Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aestivum cv. Butte 86) was genetically transformed wi...

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Bibliographic Details
Main Authors: Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green, Armin Alaedini
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-05-01
Series:Frontiers in Plant Science
Subjects:
celiac disease
wheat allergy
gliadins
gluten proteins
gluten-related disorders
proteomics
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2019.00580/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2019.00580/full

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