Gene Editing Boosts Protein and Mineral Content in Sorghum

Researchers from the Chinese Academy of Sciences and Nanjing Agricultural University have identified a gene that could help improve the nutritional quality of sorghum. The findings of the study, published in The Plant Cell, offer a potential breeding strategy to increase grain protein and essential minerals while maintaining grain size and weight.

The study focused on SbSTP20, a gene that encodes a sugar transporter involved in moving simple sugars into developing sorghum grains. The researchers found that the gene influences the thickness of the sub-aleurone layer, a grain region associated with nutritional content. Using CRISPR gene editing, they modified SbSTP20 to examine its role in grain development and nutrient accumulation.

The study showed that edited sorghum lines developed thicker sub-aleurone layers, with 6.6-7.5% higher protein levels and increased iron and zinc content. The SbSTP20^thick natural variant also improved grain nutrition without affecting grain size or weight. However, this variant was absent in 93% of modern improved sorghum lines. The researchers also found that sorghum carrying the variant had up to 6% higher metabolizable energy than commercial corn standards in swine feeding tests. These findings highlight the potential of reintroducing this haplotype to develop more nutritious sorghum varieties without compromising grain yield.

For more information, read the abstract from The Plant Cell.