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RNAi silencing of wheat gliadins alters the network of transcription factors that regulate the synthesis of seed storage proteins toward maintaining grain protein levels

Gluten proteins are responsible for the unique viscoelastic properties of wheat dough, but they also trigger the immune response in celiac disease patients. RNA interference (RNAi) wheat lines with strongly silenced gliadins were obtained to reduce the immunogenic response of wheat. The E82 line pre...

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Detalles Bibliográficos
Autores principales:	Marín-Sanz, Miriam, Barro, Francisco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Plant Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9395171/ https://www.ncbi.nlm.nih.gov/pubmed/36003813 http://dx.doi.org/10.3389/fpls.2022.935851

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