Still undergoing experiments, modification and testing but for us Celiac's out there this could be huge.
https://www.newscientist.com/articl...ten-out-of-wheat-makes-it-safer-for-coeliacs/
Study here:
http://onlinelibrary.wiley.com/doi/10.1111/pbi.12837/abstract?campaign=wolacceptedarticle
Lock if old.
https://www.newscientist.com/articl...ten-out-of-wheat-makes-it-safer-for-coeliacs/
PEOPLE forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as 1 in 100 people.
Because the new strains still contain some kinds of gluten, though, the wheat can still be used to bake bread. Its regarded as being pretty good, certainly better than anything on the gluten-free shelves, says Jan Chojecki of PBL-Ventures in the UK, who is working with investors in North America to market products made with this wheat.Not all gluten proteins trigger this response, though: the main culprit is a group called gliadins. So Francisco Barros team at the Institute for Sustainable Agriculture in Cordoba, Spain, set about getting rid of them.
They used a genetic modification technique to remove 90 per cent of the gliadins in wheat. They did this by adding genes that trigger a process called RNA interference, which stops specific proteins being made. But because the gliadin genes themselves remain intact, in theory, there is a risk that the wheat could start making the crucial proteins again.
So Barros team next tried using CRISPR gene-editing to get rid of the genes entirely. This is a huge task because there are no fewer than 45 copies of the gene for the main gliadin protein that causes problems. Nevertheless, Barros team report that they have already managed to knock out 35 out of the 45 genesMore genes need to be disabled before the CRISPR strain is ready for testing, but it should be worth all the effort: the team have already shown that the GM wheat strain makes an acceptable bread. It cannot be used for making large sliced loafs, but is good enough for baguettes and rolls, says Chojecki.Small trials of the GM wheat involving 10 and 20 people with coeliac disease are already being carried out in Mexico and Spain. All I can say is that the results are very encouraging, says Chojecki.
Study here:
http://onlinelibrary.wiley.com/doi/10.1111/pbi.12837/abstract?campaign=wolacceptedarticle
Lock if old.