The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes e...

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Bibliographic Details
Published inApplication of clinical genetics Vol. 14; pp. 37 - 50
Main Authors Asri, Nastaran, Rostami-Nejad, Mohammad, Anderson, Robert P, Rostami, Kamran
Format Journal Article
LanguageEnglish
Published New Zealand Dove Medical Press Limited 01.01.2021
Taylor & Francis Ltd
Dove
Dove Medical Press
Subjects
Amino acids
Barley
Celiac disease
Cereals
Chromosome 1
Chromosomes
Disease
Flour
Food intolerance
Genes
genetic loci
Genetically modified organisms
Genomes
Gliadin
Gluten
Glutenin
Hypersensitivity
Immune response
Molecular weight
non-celiac gluten sensitivity
Nutrients
Peptides
Plant breeding
Proteins
Review
wheat allergy
Iran
celiac disease
glutenin
non-celiac gluten sensitivity
wheat allergy
genetic loci
gliadin
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Summary:Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called "gluten-related disorders (GRDs)", which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.
Bibliography:ObjectType-Article-2
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ObjectType-Review-1
ISSN:1178-704X
1178-704X
DOI:10.2147/TACG.S276596