Researchers work on the production of cassava without cyanide

Published 2020년 9월 25일

Tridge summary

A collaboration between the Innovative Genomics Institute (IGI) and the Danforth Plant Science Center is aiming to produce cyanide-free cassava using CRISPR genome editing technology. Cassava is a staple food for about one billion people, particularly in Africa, but it contains high levels of cyanide. The research hinges on CRISPR genome editing to interrupt cyanide production, leveraging prior knowledge of the cyanide biosynthetic pathway in cassava. This approach is seen as faster, more accurate, and more permanent than RNA interference (RNAi) methods used in the past to reduce cyanide levels.

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

Original content

A team from the Innovative Genomics Institute (IGI) is working on the production of cyanide-free cassava, through CRISPR genome editing technology. Cassava starch has different uses and is widely used in gluten-free products. However, this product has high amounts of cyanide, which is a problem. According to Jessica Lyons, Principal Investigator of the Cassava Genome Editing Project at IGI, explained in a press release that approximately one billion people worldwide depend on cassava as a source of calories, including 40% of Africans. Therefore, the importance of working on the production of cassava without cyanide. The IGI researchers are working in conjunction with the Danforth Plant Science Center to use CRISPR genome editing to block cyanide production. Because there was prior knowledge regarding the cyanide biosynthetic pathway in cassava, the researchers were able to more quickly make a roadmap for genome editing. According to the press release, ...

Source: ClPortalFrutiCola