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Advances in bread wheat production through CRISPR/Cas9 technology: a comprehensive review of quality and other aspects

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Abstract

Main conclusion

This review provides a comprehensive overview of the CRISPR/Cas9 technique and the research areas of this gene editing tool in improving wheat quality.

Abstract

Wheat (Triticum aestivum L.), the basic nutrition for most of the human population, contributes 20% of the daily energy needed because of its, carbohydrate, essential amino acids, minerals, protein, and vitamin content. Wheat varieties that produce high yields and have enhanced nutritional quality will be required to fulfill future demands. Hexaploid wheat has A, B, and D genomes and includes three like but not identical copies of genes that influence important yield and quality. CRISPR/Cas9, which allows multiplex genome editing provides major opportunities in genome editing studies of plants, especially complicated genomes such as wheat. In this overview, we discuss the CRISPR/Cas9 technique, which is credited with bringing about a paradigm shift in genome editing studies. We also provide a summary of recent research utilizing CRISPR/Cas9 to investigate yield, quality, resistance to biotic/abiotic stress, and hybrid seed production. In addition, we provide a synopsis of the laboratory experience-based solution alternatives as well as the potential obstacles for wheat CRISPR studies. Although wheat’s extensive genome and complicated polyploid structure previously slowed wheat genetic engineering and breeding progress, effective CRISPR/Cas9 systems are now successfully used to boost wheat development.

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Agricultural Biotechnology, Atatürk University, 25240, Erzurum, Turkey

    Esma Yigider & Mahmut Sinan Taspinar

  2. Faculty of Science, Department of Biology, Atatürk University, 25240, Erzurum, Turkey

    Guleray Agar

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Yigider, E., Taspinar, M.S. & Agar, G. Advances in bread wheat production through CRISPR/Cas9 technology: a comprehensive review of quality and other aspects. Planta 258, 55 (2023). https://doi.org/10.1007/s00425-023-04199-9

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