Researchers at the University of California, Davis, have deleted a cluster of genes in wheat that generates gluten proteins that can trigger immune reactions without harming the breadmaking quality of this globally nutritious crop.
Lead researcher Maria Rottersman said this won’t produce a celiac-safe form of wheat but represents a critical step forward in celiac disease research.
“The gluten proteins we eliminated are the ones that trigger the strongest response in people with celiac disease, and their elimination can reduce the risk of triggering the disease in people without celiac disease,” said Jorge Dubcovsky, a wheat geneticist with Rottersman.
“The exciting thing that we found is that the quality of the flour produced by this wheat is actually, in some cases, improved,” Rottersman said.
“Growers can not only grow it but can expect to have a higher quality product, which I think is a huge incentive for folks to widely adopt this variety. They can be planted in the same way that normal wheat is planted.”
The varieties are conventionally bred, with artisanal bakers, millers and farm-to-fork operations expressing interest in them, Rotterssman said.
