Enhancing the nutritional profile of rice by targeting starch branching enzymes using CRISPR/Cas9

Rice is a fundamental staple in many Asian countries; however, excessive consumption can lead to significant health concerns, including diabetes. One effective strategy to mitigate these concerns is to increase the amylose content in rice, which enhances its resistant starch (RS) levels. Higher RS not only improves the nutritional profile of rice but also positively impacts its cooking qualities, offering various health benefits. Recent research highlights the role of dietary fibers like RS in modulating gut microbiota composition, presenting a promising approach for addressing non-communicable diseases. RS enhances the fermentation activity of gut microbiota, leading to production of beneficial metabolites that support gut barrier function, exhibit anti-inflammatory properties and influence metabolic pathways related to obesity and diabetes. This multifaceted impact on chronic disease outcomes emphasizes the need for rice varieties with increased amylose and consequently higher RS levels, to meet consumer nutritional demands. CRISPR/Cas9, a powerful genome editing tool, allows precise modifications of the targeted genes. This technology can effectively edit starch synthesis-related genes in rice to enhance starch content. This review focuses on the application of CRISPR/Cas9 in increasing RS content in rice and the potential health benefits it could provide to populations that rely on rice as a dietary staple. By integrating genetic innovation with nutritional science, healthier rice varieties can be developed, that align with the dietary needs of consumers.