The prevalence of food allergies has been consistently increasing in recent years, affecting millions of people worldwide. This rise has created a growing demand for hypoallergenic food options.
Hypoallergenic agriculture is a growing field focused on developing crops that produce fewer allergens, making them safer for individuals with food allergies. This involves identifying and modifying allergenic proteins within edible crop parts to reduce or eliminate their allergenicity.
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Biotechnology plays a crucial role in hypoallergenic agriculture. By utilizing techniques such as genetic engineering, scientists can manipulate the DNA of crops to modify or remove allergenic compounds. This can involve introducing new genes that interfere with allergen production or silencing existing genes that code for allergenic ones.
Genetic Engineering
Genetic engineering is a powerful tool for modifying the genetic makeup of crops, including those with allergenic proteins. Several techniques can be employed to reduce or eliminate allergens:
- Gene silencing: This involves using techniques like RNA interference (RNAi) to target and silence specific genes that code for allergenic compounds. By preventing these genes from expressing themselves, the production of allergens can be significantly reduced or eliminated.
- Gene editing: gene editing techniques allows scientists target the genes responsible for allergen production, thereby reducing allergenicity.
- Gene replacement: The major peanut allergen-encoding genes have evolved through tandem and segmental duplications, with differences in conserved motifs and promoter regions1. Therefore, it may be possible to replace allergenic genes with non-allergenic orthologous counterparts from closely related species that do not produce allergens.
It's important to note that while genetic engineering offers promising solutions, rigorous testing and safety assessments are essential before introducing modified crops into the food supply.
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Gene Editing Technologies
Gene-editing technologies have revolutionized agricultural biotechnology, enabling precise targeting of specific genes. This precision is particularly valuable in the development of hypoallergenic varieties. CRISPR-Cas9, a widely used gene-editing tool, allows scientists to identify and modify specific DNA sequences with remarkable accuracy.
This enables them to target the genes that are directly responsible for producing allergens. Compared to older genetic engineering techniques, CRISPR-Cas9 has a lower risk of unintended changes to the genome, known as off-target effects. This ensures that the modifications made to the crop's DNA are more likely to be confined to the desired allergen-related genes.
Conventional Breeding
While biotechnology offers powerful tools for developing hypoallergenic crops, conventional breeding methods continue to play a vital role.
Traditional breeding methods can be used to identify plants with naturally low levels of allergens. By crossing these plants with other desirable varieties, breeders can select for offspring that inherit the hypoallergenic trait.
Key Genes Targeted for Hypoallergenic Development
The development of hypoallergenic varieties often involves targeting specific genes associated with allergen production. Some key genes identified in allergenic production include:
- Peanuts
- Ara h 1 and Ara h 2: These two proteins are the major allergens in peanuts2. Consequently, researchers have focused on modifying or silencing these genes to reduce allergenicity.
- Wheat
- Gliadins and glutenins: These proteins, collectively known as gluten, are the primary allergens in wheat. Researchers have explored various strategies to modify or reduce the allergenicity of these proteins3.
- ω-gliadin: This specific type of gliadin protein has been identified as a major allergen and is a target for modification3.
- Soy:
- β-Conglycinin: This protein is a major allergens in soy. Efforts have been made to modify or reduce the allergenicity of this proteins4.
- Tree Nuts:
- Lipid transfer proteins, profilins, and Bet v 1-related proteins: These proteins may cause serious allergic reactions5.
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Applications and Benefits of Hypoallergenic Crops
Food Safety
Hypoallergenic crops can significantly enhance food safety by reducing the risk of allergic reactions6. By minimizing the presence of allergens, the risk of accidental exposure for individuals with food allergies is greatly reduced. This can prevent severe allergic reactions that may require emergency medical attention, which is particularly important in settings like schools, restaurants, and public spaces where a diverse range of individuals may be exposed to food.
Increased Consumer Confidence
Hypoallergenic foods can significantly expand food choices for individuals with allergies, offering greater dietary flexibility and security. By reducing the risk of allergic reactions, these foods allow people with allergies to enjoy without fear of adverse health consequences.
Market Opportunities
Hypoallergenic agriculture presents significant market opportunities for food producers. By developing and offering hypoallergenic food lines, producers can tap into a lucrative market segment that is underserved by traditional food products. Additionally, hypoallergenic products can help to diversify a food producer's portfolio, reducing their reliance on a single market segment.
Challenges and Limitations
The introduction of hypoallergenic crops to the market also involves several challenges. Genetically modified crops (including developed hypoallergenic varieties) must undergo rigorous safety and regulatory assessments7.
This often involves conducting extensive field trials, laboratory testing, and safety evaluations. Moreover, despite their potential benefits, negative public perceptions of GMOs can hinder the adoption of hypoallergenic crops.
Many consumers remain skeptical about the safety and long-term effects of genetically modified organisms, which may influence their willingness to purchase and consume hypoallergenic products.
Conclusions
Biotechnology holds immense promise in developing hypoallergenic crops. By exploiting genetic engineering and other innovative techniques, scientists can create plants that are less likely to trigger allergic reactions, improving food safety and expanding food choices for individuals with allergies.
These advances have the potential to positively impact public health, as well as the agricultural industry, by reducing the risk of allergic reactions and increasing the availability of safe and nutritious food.
Continued research, innovation, and regulatory support are essential to fully realize the potential of hypoallergenic agriculture and address the growing global food challenges.
References
- Ratnaparkhe, M., Lee, T., Tan, X., Wang, X., Li, J., Kim, C., Rainville, L., Lemke, C., Compton, R., Robertson, J., Gallo, M., Bertioli, D., & Paterson, A. (2014). Comparative and Evolutionary Analysis of Major Peanut Allergen Gene Families. Genome Biology and Evolution, 6, 2468 - 2488. https://doi.org/10.1093/gbe/evu189.
- Palmer, G. W., Dibbern Jr, D. A., Burks, A. W., Bannon, G. A., Bock, S. A., Porterfield, H. S., ... & Dreskin, S. C. (2005). Comparative potency of Ara h 1 and Ara h 2 in immunochemical and functional assays of allergenicity. Clinical Immunology, 115(3), 302-312.
- Piboonpocanun, S., Thongngarm, T., Wongsa, C., Pacharn, P., Reamtong, O., & Sompornrattanaphan, M. (2021). Omega-5 and Gamma Gliadin are the Major Allergens in Adult-Onset IgE-Mediated Wheat Allergy: Results from Thai Cohort with Oral Food Challenge. Journal of Asthma and Allergy, 14, 907 - 917. https://doi.org/10.2147/JAA.S315202.
- Amigo-Benavent, M., Athanasopoulos, V., Ferranti, P., Villamiel, M., & Castillo, M. (2009). Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin. Food Research International, 42, 819-825. https://doi.org/10.1016/J.FOODRES.2009.03.003.
- Roux, K., Teuber, S., & Sathe, S. (2003). Tree Nut Allergens. International Archives of Allergy and Immunology, 131, 234 - 244. https://doi.org/10.1159/000072135.
- Morita, E., Matsuo, H., Kohno, K., Yokooji, T., Yano, H., & Endo, T. (2023). A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis. Foods, 12. https://doi.org/10.3390/foods12050954.
- Akinbo, O., Obukosia, S., Ouédraogo, J., Sinebo, W., Savadogo, M., Timpo, S., Mbabazi, R., Maredia, K., Makinde, D., & Ambali, A. (2021). Commercial Release of Genetically Modified Crops in Africa: Interface Between Biosafety Regulatory Systems and Varietal Release Systems. Frontiers in Plant Science, 12. https://doi.org/10.3389/fpls.2021.605937.
Further Reading