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GM Soybean Oil Causes Less Obesity and Insulin Resistance |
 Soybean oil, the vegetable cooking oil commonly used in the United States, is also gaining popularity worldwide. Researchers at the University of California, Riverside (UCR) tested a genetically modified (GM) soybean oil used in restaurants, and found that while it induces less obesity and insulin resistance than conventional soybean oil, its effects on diabetes and fatty liver are similar to those of conventional soybean oil.
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Genome Editing in Potato using TALENs Delivered via Agroinfiltration |
 TALENs (transcription activator-like effector nucleases), one of the genome editing tools, have a likely lesser chance of having off-target mutations than other genome editing techniques. However, a rapid test system for the functionality of the designed TALENs and an effective delivery system for introducing TALENs to plants are critical for successful target mutation. While TALENs are usually introduced into plants using viral vectors, these are not always available, and plants edited by these vectors usually require virus elimination.
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| NEWS FROM AROUND THE WORLD |
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| RESEARCH HIGHLIGHTS |
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| PLANT BREEDING INNOVATIONS |
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GM APPROVAL UPDATES |
- The USA approved sugarcane event CTC91087-6 for food and feed.
- The USA approved maize event DBN9858 for food and feed.
- The USA approved potato event Gen2-Z6 for food and feed.
- The USA approved cotton MON88702 for cultivation.
- The USA approved petunia event A1-DFR for cultivation.
- The USA approved maize event PY203 for cultication.
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| The Crop Biotech Update is a weekly newsletter of ISAAA, a non-for-profit organization. The CBU is distributed for free to over 23,000 subscribers worldwide to inform them about the key developments in biosciences, especially in agricultural biotechnology. Your support will help us in our mission to feed the world with knowledge. You can help by donating as little as $10. |
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A group of agricultural scientists who reviewed how 
In a discovery that could benefit millions of people in the world, Rutgers University scientists have found a way to enhance the nutritional value of 
