Author
Altenbach, Susan | |
Tanaka, Charlene | |
Seabourn, Bradford | |
PINEAU, FLORENCE - Inland Northwest Research Alliance, Inra | |
DENERY-PAPINI, SANDRA - Inland Northwest Research Alliance, Inra |
Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 8/21/2015 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Among the wheat gluten proteins, the omega-5 gliadins show some of the most notable changes in response to post-anthesis fertilizer or high temperatures during grain development. These proteins are also associated with the serious food allergy wheat-dependent exercise-induced anaphylaxis (WDEIA). RNA interference was used to generate transgenic wheat lines in which omega-5 gliadins were reduced or eliminated with minimal effects on other flour proteins. End-use functional properties of flour from control and transgenic lines were assessed using mixing and baking studies, and allergenic potential of flour was evaluated by 2-D immunoblot analysis using sera from a collection of patients with WDEIA. Both control and transgenic lines were also grown in greenhouses with and without post-anthesis fertilizer and changes in the accumulation of flour proteins that occur with fertilizer were compared by quantitative 2-DE. Data suggest that elimination of omega-5 gliadins results in flour with improved end-use quality and environmental stability as well as decreased allergenic potential. |