University of California, Davis, researchers developed wheat varieties that are nutritious and less likely to trigger allergic reactions for people with conditions like Celiac disease.
Understanding Wheat Intolerances
Wheat is a vital food source, but it poses a serious health risk due to about 1% of the population having gluten-triggered autoimmune responses. Approximately two million people in the U.S have Celiac disease, an autoimmune disorder is triggered by gluten proteins found in wheat.
Developing Non-Allergenic Wheat
To address this challenge, researchers targeted a specific group of gluten proteins—alpha-gliadins—that are known to elicit the strongest immune responses. Using gamma radiation, they successfully deleted this gene cluster without compromising the baking traits of flour that are essential to wheat’s commercial and culinary value.
Building on this success, Dubcovsky and his team are now targeting the complete elimination of the immunodominant epitopes, the specific sequences in gluten that trigger immune responses in people with Celiac disease. Early results show that many of these proteins can be removed while preserving, or even improving, flour quality, especially gluten strength, which is key to desirable bread qualities like chewiness and a light and airy texture.
With subsequent research, it may be possible to develop wheat varieties that could allow people with Celiac disease to enjoy wheat products without reactivity.
Better Wheat for All
This research produced new wheat lines with significantly reduced levels of immunogenic gluten proteins. These lines retained, and in some cases exceeded, standard flour quality, with testing showing enhanced baking characteristics. The seeds have been deposited into the U.S. Department of Agriculture’s (USDA) Germplasm Resources Information Network (GRIN), making them freely available to breeders and researchers. Early interest from artisanal bakers and millers indicates promising commercial potential.
The findings have far-reaching implications for public health, crop innovation and the future of wheat breeding. This research demonstrates that reducing wheat allergenicity and improving product quality can go hand in hand—a discovery made possible by FFAR’s investment in bold, translational science.