CRISPR Boosts Grain Length and Weight of Bread Wheat

Scientists from China used gene editing on bread wheat to boost grain length and weight. They also identified the molecular mechanisms that affect grain development.

Bread wheat is a staple food crop that is consumed by 40% of the global population. Since there is an increase in food demand and a decrease in farmlands, it is crucial to breed for higher wheat yield.

Researchers from various institutions in China used CRISPR-Cas9 in bread wheat to boost its grain development. They identified that TabHLH489, a basic helix-loop-helix (bHLH) transcription factor, is associated with the grain length of the crop. The results showed that the knockout of TabHLH489 enhanced the length and weight of the grain, while overexpression had the opposite effect. The team also identified that the TaSnRK1α1-TabHLH489 regulatory module uses brassinosteroid and sugar signaling to control grain length.

For more information, read the article in the Plant Biotechnology Journal.

See https://www.isaaa.org/kc/cropbiotechupdate/ged/article/default.asp?ID=20690