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CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety

24 Apr 2020

Abstract excerpt

Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and lifelong gluten-free diet. There is a growing desire for coeliac-safe, whole-grain wheat-based products, as consumption of whole-grain foods reduces the risk of chronic diseases. However, due to the large number of gluten genes and...

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Celiac Disease Research and Management
Transgenic Plants and Applications
Viral Infections and Immunology Research

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 32391373
DOI: 10.3389/fnut.2020.00051

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