Low asparagine wheat: Europe’s first field trial of genome edited wheat amid rapidly changing regulations on acrylamide in food and genome editing of crops-Reference-Cited by-同舟云学术

Low asparagine wheat: Europe’s first field trial of genome edited wheat amid rapidly changing regulations on acrylamide in food and genome editing of crops

Published:2024 Issue:1 Volume:74 Page:37-46
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Kaur Navneet¹,Brock Natasha¹,Raffan Sarah²,Halford Nigel G.¹

Affiliation:

1. Rothamsted Research

2. The Salk Institute for Biological Studies

Publisher

Japanese Society of Breeding

Link

https://www.jstage.jst.go.jp/article/jsbbs/74/1/74_23058/_pdf

Reference39 articles.

1. ACNFP (Advisory Committee on Novel Foods and Processes) (2023) Statement of the ACNFP on Precision Bred Organisms—July 2023. https://acnfp.food.gov.uk/PGTStatJuly23PG1.

2. ACRE (Advisory Committee on Releases to the Environment) (2023) Technical guidance on using genetic technologies (such as gene-editing) for making ‘qualifying higher plants’ for research trials. https://www.gov.uk/government/publications/acre-guidance-on-genetic-technologies-that-result-in-qualifying-higher-plants/technical-guidance-on-using-genetic-technologies-such-as-gene-editing-for-making-qualifying-higher-plants-for-research-trials.

3. Alarcón-Reverte, R., Y. Xie, J. Stromberger, J.D. Cotter, R.E. Mason and S. Pearce (2022) Induced mutations in ASPARAGINE SYNTHETASE-A2 reduce free asparagine concentration in the wheat grain. Crop Sci 62: 1484–1496.

4. Claus, A., G.M. Weisz, A. Schieber and R. Carle (2006) Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls. Mol Nutr Food Res 50: 87–93.

5. Curtis, T.Y., N. Muttucumaru, P.R. Shewry, M.A. Parry, S.J. Powers, J.S. Elmore, D.S. Mottram, S. Hook and N.G. Halford (2009) Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing. J Agric Food Chem 57: 1013–1021.

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