Table 3 Genome-editing in plants for improved food and feed quality (1996–May 2018)
| Plant | Developer, producer, country | Trait | Specification | Technological specification | References |
|---|---|---|---|---|---|
| Alfalfa | Calyxt, Inc., USA | Product quality | Reduced lignin content | TALENs SDN1 | [89] |
| Camelina sativa | Montana State University, USA | Product quality | Increased levels of oleic acid and α-linolenic acid | CRISPR/Cas9 SDN1 | [90] |
| University Nebraska, USA | Increased levels of oleic acid, decreased levels of fatty acids | CRISPR/Cas9 SDN1 | [91] | ||
| Université Paris-Saclay, France | Increased levels of oleic acid, decreased levels of fatty acids | CRISPR/Cas9 SDN1 | [92] | ||
| Kansas State University, USA | Lower oil content | CRISPR/Cas9 SDN1 | [93] | ||
| Canola | Tamagawa University, Japan | Product quality | Altered fatty acid composition | CRISPR/Cas9 SDN1 | [94] |
| Maize | Du Pont Pioneer, USA; | Product quality | Waxy corn, improved starch production | CRISPR/Cas9 SDN1 | [95] |
| Chinese Academy of Agricultural Sciences, China | Waxy phenotype, abolition of amylose | CRISPR/Cas9 SDN1 | [96] | ||
| Maize | Agrivida, USA | Product quality | Higher levels of starch in their leaves and stalks | Meganucleases SDN1 | [97] |
| Maize | Dow AgroScience, USA | Product quality | Reduced phytate production + herbicide tolerance | ZFN SDN3 | [98, 99] |
| Mushroom | Penn State University, USA | Product quality | Non-browning mushroom | CRISPR/Cas9 SDN1 | [100] |
| Opium poppy | Cankiri Karatekin University, Turkey; Dokuz Eylul University, Turkey | Product quality | Reduced morphine and thebaine content | CRISPR/Cas9 SDN1 | [101] |
| Peanut | Guangdong Academy of Agricultural Sciences, China | Product quality | Increased oleic acid content, decreased linoleic acid content | TALENs SDN1 | [102] |
| Potato | Calyxt, USA | Product quality | Non-browning potato | TALENs SDN1 | [103] |
| Potato | Simplot Plant Science, USA | Product quality | Reduced black spottiness | TALENs SDN1 | [104] |
| Potato | RIKEN Center for Sustainable Resource Science, Japan; Chiba University, Japan | Product quality | Reduction of harmful ingredients (glycoalkaloids) | TALENs SDN1 | [105] |
| Kobe University, Japan | Complete abolition of glycoalkaloids (bitter taste) | CRISPR/Cas9 SDN1 | [106] | ||
| Rice | Chinese Academy of Sciences, China | Product quality | Fragrant rice | TALENs SDN1 | [107] |
| Chinese Academy of Agricultural Sciences, China; Yangzhou University, China | CRISPR/Cas9 SDN1 | [59] | |||
| Rice | Chinese Academy of Agricultural Sciences, China; University of California, USA | Product quality | Increased contents benefitting human health (increased amylose content) | CRISPR/Cas9 SDN1 | [108] |
| Rice | Huazhong Agricultural University, China | Product quality | Reduced contents harming human health (arsenic content) | CRISPR/Cas9 SDN1 | [109] |
| Sun Yat-sen University, China | CRISPR/Cas9 SDN1 | [110] | |||
| Rice | National Agriculture and Food Research Organization, Japan | Product quality | Altered fatty acid composition | CRISPR/Cas9 SDN1 | [111] |
| Rice | Université Montpellier, France | Product quality | Reduced contents harming human health (cesium content) | CRISPR/Cas9 SDN1 | [112] |
| Rice | Hunan Agricultural University, Hunan Hybrid Rice Research Center, Normal University, China | Product quality | Reduced contents harming human health (cadmium content in plants) | CRISPR/Cas9 SDN1 | [113] |
| Rice | Chinese Academy of Sciences, Shanghai, China; Purdue University, West Lafayette, USA | Product quality | Waxy rice | CRISPR/Cas9 SDN1 | [114] |
| Sage | Second Military Medical University, China | Product quality | Reduced phenolic acid content | CRISPR/Cas9 SDN1 | [115] |
| Soybean | Cellectis plant science Inc., USA/Calyxt, USA | Product quality | High oleic content, low linoleic content | TALENs SDN1 | [21, 116,117,118] |
| Tomato | Agricultural Research Organization, Israel | Product quality | Seedless tomato | CRISPR/Cas9 SDN1 | [119] |
| Tokushima University, Japan | CRISPR/Cas9 SDN1 | [120] | |||
| Tomato | University of Tsukuba, Japan | Product quality | Increased contents benefitting human health (increased GABA content) | CRISPR/Cas9 SDN1 | [121] |
| China Agricultural University, China | CRISPR/Cas9 SDN1 | [122] | |||
| Tomato | China Agricultural University, China | Product quality | Increased contents benefitting human health (increased lycopene content) | CRISPR/Cas9 SDN1 | [123] |
| Tomato | Xinjiang Academy of Agricultural Science, China | Product quality | Improved shelf life | CRISPR/Cas9 SDN1 | [124] |
| Wheat | Calyxt, Inc., USA | Product quality | Increased nutritional value | TALENs SDN1 | [125] |
| Wheat | Instituto de Agricultura Sostenible (IAS-CSIC), Spain; University of Minnesota, USA | Product quality | Reduced gluten content | CRISPR/Cas9 SDN1 | [126] |
| Wheat (durum) | Instituto de Agricultura Sostenible (IAS-CSIC), Spanien; University of Minnesota, USA | Product quality | Reduced gluten content | CRISPR/Cas9 SDN1 | [126] |