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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MDPI AG
2020-08-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/21/16/5817 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Raviraj M. Kalunke |
| collection | DOAJ |
| description | 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 inhibitors (ATI) are involved in baker’s asthma and realistically in Non Celiac Wheat Sensitivity (NCWS). In this paper, we report characterization of three transgenic lines obtained from the bread wheat cultivar Bobwhite silenced by RNAi in the three ATI genes <i>CM3</i>, <i>CM16</i> and <i>0.28</i>. We have obtained transgenic lines showing an effective decrease in the activity of target genes that, although showing a higher trypsin inhibition as a pleiotropic effect, generate a lower reaction when tested with sera of patients allergic to wheat, accounting for the important role of the three target proteins in wheat allergies. Finally, these lines show unintended differences in high molecular weight glutenin subunits (HMW-GS) accumulation, involved in technological performances, but do not show differences in terms of yield. The development of new genotypes accumulating a lower amount of proteins potentially or effectively involved in allergies to wheat and NCWS, not only offers the possibility to use them as a basis for the production of varieties with a lower impact on adverse reaction, but also to test if these proteins are actually implicated in those pathologies for which the triggering factor has not been established yet. |
| first_indexed | 2024-03-10T17:30:31Z |
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| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T17:30:31Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-4013fdac3c10488db5281061cd96676c2023-11-20T10:02:23ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672020-08-012116581710.3390/ijms21165817Reduction 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> GenesRaviraj M. Kalunke0Silvio Tundo1Francesco Sestili2Francesco Camerlengo3Domenico Lafiandra4Roberta Lupi5Colette Larré6Sandra Denery-Papini7Shahidul Islam8Wujun Ma9Stefano D’Amico10Stefania Masci11Department of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyINRAE UR1268 BIA, 44000 Nantes, FranceINRAE UR1268 BIA, 44000 Nantes, FranceINRAE UR1268 BIA, 44000 Nantes, FranceAustralia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, Murdoch, WA 6150, AustraliaAustralia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, Murdoch, WA 6150, AustraliaInstitute for Animal Nutrition and Feed, AGES-Austrian Agency for Health and Food Safety, 1220 Vienna, AustriaDepartment of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, ItalyAlthough 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 inhibitors (ATI) are involved in baker’s asthma and realistically in Non Celiac Wheat Sensitivity (NCWS). In this paper, we report characterization of three transgenic lines obtained from the bread wheat cultivar Bobwhite silenced by RNAi in the three ATI genes <i>CM3</i>, <i>CM16</i> and <i>0.28</i>. We have obtained transgenic lines showing an effective decrease in the activity of target genes that, although showing a higher trypsin inhibition as a pleiotropic effect, generate a lower reaction when tested with sera of patients allergic to wheat, accounting for the important role of the three target proteins in wheat allergies. Finally, these lines show unintended differences in high molecular weight glutenin subunits (HMW-GS) accumulation, involved in technological performances, but do not show differences in terms of yield. The development of new genotypes accumulating a lower amount of proteins potentially or effectively involved in allergies to wheat and NCWS, not only offers the possibility to use them as a basis for the production of varieties with a lower impact on adverse reaction, but also to test if these proteins are actually implicated in those pathologies for which the triggering factor has not been established yet.https://www.mdpi.com/1422-0067/21/16/5817wheatRNAi silencingα-amylase/trypsin inhibitor (ATI)allergynon celiac wheat sensitivity (NCWS) |
| spellingShingle | 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 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 International Journal of Molecular Sciences wheat RNAi silencing α-amylase/trypsin inhibitor (ATI) allergy non celiac wheat sensitivity (NCWS) |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | wheat RNAi silencing α-amylase/trypsin inhibitor (ATI) allergy non celiac wheat sensitivity (NCWS) |
| url | https://www.mdpi.com/1422-0067/21/16/5817 |
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