BULLETIN 1
Genetic Engineering Improves Salt Tolerance in Wheat
ISAAA February 26, 2025

A study published in GM Crops & Food showed the development of transgenic wheat plants that can withstand salt stress conditions. The findings of the study demonstrate a promising approach for improving salt tolerance in crops.
The researchers used genetic engineering to introduce MDAR1, a gene from Arabidopsis thaliana plant, to increase ascorbic acid (AsA) levels in wheat. The study developed six independent transgenic wheat lines expressing the MDAR1 gene through biolistic bombardment.
The results showed that the transgenic wheat plants showed a significant increase in AsA levels compared to non-transgenic lines and increased tolerance to salt stress (mm) in greenhouse conditions. Reactive oxygen species (ROS) concentrations were observed to be significantly lower in transgenic plants under control and salt stress conditions. The study concluded that AsA accumulation, driven by MDAR1, enhances the ability of wheat to withstand high salinity with improvement in growth characteristics.
For more information, read the study from GM Crops & Food.

 

BULLETIN 2
Scientists Use CRISPR to Develop Fragrant Peanuts
Gene Editing, February 26, 2025

 

Scientists from the Henan Academy of Agricultural Sciences and partners in China used CRISPR-Cas9 gene editing to create fragrant peanuts for the first time. They targeted two genes, AhBADH1 and AhBADH2, which normally prevent the production of 2-acetyl-1-pyrroline (2-AP), the compound responsible for the strong aroma of rice. By knocking out these genes in peanuts, they successfully produced lines with significantly higher levels of 2-AP and a strong aroma. This was achieved by creating mutations in all four copies of the AhBADH1 and AhBADH2 genes.
The fragrant peanut lines not only had the desired aroma but also exhibited other favorable traits. They had a darker seed coat color and significantly higher oil content compared to regular peanuts. While other agronomic traits like yield remained similar, the changes in oil content and seed color suggest that these genes might play a role in other aspects of peanut development. Further analysis confirmed the successful gene edits and showed no unintended off-target effects, paving the way for the development of new fragrant peanut varieties.
Read the research article for more findings.

SCIENTIFIC NEWS

Creation of fragrant peanut using CRISPR/Cas9
Lulu Xue, Pengyu Qu, Huanhuan Zhao, Han Liu, Bingyan Huang, Xiaobo Wang, Zhongxin Zhang, Xiaodong Dai, Li Qin, Wenzhao Dong, Lei Shi, Xinyou Zhang
Journal of Integretive Plant Biology; First published: 14 February 2025
https://doi.org/10.1111/jipb.13864

  

Graphical Abstract
Targeted knockout of the betaine aldehyde dehydrogenase genes AhBADH1 and AhBADH2 using CRISPR/Cas9 produced peanut mutant lines with significantly elevated 2-acetyl-1-pyrroline levels and a strong aroma, marking the first creation of fragrant peanut lines.

Peanut (Arachis hypogaea L.) is an important food and oil crop valued for its oil-rich kernel, high protein content, and diverse nutritional components, making it a staple raw material in the food industry. Fragrance is an essential trait influencing both the initial appeal and flavor quality of food products. For instance, fragrant rice has gained global popularity due to its appealing aroma. The fragrance trait in rice is regulated by the BADH2 gene, which encodes betaine aldehyde dehydrogenase 2 (BADH) (Chen et al., 2008). In non-fragrant rice, BADH2 catalyzes the conversion of γ-aminobutyraldehyde (GABald) to γ-aminobutyric acid. When BADH2 function is disrupted, GABald is redirected to form Δ-1-pyrroline and the subsequent 2-acetyl-1-pyrroline (2-AP), the key compound contributing to rice fragrance (Okpala et al., 2019).
See https://onlinelibrary.wiley.com/doi/full/10.1111/jipb.13864