フード＆アグリ
Egg for all — eggs that everyone can eat
For people with egg allergies — research and development of allergy-reduced eggs in which ovomucoid, one of the major allergens, has been removed.
Background
Egg allergy is one of the most common food allergies. When it develops in early childhood, it can significantly affect a person’s diet. Ovomucoid (OVM) is known to be one of the major allergens.
If ovomucoid can be removed by genome editing, people with egg allergies may be able to safely eat eggs again.
Progress
PtBio is using genome editing on chickens to knock out the ovomucoid gene and produce allergy-reduced eggs. Through industry-academia collaboration with Hiroshima University, national research institutes, and food manufacturers, we are working toward social implementation.
Expected social value
- Broader dietary options for children with egg allergies and their families
- Contribution to public health and medical care in the area of food allergy
- New value creation in the food industry
Related information
This project is conducted as the “Egg for all” project, jointly with PtBio’s partner institutions.