Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat

Abstract

The leghemoglobin protein (LegH) from soy (Glycine max) expressed in Pichia pastoris (LegH Prep) imparts a meat-like flavor profile onto plant-based food products. The safety of LegH Prep was evaluated through a series of in vitro and in vivo tests. The genotoxic potential of LegH Prep was assessed using the bacterial reverse mutation assay (Ames test) and the in vitro chromosome aberration test. LegH Prep was non-mutagenic and non-clastogenic in each test, respectively. Systemic and female reproductive toxicity were assessed in two separate 28-day dietary studies in Sprague Dawley rats. There were no mortalities associated with the administration of LegH Prep. There were no clinical observations, body weight, ophthalmological, clinical pathology, or histopathological changes attributable to LegH Prep administration. Female reproductive parameters were comparable between rats treated with LegH Prep and concurrent control rats. These studies establish an NOAEL of 750 mg/kg/day LegH, which is over 100 times greater than the 90^th percentile estimated daily intake (EDI). Collectively, this work demonstrates that LegH Prep is safe for its intended use in ground beef analogue products at concentrations up to 0.8% LegH.