Researchers have successfully used gene-editing technology to enhance the nutritional value of lettuce. The study demonstrates a significant increase in β-carotene (provitamin A), zeaxanthin, and ascorbic acid (vitamin C) without compromising plant growth or yield. This breakthrough highlights the potential of gene editing to combat micronutrient deficiencies and improve the dietary quality of widely consumed crops.
A research team led by Prof. Alexander Vainstein from the Robert H. Smith Faculty of Agriculture, Food, and Environment at The Hebrew University of Jerusalem has developed a new variety of lettuce with significantly higher levels of essential vitamins and antioxidants. Their findings, published in Plant Biotechnology Journal, demonstrate how CRISPR gene-editing technology can enhance the nutritional content of lettuce by increasing the amounts of β-carotene (provitamin A), zeaxanthin, and ascorbic acid (vitamin C), making it a more nutrient-rich food option. This achievement was made possible by combining modifications in different biochemical pathways, allowing the researchers to enhance multiple nutritional values simultaneously rather than targeting a single nutrient.
CRISPR, short for Clustered Regularly Interspaced Short Palindromic Repeats, is a powerful and precise tool for editing DNA. Unlike traditional genetic modification (GMO) methods, which introduce foreign DNA, CRISPR allows scientists to make targeted changes within a plant’s own genetic code. This technology enables researchers to enhance crop traits such as nutritional content, disease resistance, and environmental adaptability more efficiently than ever before.
By modifying key genes that regulate vitamin and antioxidant production, the researchers were able to increase β-carotene levels by 2.7 times, improving its role as a precursor to vitamin A, which is essential for vision, immune function, and skin health. Zeaxanthin, an important antioxidant that helps protect the eyes from blue light damage and age-related macular degeneration, was boosted to levels not typically found in lettuce. The researchers also achieved a 6.9-fold increase in ascorbic acid, commonly known as vitamin C, which strengthens the immune system and enhances iron absorption.
Despite these genetic modifications, the lettuce retained its normal growth, appearance, and yield, demonstrating that its improved nutritional profile does not come at the expense of its agricultural performance. "Gene editing provides us with an unprecedented ability to improve the nutritional quality of crops without altering their growth or yield," said Prof. Vainstein. "This study is an important step toward developing healthier food options that can help address widespread nutrient deficiencies in modern diets."
This breakthrough represents a significant step in the fight against micronutrient deficiencies, often referred to as “hidden hunger,” which affect millions of people worldwide. By applying cutting-edge gene-editing techniques, scientists are developing ways to improve the nutritional quality of everyday foods, making healthier diets more accessible.
The research paper titled “Combined enhancement of ascorbic acid, β-carotene and zeaxanthin in gene-edited lettuce” is now available in Plant Biotechnology Journal and can be accessed at https://onlinelibrary.wiley.com/doi/10.1111/pbi.70018.
Researchers:
Yarin Livneh¹, Ehud Leor-Librach¹, Dor Agmon¹, Tal Makov-Bouaniche², Vivekanand Tiwari³, Ekaterina Shor³, Yelena Yeselson³, Tania Masci¹, Arthur Schaffer³, Dana Charuvi³, Joseph Hirschberg², Alexander Vainstein¹
Institutions:
1. Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
2. Department of Genetics, Alexander Silberman Institute of Life Sciences, The Hebrew University of Jerusalem, Israel
3. Institute of Plant Sciences, Agricultural Research Organization (ARO), Volcani Center, Rishon LeZion, Israel
For a century, the Hebrew University of Jerusalem has been a beacon for visionary minds who challenge norms and shape the future. Founded by luminaries like Albert Einstein, who entrusted his intellectual legacy to the university, it is dedicated to advancing knowledge, fostering leadership, and promoting diversity. Home to over 23,000 students from 90 countries, the Hebrew University drives much of Israel’s civilian scientific research, with over 11,000 patents and groundbreaking contributions recognized by nine Nobel Prizes, two Turing Awards, and a Fields Medal. Ranked 81st globally by the Shanghai Ranking (2024), it celebrates a century of excellence in research, education, and innovation. To learn more about the university’s academic programs, research, and achievements, visit the official website at http://new.huji.ac.il/en.