Wheat Genetically Engineered to Make it Nearly Gluten Free
An international team of researchers has succeeded in genetically engineering wheat seeds to prevent gluten production in subsequent plants. The researchers focused their work on DEMETER (DME), the enzyme that activates the group of genes responsible for the production of gluten. Using genetic engineering techniques, they managed to suppress DME by 85.6 percent which then reduced by 76.4 percent the production of gluten in wheat seeds.
The team, with researchers from China, Germany and the United States, says that flour made from the altered seeds appears to be suitable for making bread, and that the next level of their work will determine if these grains can be used in foods for people suffering from celiac disease.
For more, read the abstract or the full paper of this research, available at: http://www.pnas.org/content/early/2012/11/21/1217927109.abstract.
This article is part of the Crop Biotech Update, a weekly summary of world developments in agri-biotech for developing countries, produced by the Global Knowledge Center on Crop Biotechnology, International Service for the Aquisition of Agri-Biotech Applications SEAsiaCenter (ISAAA)