Scientists Turn Blood Types Using Coffee-Derived Enzymes

Every year, thousands of lives are lost due to blood shortages—and even more could be saved if any donated blood could go to anyone. But blood types matter. Your body rejects foreign antigens, meaning only matching or universal blood is safe to receive. That’s why the dream of converting any blood to the universal donor type O has fascinated scientists for decades.

Yes, it’s now possible. Using two newly discovered bacterial enzymes, researchers can strip the A and B antigens from red blood cells—converting A, B, and AB blood into universal O type. The breakthrough builds on older coffee bean enzyme studies and uses highly efficient bacterial extracts.

Why Blood Type Matters in Transfusions

Your blood type is defined by the presence or absence of specific sugar-based antigens—A and B—on the surface of your red blood cells. Type O blood lacks both. That makes it the universal donor: O-negative can be given safely to anyone in an emergency. But if you give A, B, or AB blood to the wrong recipient, those antigens trigger deadly immune reactions.

The Old Coffee Bean Clue

Back in the 1980s, researchers found an enzyme in coffee beans that could remove B antigens from red blood cells. Early tests showed promise—the converted blood could be transfused safely—but the enzyme worked too slowly to be practical for large-scale use. Scientists kept searching.

The New Breakthrough: Bacterial Enzymes

Fast forward to today: a team led by Dr. Henrik Clausen from the University of Copenhagen screened 2,500 extracts from bacteria and fungi, hunting for something better. Their search paid off. They isolated two powerful glycosidase enzymes derived from bacteria. These enzymes efficiently strip both A and B antigens from red blood cells, converting A, B, and AB types into O. This means any donated blood could potentially become universally compatible.

The enzymes were reported in the journal Nature Biotechnology (not Nature Biology as earlier misstated) and represent a significant leap in transfusion science. Unlike the older coffee bean enzyme, these bacterial enzymes work quickly and effectively at scale—a critical factor for real-world blood banks.

What This Means for the Future

The goal is twofold: ease global blood shortages and improve transfusion safety. If clinical trials confirm both the safety and efficacy of using these enzymes for blood conversion, we could enter a new era where blood supply logistics are simpler, and more patients get the right transfusion at the right time.

The team plans further human trials to verify that the converted blood behaves like normal O-type blood in recipients—no hidden immune risks, no unexpected reactions.

Frequently Asked Questions

What blood types can be converted to O using these enzymes?

A-type, B-type, and AB-type blood can all be converted to O-type using the two newly discovered bacterial glycosidase enzymes. Type O blood already lacks A and B antigens and does not need conversion.

Where did scientists find these enzymes?

The enzymes were discovered in bacterial extracts. Researchers evaluated 2,500 samples from bacteria and fungi before identifying the two most effective sugar-digesting enzymes for removing A and B antigens from red blood cells.

Didn’t coffee beans play a role in earlier research?

Yes. In the 1980s, scientists found an enzyme in coffee beans capable of stripping B antigens, but it was inefficient for large-scale use. The new enzymes from bacteria are far more effective and practical.

How do these enzymes make blood universal?

The enzymes remove the A and/or B antigens from the surface of red blood cells. Without these antigens, the modified blood can be safely transfused into any patient, just like naturally occurring O-type blood.

Are the converted blood cells safe for patients?

Early results are promising, but the research team plans additional clinical trials to confirm that transfusions using enzyme-converted blood are just as safe and effective as those using natural O-type blood.

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