An international team of plant scientists have shown the potential to rapidly improve the quality of barley grain through a genetic tool known as CRISPR or gene editing.
An international team of plant scientists have shown the potential to rapidly improve the quality of barley grain through a genetic tool known as CRISPR or gene editing.
Published in The Plant Journal , researchers from the University of Adelaide’s Waite Research Institute working with the James Hutton Institute in Scotland and other colleagues in the UK and Melbourne, describe how the levels of beta-glucan in barley grain can be influenced through gene editing.
“The research has given us further insight into key genes responsible for barley grain composition and, by using CRISPR gene editing, plant breeders will have the potential to accelerate plant breeding and deliver new crop varieties that are best suited to their target markets.”
Associate Professor Matthew Tucker
Joint senior author Associate Professor Matthew Tucker, Deputy Director of the Waite Research Institute, says: “Barley grain is comparatively rich in beta-glucan, a source of fermentable dietary fibre that protects against various human health conditions. However, crops with a low content of this compound are preferred for brewing and distilling.
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