Sejong University researchers create high-oleic soybean using gene editing
Researchers at Sejong University developed a new soybean line containing over 90% oleic acid through CRISPR/Cas9 technology.
New Soybean Line Properties
The team led by Professor Hyun Uk Kim created this variety to improve oxidative stability and reduce saturated fat. Conventional soybeans typically contain about 20% oleic acid, whereas the new line reaches up to 90.2%. This higher monounsaturated fatty acid content makes the oil more resistant to heat and oxidation during storage.
Benefits for Food Industry
High-oleic soybean oil offers a longer frying life and reduces the need for frequent oil replacement. These properties are valuable for households, restaurants, and the food-processing industry that requires stable cooking oils. The study results were published in the Plant Biotechnology Journal.
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