Gene Editing Produces Yellow Peas with Improved Aroma and Flavor

Canadian researchers successfully engineered yellow peas to improve the aroma and fatty acid components through CRISPR-Cas9 mediated editing of the pea PsLOX2 gene. According to the researchers, this is the first study to successfully generate mutant pea lines through the use of CRISPR-Cas9 to improve the flavor traits of yellow peas.

Yellow peas are a great source of protein, fiber, and phytochemicals. However, a group of volatile organic compounds (VOCs), particularly the polyunsaturated fatty acids (PUFAs), contributes to the unpleasant aromas (e.g., beanie, green, grassy) and off-flavors of yellow peas when cooked. This stems from the activity of Lipoxygenase (LOX), an enzyme responsible for the formation of VOCs.

Through genome editing, the regular generation of mutations at preselected genomic loci in plants could be used to improve the flavor profiles in plant seeds. The researchers utilized CRISPR-Cas9 technology in targeting PsLOX genes precisely for mutation, which results in reduced LOX activity in pea flour, therefore reducing the undesirable aroma and flavor.

For more information, read the article from Frontiers in Plant Science.