Development of low‐prolamin rice germplasm via CRISPR/Cas9 editing to improve eating and cooking quality

Q: What does this research mean for the field?

CRISPR/Cas9-mediated simultaneous editing of two major prolamin-encoding genes in rice suppresses prolamin accumulation and improves eating and cooking quality without negatively impacting key agronomic traits, total starch, or total protein levels. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Zhihui Chen; Yu Chen; Gexing Wan; Hui Dong; Tian Pan; Wenkun Yang; Yiyang Zhou; Bingke Luo; Yun Zhu; Xiaohang Han; Lianji Lu; Xin Wang; Cailin Lei; Zhichao Zhao; Jie Wang; Yulong Ren; Jianmin Wan

doi:10.1111/jipb.70377

August 20, 2026Journal of Integrative Plant Biology

Development of low‐prolamin rice germplasm via CRISPR/Cas9 editing to improve eating and cooking quality

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Key Points

Develop low-prolamin rice germplasm using CRISPR/Cas9 gene editing to enhance cooking and eating quality without altering vital agronomic traits.
Targeted two major prolamin-encoding genes simultaneously in rice using a single-guide RNA via CRISPR/Cas9.
Assessed seed storage protein reconfiguration, total starch content, total protein levels, and essential agronomic performance.
Suppressed prolamin accumulation and altered the overall seed storage protein composition in edited rice lines.
Markedly improved eating and cooking quality while maintaining baseline levels of total starch, total protein, and key agronomic traits.

Implication

Gene-editing study demonstrates that dual-target prolamin gene knockout improves eating quality in rice, indicating enhanced crop value without compromising key agronomic traits.

Abstract

Simultaneous editing of two major prolamin-encoding genes in rice using a single-guide RNA suppressed prolamin accumulation and reconfigured seed storage protein composition. This targeted modification markedly improved rice eating and cooking quality while maintaining the levels of total starch, total protein, and key agronomic traits.

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Cite This Study

Chen et al. (2026) studied this question.

synapsesocial.com/papers/6a895ed9ca7ade938187d026 https://doi.org/10.1111/jipb.70377

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Development of low‐prolamin rice germplasm via CRISPR/Cas9 editing to improve eating and cooking quality

Key Points

Implication

Abstract

Discussion

Cite This Study

Development of low‐prolamin rice germplasm via CRISPR/Cas9 editing to improve eating and cooking quality

Key Points

Implication

Abstract

Discussion

Cite This Study

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