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Reducing the celiac disease antigenicity of wheat
Author(s) -
Malalgoda Maneka,
Manthey Frank,
Simsek Senay
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-17-0100-fi
Subject(s) - prolamin , antigenicity , cultivar , gluten , context (archaeology) , food science , tissue transglutaminase , novelty , wheat flour , chemistry , microbiology and biotechnology , gluten free , agronomy , poaceae , biology , storage protein , enzyme , biochemistry , gene , genetics , psychology , paleontology , social psychology , antigen
Background and objectives Celiac disease ( CD ) affects nearly one in 110 people in the United States, and it is caused by specific prolamin proteins found in cereals such as wheat, rye, and barley. Currently, the only medical solution for celiac patients is a gluten‐free diet. However, there is growing interest in breeding for wheat, barley, and rye cultivars that are safe for patients with CD . In this context, the objective of this review was to examine approaches that could be used to reduce the celiac antigenicity of wheat. Findings Techniques such as utilizing genetic variations among cultivars, genome editing techniques, and enzymatic treatments are currently being studied as methods that could be used to produce celiac‐safe wheat. One challenge in producing such cultivars is preserving the viscoelastic properties of dough, as prolamin proteins have a vital role in the formation and viscoelasticity of dough. Conclusions This review shows that there is promise in developing celiac‐safe wheat using a combination of techniques; however, addressing the issue of preserving the rheological properties of wheat while reducing the antigenicity still needs to be addressed. Significance and novelty Producing celiac‐safe wheat while conserving the viscoelastic properties of wheat maybe possible, using a combination of methods such as cultivar selection, genome editing, and enzymatic modifications.