Recent Papers

Edible vaccines are an innovative approach to immunization that harnesses the ability of transgenic plants and animals to produce antigenic proteins capable of eliciting immune responses. The concept, pioneered by Charles Arntzen in 1990, was inspired by the potential to merge biotechnology with agriculture to deliver affordable and accessible immunization solutions. Unlike traditional injectable vaccines, edible vaccines are needle-free, thermally stable, and capable of inducing both systemic and mucosal immunity. Their production involves the insertion of pathogen-derived genes into plant or animal systems, enabling expression of target antigens in consumable tissues such as fruits, tubers, or milk. Upon ingestion, these antigens are processed by the gut-associated lymphoid tissue, leading to the activation of B and T cells and the generation of protective immune responses.Edible vaccines have been explored for a wide range of infectious diseases, including hepatitis B, cholera, rabies, and, more recently, COVID-19. Veterinary applications have also gained traction, particularly for the immunization of livestock and poultry. Their advantages include cost-effectiveness, simplified logistics, and the ability to bypass cold chain requirements, making them especially attractive for low-resource settings. Despite these promises, several limitations persist, such as dosage standardization, antigen stability, biosafety concerns, and regulatory hurdles. Recent advances in genetic engineering, including chloroplast transformation and CRISPR-Cas9 technologies, are addressing these challenges and paving the way for next-generation edible vaccines. This paper provides a comprehensive review of edible vaccines, their mechanisms, production platforms, applications, challenges, and future perspectives in global healthcare.

Copyright © 2025 KUMBHA RAVINDRA. This is an open access article distributed under the Creative Commons Attribution License.