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Development of Decreased-Gluten Wheat Enabled by Determination of the Genetic Basis of lys3a Barley

29 Jan 2019

Abstract excerpt

Celiac disease is the most common food-induced enteropathy in humans, with a prevalence of approximately 1% worldwide. It is induced by digestion-resistant, proline- and glutamine-rich seed storage proteins, collectively referred to as gluten, found in wheat (Triticum aestivum). Related prolamins are present in barley (Hordeum vulgare) and rye (Secale cereale). The incidence of both celiac disease and a related...

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PMID: 30696748
DOI: 10.1104/pp.18.00771

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