food-quality

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CRISPR/Cas9-Mediated Editing in FAD2 Gene to Enhance Oil Quality in Soybean [Glycine max (L.) Merrill].

PubMed · 2026-01-01

Scientists used CRISPR gene editing to modify soybeans so they produce healthier oil with nearly twice the oleic acid (the 'good fat' in olive oil) and half the linoleic acid, eliminating the need for hydrogenation that creates harmful trans fats.

Oleic acid content increased from 22% in wild-type soybeans to 42–45% in edited lines — roughly a twofold improvement.

Linoleic acid (the fat that causes instability and requires hydrogenation) dropped from 54% to 30–32% in the edited plants.

Editing efficiency was 13.63%, and all successfully edited plants were confirmed transgene-free (no foreign Cas9 DNA remained).

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food-quality

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