CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles

IntroductionAlthough pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green, and grassy. Lipoxygenase (LOX) enzymes are pre...

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Bibliographic Details
Main Authors: Pankaj Bhowmik, Wei Yan, Connor Hodgins, Brittany Polley, Tom Warkentin, Michael Nickerson, Dae-Kyun Ro, Frédéric Marsolais, Claire Domoney, Shiva Shariati-Ievari, Michel Aliani
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-09-01
Series:Frontiers in Plant Science
Subjects:
pea
gene-editing
CRISPR/Cas9
lipoxygenase
fatty acids
aroma
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2023.1246905/full

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