Scientists have developed genetically modified chickens that lay eggs potentially suitable for people with an egg white allergy, a advancement highlighted by Hiroshima University researchers. Egg allergy ranks among the most common childhood allergies and often eases with age, though for some individuals it persists into adulthood. Typical reactions to egg white include vomiting, abdominal pain, breathing difficulties and swelling, which can disrupt daily life and meal planning.
In this breakthrough, a protein-free egg was engineered by removing a key allergen in egg white. The targeted protein, ovomucoid (OVM), accounts for about 11 percent of the total egg white and plays a major role in triggering reactions. To reduce or eliminate allergy risk, scientists created chickens in which the genes responsible for producing OVM were disrupted. This gene editing was achieved using TALEN enzymes that recognize specific DNA sequences and cut them, enabling precise modifications. The resulting eggs showed no detectable OVM and did not exhibit other obvious mutations, suggesting a clean edit with preserved egg white qualities important for cooking and nutrition.
Lead researchers noted that eggs from homozygous OVM knockout chickens displayed no obvious abnormalities in development or egg production. In these eggs, the modified egg white contained neither the native OVM nor a shortened form of the protein. The genome editing tools used in this study were present only transiently and did not integrate into the chicken genome, indicating a non-permanent editing process. According to Rio Ezaki, a coauthor of the study, eggs laid by an OVM knockout chicken may offer a pathway to address the allergy problem for some individuals.
As with any early-stage biotechnology, further research is required to confirm safety, nutritional value, and potential long-term effects. The investigation represents a promising step toward allergen-reduced eggs, which could enhance dietary options for families affected by egg white allergies. Ongoing work aims to verify consistent egg quality across generations and to assess any practical implications for food labeling, public acceptance, and regulatory oversight. The findings, while preliminary, contribute to a broader discussion about how precise gene editing could influence allergy management and food accessibility in North America and beyond.