Posted on 11/27/2012 9:39:28 AM PST by Red Badger
—An international team of researchers has succeeded in genetically altering wheat seeds to prevent the production of gluten in subsequent plants. The effort focused, the team writes in their paper published in the Proceedings of the National Academy of Sciences, on disabling the enzyme responsible for activating genes responsible for the development of gluten protein.
The research team is part of an effort by many groups to solve the problem of celiac disease, which is an autoimmune disorder triggered by gluten. The current treatment for patients with the disorder is to instruct them to avoid foods with gluten in it. The problem with that approach of course is that it leads to a difficult to maintain, severely restricted diet.
Recent research has centered around trying to isolate certain types of grains that don't produce gluten and switching over to them. That effort has run into trouble however as thus far none have been found that are safe for celiac patients. Another approach has been to try to develop a substance that could be added to the diet to aid in the digestion of gluten. But such efforts on that front have failed as well.
This latest research has taken a different approach: altering current grains to cause them to not produce gluten in the first place. To alter samples of wheat seeds, the researchers focused on the enzyme DEMETER which is responsible for activating a group of genes that result in the production of gluten. Using several genetic engineering techniques they managed to suppress the DENMETER enzyme by 85.6 percent which resulted in a 76.4 percent reduction of gluten in the seeds that were produced. The researchers acknowledge that more work lies ahead to reach the ultimate goal of removing gluten from the wheat seeds altogether, but they say their results so far have given them confidence that they will be able to soon meet their objective. They also note that flour made with the seeds they've altered thus far appears to still be suitable for making bread. They also add that even as their attempts move forward to remove gluten altogether from grains, other research will commence to determine if such grains will allow for use in foods by those that suffer from celiac disease, with tests being conducted on mice and gluten sensitive apes.
More information:
Structural genes of wheat and barley 5-methylcytosine DNA glycosylases and their potential applications for human health, PNAS, Published online before print November 26, 2012, doi: 10.1073/pnas.1217927109 Abstract Wheat supplies about 20% of the total food calories consumed worldwide and is a national staple in many countries. Besides being a key source of plant proteins, it is also a major cause of many diet-induced health issues, especially celiac disease.
The only effective treatment for this disease is a total gluten-free diet. The present report describes an effort to develop a natural dietary therapy for this disorder by transcriptional suppression of wheat DEMETER (DME) homeologs using RNA interference. DME encodes a 5-methylcytosine DNA glycosylase responsible for transcriptional derepression of gliadins and low-molecular-weight glutenins (LMWgs) by active demethylation of their promoters in the wheat endosperm. Previous research has demonstrated these proteins to be the major source of immunogenic epitopes.
In this research, barley and wheat DME genes were cloned and localized on the syntenous chromosomes. Nucleotide diversity among DME homeologs was studied and used for their virtual transcript profiling. Functional conservation of DME enzyme was confirmed by comparing the motif and domain structure within and across the plant kingdom. Presence and absence of CpG islands in prolamin gene sequences was studied as a hallmark of hypo- and hypermethylation, respectively. Finally the epigenetic influence of DME silencing on accumulation of LMWgs and gliadins was studied using 20 transformants expressing hairpin RNA in their endosperm. These transformants showed up to 85.6% suppression in DME transcript abundance and up to 76.4% reduction in the amount of immunogenic prolamins, demonstrating the possibility of developing wheat varieties compatible for the celiac patients.
Journal reference: Proceedings of the National Academy of Sciences
I wonder if that’s what’s wrong with the flour I bought this month? It doesn’t want to hold together, has a terrible flavor compared to what it used to, and even vital wheat gluten doesn’t help much. It doesn’t want to brown either, when I make bread...
I’m going to try a change of flour brands and see if that helps. My yeast is brand new, and I’ve been making bread for a very long time...40+ years and suddenly I can’t make bread anymore?
The flour I’m using works good for cakes and pies, but suddenly won’t make bread. I thought maybe poor quality flour due to the drought, and that could still be it, but I won’t buy Aldi’s flour for my breads anymore. It used to work good!
There’s a funny lining here. “Gluten Free” has become a fad among moonbats who have decided that gluten is evil, even if you’re not sensitive to it.
The funny thing is that the same moonbats HATE genetically modified foods. Oh, the dilemmas one faces when one is terminally stupid.
What I can and choose to eat: Meat, Chicken, Pork, Turkey, Fish, Nuts, Lamb, most veggies, most fruits and berries, whole brown rice, quinoa, and corn.
How do I feel? AMAZING! How do I look? AMAZING! How old am I? 46? How old do I look? Estimate from people's responses . . . 32 to 37 (and that is just from a few wrinkles here and there.
The reason I skip these initial foods listed is that I am highly intolerant. Tried adding once. Became very sick. Feels good to feel good. Don't miss feeling bad. Happy for you too. :-)
I list of what I choose to eat is all that matters to me.
I actually had to quit hanging out with jerks that always wanted to sit around and talk about what I can't eat. Wierd. It was like hanging out with people who want to talk about what shoes sizes the other person can't wear. Stupid. Invasive. Meaningless. I find most people that focus on my diet have their own issues. Nothing wrong with choosing to eat in a way that feels great and reinforces being fully alive.
judging what others eat is bizarre to me. Reminds me of Moochele Obama.
That Salmon I posted goes under what I choose not to eat. A little confusing as written. lol.
Having BT genes in your food is bad news. The common gut bacteria AND your own gut cells can pick up those genetic fragments and generate pesticide in your body. You can't get rid of it once you have been contaminated. It is NOT a good thing. It kills. See BT GMO info
And when the gluten-free wheat inevitably cross pollinates in the field with glutenous wheat...
You get FrankenBun...........
Try using King Arthur baking mixes....great stuff and gluten free!!! You’ll never know the difference.
The old Chiffon margarine commercials come to mind...
Bread has been a staple for thousands of years....Now in the last 5 years it has become EEEvil. Me thinks there is something wrong with people, not wheat.
I've hung around this planet for over 3/4 century, and that allusion went right over my head.
Please enlighten those of us who are TV/media advertising-deficient...
Here ya go
Thanks. Timeless wisdom many “smartest people in the room” never heed.
LOL! I definitely remember “It’s not nice...” But I guess their ads didn’t work — I didn’t remember they were “Chiffon” (do they still sell that stuff?) ads... ‘-)
Thanks!
I keep eating what I think is a well rounded diet but all I get is "well rounded". My doctor said no dairy. Now, I'm wondering about these other items. I'v got IBS, big-time and my stomach gets so sensitive sometimes, especially when I eat out.
Bummer.
About the “rounded”....
I dropped 10 pounds after I quit eating foods containing gluten.
Try cutting out the dairy, plus the wheat/gluten items. Try to keep tabs on what it was that you ate at the restaurant. Ask them if there’s wheat or dairy in the meal you usually get.
Also, I don’t drink fruit juice, just water with meals. On weekends will have a margarita. No beer though, due to the barley.
Also I don’t drink soda of any type, and avoid sugar as such....
I try to not eat processed food I call it “bare food” no sauces.... wheat and dairy hide in a lot of things :0
yes, but what does thiis genetic alteration do to people...the celiac disease came about when thet genetically altered wheat not to produce..and caused it to be smaller plants and to mature quickly..
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