Researchers say they have a better understanding of barley quality now.
Researchers in Scotland have used gene editing techniques to improve their understanding of barley quality.
Scientists at the International Barley Hub, based at the James Hutton Institute (JHI) near Dundee, have worked to use CRISPR technology to modify the genes responsible for levels of beta-glucan in barley.
Barley is comparatively high in beta-glucan – a source of fermentable dietary fibre. However crops with a lower content of this are preferred by brewers and distillers. Dr Guillermo Garcia-Gimenez, who carried out the work during his PhD at the JHI and Adelaide University, said CRISPR was used to generate a mutation in the gene responsible for making beta-glucan.
“The results led to specific differences in grain quality, composition and content of this compound,” he said.
Dr Kelly Houston from the JHI added: “We are delighted that our findings can provide real benefits in terms of understanding how gene editing can help improve the quality of barley crops.”
