Scientists Engineer Wheat Without Harmful Gluten Proteins to Aid Celiac Disease Patients

Wheat, a staple crop serving as a major source of calories, carbohydrates, and protein globally, owes much of its bread and pasta texture to gluten proteins. However, for individuals with celiac disease, these proteins can trigger severe autoimmune reactions. Recent research from the University of California, Davis, has made significant strides in addressing this issue by genetically modifying wheat to remove specific gluten proteins that provoke immune responses.

The research team focused on deleting a cluster of genes responsible for producing highly immunogenic gluten proteins, particularly alpha-gliadins, which are known to cause the strongest reactions in celiac disease patients. Using gamma radiation, they targeted and eliminated these proteins, aiming to diminish the allergenic potential of wheat without compromising its baking qualities.

Lead researcher Maria Rottersman explained that the proteins eliminated are the primary triggers for celiac-related immune responses, and their removal could reduce disease risk even in donors without celiac disease. Importantly, unlike approaches that remove all gluten components—which would impair bread quality—the targeted deletion preserves the wheat’s desirable properties.

The modified wheat varieties were tested for quality, and results showed that the flour produced from these plants often had improved baking qualities. The seeds from these lines were deposited in national germplasm collections for broader access, and their compatibility with conventional farming practices makes them promising for commercial cultivation.

Farmers, artisanal bakers, and the food industry have expressed interest, as this development allows for the cultivation of wheat that could be safer for celiac sufferers, potentially broadening dietary options. The research indicates that it is possible to reduce gluten allergenicity while maintaining or even enhancing wheat’s baking qualities, challenging prior assumptions that gluten removal would harm the product.

This breakthrough marks a pivotal step in developing celiac-safe wheat, though it does not yet produce entirely gluten-free wheat. Future research aims to refine these genetic modifications further. The study underscores the potential for modern breeding techniques to create healthier, more inclusive staple foods.

For more details, see the full study in the journal Theoretical and Applied Genetics: link. Source: https://medicalxpress.com/news/2025-05-gluten-delete-proteins-wheat-people.html