Celiac.com 08/28/2013 - Researchers at Washington State University are 'very close' to developing celiac-safe wheat strains, says lead project researcher Diter von Wettstein.
Rich Koenig, associate dean and director of WSU Extension, says the wheat project involves removing the gluten material that causes the adverse reaction in people who have celiac disease.
Von Wettstein says that his team has developed wheat hybrids that have 76.4 percent less gluten proteins than conventional strains, and that the next step is to eliminate the remaining percentage.
Von Wettstein is working two distinct angles on this project. The first approach uses genetic modification, while the seconds does not. He acknowledges that doing it without genetic modification "would be better…But i...

Celiac.com 03/22/2017 - A new study published in the journal Food Chemistry shows that even the ancient varieties of wheat that have not been subject to hybridization, contain toxic epitopes that trigger adverse autoimmune response in celiac patients.
What makes gluten toxic to people with celiac disease? Also, what is the relationship between various kinds of wheat and their celiac toxicity?
To answer those questions, a team of researchers analyzed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid.
Their study focused on a specific set of proteins in gluten, called gliadins. Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid ...

Celiac.com 02/11/2019 - Researchers have shown that CRISPR-Cas9 gene-editing technology can be used to remove epitopes from gliadin protein in gluten. These molecules trigger the adverse immune response seen in people with celiac disease. However, will Europe’s strict GM rules prevent this discovery from being used to create new gluten-free products for people with celiac disease?
Researchers at Wageningen University in the Netherlands, and at the National Institute of Agricultural Botany (NIAB) in the UK, have shown that CRISPR-Cas9 gene-editing technology can be used to remove epitopes from gliadin protein in gluten. Gluten contains an assortment glutenin and gliadin proteins. Most of these gliadins and many of the glutenins contain immunogenic epitopes that trigger an immune r...