Auteur Topic: Chinezen willen veilig brood maken voor mensen met coeliakie  (gelezen 406 keer)

tine

  • Gold Member
  • Berichten: 8610
  • Geslacht: Vrouw
  • Nulglutendieet
Chinezen willen veilig brood maken voor mensen met coeliakie
« Gepost op: oktober 09, 2019, 17:36:58 »
Coeliakie-veilig brood. Die term kennen we uit Spaans en Nederlands onderzoek, waarbij de schadelijke stukjes gluten uit het DNA van tarwe worden gehaald met behulp van genetische technieken. Chinese onderzoekers bewandelen een andere weg. Ze brengen een bestanddeel van teff in bij mais, zodat mais betere bakeigenschappen krijgt, vergelijkbaar met de combinatie van gliadine en glutenine eiwitten in tarwe. Op die manier zou brood gemaakt van deze nieuwe mais beter gaan rijzen en luchtiger worden.

Plant Biotechnol J. 2019 Oct 4. doi: 10.1111/pbi.13273. [Epub ahead of print]
Towards celiac-safe bread.
Zhang Z1, Deng Y2,3, Zhang W1, Wu Y2, Messing J1.

Gluten-free foods cannot substitute for products made from wheat flour. When wheat products are digested, the remaining peptides can trigger an auto-immune disease in 1% of the North American and European population, called celiac disease. Because wheat proteins are encoded by a large gene family, it has been impossible to use conventional breeding to select wheat varieties that are celiac-safe. However, one can test the properties of protein variants by expressing single genes in celiac-safe cereals like maize. One source of protein that can be considered as celiac-safe and has bread-making properties is teff (Eragrostis tef), a grain consumed in Ethiopia. Here, we show that teff α-globulin3 (Etglo3) forms storage vacuoles in maize that are morphologically similar to those of wheat. Using transmission electron microscopy, immunogold-labeling shows that Etglo3 is almost exclusively deposited in the storage vacuole as electron-dense aggregates. Of maize seed storage proteins, 27-kDa γ-zein is co-deposited with Etglo3. Etglo3 polymerizes via intermolecular disulfide bonds in maize, similar to wheat HMW-glutenins under non-reducing conditions. Crossing maize Etglo3 transgenic lines with α-, β-, and γ-zein RNA interference (RNAi) lines reveals that Etglo3 accumulation is only dramatically reduced in γ-zein RNAi background. This suggests that Etglo3 and 27-kDa γ-zein together cause storage vacuole formation and behave similar to the interactions of glutenins and gliadins in wheat. Therefore, expression of teff α-globulins in maize presents a major step in the development of a celiac-safe grain with bread-making properties.

PMID: 31585498 DOI: 10.1111/pbi.13273
Mijn zoon (19) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.