ArticlePlant biotechnology journal2016
Creation of the first ultra-low gluten barley (Hordeum vulgare L.) for coeliac and gluten-intolerant populations.
Article in Plant biotechnology journal, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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25 citing papers in PubMed.
- Genetic Improvement of grass pea (Lathyrus sativus L.) through gamma-ray-induced mutagenesis: evaluation of M₄ progenies for yield, agronomic traits, and low ODAP content.Scientific reports · 2026Article
- Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.Journal of agricultural and food chemistry · 2025Review
- Immunolocalization of hordein synthesis and transport in developing barley endosperm.Plant direct · 2024Article
- Characterization of barley (Horduem vulgare) lys3 mutants identifies genes under the regulation of the prolamin-box binding transcription factor and elucidates its role in endosperm promoter methylation during grain development.Molecular genetics and genomics : MGG · 2024Article
- Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines.Journal of agricultural and food chemistry · 2023Article
- Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content.Foods (Basel, Switzerland) · 2023Article
- Exogenous spike-in mouse RNAs for accurate differential gene expression analysis in barley using RT-qPCR.Biology methods & protocols · 2023Article
- Molecular breeding of barley for quality traits and resilience to climate change.Frontiers in genetics · 2022Review
- Application of Mass Spectrometry-Based Proteomics to Barley Research.Journal of agricultural and food chemistry · 2021Review
- Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease.Nutrients · 2021Review
- New Insights into Non-Dietary Treatment in Celiac Disease: Emerging Therapeutic Options.Nutrients · 2021Review
- Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product.Frontiers in nutrition · 2021Article
- Proteome and Nutritional Shifts Observed in Hordein Double-Mutant Barley Lines.Frontiers in plant science · 2021Article
- Multi-Omics Strategies for Decoding Smoke-Assisted Germination Pathways and Seed Vigour.International journal of molecular sciences · 2020Review
- Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity.Frontiers in nutrition · 2020Review
- Mapping Coeliac Toxic Motifs in the Prolamin Seed Storage Proteins of Barley, Rye, and Oats Using a Curated Sequence Database.Frontiers in nutrition · 2020Article
- Celiac Antigenicity of Ancient Wheat Species.Foods (Basel, Switzerland) · 2019Article
- Outlook for coeliac disease patients: towards bread wheat with hypoimmunogenic gluten by gene editing of α- and γ-gliadin gene families.BMC plant biology · 2019Article
- Development of Decreased-Gluten Wheat Enabled by Determination of the Genetic Basis ofPlant physiology · 2019Article
- Hordein Accumulation in Developing Barley Grains.Frontiers in plant science · 2019Article
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4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Coeliac disease is a well-defined condition that is estimated to affect approximately 1% of the population worldwide. Noncoeliac gluten sensitivity is a condition that is less well defined, but is estimated to affect up to 10% of the population, and is often self-diagnosed. At present, the only remedy for both conditions is a lifelong gluten-free diet. A gluten-free diet is often expensive, high in fat and low in fibre, which in themselves can lead to adverse health outcomes. Thus, there is an opportunity to use novel plant breeding strategies to develop alternative gluten-free grains. In this work, we describe the breeding and characterization of a novel ultra-low gluten (ULG) barley variety in which the hordein (gluten) content was reduced to below 5 ppm. This was achieved using traditional breeding strategies to combine three recessive alleles, which act independently of each other to lower the hordein content in the parental varieties. The grain of the initial variety was shrunken compared to wild-type barleys. We implemented a breeding strategy to improve the grain size to near wild-type levels and demonstrated that the grains can be malted and brewed successfully. The ULG barley has the potential to provide novel healthy foods and beverages for those who require a gluten-free diet.
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