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Table 3 Genome-editing in plants for improved food and feed quality (1996–May 2018)

From: What is the available evidence for the range of applications of genome-editing as a new tool for plant trait modification and the potential occurrence of associated off-target effects: a systematic map

PlantDeveloper, producer, countryTraitSpecificationTechnological specificationReferences
AlfalfaCalyxt, Inc., USAProduct qualityReduced lignin contentTALENs
SDN1
[89]
Camelina sativaMontana State University, USAProduct qualityIncreased levels of oleic acid and α-linolenic acidCRISPR/Cas9
SDN1
[90]
University Nebraska, USAIncreased levels of oleic acid, decreased levels of fatty acidsCRISPR/Cas9
SDN1
[91]
Université Paris-Saclay, FranceIncreased levels of oleic acid, decreased levels of fatty acidsCRISPR/Cas9
SDN1
[92]
Kansas State University, USALower oil contentCRISPR/Cas9
SDN1
[93]
CanolaTamagawa University, JapanProduct qualityAltered fatty acid compositionCRISPR/Cas9
SDN1
[94]
MaizeDu Pont Pioneer, USA;Product qualityWaxy corn, improved starch productionCRISPR/Cas9
SDN1
[95]
Chinese Academy of Agricultural Sciences, China Waxy phenotype, abolition of amyloseCRISPR/Cas9
SDN1
[96]
MaizeAgrivida, USAProduct qualityHigher levels of starch in their leaves and stalksMeganucleases
SDN1
[97]
MaizeDow AgroScience, USAProduct qualityReduced phytate production + herbicide toleranceZFN
SDN3
[98, 99]
MushroomPenn State University, USAProduct qualityNon-browning mushroomCRISPR/Cas9
SDN1
[100]
Opium poppyCankiri Karatekin University, Turkey; Dokuz Eylul University, TurkeyProduct qualityReduced morphine and thebaine contentCRISPR/Cas9
SDN1
[101]
PeanutGuangdong Academy of Agricultural Sciences, ChinaProduct qualityIncreased oleic acid content, decreased linoleic acid contentTALENs
SDN1
[102]
PotatoCalyxt, USAProduct qualityNon-browning potatoTALENs
SDN1
[103]
PotatoSimplot Plant Science, USAProduct qualityReduced black spottinessTALENs
SDN1
[104]
PotatoRIKEN Center for Sustainable Resource Science, Japan; Chiba University, JapanProduct qualityReduction of harmful ingredients (glycoalkaloids)TALENs
SDN1
[105]
Kobe University, JapanComplete abolition of glycoalkaloids (bitter taste)CRISPR/Cas9
SDN1
[106]
RiceChinese Academy of Sciences, ChinaProduct qualityFragrant riceTALENs
SDN1
[107]
Chinese Academy of Agricultural Sciences, China; Yangzhou University, ChinaCRISPR/Cas9
SDN1
[59]
RiceChinese Academy of Agricultural Sciences, China; University of California, USAProduct qualityIncreased contents benefitting human health (increased amylose content)CRISPR/Cas9
SDN1
[108]
RiceHuazhong Agricultural University, ChinaProduct qualityReduced contents harming human health (arsenic content)CRISPR/Cas9
SDN1
[109]
Sun Yat-sen University, ChinaCRISPR/Cas9
SDN1
[110]
RiceNational Agriculture and Food Research Organization, JapanProduct qualityAltered fatty acid compositionCRISPR/Cas9
SDN1
[111]
RiceUniversité Montpellier, FranceProduct qualityReduced contents harming human health (cesium content)CRISPR/Cas9
SDN1
[112]
RiceHunan Agricultural University, Hunan Hybrid Rice Research Center, Normal University, ChinaProduct qualityReduced contents harming human health (cadmium content in plants)CRISPR/Cas9
SDN1
[113]
RiceChinese Academy of Sciences, Shanghai, China; Purdue University, West Lafayette, USAProduct qualityWaxy riceCRISPR/Cas9
SDN1
[114]
SageSecond Military Medical University, ChinaProduct qualityReduced phenolic acid contentCRISPR/Cas9
SDN1
[115]
SoybeanCellectis plant science Inc., USA/Calyxt, USAProduct qualityHigh oleic content, low linoleic contentTALENs
SDN1
[21, 116,117,118]
TomatoAgricultural Research Organization, IsraelProduct qualitySeedless tomatoCRISPR/Cas9
SDN1
[119]
Tokushima University, JapanCRISPR/Cas9
SDN1
[120]
TomatoUniversity of Tsukuba, JapanProduct qualityIncreased contents benefitting human health (increased GABA content)CRISPR/Cas9
SDN1
[121]
China Agricultural University, China CRISPR/Cas9
SDN1
[122]
TomatoChina Agricultural University, ChinaProduct qualityIncreased contents benefitting human health (increased lycopene content)CRISPR/Cas9
SDN1
[123]
TomatoXinjiang Academy of Agricultural Science, ChinaProduct qualityImproved shelf lifeCRISPR/Cas9
SDN1
[124]
WheatCalyxt, Inc., USAProduct qualityIncreased nutritional valueTALENs
SDN1
[125]
WheatInstituto de Agricultura Sostenible (IAS-CSIC), Spain; University of Minnesota, USAProduct qualityReduced gluten contentCRISPR/Cas9
SDN1
[126]
Wheat (durum)Instituto de Agricultura Sostenible (IAS-CSIC), Spanien; University of Minnesota, USAProduct qualityReduced gluten contentCRISPR/Cas9
SDN1
[126]
  1. TALENs Transcription Activator-Like Effector Nucleases, CRISPR/Cas9 Clustered Regularly Interspaced Short Palindromic Repeats/CRISPR associated protein 9, ZFN Zinc-Finger Nucleases, SDN Site directed nucleases