Induced mutations in <i>ASPARAGINE SYNTHETASE‐A2</i> reduce free asparagine concentration in the wheat grain

Acrylamide is a neurotoxin and probable carcinogen formed as processing contaminant during baking production of different foodstuffs, including bread products. The amino acid asparagine the limiting substrate in Maillard reaction that produces acrylamide, so developing wheat (Triticum aestivum L.) cultivars with low free concentrations grain promising approach to reduce dietary acrylamide exposure. A candidate gene was used identify chemically induced genetic variation ASPARAGINE SYNTHETASE 2 (ASN2) genes exhibit grain-specific expression profile. In field trials, durum common lines carrying asn-a2 null alleles exhibited reductions concentration their grains between 9 34% compared wildtype sister lines. These plants showed no significant differences spikelet number, size weight, germination or quality traits. nontransgenic variants can be deployed without regulatory oversight elite germplasm acrylamide-forming potential negative effects on agronomic performance.