Gene Editing to Produce Oats with Improved Nutritional Value and Shelf Life

Experts from McGill University developed oats with enhanced nutritional value that may be beneficial for people with diabetes and heart disease. The findings of the study could also improve the oxidative stability of oats, making oat-based products less susceptible to spoilage.

The researchers used genetic engineering techniques to modify the oil production of oats. Jaswinder Singh, an Associate Professor at the Department of Plant Science, said that this breakthrough has shown promising results in the agricultural industry and consumer health. "Oats are well known for their high fiber content, but now, with enriched fat profiles, they offer an even more comprehensive nutritional package," said Zhou Zhou, a post-doctoral researcher at McGill and first author of the study.

The research team is looking at the possibility of collaborating with the oat milk industry to develop more nutritious oats with longer shelf life. They expect to gain traction and interest from the oat industry through these longer-lasting products. In the future, Singh and his team aim to further optimize oat crops to address various nutritional concerns through gene editing.

For more information, read the article from McGill.