K-State researchers lower gluten content, maintain dough quality in bread wheat


The K-State Today highlighted the exciting research recently published by the WGRC and USDA Agricultural Research Service in the Plant Biotechnology Journal. Researchers at Kansas State University, in collaboration with the USDA’s Agricultural Research Service and Kansas Wheat, have made a breakthrough in developing wheat-based foods with lower levels of gluten. Using the CRISPR-Cas9 gene editing technique, they successfully reduced the presence of gliadins, which are known to contain immunoreactive peptides that can have adverse effects on individuals with celiac or other autoimmune diseases.

Congratulations to Dr. Zitong Yu and her collaborators on the publication in the Plant Biotechnology Journal and for being spotlighted as the top news story in the K-State Today!


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