Improving wheat to remove coeliac epitopes but retain functionality
Author
Tatham, Arthur
Shewry, Peter
Date
2016Type
Article
Publisher
Science Direct
ISSN
0733-5210
Metadata
Show full item recordAbstract
Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive individuals have been identified showing that they vary in distribution among and between different groups of gluten proteins. Conventional breeding may therefore be used to select for gluten protein fractions with lower contents of coeliac epitopes. Molecular breeding approaches can also be used to specifically down-regulate coeliac-toxic proteins or mutate coeliac epitopes within individual proteins. A combination of these approaches may therefore be used to develop a “coeliac-safe” wheat. However, this remains a formidable challenge due to the complex multigenic control of gluten protein composition. Furthermore, any modified wheats must retain acceptable properties for making bread and other processed foods. Not surprisingly, such coeliac-safe wheats have not yet been developed despite over a decade of research.
Journal/conference proceeding
Journal of Cereal Science
Citation
Shewry, P.R. & Tatham, A.S. (2015) 'Improving wheat to remove coeliac epitopes but retain functionality', Journal of Cereal Science 67, pp. 12-21.
URI
http://www.sciencedirect.com/science/article/pii/S0733521015300175http://hdl.handle.net/10369/7788
Description
This article was published in Journal of Cereal Science on 26 June 2015 (online), available at http://dx.doi.org/10.1016/j.jcs.2015.06.005
Rights
Creative Commons Attribution Non-Commercial No Derivatives LicenseSponsorship
Open Access funded by Biotechnology and Biological Sciences Research Council
Collections
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