Researchers have successfully engineered wheat through gene editing techniques, resulting in a type of bread that poses a lower cancer risk when toasted.
The team at Rothamsted Research, located in Harpenden, Hertfordshire, employed CRISPR genome editing, a method that enables precise modifications to the DNA of living organisms. This innovative technology is derived from natural genome editing mechanisms found in bacteria.
Wheat contains an amino acid known as free asparagine, which serves as a nitrogen storage component for the plant. However, during the processes of baking, frying, or toasting, this amino acid transforms into acrylamide, a compound identified by scientists as a likely carcinogen.
After conducting two years of field trials, the researchers found that CRISPR-edited wheat can significantly lower free asparagine levels without compromising crop yields. This reduction directly correlates with decreased acrylamide formation in food products.
Breads and biscuits produced from this genetically modified wheat exhibited notably lower acrylamide concentrations, with some samples showing levels below detectable limits even after toasting.
The study involved comparing CRISPR-edited wheat strains to those modified through traditional methods, which involve chemical agents that induce random mutations in the genetic material. The CRISPR technique specifically targeted the gene responsible for asparagine production, while another line addressed a related gene, achieving a 59% reduction in free asparagine levels in the grains, and up to 93% in the double-edited variety, all without diminishing yields.
In contrast, conventional methods, which do not involve direct gene editing and rely on chemical exposure to produce changes that could occur naturally, managed only a 50% reduction in free asparagine. However, these methods resulted in a nearly 25% decrease in yield, likely due to unintended mutations in other parts of the genome.
Dr. Navneet Kaur, a principal investigator at Rothamsted Research, remarked, “This research showcases the potential of CRISPR technology to implement precise, advantageous modifications in crop genetics. With appropriate regulatory frameworks, we can unlock substantial benefits for agriculture and food systems.”
Since Brexit, the UK has emerged as a key center for gene editing research, as exiting the EU eliminated previous regulations concerning genetically modified foods.
The Genetic Technology (Precision Breeding) Act, enacted in 2023, simplifies the development and commercialization of genetically modified crops and livestock. However, this progress may be threatened by ongoing negotiations for a new sanitary and phytosanitary (SPS) agreement between the UK and the EU.
If the EU successfully persuades the UK to align its food regulations without exemptions for these products, the advancement of precision-bred crops in the UK could be hindered.
Moreover, certain types of bread may face bans in the EU due to elevated acrylamide levels, as the bloc has regulations setting benchmark limits for this compound in food and plans to tighten these limits further this year. Such regulations would also affect exports to the EU, including those from the UK.
Professor Nigel Halford, who led the study at Rothamsted Research, stated, “Wheat with low acrylamide levels could help food producers comply with evolving safety standards while maintaining product quality and avoiding significant production costs. Additionally, it presents a viable opportunity to lower consumer dietary exposure to acrylamide.”
