Researchers at Sejong University have developed a new type of soybean with enhanced qualities that could improve the stability and health benefits of soybean oil. The team, led by Professor Hyun Uk Kim from the Department of Bio-Industrial Resources Engineering, used CRISPR/Cas9 gene-editing technology to create a soybean line with up to 90.2% oleic acid. This study, published in the Plant Biotechnology Journal, marks a significant advancement in the development of healthier and more stable oil sources. Traditional soybean oil contains about 20% oleic acid and higher amounts of polyunsaturated fatty acids like linoleic and linolenic acids. These are important for nutrition but are more prone to oxidation, which can lead to rancidity and a loss of quality during cooking or storage. Oleic acid, a monounsaturated fatty acid, is more stable under heat and has a longer shelf life. This makes high-oleic soybean oil a better choice for cooking and food processing, as it reduces the need for frequent oil replacement and disposal. Additionally, replacing saturated fats with monounsaturated fats like oleic acid can help lower levels of LDL cholesterol, reducing the risk of heart disease. The new soybean not only has a very high oleic acid content but also significantly reduced levels of saturated fats, making it a more nutritious and stable oil source. To achieve this, the researchers edited multiple genes in the FAD2 and FATB families, which are involved in fatty acid production. Because soybean plants have duplicated genomes, editing just a few genes was not enough to achieve the desired oil composition. The team edited several key genes, including GmFAD2-1A, GmFAD2-1B, and others, to maximize oleic acid levels while reducing unsaturated and saturated fats. The resulting soybean lines showed a marked improvement in both oil stability and nutritional value. Further analysis of the soybean seeds revealed that higher oleic acid levels correlated with increased total fatty acid content. The researchers observed changes in the expression of genes related to oil metabolism, suggesting that the modifications may help preserve more oil in the seeds during maturation. While these findings are promising, more research is needed to confirm the exact mechanisms behind these changes. Professor Kim emphasized the potential impact of this research, noting that the new soybean could support the development of high-quality edible oil varieties and reduce reliance on imported high-oleic oils. Although gene-edited crops are still subject to regulatory review in South Korea, the study highlights the potential for gene editing to enhance crop quality without introducing foreign DNA. This could help strengthen the local seed industry and promote the production of higher-value agricultural products.