Wheat with Reduced Gliadins

Tech ID: 10.512, 12.535 & 16.604

Key Features

  • RNAi of wheat gliadins produces wheat with drastically reduced gliadin fraction
  • Potential nutritional benefits for gluten intolerant consumers and Coeliac Disease sufferers

Description

RNAi of wheat gliadins produces wheat with drastically reduced gliadin fraction with potential nutritional benefits for Gluten Intolerant consumers and Coeliac Disease sufferers. Francisco 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.

For further detailed information please download the non-confidential summary pdf.

Patents

10.512 - Reduced Gliadin Wheat:
Granted: US 8,859,850; MX 324734; EP 2395089; CA 2,750,997; AU 2010210107

12.535 - High lysine, Reduced Gliadin Wheat:
Published: WO2014/202688
Granted: US 9,976,156

16.604 -  Genome Editing to Reduce Gliadins in Wheat:
Published: WO/2018/224508

References

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

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

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

Gil-Humanes J et al (2010).  Effective shutdown in the expression of celiac disease-related wheat gliadin T-cel epitopes by RNA interference.  PNAS; 107(39): 17023-17028. 

Gil-Humanes et al (2008).  Silencing of γ-gliadins by RNA interference (RNAi) in bread wheat.  J Cereal Sci; 48(3): 565-568.  https://doi.org/10.1016/j.jcs.2008.03.005

Contact: Dr Georgina Pope

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