K-State reveals breakthrough on wheat gluten research

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K-State reveals breakthrough on wheat gluten research

22 Dec 2023

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

MANHATTAN, KS — Researchers at Kansas State University announced a breakthrough in the development of wheat-based foods that contain lower gluten amounts. The discovery could minimize the effects on those impacted by autoimmune diseases such as celiac.

In partnership with Kansas Wheat, researchers from the university’s Wheat Genetics Resource Center and the USDA Agricultural Research Service used a gene editing technique to reduce the presence of two gliadins, which are gluten-coding genes are known to have an abundance of immunoreactive peptides.

“We were very surprised that once we edited those genes, we reduced the immunotoxicity caused by gliadin genes in wheat by 47-fold,” said Eduard Akhunov, university distinguished professor in K-State’s Department of Plant Pathology.

Akhunov, who also serves as director of the Wheat Genetics Resource Center, leads a group of scientists in applying advanced methods of genomics, genetics and genome editing to improve wheat. In this breakthrough, postdoctoral researcher Zitong Yu edited the gluten genes.

“In our edited lines, we also found that while there was a reduction in toxicity (due to lower levels of toxic gluten molecultes), we did not have any reduction in the dough quality that is important for bread-making,” Akhunov said. “That’s extremely important. We achieved these two seemingly contradictory objectives — reducing toxicity but maintaining the ability to develop quality dough.”

“The knowledge gained in this research could eventually pave the road for developing new varieties that will be safer for people with celiac disease.” — Eduard Akhunov | university distinguished professor | Kansas State University, Department of Plant Pathology

Due to its importance for bread-making, Akhunov shared that it’s unlikely that gluten will ever be completely removed from wheat. He also noted that even though the reduced levels of gluten found in this study wouldn’t immediately make wheat safe for those with severe celiac disease, this development is an important step forward.

“Wheat varieties with reduced toxicity levels will help to broaden wheat-based product options for people with minor gluten-related issues,” he said. “The knowledge gained in this research could eventually pave the road for developing new varieties that will be safer for people with celiac disease.”

Varieties with reduced gluten content may not be available to consumers for years. However, Aaron Harries, VP of research and operations for Kansas Wheat, said this trait would most likely be grown under contract with food manufacturers and not be included in all wheat varieties.

“Wheat research is focused on developing new varieties that meet the demands of the consumer — both domestic and international,” Harries said. “Developing wheat that is safer for celiac sufferers decreases the number of consumers forced to consider wheat alternatives.”

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