10/10/2026
🌱 New publication in the Journal of Experimental Botany! 🌱
We are excited to share our latest research on improving the quality of Tartary buckwheat (Fagopyrum tataricum) using CRISPR/Cas9 genome editing!
🌾 Can we make Tartary buckwheat less bitter while preserving its nutritional potential?
Tartary buckwheat is a climate-resilient pseudocereal valued for its rich content of rutin, a flavonoid with important health-promoting properties. However, its naturally bitter seeds remain a challenge for wider food applications.
In our new study, we used CRISPR/Cas9 to disrupt the FtRDE2 gene, which encodes an enzyme involved in the breakdown of rutin into quercetin.
🔬 What did we discover?
✅ Two independent ftrde2 mutant lines showed no detectable rutinosidase activity.
✅ The mutants maintained stable rutin levels and did not show the rapid accumulation of quercetin observed in wild-type seeds.
✅ Sensory evaluation confirmed that wild-type flour was consistently perceived as more bitter than flour from either mutant line.
These findings provide direct genetic evidence that FtRDE2 is a major determinant of rutin-degradation-associated seed bitterness and highlight the potential of genome editing to improve the sensory quality of Tartary buckwheat.
🌍 By combining plant biotechnology with the nutritional potential of pseudocereals, we are taking another step towards developing improved crops for more sustainable food systems.
👏 Congratulations to all co-authors and collaborators involved in this work!
📖 Read the publication:
https://doi.org/10.1093/jxb/erag506
Abstract. Tartary buckwheat (F. tataricum) is a climate-resilient pseudocereal, yet its global adoption is constrained by its bitter seeds. Here, we employ