Gene editing produces soybean with more than 90% oleic acid

Sejong University scientists have developed a soybean variety with an unprecedented 90.2% oleic acid content, using CRISPR/Cas9 gene-editing technology, according to a study published in the Plant Biotechnology Journal. This high-oleic soybean boasts improved oxidative stability, reduced saturated fat, and increased seed fatty acid content compared to conventional soybean oil, which typically contains about 20% oleic acid and higher levels of linoleic and linolenic acids.

The new soybean could offer enhanced storage stability, longer frying life, and reduced oil replacement and disposal, making it valuable for households, restaurants, and the food-processing industry. Additionally, high-oleic soybean oil has potential nutritional benefits, as monounsaturated fats like oleic acid may help lower LDL cholesterol and reduce the risk of cardiovascular disease when used to replace saturated fat in the diet.

The Korean research team, led by Hyun Uk Kim, edited specific genes within the FAD2 and FATB families to achieve this remarkable oil composition, with some lines even showing a 7% to 24% increase in total fatty acid content. Further studies will examine the gene editing's impact on yield and agronomic stability, as regulatory approval is necessary before commercial use.