Researchers develop hens that produce allergen-free eggs

Using a genome editing technologyresearchers at Hiroshima University have developed an egg in shell, called ovomucoid (OVM)-knockout eggs, which may be safe for people with egg white allergies.

The research confirmed that shell eggs are laid without LMOs, the protein that causes egg white allergies. However, the food safety product profile still has a long way to go before it reaches retail.

“In this study, we examined the presence or absence of mutant protein expression, vector sequence insertion, and off-target effects in OVM-stunned chickens by platinum transcription activator-like effector nucleases ( TALEN),” said Ryo Ezaki, Hiroshima University. assistant teacher.

TALENs are restriction enzymes that recognize specific DNA sequences and can break them. In this research study, TALENs were designed to target a piece of RNA called exon 1, which codes for specific proteins. This allowed researchers to detect and eliminate the ovomucoid protein in egg whites.

“Eggs laid by homozygous OVM-knockout hens showed no obvious abnormalities. The albumen contained neither the mature LMO nor the truncated LMO variant,” Ezaki said. “These results indicate the importance of safety assessments and reveal that the eggs laid by this LMO knockout chicken solve the food and vaccine allergy problem.”

The researchers concluded that OVM knockout eggs are less allergenic than standard shell eggs and can be safely consumed by egg-allergic patients, if used in heat-processed foods.

Future research will focus on verifying the food safety aspect of LMO-knockout eggs. According to Ezaki, even small amounts of LMOs can cause a reaction in people who are very allergic to this specific protein.

“The next phase of research will be to evaluate the physical properties and processability of OVM knockout eggs, and to confirm their efficacy through clinical trials,” Ezaki said. “We will continue to conduct further research on the practical application of low allergy eggs.”

If the research makes it to commercial trials, it will be interesting to see how it is applied and if it works effectively. According to protein and enzyme company Bioseutica, The LMO represents 11% of the egg white and protects developing chicks from bacterial growth by inhibiting proteases.

Although access to allergen-free eggs is beneficial for those affected by the allergy, experts from the American College of Allergy, Asthma and Immunology estimate that only 2% of all children are allergic to eggs and that 70% of these children will overcome the allergy by the age of 16.