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The biological feasibility and social context of gene-edited, caffeine-free coffee
Nils V. Leibrock,Joris Santegoets,Paul J. W. Mooijman,Filemon Yusuf,Xander C. L. Zuijdgeest,Esme´e A. Zutt,Josette G. M. Jacobs,Jan G. Schaart 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.6
Coffee, especially the species Coffea arabica andCoffea canephora, is one of the world’s most consumed beverages. The consumer demand for caffeine-free coffee is currentlybeing met through chemical decaffeination processes. However, this method leads to loss of beverage quality. In thisreview, the feasibility of using gene editing to produce caffeinefreecoffee plants is reviewed. The genes XMT (7-methylxanthosinemethyltransferase) and DXMT (3,7-dimethylxanthinemethyltransferase) were identified as candidate target genes forknocking out caffeine production in coffee plants. The possibleeffect of the knock-out of the candidate genes was assessed. Using Agrobacterium tumefaciens-mediated introduction of theCRISPR-Cas system to Knock out XMT or DXMT would leadto blocking caffeine biosynthesis. The use of CRISPR-Cas togenetically edit consumer products is not yet widely accepted,which may lead to societal hurdles for introducing gene-editedcaffeine-free coffee cultivars onto the market. However,increased acceptance of CRISPR-Cas/gene editing on productswith a clear benefit for consumers offers better prospects forgene editing efforts for caffeine-free coffee.
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