Tech ID: 10.512, 12.535 & 16.604
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.
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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:
Granted: US 9,976,156
16.604 - Genome Editing to Reduce Gliadins in Wheat:
Guzmán-López MH et al (2021). Oral Consumption of Bread from an RNAi Wheat Line with Strongly Silenced Gliadins Elicits No Immunogenic Response in a Pilot Study with Celiac Disease Patients. Nutrients; 13(12): 4548. https://doi.org/10.3390/nu13124548
Sánchez-León S et al (2019). Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition. Nutrients; 11(12): 2933. https://doi.org/10.3390/nu11122933
Haro C et al (2018). The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile. Nutrients; 10(12): 1964. https://doi.org/10.3390/nu10121964
Sánchez-León S et al (2018). Low-gluten, nontransgenic wheat engineered with CRISPR/Cas9. Plant Biotechnology Journal; 16(4): 902-910. https://doi.org/10.1111/pbi.12837
Ozuna CV and Barro F (2017). Safety evaluation of transgenic low-gliadin wheat in Sprague Dawley rats: An alternative to the gluten free diet with no subchronic adverse effects. Food and Chemical Toxicology; 107(Part A): 176-185. https://doi.org/10.1016/j.fct.2017.06.037
Laursen L (2016). Will Europe toast GM wheat for gluten sufferers? Nature Biotech; 34: 369-371. https://doi.org/10.1038/nbt.3533
García-Molina M D, García-Olmo J and Barro F (2016). Effective identification of low-gliadin wheat lines by near infrared spectroscopy (NIRS): Implications for the development and analysis of foodstuffs suitable for celiac patients. PLoS ONE; 11(3): e0152292-13. https://doi.org/10.1371/journal.pone.0152292
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
Barro F et al (2016). Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins. Plant Biotechnology Journal; 14(3): 986-996. https://doi.org/10.1111/pbi.12455
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
Pistón F, Gil-Humanes J and Barro F (2013). Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of coeliac disease related gliadins in bread wheat. BMC Plant Biology; 13: 136. https://doi.org/10.1186/1471-2229-13-136
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