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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7193451/
https://www.ncbi.nlm.nih.gov/pubmed/32391373
http://dx.doi.org/10.3389/fnut.2020.00051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7193451/
https://www.ncbi.nlm.nih.gov/pubmed/32391373
http://dx.doi.org/10.3389/fnut.2020.00051

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