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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

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]
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]
Kobe University, Japan Complete abolition of glycoalkaloids (bitter taste) CRISPR/Cas9
SDN1
[106]
Rice Chinese Academy of Sciences, China Product quality Fragrant rice TALENs
SDN1
[107]
Chinese Academy of Agricultural Sciences, China; Yangzhou University, China 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]
Sun Yat-sen University, China 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]
Tokushima University, Japan CRISPR/Cas9
SDN1
[120]
Tomato University of Tsukuba, Japan Product quality Increased contents benefitting human health (increased GABA content) CRISPR/Cas9
SDN1
[121]
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]
  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