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Journal of the American College of Nutrition, Vol. 21, No. 90003, 212S-217S (2002)
Published by the American College of Nutrition

Foods as Production and Delivery Vehicles for Human Vaccines

Schuyler S. Korban, PhD, Sergei F. Krasnyanski, PhD and Dennis E. Buetow, PhD

Department of Natural Resources & Environmental Sciences, 310 ERML (S.S.K., S.F.K.), University of Illinois, Urbana, Illinois
Department of Molecular and Integrative Physiology (D.E.B.), University of Illinois, Urbana, Illinois

Address reprint requests to: Schuyler S. Korban, PhD, Department of Natural Resources & Environmental Sciences, 310 ERML University of Illinois, Urbana, IL 61801. E-mail: s-korban{at}uiuc.edu

Vaccination is a great asset for eradication of infectious diseases in humans and animals. With the prevalence of antibiotic resistant bacterial strains and an alarming increase in new and re-emerging pathogens, the need for vaccination continues to be a high priority for mammalian diseases. In the last several years, a novel approach for developing improved mucosal subunit vaccines has emerged by exploiting the use of genetically modified plants. It has been demonstrated that plant-derived antigens are functionally similar to conventional vaccines and can induce neutralizing antibodies in mammalian hosts. Using genetically engineered plants for the production of immunogenic peptides also provides a new approach for the delivery of a plant-based subunit vaccine, i.e., oral delivery, provided these immunogenic peptides are expressed in an edible part of the plant, such as grain or fruit. Thus, food crops can play a significant new role in promoting human health by serving as vehicles for both production and delivery of vaccines.

Key words: food crops, transgenic plants, plant-based vaccines, oral edible vaccines






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Copyright © 2002 by the American College of Nutrition.