Wheat with safe gluten on the horizon
Is it possible to make wheat gluten safe for patients with gluten intolerance? According to the researchers at the Leiden University Medical Center (LUMC) and the Plant Research International Wageningen, it is. They published their findings in the scientific journal PLoS ONE.
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Gluten is a protein mix found in wheat. In approximately 1% of the population of the Netherlands, consumption of gluten causes an immune system reaction leading to a chronic inflammation of the intestines. The only remedy for this disease, known as coeliac disease, is a lifelong gluten-free diet and a drastic change in eating habits, eliminating all products containing wheat, barley and rye.
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Combining properties of gluten
The researchers have now discovered natural variants of gluten proteins which vary in the degree to which they pose a danger to coeliac patients. In addition, the researchers show that it is possible to make gluten proteins which are safe for coeliac sufferers by combining the properties of the less dangerous gluten protein types.
Inserting the genetic code
This allows for the possibility to produce safe gluten. First of all, it makes it possible to insert the genetic code for safe gluten proteins into crops that are by nature already safe for coeliac disease patients, such as corn, rice and oats. In addition, the researchers argue that through a systematic refinement of the plants, it would even be possible to develop wheat strains that produce gluten proteins that are safe for celiac disease patients and yet retain a good baking quality.
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Gluten proteins also have good properties: gluten in wheat ensures among other things that dough made of wheat flour bakes well. It is thanks to gluten, for instance, that bread is light and soft. This is an important reason why gluten appears in so many foods. What’s more, gluten is also used as a binding and adhesive agent in many foods.
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Much higher quality food products
It will certainly take a number of years to achieve, but we can expect that this discovery will lead to a much higher quality of food products for coeliac disease patients. In future we will probably refer to gluten-safe products, rather than gluten-free products.
More information on research on safe gluten
(17 December 2010)