Research on allergen-reduced eggs using genome-editing technology ― Towards realizing a world free from egg allergy constraints ―

Chicken eggs possess unique functional properties, such as heat coagulation, foaming, and emulsification. However, the heat-stable protein ovomucoid (OVM) is a primary trigger of egg allergy. To address this issue, the allergenicity of OVM-knockout (KO) eggs, produced using genome editing, was evaluated. Clinical evaluations showed no reactivity in the sera of allergic patients to heat-treated OVM-KO egg white, and oral challenges with heated whole egg powder were negative. Physicochemical analysis indicated that while OVM-KO eggs exhibited greater heat coagulation, their foaming and emulsifying properties remained comparable to conventional eggs. Confectionery applications demonstrated satisfactory processing suitability. These findings suggest that heat-treated OVM-KO eggs are a promising and safe alternative for individuals with egg allergy.