Netherlands: New variety of chicory will improve production of inulin

Published 2021년 8월 31일

Tridge summary

Researchers from the University of Wageningen in the Netherlands have created a new variety of chicory that is less bitter, thanks to advancements in genetic engineering techniques like CRISPR / Cas. This breakthrough could potentially reduce costs and widen the application spectrum of inulin, a natural sweetener and fiber source found in chicory root. The European CHIC project is also working on developing a chicory variety that retains its inulin content more consistently throughout the year. Additionally, the project is exploring the therapeutic potential of the bitter compounds found in chicory, which have anti-inflammatory and anti-cancer properties.

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Original content

Chicory without a bitter aftertaste Scientists from the University of Wageningen in the Netherlands, participating in the European CHIC project, have obtained a new variety of chicory devoid of the compounds responsible for its bitter aftertaste. Chicory root is a valuable source of inulin, a natural polysaccharide that is used, among others, in in the production of bread and dairy products as a sweetener and source of fiber. Genetic engineering techniques "Inulin has a beneficial effect on the digestive system," says Dr. Katarina Cankar, lead author of the study. "But it usually has to be separated from the bitter substances present in the chicory root - thanks to new genetic engineering techniques such as CRISPR / Cas, we are able to grow a plant free of these compounds." This allows you to reduce costs and facilitate the process of obtaining inulin, which may translate into an increase in the spectrum of its applications. "Technically difficult undertaking" CRISPR / Cas is' a ...

Source: Foodfakty