RALEIGH — Scientist from the Institute for Sustainable Agriculture in Cordoba Spain have genetically engineered wheat with lower gluten levels. The scientist used CRISPR to knockout 35 of the 45 copies of genes responsible for producing the main gliadin that is a problem for persons with celiac disease.
The wheat cannot be used to make loaf bread due to low gluten levels, but can be used to make baguettes and rolls. Early testing with celiac disease patients in Mexico and Spain has been promising.
Read more here at New Scientist.
— Dr. Keith Edmisten
Professor of Crop Science & Extension Cotton Specialist
Crop and Soil Sciences – NC State University
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