期刊
APPLICATION OF CLINICAL GENETICS
卷 14, 期 -, 页码 37-50出版社
DOVE MEDICAL PRESS LTD
DOI: 10.2147/TACG.S276596
关键词
gliadin; glutenin; genetic loci; wheat allergy; celiac disease; non-celiac gluten sensitivity
Wheat flour is rich in important nutrients, with gluten proteins playing a key role in gluten-related disorders. Removing gluten from the diet is currently the only effective treatment for GRDs. Breeding wheat with low immunological properties through gene editing methods shows promise as an alternative solution.
Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called gluten-related disorders (GRDs), which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据