Scientists Remove Harmful Gluten Proteins From Wheat for Celiac Patients

Wheat is a vital source of calories, carbohydrates, and proteins globally. Its gluten proteins give bread and pasta their texture. However, these proteins can also trigger autoimmune reactions like celiac disease, which is increasingly prevalent. Researchers at the University of California, Davis, have eliminated a group of genes in wheat. These genes generate gluten proteins that can trigger immune reactions. This was achieved without compromising the bread-making quality of the crop. The findings, published in *Theoretical and Applied Genetics*, represent a step in celiac disease research. According to Maria Rottersman, lead author, the eliminated gluten proteins trigger the strongest response in people with celiac disease. Removing them may reduce the risk of triggering the disease in others. Gluten consists of glutenins and gliadins. Eliminating all of them would reduce bread quality. The research team used gamma radiation to target and remove alpha-gliadins. These can cause severe reactions in people with celiac disease. "Wheat is a staple crop, and many people depend on it for calories," said Rottersman. "It becomes a barrier when people can’t eat wheat safely. Alpha-gliadins are definitely candidates for extraction in terms of trying to create a less allergenic wheat." The team produced seeds of these edited varieties and tested the wheat and dough quality. The value of these breeding lines was established at the California Wheat Commission Quality Laboratory. They were then deposited in the Germplasm Resources Information Network (GRIN) operated by the USDA. "The exciting thing we found is that the flour quality produced by this wheat is actually, in some cases, improved," said Rottersman. "Growers can not only grow it, but they can expect to have a higher quality product, which I think is a great incentive for people to widely adopt this variety." Artisanal bakers, millers, and farm-to-food operations have shown interest in the new varieties. The seeds are planted like any other crop and don't require special handling. The varieties are conventionally bred and suitable for California, said Rottersman. Funding for the research came from the Celiac Disease Foundation, the USDA National Institute of Food and Agriculture, the Howard Hughes Medical Institute, and the Foundation for Food and Agriculture Research.