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Abstract
Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.
Highlights
Gliadin proteins of wheat gluten are the main players that cause celiac disease (CD), a food-sensitive enteropathy that occurs in genetically predisposed individuals upon ingestion of wheat gluten proteins and similar proteins from barley and rye [1,2,3]
In the present study we report the technological properties of twenty bread wheat lines with down-regulation of all gliadins by RNA interference (RNAi)
The bands corresponding to the high molecular weight (HMW) were more intense in most of the transgenic lines of both background wheat genotypes than in the non-transgenic wild types (Fig. 1C and 1D), indicating the overexpression of this fraction as reported previously Gil-Humanes et al [18,21]
Summary
Gliadin proteins of wheat gluten are the main players that cause celiac disease (CD), a food-sensitive enteropathy that occurs in genetically predisposed individuals upon ingestion of wheat gluten proteins and similar proteins from barley and rye [1,2,3]. The glutenins comprise the high molecular weight (HMW) and low molecular weight (LMW) fractions, forming complex polymers related with dough elasticity. The development of wheat varieties with reduced content of CD-related epitopes would be extremely important for CD patients to improve their diet, and would even help to reduce the CD incidence, as it is observed that the initiation of CD is associated with the level and duration of exposure to gluten [10,11]. Gliadin genes are located on three chromosomes in bread wheat, with a variable number of copies of the genes within the same gliadin family and the number of stimulatory epitopes present in each gene can vary [15,16]
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