A source at St. Petersburg University of Veterinary Medicine reported that university scientists have managed to modify the bird genome to produce allergy-free eggs.
According to the source, approximately 2% of children suffer from an allergy to egg proteins. The protein ovomucoid is the primary cause of this type of allergy, as it is unaffected by cooking methods such as boiling or frying. University scientists have succeeded in modifying the bird genome to address this problem.
The researchers used CRISPR/Cas9 gene-editing technology, a molecular tool that allows for the precise targeting and modification of specific regions of DNA. By disabling the target gene, the production of its associated protein is halted.
To ensure this modification is passed on to future generations, scientists introduced it into primary germ cells, the precursor cells of eggs and sperm. These cells are extracted from the embryo at an early stage, then modified in the laboratory before being reimplanted, thus guaranteeing the inheritance of the genetic modification in subsequent generations.
In this way, researchers were able to disable the gene responsible for producing the ovomocoid protein in chickens. As a result, the genetically modified hens lay eggs normally, but without the allergenic protein. Although the egg whites become less dense, this does not significantly affect their nutritional value.
Professor Alexander Sukhanin, head of the Department of Microbiology, Virology and Immunology at the university, said: "Gene editing offers possibilities that were not available through traditional selective breeding. We can now precisely edit a specific gene without affecting the rest of the genes. In the case of ovomocoid, the egg retains its usual nutritional properties, but without the protein that triggers allergic reactions."
