Scientists at Rothamsted Research have successfully developed wheat with dramatically reduced levels of asparagine, without affecting yield, using gene editing techniques.
The research team has said that this offers a promising route to safer food production and improved regulatory compliance.
Results from two years of field trials demonstrate that wheat produced using CRISPR genome editing can significantly lower concentrations of free asparagine.
Asparagine is an amino acid that converts into acrylamide, a toxic and probably carcinogenic compound formed during everyday baking, frying, and toasting.
The study – conducted in collaboration with partners including Karlsruhe Institute of Technology, Leibniz Institute for Food Systems Biology, Technical University of Munich, University of Reading, and Curtis Analytics Ltd. – compared CRISPR-edited wheat lines with conventionally mutagenised (TILLING) lines (wheat that had its genetic material altered through exposure to a chemical agent to create random mutations).
CRISPR editing targeted the asparagine synthetase-2 (TaASN2) gene, responsible for asparagine production.
One edited line also included a partial knockout of the related TaASN1 gene.
These targeted edits reduced free asparagine in the grain by 59%, and by up to 93% in the dual-edited line, without any reduction in yield.
Comparison
By contrast, wheat developed using traditional TILLING methods achieved a 50% reduction in free asparagine but suffered a yield penalty of nearly 25%, likely due to unintended mutations elsewhere in the genome.
The results highlight the precision and efficiency of gene editing compared with conventional approaches, according to Rothamsted.
Dr. Navneet Kaur, a lead researcher from Rothamsted Research, said: “This work demonstrates the power of CRISPR technology to deliver precise, beneficial changes in crop genetics.
“With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.”
Food safety
Crucially, the reduction in asparagine translated directly into lower acrylamide formation in food products.
Bread and biscuits made from the edited wheat showed substantially reduced acrylamide levels, with concentrations in some bread samples falling below detectable limits, even after toasting.
In contrast, evidence to date suggests that conventional breeding would be unlikely to deliver a similar improvement, the Rothamsted research noted.
The findings are particularly timely as regulatory pressure on acrylamide intensifies.
Current EU legislation sets benchmark levels for acrylamide in food, with new ‘Maximum Levels’ expected from the European Commission this year.
These regulations will impact food producers across Europe and international trading partners, including the UK.
Prof. Nigel Halford from Rothamsted Research, who led the study, said: “Low acrylamide wheat could enable food businesses to meet evolving safety standards without compromising product quality or incurring major production costs.
“It also offers a meaningful opportunity to reduce the dietary exposure of consumers to acrylamide.”