Gene-edited rice packs more nutrition and better flavor
Shen Z, Li Y, Huang Y, Wang T, Jian S
Crispr
The rice on your plate could soon be more nutritious and easier to digest thanks to a precise tweak of just two genes, without introducing any foreign DNA.
Rice grains are packed with a protein called prolamin that's actually low in an essential amino acid called lysine and can make the grain harder to digest. Researchers found that editing out two specific genes, PROLM25 and PROLM26, cuts prolamin levels and results in rice that's more nutritious, easier to digest, and tastes better.
Key Findings
Multiplex CRISPR editing targeted multiple prolamin genes in rice endosperm simultaneously.
Reducing prolamin content increased lysine levels and improved digestibility and taste of the rice.
Knocking out just two genes, PROLM25 and PROLM26, achieved the same beneficial effect as broader editing.
chevron_right Technical Summary
Scientists used CRISPR gene editing to reduce a protein called prolamin in rice, which boosted the grain's lysine content, made it easier to digest, and improved its taste.
Abstract Preview
Original paper
A strategy for decreasing prolamin content in rice endosperm through gene editing.
Multiplex CRISPR editing of prolamin genes and phenotype-based screening revealed that reducing prolamin content in rice can increase lysine content and digestibility, improve taste. PROLM25 and PR...
open_in_new Read full abstractAbstract copyright held by the original publisher.
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