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Open AccessReview

Gluten Free Wheat: Are We There?

1
Department of Plant Breeding, Institute for Sustainable Agriculture (IAS-CSIC), 14004 Córdoba, Spain
2
DAFNE Department, University of Tuscia, 01100 Viterbo, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(3), 487; https://doi.org/10.3390/nu11030487
Received: 30 January 2019 / Revised: 18 February 2019 / Accepted: 20 February 2019 / Published: 26 February 2019
(This article belongs to the Special Issue Nutrition, Diet and Celiac Disease)
Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies. In this review, we carried out a comprehensive study of the application of these cutting-edge technologies towards the development of wheat lines devoid of immunogenic gluten, and their genetic, nutritional and clinical characterization. One line, named E82, showed outstanding nutritional properties, with very low immunogenic gluten and a low stimulation capacity of T-cells from celiac patients. Moreover, a clinical trial with non-celiac wheat sensitivity (NCWS) patients showed that the consumption of bread made with this E82 low gliadin line induced positive changes in the gut microbiota composition. View Full-Text
Keywords: gluten; coeliac disease; NCWS; transgenic wheat; RNAi; CRISPR/Cas9 gluten; coeliac disease; NCWS; transgenic wheat; RNAi; CRISPR/Cas9
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MDPI and ACS Style

García-Molina, M.D.; Giménez, M.J.; Sánchez-León, S.; Barro, F. Gluten Free Wheat: Are We There? Nutrients 2019, 11, 487.

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