SCIENTISTS have engineered a new strain of wheat that produces forms of gluten that decrease triggering of a dangerous immune reaction in as many as one in 100 people.
All gluten is not created equal. Most immune reaction to gluten is caused by a component in gluten called gliadins. Scientists at the Institute for Sustainable Agriculture in Cordoba, Spain use gene editing to remove most of the gliadins from wheat. They reported their works recently in the journal Plant Biotechnology.
Francisco Barro’s team used a genetic modification technique
