Publications by authors named "Aurelie Jouanin"
Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and lifelong gluten-free diet. There is a growing desire for coeliac-safe, whole-grain wheat-based products, as consumption of whole-grain foods reduces the risk of chronic diseases.
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- - Wheat grains contain gluten proteins that can trigger Coeliac disease in about 1-2% of people, posing challenges as conventional breeding has not yet produced wheat varieties with only safe gluten.
- - Researchers used CRISPR/Cas9 technology to modify or delete specific gluten protein epitopes associated with Coeliac disease by designing sequences that target gliadin genes in elite wheat varieties, alongside comparing results to traditional γ-irradiation mutagenesis.
- - The findings suggest that CRISPR/Cas9 is effective in editing multiple genes related to gliadin proteins in bread wheat, although further genomic and proteomic analysis is needed to fully understand the mutations made.
Coeliac Disease (CD) is an auto-immune reaction to gluten in 1-2% of the human population. A gluten-free (GF) diet, excluding wheat, barley, and rye, is the only remedy. This diet is difficult to adhere to, partly because wheat gluten is added to many processed products for their viscoelastic properties.
View Article and Find Full Text PDFA strict gluten-free diet is currently the only treatment for the 1-2% of the world population who suffer from coeliac disease (CD). However, due to the presence of wheat and wheat derivatives in many food products, avoiding gluten consumption is difficult. Gluten-free products, made without wheat, barley or rye, typically require the inclusion of numerous additives, resulting in products that are often less healthy than gluten-based equivalents.
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