Researchers Develop CRISPR-Edited Wheat Reducing Acrylamide in Toasted Bread

Researchers at Rothamsted Research in Harpenden, Hertfordshire, have developed a gene-edited wheat using CRISPR technology. The editing targets genes responsible for free asparagine production, an amino acid that converts to acrylamide during baking, frying, or toasting. Acrylamide is classified as a likely carcinogen.

The edited wheat produced bread and biscuits with significantly reduced acrylamide concentrations, sometimes to undetectable levels after toasting. Targeting one gene reduced free asparagine by 59 percent, while targeting a related gene achieved up to 93 percent reduction. These changes occurred without affecting grain yield.

In comparison, conventional mutation breeding methods, which expose wheat to chemical agents to induce random mutations, reduced free asparagine by 50 percent but also decreased yield by nearly 25 percent. The conventional approach mimics natural mutation processes but can lead to unintended effects.

>"This work demonstrates the power of Crispr technology to deliver precise, beneficial changes in crop genetics.

" — Dr. Navneet Kaur, Rothamsted Research (The Independent) The UK has advanced gene-editing regulations following Brexit. The Genetic Technology (Precision Breeding) Act, passed in 2023, permits the development and marketing of precision-bred crops and livestock, positioning the UK as a center for such research.

a UK-EU sanitary and phytosanitary agreement could impact these regulations.

Alignment with EU rules might slow the adoption of precision-bred crops in the UK unless exceptions are negotiated. The EU maintains stricter standards on genetically modified organisms. The study highlights potential benefits for food safety and production.

Low-acrylamide wheat could help food businesses comply with safety standards while maintaining product quality and avoiding high costs. It may also lower consumer exposure to acrylamide through diet. Rothamsted Research led the study, with findings reported by The Independent.

Further testing and regulatory approvals are needed before commercial use. The research addresses ongoing concerns about acrylamide in everyday foods like bread and biscuits.