Breakthrough in gene editing: uk scientists develop 'less carcinogenic' wheat for toasted bread

UK researchers have made a groundbreaking discovery in crop genetics, successfully developing gene-edited wheat that significantly reduces the formation of acrylamide, a known carcinogen, when toasted.

Crispr technology targets asparagine production

Scientists at Rothamsted Research, a leading UK agricultural research institution, employed the precision of Crispr genome editing to target the gene responsible for asparagine production in wheat. Asparagine, an amino acid, converts into acrylamide when wheat bread is toasted, fried, or baked at high temperatures.

After two years of field trials, the researchers found that Crispr-edited wheat produced notably lower concentrations of free asparagine without impacting crop yields. This resulted in bread and biscuits made from the edited wheat containing substantially reduced acrylamide levels, with some samples even falling below detectable limits even after toasting.

Compared to conventional methods that involve random genetic mutations, Crispr technology achieved a 59% reduction in free asparagine and up to 93% in a dual-edited line, with no yield penalty. Conventional methods achieved a 50% reduction but came with a nearly 25% yield loss likely due to unintended mutations elsewhere in the genome.

According to lead researcher Dr Navneet Kaur, 'This work demonstrates the power of Crispr technology to deliver precise, beneficial changes in crop genetics. With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.'