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

Modrzejewski, Dominik; Hartung, Frank; Sprink, Thorben; Krause, Dörthe; Kohl, Christian; Wilhelm, Ralf

doi:10.1186/s13750-019-0171-5

Environmental Evidence

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

Plant	Developer, producer, country	Trait	Specification	Technological specification	References
Alfalfa	Calyxt, Inc., USA	Product quality	Reduced lignin content	TALENs SDN1	[89]
Camelina sativa	Montana State University, USA	Product quality	Increased levels of oleic acid and α-linolenic acid	CRISPR/Cas9 SDN1	[90]
	University Nebraska, USA		Increased levels of oleic acid, decreased levels of fatty acids	CRISPR/Cas9 SDN1	[91]
	Université Paris-Saclay, France		Increased levels of oleic acid, decreased levels of fatty acids	CRISPR/Cas9 SDN1	[92]
	Kansas State University, USA		Lower oil content	CRISPR/Cas9 SDN1	[93]
Canola	Tamagawa University, Japan	Product quality	Altered fatty acid composition	CRISPR/Cas9 SDN1	[94]
Maize	Du Pont Pioneer, USA;	Product quality	Waxy corn, improved starch production	CRISPR/Cas9 SDN1	[95]
Maize	Chinese Academy of Agricultural Sciences, China		Waxy phenotype, abolition of amylose	CRISPR/Cas9 SDN1	[96]
Maize	Agrivida, USA	Product quality	Higher levels of starch in their leaves and stalks	Meganucleases SDN1	[97]
Maize	Dow AgroScience, USA	Product quality	Reduced phytate production + herbicide tolerance	ZFN SDN3	[98, 99]
Mushroom	Penn State University, USA	Product quality	Non-browning mushroom	CRISPR/Cas9 SDN1	[100]
Opium poppy	Cankiri Karatekin University, Turkey; Dokuz Eylul University, Turkey	Product quality	Reduced morphine and thebaine content	CRISPR/Cas9 SDN1	[101]
Peanut	Guangdong Academy of Agricultural Sciences, China	Product quality	Increased oleic acid content, decreased linoleic acid content	TALENs SDN1	[102]
Potato	Calyxt, USA	Product quality	Non-browning potato	TALENs SDN1	[103]
Potato	Simplot Plant Science, USA	Product quality	Reduced black spottiness	TALENs SDN1	[104]
Potato	RIKEN Center for Sustainable Resource Science, Japan; Chiba University, Japan	Product quality	Reduction of harmful ingredients (glycoalkaloids)	TALENs SDN1	[105]
Potato	Kobe University, Japan	Product quality	Complete abolition of glycoalkaloids (bitter taste)	CRISPR/Cas9 SDN1	[106]
Rice	Chinese Academy of Sciences, China	Product quality	Fragrant rice	TALENs SDN1	[107]
Rice	Chinese Academy of Agricultural Sciences, China; Yangzhou University, China	Product quality	Fragrant rice	CRISPR/Cas9 SDN1	[59]
Rice	Chinese Academy of Agricultural Sciences, China; University of California, USA	Product quality	Increased contents benefitting human health (increased amylose content)	CRISPR/Cas9 SDN1	[108]
Rice	Huazhong Agricultural University, China	Product quality	Reduced contents harming human health (arsenic content)	CRISPR/Cas9 SDN1	[109]
Rice	Sun Yat-sen University, China	Product quality	Reduced contents harming human health (arsenic content)	CRISPR/Cas9 SDN1	[110]
Rice	National Agriculture and Food Research Organization, Japan	Product quality	Altered fatty acid composition	CRISPR/Cas9 SDN1	[111]
Rice	Université Montpellier, France	Product quality	Reduced contents harming human health (cesium content)	CRISPR/Cas9 SDN1	[112]
Rice	Hunan Agricultural University, Hunan Hybrid Rice Research Center, Normal University, China	Product quality	Reduced contents harming human health (cadmium content in plants)	CRISPR/Cas9 SDN1	[113]
Rice	Chinese Academy of Sciences, Shanghai, China; Purdue University, West Lafayette, USA	Product quality	Waxy rice	CRISPR/Cas9 SDN1	[114]
Sage	Second Military Medical University, China	Product quality	Reduced phenolic acid content	CRISPR/Cas9 SDN1	[115]
Soybean	Cellectis plant science Inc., USA/Calyxt, USA	Product quality	High oleic content, low linoleic content	TALENs SDN1	[21, 116,117,118]
Tomato	Agricultural Research Organization, Israel	Product quality	Seedless tomato	CRISPR/Cas9 SDN1	[119]
Tomato	Tokushima University, Japan	Product quality	Seedless tomato	CRISPR/Cas9 SDN1	[120]
Tomato	University of Tsukuba, Japan	Product quality	Increased contents benefitting human health (increased GABA content)	CRISPR/Cas9 SDN1	[121]
Tomato	China Agricultural University, China			CRISPR/Cas9 SDN1	[122]
Tomato	China Agricultural University, China	Product quality	Increased contents benefitting human health (increased lycopene content)	CRISPR/Cas9 SDN1	[123]
Tomato	Xinjiang Academy of Agricultural Science, China	Product quality	Improved shelf life	CRISPR/Cas9 SDN1	[124]
Wheat	Calyxt, Inc., USA	Product quality	Increased nutritional value	TALENs SDN1	[125]
Wheat	Instituto de Agricultura Sostenible (IAS-CSIC), Spain; University of Minnesota, USA	Product quality	Reduced gluten content	CRISPR/Cas9 SDN1	[126]
Wheat (durum)	Instituto de Agricultura Sostenible (IAS-CSIC), Spanien; University of Minnesota, USA	Product quality	Reduced gluten content	CRISPR/Cas9 SDN1	[126]

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

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ISSN: 2047-2382

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