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10.512 - Wheat with Reduced Gliadins
10.512 - Wheat with Reduced GliadinsPatent Reference:
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 Contact: Dr Jan Chojecki Download non-confidential summary (PDF): Click here |
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