Voiko vehnä muuttua vähemmän gliadiiniseksi?

GENETICALLY ENGINEERED WHEAT
Could research related to genetically engineered wheat lead to relevant results for the gluten-free community? While at present no genetically engineered wheat is commercially grown in this country, research in this field has taken place, and it includes some interesting findings. Researchers from the U.S. and Spain published a study earlier this year in which they developed a low-gluten wheat. It was demonstrated in this study that the technology used could reduce the amount of certain gliadins in the wheat kernel, thereby providing a type of wheat which would have reduced immunoreactivity for people who are sensitive to gluten. It is unknown where future research could lead, but this is certainly an interesting prospect.
Reference
Sanchez-Leon S, et. al. Low-gluten, non-transgenic wheat engineered with CRISPR/Cas9. Plant Biotechnol J. 2017 Sep 18. Doi: 10.1111/pbi.12837 [Epub ahead of print]. https://www.ncbi.nlm.nih.gov/pubmed/?term=Low-gluten%2C+nontransgenic+wheat+engineered+withCRISPR%2FCas9

LÄHDE: https://www.gluten.org/hot-topics-december-2017/