University of California, Davis researchers have genetically edited wheat to reduce gluten proteins harmful to those with celiac disease, potentially revolutionizing food options for millions affected globally.
Scientists at the University of California, Davis, have made a significant breakthrough in wheat genetics, successfully deleting a cluster of genes responsible for producing gluten proteins that trigger immune reactions in people with celiac disease.
This transformative research, published in Theoretical and Applied Genetics, could provide safer food options for those affected by the autoimmune disorder, offering new hope and potential improvements in wheat quality.
Wheat, a global staple and crucial source of calories, carbohydrates and protein, owes much of its baking properties to gluten proteins. While these proteins ensure the texture and elasticity of bread and pasta, they can also cause debilitating autoimmune reactions in individuals with celiac disease, a condition increasingly diagnosed worldwide.
“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,” lead author Maria Rottersman, a doctoral student in plant biology working in the lab of wheat geneticist Jorge Dubcovsky, said in a news release.
The research team’s innovative approach involved using gamma radiation to specifically target and delete alpha-gliadins – the proteins most responsible for severe reactions in celiac sufferers – without diminishing the essential qualities of the wheat necessary for baking.
“Wheat is a staple crop, and many people are reliant on it for calories,” added Rottersman. “It becomes a barrier when people are not able to safely eat wheat. Alpha-gliadins are definitely candidates for removal in terms of trying to create a less allergenic wheat.”
This discovery is particularly compelling as the team managed to produce new wheat seed varieties that not only met but in some cases exceeded the quality standards of traditional wheat.
The quality assessments, conducted at the California Wheat Commission quality lab, found improved flour quality in certain cases, indicating significant potential for widespread adoption.
“The exciting thing that we found is that the quality of the flour produced by this wheat is actually, in some cases, improved,” Rottersman added. “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.”
These breakthrough wheat seeds have also been deposited into the Germplasm Resources Information Network (GRIN) for broad accessibility, fostering further research and cultivation.
Artisanal bakers, farm-to-fork operations and millers have already shown keen interest in these new varieties, which require no special planting or handling methods and are particularly suitable for cultivation in California.
“It was previously assumed that the elimination of gliadins would have a negative effect on breadmaking quality,” added Dubcovsky. “Our study shows that this is not always the case and that we can reduce wheat allergenicity and improve quality at the same time.”
The research was supported by multiple organizations, including the Celiac Disease Foundation, USDA’s National Institute of Food and Agriculture, Howard Hughes Medical Institute and the Foundation for Food and Agriculture Research.
Source: University of California, Davis