Crop genes modified using CRISPR/Cas system

Korotkova, A.; Gerasimova, S. V.; Шумный, В. К.; Khlestkina, Elena K.

doi:10.18699/vj17.244

Cited by 9 publications

(3 citation statements)

References 18 publications

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“…The sources found by the authors describe 145 target genes in 15 agricultural plants (in particular, the highest number of 78 modified genes was found for rice). According to the surveyʹs authors, editing is most often basic and less than a half of the works are about the applied editing for improving agronomic traits; they agitate the academic community for expanding the application of this technology to obtain more information, including the one about the restrictions of this technique (Korotkova et al, 2017).…”

Section: Gene Engineering As a Methods Of Modifying Plant Resourcesmentioning

confidence: 99%

Gene Engineering of Lamiaceae Family: Basic and Applied Research

Cherednichenko¹,

Polivanova²,

Khlebnikova³

et al. 2021

revistageintec

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Gene engineering is a convenient way of solving basic and applied tasks related to the system of secondary metabolism of medicinal and aromatic plants, such as a large and economically important plant family Lamiaceae Martinov (Labiatae Juss.) that includes such major species, as Agastache, Dracocephalum, Lavandula, Mentha, Ocimum, Salvia, Satureja, Thymus, etc. The basic value of this method consists in studying the genetic mechanism of secondary metabolism, which includes key enzyme genes, transcription factors, etc. Applied research consists in producing valuable secondary metabolites with biological activity, including active pharmaceutical ingredients in both, the familyʹs plants proper and the heterologous systems using relevant plant genes. This overview considers a set of diverse gene engineering studies.

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Section: Gene Engineering As a Methods Of Modifying Plant Resourcesmentioning

confidence: 99%

Gene Engineering of Lamiaceae Family: Basic and Applied Research

Cherednichenko¹,

Polivanova²,

Khlebnikova³

et al. 2021

revistageintec

View full text Add to dashboard Cite

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“…After the primary structure sequencing of the identified genetic factors, they can undergo target modification by CRISPR/Cas genomic editing technology. This promising method which allows for non-transgenic modified plant varieties is already being used to improve yielding and resistance in wheat [78].…”

Section: Dynamicsmentioning

confidence: 99%

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

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A b s t r a c tThe purpose of this interdisciplinary research is to analyze the available data on the domestic market of bakery products, assess the factors resulting in increase of the bread consumption, and opportunities of improvement of technological properties of flour and dough through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors. In modern conditions, in the bakery products market of such negative tendencies are observed as decrease in volumes of bread production and deterioration of quality of the products. Among the various factors influencing the formation of these trends, one can point out the poor quality of flour, accompanied by deterioration in the rheological properties of the dough. In the practice, the correction of flour of inadequate quality is increasingly being made through the introduction of chemical improvers, which contributes to improving the technological process. At the same time there is a loss of traditional taste and a change in the consumer characteristics of bread, which leads to the refusal or reduction of consumption of bread by a part of the population of our country. This review summarizes data on the dynamics of average per capita consumption of bread and bakery products and the change in the ratio of these indicators to the consumption of meat products. An alternative approach to solving the problems of flour quality can be attributed to the possibilities of natural improvement of its initial characteristics through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors that ultimately influence the formation of technological properties of flour and dough. In recent years, data have been accumulated that have made significant progress in understanding the complex interaction of various genetic systems and biochemical processes underlying the formation of grain properties that affect the quantity and quality of the flour. Integral components in this complex interaction are the environmental factors, under the influence of which the physiological and biochemical processes are modulated, and the mode of realization of genetic information is changing. The article summarizes the data on the influence of various environmental factors on the technological properties of flour and dough and describes the possibilities of modern IT-support of the selection process, facilitating the evaluation of quantitative characteristics and taking into account the relationship between genotype, phenotype and environmental conditions. Advances in the identification of genetic factors affecting the technological properties of flour and dough are discussed and sources of useful variants of these genes are considered. The importance of the use of winter bread wheat for increasing the share of production of high-quality nutritive grains is emphasized, as well as the results of the search for donors of useful genes among the old varieties of spring bread wheat. Among the latter, varieti...

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“…Секвенирование геномов культурных растений в последние два десятилетия, идентификация и описание первичной структуры генов, контролирующих хозяйственно ценные признаки, открыло возможность применения сайт-направленного мутагенеза -то есть позволило в отличие от случайного мутагенеза действовать с «ювелирной» точностью и вносить различные заданные изменения в геном от внесения длинной последовательности ДНК чужеродного происхождения вплоть до замены или удаления одного нуклеотида в конкретной позиции генома. Такого результата позволяют достичь технологии генетического редактирования, результат их применения -создание генотипов, которые приобрели новые свойства или избавлены от нежелательных признаков (Korotkova et al, 2017(Korotkova et al, , 2019.…”

Section: Introductionunclassified

Wheat, barley and maize genes editing using the CRISPR/Cas system

Стрыгина

Хлесткина

2020

Biotehnologiâ i selekciâ rastenij

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Precise editing of the genes of plant organisms with complex genomes has long been a difficult task. The CRISPR/Cas technology developed in the last decade has become one of the preferred tools for site-directed mutagenesis of plant genes and has quickly replaced the ZFN and TALEN systems. However, while the CRISPR/Cas system has proven to be an effective tool for modifying the genome of diploid species, its application to organisms such as cereals with complex and, in the case of common wheat, polyploid genomes is complicated by a number of obstacles. This review summarizes the main results obtained using the CRISPR/Cas system in such economically valuable cereals as common wheat Triticum aestivum L., barley Hordeum vulgare L., and maize Zea mays L., the genome structure of which increases the probability of the emergence of non-target mutations and reduces the specificity of editing. Every year the number of methodological publications on the directed mutagenesis of these crops, aimed at optimizing and improving the performance of the CRISPR/Cas system, increases exponentially, and the editing efficiency reaches 100% for maize and barley. The experimental articles are mainly aimed at improving the economically important traits of plants, such as improved yields, nutritional value and resistance to diseases and herbicides. Plant improvement is also associated with editing genes that affect pollination control, which is used in hybrid breeding. This creates the prerequisites for the creation of new maize, barley and wheat varieties, and for the saturation of existing ones with the necessary properties.

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Crop genes modified using CRISPR/Cas system

Cited by 9 publications

References 18 publications

Gene Engineering of Lamiaceae Family: Basic and Applied Research

Gene Engineering of Lamiaceae Family: Basic and Applied Research

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

Wheat, barley and maize genes editing using the CRISPR/Cas system

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