The use of RNAi and CRISPR Gene Editing Technology to decrease immunodominant Allergens in Foods: A Literature Review
DOI:
https://doi.org/10.58445/rars.788Keywords:
Anaphylaxis, Transgenic Crops, Gene Editing, AllergyAbstract
Food allergies have become a critical health problem worldwide. This disease state can be associated with high morbidity and potential mortality from anaphylactic reactions. The economic cost of this disease state for individuals and their caregivers is significant and increasing. The common management of food allergy is avoidance and epinephrine use with only a limited number of other interventions available. A new field in food allergy treatment has emerged based upon gene editing (CRISPR) and gene silencing (RNAi) technology. These technologies could potentially reduce allergenicity of a plant food product such as a peanut, by alteration of a specific plant’s major allergen genes or interference with the transcription of those genes. This review paper summarizes seven primary research papers that utilized either CRISPR or RNAi to reduce the allergenicity of a plant food product. All seven studies showed a significant decrease in known plant immunodominant allergen gene product compared to control. Some of the studies were able to compare the difference in allergenicity of the altered food product compared to control utilizing IgE binding; some investigations noted phenotypic similarities or differences in the transgenic plants; and one study performed an in vivo skin prick test showing decreased reactivity with the transgenic plant food compared to control. This review will additionally explain the function of the gene editing and silencing technology, food allergy, implication of the technologies on food allergies, and future steps for treating food allergy with gene editing/silencing technology.
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