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

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

Contact: Dr Georgina Pope

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