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

世界上大部分地区的小麦(Triticum aestivum L.)是一种主食，作为不同的产品消费，这是由种族和地区决定的。小麦面粉与水混合时形成粘弹性面团，这是小麦的一种独特性质，它可以生产出各种供人类消费的产品。粘弹性面团是由于面筋蛋白的形成，面筋蛋白由70%乙醇提取的醇溶蛋白和不可提取的谷蛋白组成。在过去的十年里，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，其中一些被很好地定义为乳糜泻，另一些则不太定义为非乳糜泻。临床上唯一诊断良好的小麦敏感症是乳糜泻(CD)，它发生在全世界约1%的人口中。乳糜泻是一种自身免疫性疾病，由遗传易感性的个体中特定的面筋多肽相互作用引起。最近有一些说法称，小麦多年来的改良丰富了引起乳糜泻的小麦面筋蛋白，导致了表位。这项拟议的研究有两个目标。(I)系统分析加拿大小麦改良150年期间培育的品种中的面筋蛋白。(2)评估最近开发的基因组编辑技术在开发减少引起加拿大小麦表位的乳糜泻的小麦基因型方面的效用。这项研究的长期目标是开发出最少或没有Cd引起表位的小麦种质，同时保持面筋的粘弹性特性，用于制作面包和其他地区和种族喜欢的食品，供世界各地的人们消费。

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.