A team of Japanese scientists has created an allergen-free chicken egg. People with egg allergies can safely consume it.
- Japanese researchers have created allergen-free eggs.
- By editing the chicken genome, they managed to remove ovomucoid, the protein responsible for the majority of allergies.
- The first tests are encouraging, but further tests need to be carried out with more participants.
Cakes, flans, sauces, pies: for many people, the consumption of these products is impossible. Individuals allergic to eggs must adapt their diet and monitor the ingredients of each dish. This could perhaps change one day: Japanese researchers have created an allergen-free chicken egg. This team from Hiroshima University explains it in the journal Food and Chemical Toxicology.
Ovomucoid, a protein responsible for egg allergies
“Chicken egg allergies are among the most common in children, they recall in a communicated. (…)Egg white allergies can cause a variety of symptoms, including vomiting, stomach cramps, breathing problems, hives and swelling.” The allergy is usually caused by a specific protein in eggs, called ovomucoid.
It is the starting point of this scientific innovation: in 2020, Japanese researchers succeeded in creating chickens capable of laying eggs without ovomucoid, thanks to genome editing techniques. The modified egg was named OVM-knockout.
Eggs safe for people with allergies
“To use OVM-knockout chicken eggs as food, it is important to assess their food safety”says Ryo Ezaki, assistant professor at the Graduate School of Integrated Sciences for Life at Hiroshima University. In this study, the scientist and his team examined the presence of the protein in this modified egg. They used several genetic analysis tools to verify the safety of the eggs and the absence of allergens.Eggs laid by OVM knockout hens showed no obvious abnormalities”he observes. According to the team, these results demonstrate that “Eggs laid by this GMO knockout hen solve the problem of food and vaccine allergies”.
Allergen-free eggs: new perspectives for allergy sufferers
In an article, the media NHK tells the story of Mukuge Tomoki, a three-year-old boy who took part in a trial conducted by the Hiroshima researchers. He is severely allergic to eggs: doctors believe that in some cases, eating eggs could be fatal. In the trial, the scientists gave him an egg-based powder called OVM-Knockout. The amount was 1/25th of an egg, the dose needed to trigger an allergic reaction in him.A doctor monitored him for any changes, Japanese television tells us. But two hours passed and Tomoki showed no allergic symptoms.” For the boy and his mother, Erika, this experience opens up new perspectives.I want to eat eggs, he confided. I want to crack open an egg and make a fried egg.”
Before he can do that, the Hiroshima University team will need to continue their work. Future trials, with more participants, are planned and are expected to be completed in 2026. The researchers are also working on improving the texture of the modified eggs, which are slightly firmer than eggs “classics” when cooked. They are also collaborating with Kewpie, a Japanese company specializing in mayonnaise, to develop a future mayo sauce without allergy risk.
