by PressGrowing healthy GM wheat started in Great Britain
British authorities approve cultivation of healthy low-gluten GM wheat
Great Britain became the first European country to start growing healthy GM wheat. The new genetically modified variety has a reduced content of the amino acid asparagine — 90% less than in traditional grain.
The project is being carried out by scientists at one of the world’s oldest agricultural research institutes. To change the DNA of wheat, experts applied CRISPR technology, which does not add genetic material of another species to the plant, but carries out a natural mutation of the crop. To achieve a decrease in the content of asparagine, the scientists deleted the TaASN2 gene from the DNA, which is responsible for the formation of the amino acid.
The work with GM wheat became possible after the institute received permission from the Ministry of Agriculture of Great Britain. The experiment on the cultivation of this variety is scheduled until 2026. During that period, the scientists must determine the exact concentration of asparagine in the grain, as well as the protein content and the yield of the crop.
The project is the first in Europe to use the technology to change the genes of the grain with gluten. Previously, this approach had only been used for wheat, rice and other crops that do not contain gluten. This technology had previously only been used in the United States and China, and in the United Kingdom it only became possible after the country left the European Union. The EU has banned the cultivation of genetically modified varieties of crops for food since 2001.
Asparagine is dangerous because at high temperatures it turns into the carcinogenic substance acrylamide. That is, foods containing the amino acid should not be fried or baked. Scientists discovered acrylamide relatively recently, in 2002, and after a while it was proven that it causes cancer in rodents. On this basis, experts concluded that the substance can be dangerous to human health. The carcinogen is contained in fried potatoes, cookies, crusts on bread, corn sticks and other products.
British scientists hope their experiment will help improve the quality of wheat and make it safer to eat.
Genetically modified wheat is banned for food use in most countries, but there are attempts in a number of states to review the ban. For example, Argentina has approved the cultivation of GM varieties, while Brazil has postponed consideration of the issue for the time being, although a bill has already been submitted to the government. The authorities are not yet confident in the safety of flour made from such wheat. Therefore, Brazilian scientists are thoroughly investigating the variety to see if it can be used in food.