New Publication: Protein Expression Control via Targeted Elimination of Ovomucoid in Chicken Eggs: 2026-02-27

The study, titled "Protein expression control by targeted elimination of ovomucoid in chicken eggs," was authored by our Scientific Advisor, Hiroyuki Horiuchi (Professor at the Graduate School of Integrated Sciences for Life, Hiroshima University), and Ryo Ezaki, Senior Researcher of our R&D Department (Specially Appointed Associate Professor at the same Graduate School).

The article is scheduled for publication in Volume 240 (May 2026) of Protein Expression and Purification.

You can access the paper in advance via the following URL:

DOI: https://doi.org/10.1016/j.pep.2026.106905

Ovomucoid, the primary allergen in chicken egg whites, is highly resistant to heat treatment and gastrointestinal digestion, which fundamentally limits the effectiveness of traditional food processing-based approaches for allergen reduction. This paper discusses the rationality of an alternative strategy: precisely eliminating this protein at the biosynthetic level using genome editing technology, rather than relying on processing methods.

In this study, we discuss experimental evidence demonstrating that nuclease-based knockout techniques can successfully remove ovomucoid while preserving the functional properties of egg whites and maintaining bacteriostatic activity. By referencing other genome-edited foods that have reached the practical stage, we also examine key considerations for safety assessment and commercialization. These findings highlight ovomucoid-deficient eggs as a representative example of animal protein expression control, proving that targeted inhibition of a single protein can achieve functional modification of complex food matrices.