Article

Development of reduced gluten wheat enabled by determination of the genetic basis of the <i>lys3a</i> low hordein barley mutant

2018-06-23

Abstract excerpt

Celiac disease is the most common food-induced enteropathy in humans with a prevalence of approximately 1% world-wide [1]. It is induced by digestion-resistant, proline- and glutamine-rich seed storage proteins, collectively referred to as “gluten,” found in wheat. Related prolamins are present in barley and rye. Both celiac disease and a related condition called non-celiac gluten sensitivity (NCGS) are increasing...

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Literature Corpus work: c0f49ce2-d7ab-5820-8983-f9aca9bb696d
DOI: 10.1101/354548

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