UC Davis Develops Wheat with Reduced Gluten Proteins

A team from the University of California, Davis (UC Davis) successfully deleted a cluster of genes in wheat responsible for producing gluten proteins that trigger immune responses. The findings of the study, published in Theoretical and Applied Genetics, mark a major step forward in celiac disease research.

Wheat is a vital global food source, known for its gluten proteins that give bread and pasta their characteristic texture. However, these proteins can be harmful to individuals with celiac disease. In this study, the researchers aimed to reduce the allergenic potential of wheat by removing its most allergenic gluten components while preserving its food quality.

Using gamma radiation, the research team deleted a subset of gliadin proteins known as alpha-gliadins, which cause severe reactions to people with celiac disease. The study found that the edited wheat varieties maintained their flour quality, and in some cases, the quality even improved. “Growers can not only grow it but can expect to have a higher quality product, which I think is a huge incentive for folks to widely adopt this variety,” said Maria Rottersman, lead author and a doctoral student in plant biology.

The seeds were evaluated at the California Wheat Commission quality lab and deposited in the Germplasm Resources Information Network (GRIN) for public access. The varieties can be planted like regular wheat and have already attracted interest from artisanal bakers and local producers, suggesting a strong potential for commercial adoption.

For more information, read the article from UC Davis.