Assessing gluten allergenicity in ancient and modern wheat to develop strategies to reduce celiac disease causing epitopes in wheat gluten proteins

评估古代和现代小麦的麸质过敏性，以制定减少小麦麸质蛋白中引起乳糜泻的策略

• 批准号: 513705-2017
• 负责人: Chibbar, Ravindra
• 金额: $ 3.23万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=688825
• 关键词: Assessing; gluten; allergenicity; ancient; modern

In most regions of the world wheat (Triticum aestivum L.) is a staple food consumed as different products that are ethnically and regionally determined. Wheat flour when mixed with water form a viscoelastic dough a unique property of wheat and it allows to produce a diverse array of products for human consumption. The viscoelastic dough is due to formation of gluten proteins made up of gliadins extracted with 70% ethanol and the un-extractable glutenin fraction. In the last decade, wheat consumption has been associated with increase in obesity and associated diseases such as type2 diabetes and cardiovascular ailments. More recently, wheat has also been associated with adverse reactions such as allergies, some of which are well defined as celiac disease and other less well defined as non-celiac wheat sensitivity. The only clinically well diagnosed wheat sensitivity is Celiac Disease (CD), which occurs in about 1% of the population worldwide. Celiac disease is an autoimmune condition resulting from the interaction of specific gluten polypeptides in individuals that are genetically predisposed. There have been some recent claims that wheat improvement over the years has enriched wheat gluten proteins of celiac disease causing epitopes. The proposed research has two objectives. (i) To systematically analyze the wheat gluten proteins in varieties developed during 150 years of wheat improvement in Canada. (ii) To assess the utility of recently developed genome editing technologies to develop wheat genotypes with reduced celiac disease causing epitopes in Canadian wheats. The long term goal of this research is to develop wheat germplasm with a minimal or no CD causing epitopes while maintaining the viscoelastic properties of gluten for making bread and other regionally and ethnically preferred food products consumed by people all over the world.

在世界大多数地区，小麦 (Triticum aestivum L.) 是一种主食，作为不同产品的消费由民族和地区决定。小麦粉与水混合后形成粘弹性面团，这是小麦的独特特性，可以生产多种供人类消费的产品。面团具有粘弹性是由于面筋蛋白的形成，该面筋蛋白由用 70% 乙醇提取的麦醇溶蛋白和不可提取的麦谷蛋白部分组成。在过去的十年中，小麦消费与肥胖和相关疾病（如 2 型糖尿病和心血管疾病）的增加有关。最近，小麦还与过敏等不良反应有关，其中一些被明确定义为乳糜泻，而另一些则不太明确被定义为非乳糜泻小麦敏感性。唯一经过临床充分诊断的小麦敏感性是乳糜泻 (CD)，全世界约有 1% 的人口患有这种疾病。乳糜泻是一种自身免疫性疾病，由遗传易感个体中特定麸质多肽的相互作用引起。最近有一些说法称，多年来小麦的改良丰富了导致乳糜泻的小麦面筋蛋白表位。拟议的研究有两个目标。 (i) 系统分析加拿大 150 年小麦改良过程中开发的品种中的小麦面筋蛋白。 (ii) 评估最近开发的基因组编辑技术在加拿大小麦中开发具有减少的乳糜泻致病表位的小麦基因型的效用。这项研究的长期目标是开发具有最少或没有引起 CD 的表位的小麦种质，同时保持面筋的粘弹性特性，用于制作面包和世界各地人们消费的其他地区和种族优选的食品。