Genome-edited perilla plants (left) showing a striking color change from red to green and enhanced accumulation of the health-promoting flavonoid luteolin. Credit: Matsushita et al., Hiroshima Prefectural Technology Research Institute
Hiroshima University researchers have used genome editing to transform red perilla into a green look-alike and simultaneously restructured the plant's chemistry to boost levels of compounds prized for their potential health benefits. The findings point to a new strategy for developing high-value crops for the food and pharmaceutical industries. The study was published in Frontiers in Plant Science.
Perilla, a member of the mint family, is cultivated throughout Asia and is known by many names, including "shiso" in Japan, "kkaennip" in Korea and "tía tô" in Vietnam. The plant is broadly classified into red and green varieties based on leaf color, a trait that strongly influences its culinary uses, market value and consumer appeal. In Japan, red perilla is valued for imparting a distinctive color and flavor to pickled plums, whereas green perilla is commonly consumed fresh for its aroma and taste. While best known as a culinary herb, perilla also has a range of health-promoting properties.
