CRISPR-Based Technologies and the Future of Food Science

Kurt Selle, Rodolphe Barrangou

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The on-going CRISPR craze is focused on the use of Cas9-based technologies for genome editing applications in eukaryotes, with high potential for translational medicine and next-generation gene therapy. Nevertheless, CRISPR-Cas systems actually provide adaptive immunity in bacteria, and have much promise for various applications in food bacteria that include high-resolution typing of pathogens, vaccination of starter cultures against phages, and the genesis of programmable and specific antibiotics that can selectively modulate bacterial population composition. Indeed, the molecular machinery from these DNA-encoded, RNA-mediated, DNA-targeting systems can be harnessed in native hosts, or repurposed in engineered systems for a plethora of applications that can be implemented in all organisms relevant to the food chain, including agricultural crops trait-enhancement, livestock breeding, and fermentation-based manufacturing, and for the genesis of next-generation food products with enhanced quality and health-promoting functionalities. CRISPR-based applications are now poised to revolutionize many fields within food science, from farm to fork. In this review, we describe CRISPR-Cas systems and highlight their potential for the development of enhanced foods.

Original languageEnglish (US)
Pages (from-to)R2367-R2372
JournalJournal of Food Science
Volume80
Issue number11
DOIs
StatePublished - Jan 1 2015

Fingerprint

Clustered Regularly Interspaced Short Palindromic Repeats
CRISPR-Cas Systems
Food Technology
food science
farm to fork
Technology
Food
health promotion
gene therapy
livestock breeding
bacteria
DNA
starter cultures
food chain
Agricultural Crops
bacteriophages
Bacteria
eukaryotic cells
manufacturing
medicine

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Selle, Kurt ; Barrangou, Rodolphe. / CRISPR-Based Technologies and the Future of Food Science. In: Journal of Food Science. 2015 ; Vol. 80, No. 11. pp. R2367-R2372.
@article{af7edf9870204b1d864dad27e7404d52,
title = "CRISPR-Based Technologies and the Future of Food Science",
abstract = "The on-going CRISPR craze is focused on the use of Cas9-based technologies for genome editing applications in eukaryotes, with high potential for translational medicine and next-generation gene therapy. Nevertheless, CRISPR-Cas systems actually provide adaptive immunity in bacteria, and have much promise for various applications in food bacteria that include high-resolution typing of pathogens, vaccination of starter cultures against phages, and the genesis of programmable and specific antibiotics that can selectively modulate bacterial population composition. Indeed, the molecular machinery from these DNA-encoded, RNA-mediated, DNA-targeting systems can be harnessed in native hosts, or repurposed in engineered systems for a plethora of applications that can be implemented in all organisms relevant to the food chain, including agricultural crops trait-enhancement, livestock breeding, and fermentation-based manufacturing, and for the genesis of next-generation food products with enhanced quality and health-promoting functionalities. CRISPR-based applications are now poised to revolutionize many fields within food science, from farm to fork. In this review, we describe CRISPR-Cas systems and highlight their potential for the development of enhanced foods.",
author = "Kurt Selle and Rodolphe Barrangou",
year = "2015",
month = "1",
day = "1",
doi = "10.1111/1750-3841.13094",
language = "English (US)",
volume = "80",
pages = "R2367--R2372",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "11",

}

CRISPR-Based Technologies and the Future of Food Science. / Selle, Kurt; Barrangou, Rodolphe.

In: Journal of Food Science, Vol. 80, No. 11, 01.01.2015, p. R2367-R2372.

Research output: Contribution to journalArticle

TY - JOUR

T1 - CRISPR-Based Technologies and the Future of Food Science

AU - Selle, Kurt

AU - Barrangou, Rodolphe

PY - 2015/1/1

Y1 - 2015/1/1

N2 - The on-going CRISPR craze is focused on the use of Cas9-based technologies for genome editing applications in eukaryotes, with high potential for translational medicine and next-generation gene therapy. Nevertheless, CRISPR-Cas systems actually provide adaptive immunity in bacteria, and have much promise for various applications in food bacteria that include high-resolution typing of pathogens, vaccination of starter cultures against phages, and the genesis of programmable and specific antibiotics that can selectively modulate bacterial population composition. Indeed, the molecular machinery from these DNA-encoded, RNA-mediated, DNA-targeting systems can be harnessed in native hosts, or repurposed in engineered systems for a plethora of applications that can be implemented in all organisms relevant to the food chain, including agricultural crops trait-enhancement, livestock breeding, and fermentation-based manufacturing, and for the genesis of next-generation food products with enhanced quality and health-promoting functionalities. CRISPR-based applications are now poised to revolutionize many fields within food science, from farm to fork. In this review, we describe CRISPR-Cas systems and highlight their potential for the development of enhanced foods.

AB - The on-going CRISPR craze is focused on the use of Cas9-based technologies for genome editing applications in eukaryotes, with high potential for translational medicine and next-generation gene therapy. Nevertheless, CRISPR-Cas systems actually provide adaptive immunity in bacteria, and have much promise for various applications in food bacteria that include high-resolution typing of pathogens, vaccination of starter cultures against phages, and the genesis of programmable and specific antibiotics that can selectively modulate bacterial population composition. Indeed, the molecular machinery from these DNA-encoded, RNA-mediated, DNA-targeting systems can be harnessed in native hosts, or repurposed in engineered systems for a plethora of applications that can be implemented in all organisms relevant to the food chain, including agricultural crops trait-enhancement, livestock breeding, and fermentation-based manufacturing, and for the genesis of next-generation food products with enhanced quality and health-promoting functionalities. CRISPR-based applications are now poised to revolutionize many fields within food science, from farm to fork. In this review, we describe CRISPR-Cas systems and highlight their potential for the development of enhanced foods.

UR - http://www.scopus.com/inward/record.url?scp=84947026062&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84947026062&partnerID=8YFLogxK

U2 - 10.1111/1750-3841.13094

DO - 10.1111/1750-3841.13094

M3 - Article

C2 - 26444151

AN - SCOPUS:84947026062

VL - 80

SP - R2367-R2372

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 11

ER -