Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar

Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar

The alpha gliadins are a group of more than 20 proteins with very similar sequences that comprise about 15%–20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes that trigger celiac disease, a chronic...

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Bibliographic Details
Main Authors: Susan B. Altenbach, Han-Chang Chang, Matthew H. Rowe, Xuechen B. Yu, Annamaria Simon-Buss, Bradford W. Seabourn, Peter H. Green, Armin Alaedini
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-02-01
Series:Frontiers in Plant Science
Subjects:
alpha gliadins
celiac disease
gluten proteins
immunogenic potential
proteomics
wheat flour quality
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2020.00020/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2020.00020/full

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