Engineered Wheat Reduces Celiac Risk While Maintaining Breadmaking Quality

Wheat is a globally vital crop, providing a major source of calories, carbohydrates, and protein. Its gluten proteins are responsible for the texture and elasticity of bread and pasta doughs, but these same proteins can also trigger autoimmune reactions in people with celiac disease, a condition that is becoming more common worldwide.

To address this issue, researchers at the University of California, Davis, have successfully deleted a cluster of genes in wheat that produce gluten proteins known to provoke strong immune responses. Importantly, this genetic modification does not compromise the breadmaking quality of the crop. The study, published this month in Theoretical and Applied Genetics, is considered a significant advance in celiac disease research, though it does not result in a completely celiac-safe wheat.

Gluten in wheat consists of two main protein groups: glutenins and gliadins. Removing all of these would negatively affect bread quality, so the team specifically targeted alpha-gliadins, which are strongly linked to celiac reactions, using gamma radiation to delete them. “The gluten proteins we eliminated are the ones that trigger the strongest response in people with celiac disease, and their elimination can reduce the risk of triggering the disease in people without celiac disease,” said senior author Jorge Dubcovsky.

The researchers produced seeds from these edited wheat varieties and assessed their quality at the California Wheat Commission quality lab. Once the value of these lines was confirmed, the seeds were made available through the USDA’s Germplasm Resources Information Network, increasing their accessibility to growers and breeders. 

Notably, the flour from these modified wheat varieties sometimes shows improved quality. “The exciting thing that we found is that the quality of the flour produced by this wheat is actually, in some cases, improved,” noted Maria Rottersman. The new varieties can be planted and managed like conventional wheat, and have attracted interest from artisanal bakers, millers, and farm-to-fork operations. These findings demonstrate that reducing wheat allergenicity and improving quality can go hand in hand.