Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for <i>CM3</i>, <i>CM16</i> and <i>0.28</i> <i>ATI</i> Genes

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for <i>CM3</i>, <i>CM16</i> and <i>0.28</i> <i>ATI</i> Genes

Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Among these latter proteins, α-amylase/trypsin inhibi...

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Bibliographic Details
Main Authors: Raviraj M. Kalunke, Silvio Tundo, Francesco Sestili, Francesco Camerlengo, Domenico Lafiandra, Roberta Lupi, Colette Larré, Sandra Denery-Papini, Shahidul Islam, Wujun Ma, Stefano D’Amico, Stefania Masci
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:International Journal of Molecular Sciences
Subjects:
wheat
RNAi silencing
α-amylase/trypsin inhibitor (ATI)
allergy
non celiac wheat sensitivity (NCWS)
Online Access:https://www.mdpi.com/1422-0067/21/16/5817

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https://www.mdpi.com/1422-0067/21/16/5817

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