Scientists are exploring fish gelatin as a potential building block for lab-grown meat. This isn't just about making meat without harming animals or the environment. Fish gelatin is also quite friendly for cells to grow on. Researchers discovered that fish gelatin can be transformed into hydrogels. These hydrogels are easy to shape and hold water well. This is crucial for creating structures that support cell growth.

Now, here's a concern: fish gelatin comes from fish, and some people have fish allergies. So, scientists investigated whether this could pose a problem. They examined the proteins in fish gelatin and found that it resembles other collagens. This means it might trigger allergic reactions in certain individuals. However, the good news is that fish gelatin caused milder allergic reactions compared to ovalbumin, the main protein in egg whites, which many people are allergic to.

The study also looked at how the body responds to fish gelatin internally. It was found that fish gelatin doesn't provoke as strong an immune response as ovalbumin. This is encouraging for those concerned about allergies, suggesting that fish gelatin could be a safer option for lab-grown meat.

It's important to note that while fish gelatin may be less likely to cause allergies, it's not entirely risk-free for everyone. Further research is necessary to ensure its safety. Nonetheless, this development is a promising step in the field of lab-grown meat, highlighting the need to balance safety and efficiency.

FISH GELATIN

Lab-Grown Meat: Could Fish Gelatin Be the Key?

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