20 Feb 2019 --- US researchers have successfully increased lysine levels in popcorn and sorghum by adopting different approaches – one being a traditional breeding scheme and the other, an emergent CRISPR-Cas9 method. The key amino acid lysine is typically scarce in many cereal grains and higher levels could, thus, add nutritional and economic value, broadening the appeal of grains. Boosting the protein profile of sorghum, which is a dietary staple in some developing parts of the world, could make the crop a more complete source of nutrition for people and livestock.
