biostudies-literatureUnknown9Wen NClemson UniversityNational Institutes of HealthWheat is a major source of energy and nutrition worldwide, but it is also a primary cause of frequent diet-induced health issues, specifically celiac disease, for which the only effective therapy so far is strict dietary abstinence from gluten-containing grains. Wheat gluten proteins are grouped into two major categories: high-molecular-weight glutenin subunits (HMWgs), vital for mixing and baking properties, and gliadins plus low-molecular-weight glutenin subunits (LMWgs) that contain the overwhelming majority of celiac-causing epitopes. We put forth a hypothesis that eliminating gliadins and LMWgs while retaining HMWgs might allow the development of reduced-immunogenicity wheat genotypes relevant to most gluten-sensitive individuals. This hypothesis stems from the knowledge that the moleFrontiers in nutrition847635https://www.ebi.ac.uk/biostudies/studies/S-EPMC8928260biostudies-literatureTargeting Induced Local Lesions in the Wheat <i>DEMETER</i> and <i>DRE2</i> Genes, Responsible for Transcriptional Derepression of Wheat Gluten Proteins in the Developing Endosperm.PMC8928260Rustgi SAlam TReinbothe SReinbothe CWen NOsorio CEBrew-Appiah RATKashyap SMoehs CPMejias JHvon Wettstein DfalseTargeting Induced Local Lesions in the Wheat <i>DEMETER</i> and <i>DRE2</i> Genes, Responsible for Transcriptional Derepression of Wheat Gluten Proteins in the Developing Endosperm.Wheat is a major source of energy and nutrition worldwide, but it is also a primary cause of frequent diet-induced health issues, specifically celiac disease, for which the only effective therapy so far is strict dietary abstinence from gluten-containing grains. Wheat gluten proteins are grouped into two major categories: high-molecular-weight glutenin subunits (HMWgs), vital for mixing and baking properties, and gliadins plus low-molecular-weight glutenin subunits (LMWgs) that contain the overwhelming majority of celiac-causing epitopes. We put forth a hypothesis that eliminating gliadins and LMWgs while retaining HMWgs might allow the development of reduced-immunogenicity wheat genotypes relevant to most gluten-sensitive individuals. This hypothesis stems from the knowledge that the mole2022-01-01T00:00:00Z20222026-04-08T18:33:08.227Z2024-10-16T15:04:36.351ZS-EPMC89282603530826210.3389/fnut.2022.847635