Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Abstract Background Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α...

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Bibliographic Details
Main Authors: Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra
Format: Article
Language:English
Published: BMC 2017-12-01
Series:BMC Plant Biology
Subjects:
Gluten
α-gliadins
Celiac disease
Bread wheat
Deletion lines
Online Access:http://link.springer.com/article/10.1186/s12870-017-1211-3

Internet

http://link.springer.com/article/10.1186/s12870-017-1211-3

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