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| CRISPR Reduces Very Long Chain Fatty Acids in Peanuts |
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In a study published in the Plant Biotechnology Journal, researchers investigated the reduction of very long-chain fatty acids (VLCFAs) in peanut kernels. Through CRISPR-Cas9 technology, the study aims to enhance the nutritional quality of peanuts by reducing VLCFAs which are linked to the development of cardiovascular diseases. Natural high levels of VLCFAs in peanuts are detrimental to human health. |
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In a study published in the Plant Biotechnology Journal, researchers investigated the reduction of very long-chain fatty acids (VLCFAs) in peanut kernels. Through CRISPR-Cas9 technology, the study aims to enhance the nutritional quality of peanuts by reducing VLCFAs which are linked to the development of cardiovascular diseases.
Natural high levels of VLCFAs in peanuts are detrimental to human health. Previous studies identified AhKCS1 and AhKCS28 as putative regulators of VLCFA contents in peanut kernels. In this study, the researchers edited these genes to generate peanut mutants with significantly reduced levels of VLCFAs in kernels.
The results of the study showed up to a 100% reduction in VLCFA contents in the double mutants. This study illustrates the efficacy of CRISPR-Cas9 in modifying peanut fatty acid profiles. The study concluded that AhKCS1 and AhKCS28 are key genes for controlling VLCFA content in peanuts. The findings highlight the potential of CRISPR-Cas9 technology in enhancing crop genetics for global food security and human health.
For more information, read the article from Plant Biotechnology Journal. |
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