WHEAT FOR ALLEVIATING AND PREVENTING GLUTEN INTOLERANCE AND WHEAT-DEPENDENT EXERCISE-INDUCED ANAPHYLAXIS

• Main Authors: PARK, Kwang Geun, PARK, Chul Soo, KIM, Young-Mi, CHEONG, Young Keun, KIM, Bo Kyeong, LEE, Jong -Yeol, KANG, Chon Sik, LIM, Sun-Hyung, PARK, Ki Hun, PARK, Jong Chul, KIM, Kyeong Hoon, SON, Jae Han
• Format: Patent
• Language: English; French; German
• Published: 30.10.2019
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FISHING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; FORESTRY; HUMAN NECESSITIES; HUNTING; NEW PLANTS OR PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to Ofree, a novel wheat cultivar produced by crossing Keumkang wheat and Olgeuru wheat, in which low-molecular-weight glutenin subunit (LMW-GS) alleles located at the Glu-B3 loci (major cause of gluten intolerance) and É-5 gliadin genes (major cause of wheat-dependent exercise-induced anaphylaxis (WDEIA)) have been deleted; a method of developing a new wheat cultivar using Ofree; wheat flour produced from Ofree; a method of producing a processed food using the wheat flour; and a processed food produced by the aforementioned production method. It is expected that Ofree provided in the present invention can be widely used for the production of processed foods capable of preventing the onset of celiac disease caused by gluten intolerance and the onset of WDEIA.