By Scout Nelson
Researchers at Kansas State University (K-State) are leading a new initiative to reduce gluten allergenicity in wheat without compromising the grain’s baking quality. The project combines advanced genetics and biotechnology to address growing health concerns related to gluten sensitivity.
Led by Eduard Akhunov, University Distinguished Professor in K-State’s Department of Plant Pathology, the research team is identifying specific proteins in the wheat genome that trigger allergic reactions in people with celiac disease.
The autoimmune condition causes the immune system to react abnormally to gluten, a protein found in wheat, rye, and barley.
Once these proteins are identified, scientists will use CRISPR-Cas9 gene-editing technology to make precise changes in the genome, aiming to reduce or eliminate the immune response in future wheat varieties.
“Our dilemma in doing this work,” Akhunov said, “is that in the past we have successfully reduced immunotoxicity in wheat by suppressing the expression of gluten-encoding genes. But, in most cases, this inevitably leads to the reduction of bread-making quality of that wheat.”
He added, “We are working to develop wheat varieties that have a lower abundance of gluten proteins that cause allergic reactions, while at the same time maintaining bread-making quality.”
The three-year project, launched earlier this year, is funded by a $990,000 grant from the Foundation for Food and Agriculture Research. Partners include K-State, the University of California-Davis, the California Wheat Commission, the Celiac Disease Foundation, and Kansas Wheat.
According to the Celiac Disease Foundation, the disorder affects 1 in 100 people worldwide, including about 2 million Americans. K-State’s research builds on previous work that successfully created wheat-based foods with lower gluten levels while maintaining flour quality for baking.
Industry leaders describe this project as an important step forward for consumer health and the wheat sector. “This is research that addresses a specific consumer need,” said one Kansas Wheat representative. “It’s particularly positive for the wheat industry and, more specifically, wheat farmers. It’s exciting to have Kansas State as a partner on this project.
Photo Credit:gettyimages-ianchrisgraham
Categories: Kansas, Crops, Wheat, Education, Government & Policy