Study Uses CRISPR to Optimize GABA Levels in Brown Rice

Scientists at the Rice Research Institute of the Guangdong Academy of Agricultural Sciences in China have identified the mechanism controlling gamma-aminobutyric acid (GABA) accumulation in germinating brown rice. Their study was published in Foods.

GABA is a health-promoting plant compound known to reduce stress, improve sleep, lower blood pressure, and protect liver and kidney function. The researchers used CRISPR gene editing to determine how brown rice synthesizes and stores GABA during sprouting, which naturally elevates GABA levels.

Deactivating the DAO2 gene significantly reduced GABA production in sprouted brown rice compared to the wild-type control. Conversely, the edited rice showed increased levels of other amino acids, such as glutamate, glutamine, arginine, and proline. Both wild-type and gene-edited rice reached peak GABA concentration at 24 hours of germination before plateauing. Altered expression of key GABA-synthesizing and GABA-degrading enzymes (OsGAD and OsGABA-T) in the edited rice explained the early stall in GABA production.

These results clarify the function of the DAO2 gene in rice metabolism, enabling breeders to develop optimized sprouting methods and high-GABA rice varieties for health-conscious consumers.

Read more results in Foods.