Scientists Develop Ultra-Low Asparagine Wheat Using Precision Breeding to Improve Food Safety

Scientists at Rothamsted Research have developed a new gene-edited wheat with dramatically reduced asparagine levels, which in turn leads to lower acrylamide formation in food products. By using precision CRISPR technology to "knock out" specific genes responsible for producing the amino acid asparagine, the team achieved a reduction in asparagine levels of up to 50% compared to conventional varieties, without a significant loss in crop yield.

The breakthrough addresses a long-standing challenge in the food industry, the natural presence of free asparagine in wheat, which converts into toxic acrylamide during high-temperature cooking processes like baking, frying, or toasting. While previous attempts to lower asparagine through traditional breeding often resulted in smaller harvests or weaker plants, this precision gene editing approach specifically targeted the asparagine synthetase-2 (TaASN2) gene, responsible for asparagine production.

The study, conducted in collaboration with partners, including Karlsruhe Institute of Technology, Leibniz Institute for Food Systems Biology, Technical University of Munich, University of Reading, and Curtis Analytics Limited, compared CRISPR-edited wheat lines with conventionally mutagenised (TILLING) lines. One edited line also included a partial knockout of the related TaASN1 gene. These targeted edits reduced free asparagine in the grain by 59%, and by up to 93% in the dual-edited line, without any reduction in yield. By contrast, wheat developed using traditional TILLING methods achieved a 50% reduction in free asparagine but suffered a yield penalty of nearly 25%.

Lead researcher Dr. Navneet Kaur, from Rothamsted Research, said, “This work demonstrates the power of CRISPR technology to deliver precise, beneficial changes in crop genetics. With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.” Beyond industrial benefits, the ultra-low asparagine wheat represents a major step forward in public health by reducing dietary exposure to harmful contaminants. As the UK moves forward with the Genetic Technology (Precision Breeding) Act, this research provides a powerful template for how gene editing can be used to solve complex food safety issues and enhance the nutritional profile of global staple crops.

For more details, read the news release in Rothamsted Research News.