10.512 - Wheat with Reduced Gliadins

Patent Reference:
Granted Patents: USA 8,859,850, Mexico 324734, Europe 2395089, Canada 2,750,997, China ZL201080006483.6 and Australia 2010210107.

Franciso Barro and co-workers
CSIC Institute for Sustainable Agriculture (Cordoba, Spain)

Potential nutritional benefits for Gluten Intolerant consumers and Coeliac Disease sufferers

RNAi of wheat gliadins produces wheat with drastically reduced gliadin fraction with potential nutritional benefits for Gluten Intolerant consumers and Coeliac Disease sufferers. Franciso Barro and co-workers at the CSIC Institute for Sustainable Agriculture (Cordoba, Spain) have used a multi-target RNAi approach to successfully down-regulate the entire gliadin fraction in transgenic wheat.

References:

Will Europe toast GM wheat for gluten sufferers? Lucas Laursen (2016). Nature Biotech; 34: 369-371 doi:10.1038/nbt.3533.

The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing. Gil-Humanes J, Pistón F, Barro F, Rosell CM (2016). PLoS ONE 9(3): e91931. doi: 10.1371/journal.pone.0091931

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies. Gil-Humanes et al (2014). PLoS ONE 9(3): e90898. doi: 10.1371/journal.pone.0090898.

Effective shutdown in the expression of celiac disease-related wheat gliadin T-cel epitopes by RNA interference. Gil-Humanes J, Pistón F, Tollefsen S, Sollid LM, Barro F (2010). PNAS; 107(39): 17023-17028.

Silencing of γ-gliadins by RNA interference (RNAi) in bread wheat. Gil-Humanes et al (2008). J Cereal Sci; 48(3): 565-568.

News articles:

April 2016 - Nature Biotechnology looks at GM wheat for gluten sufferers
March 2014 - Bread for Coeliacs? New publication in PloS One
January 2014 - Wheat for Coeliacs profiled at Growing Voices launch event - Brussels, 22 January 2014

Contact: Dr Jan Chojecki

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