genome search | EU-SAGE

Genome-editing techniques are promising tools in plant breeding. To facilitate a more comprehensive understanding of the use of genome editing, EU-SAGE developed an interactive, publicly accessible online database of genome-edited crop plants as described in peer-reviewed scientific publications.
The aim of the database is to inform interested stakeholder communities in a transparent manner about the latest evidence about the use of genome editing in crop plants. Different elements including the plant species, traits, techniques, and applications can be filtered in this database.
Regarding the methodology, a literature search in the bibliographic databases and web pages of governmental agencies was conducted using predefined queries in English. Identifying research articles in other languages was not possible due to language barriers. Patents were not screened.
Peer-reviewed articles were screened for relevance and were included in the database based on pre-defined criteria. The main criterium is that the research article should describe a research study of any crop plant in which a trait has been introduced that is relevant from an agricultural and/or food/feed perspective. The database does neither give information on the stage of development of the crop plant, nor on the existence of the intention to develop the described crop plants to be marketed.
This database will be regularly updated. Please contact us via the following webpage in case you would like to inform us about a new scientific study of crops developed for market-oriented agricultural production as a result of genome editing

Displaying 24 results

Traits related to abiotic stress tolerance

Increased drought tolerance: suppresses xylem vessel proliferation, leading to lower water conductance, and reduced water-loss under water-deficit conditions.
(Illouz-Eliaz et al., 2020)

SDN1
CRISPR/Cas

Institute of Plant Sciences and Genetics in Agriculture
The Robert H. Smith Faculty of Agriculture
The Hebrew University of Jerusalem, Israel

Tolerance to salt stress.
( Tran et al., 2021 )

SDN1
CRISPR/Cas

Gyeongsang National University, South Korea
College of Agriculture
Bac Lieu University, Vietnam

Enhanced drought tolerance.
( Liu et al., 2021 )

SDN1
CRISPR/Cas

China Agricultural University, China

Modulate aluminium resistance. Aluminum (Al) toxicity is the main factor inhibiting plant root development and reducing crops yield in acidic soils.
( Zhang et al., 2022 )

SDN1
CRISPR/Cas

Chinese Academy of Agricultural Sciences
Academy of Agricultural and Forestry Sciences
China Agricultural University, China
University of California, USA

Enhanced tolerance to heat stress involving ROS homeostasis. Less severe wilting and less membrane damage, lower reactive oxygen species (ROS) contents and higher activities and transcript levels of antioxidant enzymes, as well as higher expression of heat shock proteins and genes encoding heat stress transcription factors.
( Yu et al., 2019 )

SDN1
CRISPR/Cas

China Agricultural University
Renmin University of China, China

Higher tolerance to salt and osmotic stress through reduced stomatal conductance coupled with increased leaf relative water content and Abscisic acid (ABA) content under normal and stressful conditions.
( Bouzroud et al., 2020 )

SDN1
CRISPR/Cas

Université Mohammed V de Rabat, Morocco
Université de Toulouse, France
Universidade Federal de Viçosa, Brazil

Conferred thermotolerance and the stability of heat shock proteins.
( Huang et al., 2022 )

SDN1
CRISPR/Cas

Zhejiang University
Ministry of Agriculture and Rural Affairs of China
Shandong (Linyi) Institute of Modern Agriculture, China

Enhanced drought tolerance.
( Qiu et al., 2023 )

SDN1
CRISPR/Cas

Southwest University, China

Enhanced tolerance to drought and salt stress.
( Shen et al., 2023 )

SDN1
CRISPR/Cas

Chongqing University
Yunnan Agricultural University, China

Enhanced cold tolerance.
( Fan et al., 2024 )

SDN1
CRISPR/Cas

Liaocheng University, China

Traits related to product color/flavour

Tomatoes with different fruit colors, including yellow, brown, pink, light-yellow, pink-brown, yellow-green, and light green.
( Yang et al., 2022 )

SDN1
CRISPR/Cas

Chinese Academy of Sciences
Qingdao Academy of Agricultural Sciences
Beijing Academy of Agriculture and Forestry Sciences, China

Fine-tuned anthocyanin biosynthesis.
( )

SDN1
CRISPR/Cas

Northeast Forestry University, Horticultural Sub-academy of Heilongjiang Academy of Agricultural Sciences, China
Wonsan University of Agriculture, South Korea

Fine-tuning anthocyanin content.
( Yan et al., 2019 )

SDN1
CRISPR/Cas

South China Agricultural University
Chinese Academy of Agricultural Sciences, China

Varieties with chemical and sensorial variation, spread along a major gradient ranging between sweet, spicy, fresh and typical tomato flavors.
( Tikunov et al., 2020 )

SDN1
CRISPR/Cas

Wageningen University and Research
The Netherlands

Brown color and increased sugar content.
( Kim et al., 2022 )

SDN1
CRISPR/Cas

Hankyong National University
Korea Polar Research Institute
Seoul National University College of Medicine
Chungbuk National University, South Korea

Fruit color: tangerine
(Ben Shlush et al., 2021)

SDN2
CRISPR/Cas

The Weizmann Institute of Science, Israel

Colour modification. Purple tomatoes.
( Cermak et al., 2015 )

SDN2
CRISPR/Cas

University of Minnesota, USA
Academy of Sciences of the Czech Republic, Czech Republic

Yellow and orange fruit color.
( Dahan-Meir et al., 2018 )

SDN2
CRISPR/Cas

Weizmann Institute of Science, Israel

Pink fruit color.
( Deng et al., 2018 )

SDN1
CRISPR/Cas

Academy of Agriculture and Forestry Sciences
Chinese Academy of Sciences, China

Color modification: pink tomatoes.
(Yang et al., 2019)

SDN1
CRISPR/Cas

Huazhong Agricultural University
Chinese Academy of Sciences
Beijing Academy of Agriculture and Forestry Sciences, China

Colour modification. Purple tomatoes.
( Cermak et al., 2015 )

SDN2
TALENs

University of Minnesota, USA
Academy of Sciences of the Czech Republic, Czech Republic

Increased content of phenylacetaldehyde, sucrose and fructose, which are major contributors to flavor in many foods, including tomato.
( Li et al., 2023 )

SDN1
CRISPR/Cas

University of Florida, USA
Max-Planck-Institute of Molecular Plant Physiology, Germany

Adjusted fruit colors and flavours such as increased glucose or fructose content.
( Jia et al., 2024 )

SDN1
CRISPR/Cas

Jiangxi Agricultural University
Anhui Agricultural University
Research Centre for Biological Breeding Technology
Zhejiang University
Southern University of Science and Technology, China

Improved fruit ripening and increased fruit firmness at the red ripe stage.
( Zhang et al., 2024 )

SDN2
CRISPR/Cas

Henan Agricultural University
Huazhong Agricultural University, China

Traits categories

Genome Editing Technique

Countries

Plant

Sdn Type

Traits related to abiotic stress tolerance

Traits related to product color/flavour