Belgian researchers develop chicory without bitter substances

Published 2022년 1월 27일

Tridge summary

Researchers from Ghent University, the Flemish Institute for Biotechnology, and the ILVO institute in Belgium have used CRISPR/Cas9 technology to develop chicory and chicory varieties with minimal bitter substances by disabling genes responsible for their production. This breakthrough could also be applied to other vegetables like Brussels sprouts and endive. However, before these less bitter vegetables reach consumers, the research needs to be further investigated and the developed product lines expanded. The European Court of Justice's ruling in 2018 that CRISPR/Cas9 modified plants are considered genetically modified organisms and subject to the same strict regulations also pertains to this development.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Posted: 27/01/2022 Save as favorite Belgian researchers affiliated with Ghent University, the Flemish Institute for Biotechnology and the research institute ILVO have succeeded in developing varieties of chicory and chicory that contain hardly any bitter substances. They did this by switching off only those genes that control the production of bitter substances in the plants using CRISPR/Cas9 technology. The research also offers perspective for the breeding of other vegetables such as Brussels sprouts and endive. It will take some time before the less bitter chicory is available to consumers. First, it must be further investigated whether the identified genes also have other functions. In addition, the developed product lines of the crops need to be expanded even further. In 2018, the European Court of Justice also ruled that CRISPR/Cas9 modified plants fall under the same strict legislation as genetically modified organisms. Nevertheless, the researchers see the result achieved ...

Source: Agri Holland