Researchers at Hiroshima University have developed a genetically modified chicken egg, called the OVM-knockout, using TALENs genome-editing technology to eliminate the ovomucoid protein, which causes egg white allergies. Preliminary safety assessments indicate no off-target mutations and no traces of the allergenic protein, suggesting these eggs could be safely consumed by those with egg allergies. Egg allergies are common, particularly in children, and can cause symptoms ranging from gastrointestinal upset to severe respiratory issues. Additionally, these allergies can limit access to certain vaccines that utilize egg proteins.
The OVM-knockout eggs were engineered by targeting a specific RNA sequence associated with ovomucoid, ensuring the eggs produced do not contain this protein or any mutant forms that could provoke allergic reactions. Whole genome sequencing confirmed that any identified mutations were non-harmful, localized outside the key coding regions. The successful engineering of these eggs represents a significant advancement in food safety for allergic individuals, paving the way for further studies. Future research will focus on the eggs’ physical properties, processing applications, and their safety through clinical evaluations aimed at practical use in allergen-sensitive diets.
