Japanese researches have modified chickens to produce hypoallergenic eggs

Researchers at Hiroshima University in Japan have made a significant breakthrough by genetically modifying chickens to produce eggs without the allergenic protein ovomucoid. This development could potentially revolutionize the lives of people with egg allergies not only by improving food safety but also in the production of vaccines. The research involves the use of TALENs proteins to delete the ovomucoid gene from two chicken breeds. While the findings are a step forward, further research is needed to evaluate the safety and processing properties of these eggs. In other advancements, a team of Chinese researchers has created a neural network called MSUN to accurately classify plant diseases under natural conditions, and the EU-funded PhotoBoost project is working on enhancing the photosynthesis rate in potato crops to improve yield and drought tolerance. Additionally, a team of Brazilian researchers has developed a kraft paper-based electrochemical sensor capable of detecting trace pesticides in fruits and vegetables in real time.