CRISPR技术有望培育出低苦味葡萄柚

Core Insights - Israeli scientists have developed a less bitter grapefruit using CRISPR gene-editing technology, which may enhance its palatability and disease resistance [1][3] - The research findings were published in a recent issue of the journal "Plant Journal" [1] Group 1: Research and Development - The bitterness in grapefruit is primarily caused by a compound called naringin, with similar compounds like hesperidin and poncirin also contributing [3] - The research team from the Israeli Agricultural Research Organization used CRISPR technology to precisely "turn off" the key enzyme genes responsible for synthesizing these three bitter compounds in a specific grapefruit variety [3] - Although the grapefruit trees take several years to bear fruit, tests have shown that the edited plant leaves no longer contain these three bitter components, suggesting that the future fruit will have significantly reduced bitterness [3] Group 2: Industry Implications - This gene-editing technology could revitalize the global citrus industry, particularly as a bacterial disease known as "citrus greening disease" poses a severe threat to citrus cultivation [3] - The insects that spread this disease cannot survive in cold regions, but cold-resistant citrus varieties tend to be bitter and unpalatable; gene editing could combine cold resistance with better taste, potentially expanding citrus cultivation from subtropical to temperate regions [3] - A researcher from the University of Ottawa noted that grapefruit can interfere with the metabolism of statin drugs, leading to elevated drug concentrations in the blood, indicating that while naringin is a major contributor, other genes may also need to be targeted to eliminate drug interactions completely [3]