USA- Researchers at Kansas State University have successfully lowered the gluten content in bread wheat, potentially paving the way for safer consumption by individuals with gluten sensitivity, including those with celiac disease.
The breakthrough, achieved through the use of the gene-editing technique CRISPR-Cas9, holds promise for a future with wheat-based products that are more tolerable for individuals with autoimmune diseases.
The collaborative effort involved scientists from K-State’s Wheat Genetics Resource Center, the USDA’s Agricultural Research Service, and Kansas Wheat. The focus was on reducing the presence of two types of gluten-coding genes, gliadins, known for their abundance in immunoreactive peptides – the amino acid building blocks forming proteins.
Gluten, a protein commonly found in wheat, barley, and rye, triggers an immune response in individuals with celiac disease, leading to damage to the small intestine and its absorptive structures known as villi.
Eduard Akhunov, a University Distinguished Professor in K-State’s Department of Plant Pathology and director of the Wheat Genetics Resource Center, expressed surprise at the effectiveness of the gene-editing process.
“We were very surprised that once we edited those genes, we reduced the immunotoxicity caused by gliadin genes in wheat by 47-fold,” he stated.
While gluten is vital for the texture, flavor, and moisture in various wheat-based products, the researchers found that the reduction in toxicity did not compromise the dough quality essential for bread-making. Postdoctoral researcher Zitong Yu played a key role in the successful editing of gluten genes.
Akhunov acknowledged that the complete removal of gluten from wheat might be impractical due to its importance in bread-making. However, he emphasized that the reduction in toxicity levels achieved in this study is a crucial step forward.
This breakthrough could broaden wheat-based product options for individuals with minor gluten-related issues, although it may not immediately make wheat safe for those with severe levels of celiac disease.
The research team’s efforts align with the broader goal of advancing wheat varieties with reduced gluten content. Aaron Harries, the vice president of research and operations for Kansas Wheat, noted that these varieties might not be available to consumers for many years and could be grown under contract with food manufacturers.
Harries highlighted the impact on wheat farmers and their families, stating, “There are many wheat farmers and members of their families in Kansas that have celiac disease. Developing wheat varieties that are consumable by people with celiac disease would make their lives much easier.”
CRISPR-Cas9, a faster, cheaper, and more accurate genome editing tool, played a pivotal role in this research. The study utilized the common wheat cultivar Fielder, known for its amenability to genome editing, showcasing the potential of advanced genetic techniques in shaping the future of food safety and accessibility.
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