文章基本信息

标题：Gluten Free Wheat: Are We There?
本地全文：下载
作者：María Dolores García-Molina ; María José Giménez ; Susana Sánchez-León 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2019
卷号：11
期号：3
页码：487-499
DOI：10.3390/nu11030487
出版社：MDPI Publishing
摘要：Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies. In this review, we carried out a comprehensive study of the application of these cutting-edge technologies towards the development of wheat lines devoid of immunogenic gluten, and their genetic, nutritional and clinical characterization. One line, named E82, showed outstanding nutritional properties, with very low immunogenic gluten and a low stimulation capacity of T-cells from celiac patients. Moreover, a clinical trial with non-celiac wheat sensitivity (NCWS) patients showed that the consumption of bread made with this E82 low gliadin line induced positive changes in the gut microbiota composition.
关键词：gluten; coeliac disease; NCWS; transgenic wheat; RNAi; CRISPR/Cas9 gluten ; coeliac disease ; NCWS ; transgenic wheat ; RNAi ; CRISPR/Cas9