Biotech Wheat for Celiac Disease Patients
May 13, 2011| |
A research team at Consejo Superior de Investigaciones Cientificas (CSIC), Spain, led by Javier Gil-Humanes successfully decreased the expression of celiac-disease related proteins.
Celiac disease (CD) is a digestive disorder of 1 in 133 individuals, with symptoms of stomach ache due to the damaging effect of gluten (coming from wheat, rye, and barley) to the small intestines' lining. At present, there is no cure for the disease except for abstaining from eating food products with gluten such as bread.
Unlike other biotech crops where genes for herbicide tolerance or insect resistance were inserted, Gil-Humanes and colleagues removed a protein in wheat through RNA interference. This results to decreased gliadins, one of the protein components of gluten. Thus, further studies could lead to breads with negligible amounts of gluten but with the same quality as other breads.
Read the original article at http://nctechnews.com/2011/05/06/biotechnology/good-news-for-celiac-disease-sufferers/4996/.
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