Scientists Develop Wheat Edit Gene, Bread Can Be Safer

Illustration of a toasted bread. (Photo Freepik.com)

Scientists in the UK have developed a gene-edited wheat that can suppress the formation of acrylamide, a toxic compound that appears when bread is baked, fried, or charred to a crisp. The findings were reported by The Guardian, reported Wednesday, April 8, citing research by the Rothamsted Research team in Harpenden, Hertfordshire.

Researchers used Crispr technology to target a gene that plays a role in the production of free asparagine, an amino acid that wheat plants use to store nitrogen. When heated, this compound can turn into acrylamide, which scientists classify as a possible carcinogen.

The results of field tests over two years showed that the wheat produced by the gene editing had a much lower level of free asparagine without reducing the harvest. In wheat seeds, the reduction reached 59 percent, even up to 93 percent in strains with two gene edits.

The impact is visible in the final product. Bread and biscuits made from the wheat showed a significant reduction in acrylamide levels. In some bread samples, the levels even dropped below the detection limit even after being baked.

In the study, scientists also compared wheat produced by Crispr editing to wheat developed through a conventional method, namely changing genetic material through exposure to chemical agents to trigger random mutations. This conventional method is able to reduce free asparagine by up to 50 percent, but the harvest yield also fell by almost 25 percent.

Lead researcher Dr. Navneet Kaur said the research showed the ability of Crispr technology to produce precise and beneficial genetic changes in plants. Meanwhile, study leader Prof. Nigel Halford assessed that low acrylamide wheat could help the food industry meet ever-evolving safety standards without sacrificing product quality or adding significant production costs.

This finding is also related to food policy in the UK. Still reported from The Guardian report, since Brexit, the UK has become one of the centers of gene editing research because it is no longer bound by EU rules on genetically modified food. The Genetic Technology Act which was passed in 2023 will also facilitate the development and marketing of precision breeding crops.

However, this step could still be hampered if the UK has to adjust its food rules with the EU in new negotiations. At the same time, the EU is also tightening the limits of acrylamide in food, including for food products exported to the market.