Fish Fillets Exhibit Relatively Low Allergenic Risks.

Mengqing Shi¹, Shuya Wang¹, Ya Li¹

¹SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China.

Journal of Agricultural and Food Chemistry

|April 18, 2026

Summary

This summary is machine-generated.

Cell-cultured fish fillets show reduced allergenicity compared to native fish, with significantly lower levels of key allergens like parvalbumin and tropomyosin. This suggests a potentially safer novel food source with milder allergic reactions.

Keywords:

allergenic proteins cell-cultured fish fillets gut microbiota immune imbalance potential allergenicity

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Area of Science:

Food Science
Allergenicity Studies
Biotechnology

Background:

Cell-cultured meat presents a sustainable food alternative.
The safety and allergenicity of cell-cultured meat require thorough investigation.

Purpose of the Study:

To assess the allergenicity of cell-cultured fish fillets.
To compare the allergenic potential with native fish meat.
To identify key allergens and their contribution to reduced allergenicity.

Main Methods:

Liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for protein quantification.
Bioinformatics analysis for allergen identification and cross-reactivity assessment.
In vivo food allergy models and in vitro RBL-2H3 cell assays.

Main Results:

Cell-cultured fish fillets exhibited 29.45% of the allergen intensity found in native fish meat.
Milder allergic responses were observed, including reduced IgE levels and inflammatory mediators.
Decreased expression of high-affinity receptors and lower β-hexosaminidase release rate were noted.

Conclusions:

Cell-cultured fish fillets demonstrate reduced allergenicity, primarily due to lower parvalbumin and tropomyosin levels.
This research provides crucial data for evaluating the allergenicity of novel cell-cultured foods.
Further investigation into cell-cultured meat safety is warranted.