Low‐gluten, nontransgenic wheat engineered with CRISPR/Cas9

• Published in: Plant biotechnology journal Vol. 16; no. 4; pp. 902 - 910
• Main Authors: Sánchez‐León, Susana, Gil‐Humanes, Javier, Ozuna, Carmen V., Giménez, María J., Sousa, Carolina, Voytas, Daniel F., Barro, Francisco
• Format: Journal Article
• Language: English
• Published: England John Wiley & Sons, Inc 01.04.2018; John Wiley and Sons Inc
• Subjects: Autoimmune diseases; Barley; Celiac disease; coeliac disease; Conserved sequence; CRISPR; CRISPR-Cas Systems; CRISPR/Cas9; foods; Gene Editing; Genes; genetic engineering; Genetic Engineering - methods; Gliadin; Gliadin - genetics; Gluten; Glutens - genetics; Glutens - metabolism; Immunoreactivity; Ingestion; mutants; Mutation; Peptides; Phenotype; Plants, Genetically Modified; Proteins; RNA, Guide, CRISPR-Cas Systems; Rye; Target detection; Target recognition; Triticum; Triticum - genetics; Triticum aestivum; Wheat; α‐gliadins; CRISPR/Cas9; coeliac disease; α-gliadins

Summary Coeliac disease is an autoimmune disorder triggered in genetically predisposed individuals by the ingestion of gluten proteins from wheat, barley and rye. The α‐gliadin gene family of wheat contains four highly stimulatory peptides, of which the 33‐mer is the main immunodominant peptide in p...