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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...
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. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2020
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Materias: | |
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 |
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