Scientists succeed in disabling the production of bitter substances

This scientific breakthrough, achieved in Belgium, offers new perspectives for the production of bitter vegetables that are not favourably appreciated by young consumers. 

 

Scientists from the University of Ghent and the ILVO research institute in Belgium have succeeded in developing chicory that contain virtually no bitter substances.

 

The scientists used a new technique, called CRISPR/Cas9, which makes it possible to make highly targeted changes in the DNA of plants. In just one year, with a number of cycles of crossing and selection work, they succeeded in deactivating the production of the bitter substance genes. These genes are still present in the plants but are no longer expressed. 

 

However, it will be some time before these less bitter products are available for sale. Further studies are needed to determine whether the identified genes have other functions. On the other hand, a decision of the EU Court of Justice clarifies that CRISPR/Cas9 modified plants fall under the same legislation as GMOs (genetically modified organisms). But this decision is expected to be reviewed in the course of 2022. 

 

 

source : ilvo.vlaanderen.be