CRISPR-edited soybean reaches over 90% oleic acid

Researchers at Sejong University used CRISPR/Cas9 to develop a soybean line with up to 90.2% oleic acid. The crop has improved oxidative stability, less saturated fat and higher seed fatty acid content. The study was published in the Plant Biotechnology Journal.

• Oleic acid content in the new soybean reaches 90.2%
• The editing was done with CRISPR/Cas9 technology
• Saturated fat levels in the seeds were reduced
• The study appeared in the Plant Biotechnology Journal