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:
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