US EditionNew Gene-Edited Wheat Could Reduce Dangerous Carcinogen Levels in Bread
Field trials showed the edited wheat cut free asparagine by 59% and up to 93%, without reducing yields, researchers said.
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Scientists in England have used CRISPR genome editing technology, which allows for selective editing of the DNA of living organisms, to create genetically modified wheat that makes bread less carcinogenic when toasted, The Guardian reports.
New gene-edited wheat could reduce dangerous carcinogen levels in bread
The quest for a healthier and longer life has been underway since time immemorial. Now, gene-edited wheat could play a key role in reducing exposure to carcinogens. Scientists at Rothamsted Research announced in a media release that they and their partners have developed wheat with drastically lower levels of acrylamide, a chemical formed when starchy foods like bread are baked, fried, grilled, and toasted. Even though acrylamide is natural — a…
Ultra-low Asparagine Wheat Developed Using Precision Gene Editing
Scientists at Rothamsted Research in Hertfordshire, U.K., have developed wheat with dramatically reduced levels of asparagine, without affecting yield, using gene-editing techniques, offering a promising route to safer food production and improved regulatory compliance, Rothamsted reports. Results from field trials demonstrate that wheat produced using CRISPR genome editing can significantly lower concentrations of free asparagine – an amino aci…
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