CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety

Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and lifelong gluten-free diet. There is a growing desire for coeliac-safe, whole-grain wheat-based products, as consumpt...

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Detalhes bibliográficos
Publicado no:Front Nutr
Main Authors: Jouanin, Aurelie, Gilissen, Luud J. W. J., Schaart, Jan G., Leigh, Fiona J., Cockram, James, Wallington, Emma J., Boyd, Lesley A., van den Broeck, Hetty C., van der Meer, Ingrid M., America, A. H. P., Visser, Richard Gerardus Franciscus, Smulders, Marinus J. M.
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7193451/
https://ncbi.nlm.nih.gov/pubmed/32391373
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2020.00051
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