K-State Researchers Tackle Gluten Allergenicity in Wheat Using CRISPR-Cas9

Kansas State University (K-State) researchers, in collaboration with the state's farmers, have launched a new project to tackle gluten allergenicity in wheat while preserving the grain's essential bread-making quality. The goal is to develop new wheat varieties that can be consumed by the estimated two million Americans—and one in 100 people worldwide—who suffer from celiac disease, an autoimmune disorder triggered by gluten.

The research team, led by Dr. Eduard Akhunov, a University Distinguished Professor, is focused on using the gene editing technique CRISPR-Cas9. Their initial step is to accurately identify the specific gluten proteins in the wheat genome that provoke an allergic reaction in celiac patients. In the past, attempts to reduce immunotoxicity by suppressing gluten-encoding genes often resulted in poor bread quality. The K-State team is therefore focused on a targeted approach: reducing the abundance of the problematic gluten proteins while simultaneously ensuring that the wheat maintains the texture, flavor, and moisture necessary for quality baking products, such as bread and pastries.

This project is a partnership between K-State, the University of California, Davis, the California Wheat Commission, the Celiac Disease Foundation, and Kansas Wheat. Leaders from Kansas Wheat expressed a strong sense of obligation to address this issue, noting that some farmers who grow wheat for a living cannot have it on their own dinner tables due to celiac disease in their families. The research seeks to address a specific consumer health need while expanding the market for wheat products and ensuring that the nutritional benefits of whole grains are accessible to a wider population.

For more details, read the news article in K-State Extension News.