J Integr Plant Biol ›› 2022, Vol. 64 ›› Issue (5): 961-964.DOI: 10.1111/jipb.13232

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  • 收稿日期:2022-01-12 接受日期:2022-02-02 出版日期:2022-05-01 发布日期:2022-05-19

Creation of fragrant sorghum by CRISPR/Cas9

Dan Zhang1,2†, Sanyuan Tang1†, Peng Xie1, Dekai Yang1,2, Yaorong Wu1, Shujing Cheng1, Kai Du3, Peiyong Xin1, Jinfang Chu1, Feifei Yu1,4* and Qi Xie1,2*   

  1. 1 State Key Laboratory of Plant Genomics, Institute of Genetics and Developmental Biology, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, China
    2 College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
    3 Animal Facility Institute of Genetics and Developmental Biology, The Chinese Academy of Sciences, Beijing 100101, China
    4 College of Grassland Science and Technology, China Agricultural University, Beijing 100083, China

    †These authors contributed equally to this work.
    *Correspondences: Feifei Yu (ffyu@genetics.ac.cn); Qi Xie (qxie@genetics.ac.cn, Dr. Xie is fully responsible for the distribution of the materials associated with this article)
  • Received:2022-01-12 Accepted:2022-02-02 Online:2022-05-01 Published:2022-05-19

Abstract:

Sorghum, the fifth largest cereal crop, has high value as a staple food and raw material for liquor and vinegar brewing. Due to its high biomass and quality, it is also used as the second most planted silage resource. No fragrant sorghums are currently on the market. Through CRISPR/Cas9-mediated knockout of SbBADH2, we obtained sorghum lines with extraordinary aromatic smell in both seeds and leaves. Animal feeding experiments showed that fragrant sorghum leaves were attractable. We believe this advantage will produce great value in the sorghum market for both grain and whole biomass forage.

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