Scientists Create Genetically Modified Wheat With No Cancer-Causing Asparagine Gene
Researchers were able to achieve this with the help of CRISPR to eliminate the asparagine synthetase gene dubbed TaASN2 -- an enzyme that links together two molecules.
Scientists in Britain have developed a new strain of wheat that has been genetically edited to reduce levels of asparagine -- an amino acid that¡¯s linked to cancer which is released when bread is toasted.
Rothamsted Research
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Asparagine was first discovered in 2002 and since then, it has been shown to cause cancer in rodents while also being considered probably carcinogenic for humans.
Reported first by Farmers Weekly, Rothamsted researchers were able to achieve this with the help of CRISPR to eliminate the asparagine synthetase gene dubbed TaASN2 -- an enzyme that links together two molecules.
Researchers saw that the acrylamide concentrations in the grain of the gene-edited plants were considerably lower than the plants that were unedited, with one line showing more than 90 percent reduction.
Dr Sarah Raffan, one of the researchers behind this study explained, ¡°This new trial will now measure the amount of asparagine in the grain of the same wheat when grown in the field, and assess other aspects of the wheat's performance, such as yield and protein content.¡±
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The project will go on for up to five years until the end of 2026, with the plants being sown in September and October every year and harvested the following September.
Rothamsted Research
The grains however won¡¯t be consumed by humans. Its samples would be tested for quality, integrity and levels of asparagine.
Project leader Professor Nigel Halford further explained, ¡°This would benefit consumers by reducing their exposure to acrylamide from their diet, and food businesses by enabling them to comply with regulations on the presence of acrylamide in their products.¡±
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He added, ¡°That is a long-term goal, however, and this project aims to assess the performance of the wheat plants in the field and measure the concentration of asparagine in the grain produced under field conditions.¡±
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