Ziyan Shen, Youguang Li, Yuyan Huang, Tao Wang, Shijie Jian, Zihao Guan, Yuntong Feng, Xiangyuan Dang, Xinlan Shan, Shengyuan Sun, Min Guo, Zhi Hu, Yihao Yang, Changjie Yan
Multiplex CRISPR editing of prolamin genes and phenotype-based screening revealed that reducing prolamin content in rice can increase lysine content and digestibility, improve taste. PROLM25 and PROLM26 are key genes for reducing prolamin content, and knocking out these two genes can achieve the same effect.