{"id":2367,"date":"2019-08-26T17:25:01","date_gmt":"2019-08-26T09:25:01","guid":{"rendered":"https:\/\/www.agrinoon.com\/agriculture\/?p=2367"},"modified":"2019-08-26T17:25:01","modified_gmt":"2019-08-26T09:25:01","slug":"rain-resistant-wheat-variety-developed-using-genome-editing","status":"publish","type":"post","link":"https:\/\/www.agrinoon.com\/agriculture\/2019\/08\/26\/rain-resistant-wheat-variety-developed-using-genome-editing\/","title":{"rendered":"Rain-resistant wheat variety developed using genome editing"},"content":{"rendered":"<div><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/img.agropages.com\/UserFiles\/FCKFile\/zkc_2019-08-26_07-32-19_320.jpg\" alt=\"\" width=\"600\" height=\"315\" \/><\/div>\n<div><em>A rain-resistant wheat variety developed through genome editing, left, and a conventional variety (Provided by Okayama University and the National Agriculture and Food Research Organization)<\/em><\/div>\n<div><\/div>\n<div>Scientists have created a rain-resistant wheat variety using genome-editing technology, a breakthrough that could lead to the development of higher-quality flour.<\/div>\n<div><\/div>\n<div>The research team from the National Agriculture and Food Research Organization (NARO) and Okayama University said genome editing enabled them to develop the variety in just about a year.<\/div>\n<div><\/div>\n<div>It takes nearly 10 years to develop such a wheat species using conventional breeding technology because the plants must be bred over generations.<\/div>\n<div><\/div>\n<div>The wheat used for the study is not a species currently sold on the market, but the team believes the method utilized could someday succeed in developing an edible variety resistant to rain.<\/div>\n<div><\/div>\n<div>\u201cThe variety we developed has excellent properties, so we&#8217;ll use it as a parent to create new species through breeding,\u201d a team member said.<\/div>\n<div><\/div>\n<div>Since wheat is native to arid zones, it is vulnerable to humidity. When it rains for a long period before harvest, the plants&#8217; seeds often sprout on their ears, resulting in low-quality flour.<\/div>\n<div><\/div>\n<div>Kazuhiro Sato, a genome research professor at Okayama University, Fumitaka Abe, a chief researcher at NARO, and others targeted Qsd1, a gene found in barley and closely associated with sprouting.<\/div>\n<div><\/div>\n<div>Barley had been confirmed unlikely to germinate even under appropriate temperature and humidity conditions when Qsd1 didn&#8217;t function properly.<\/div>\n<div><\/div>\n<div>Using the genome-editing technology called CRISPR\/Cas9, the researchers created wheat seeds whose Qsd1 was genetically manipulated to inhibit its activity.<\/div>\n<div><\/div>\n<div>After watering the treated seeds for seven days, they found that only 20 to 30 percent sprouted. Almost all ordinary wheat seeds tested under the same conditions had sprouts.<\/div>\n<div><\/div>\n<div>The findings were published in the U.S. scientific journal Cell Reports on July 31.<\/div>\n<div>\n<div class=\"tl clearfix mt10\">\n<h4 class=\"p-source c-999 cb pt5\"><span style=\"color: #000000;\">Source:\u00a0<a class=\"c-orange fs16\" style=\"color: #000000;\" href=\"http:\/\/news.agropages.com\/Media\/MediaIndex-6951.htm\" target=\"_blank\" rel=\"noopener noreferrer\">The Asahi Shimbun<\/a><\/span><\/h4>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A rain-resistant wheat variety developed through genome editing, left, and a conventional variety (Provided by Okayama University and the National Agriculture and Food Research Organization) Scientists have created a rain-resistant wheat variety using genome-editing technology, a breakthrough that could lead to the development of higher-quality flour. The research team from the National Agriculture and Food&hellip; <a class=\"more-link\" href=\"https:\/\/www.agrinoon.com\/agriculture\/2019\/08\/26\/rain-resistant-wheat-variety-developed-using-genome-editing\/\">Continue reading <span class=\"screen-reader-text\">Rain-resistant wheat variety developed using genome editing<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2367","post","type-post","status-publish","format-standard","hentry","category-industry-news","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rain-resistant wheat variety developed using genome editing - agrinoon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.agrinoon.com\/agriculture\/2019\/08\/26\/rain-resistant-wheat-variety-developed-using-genome-editing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rain-resistant wheat variety developed using genome editing - agrinoon\" \/>\n<meta property=\"og:description\" content=\"A rain-resistant wheat variety developed through genome editing, left, and a conventional variety (Provided by Okayama University and the National Agriculture and Food Research Organization) Scientists have created a rain-resistant wheat variety using genome-editing technology, a breakthrough that could lead to the development of higher-quality flour. 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