Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

International Journal of Molecular Sciences

卷:21

Wujun Ma¹  Shahidul Islam¹  Silvio Tundo²  Francesco Sestili²  Francesco Camerlengo²  Domenico Lafiandra²  RavirajM. Kalunke²  Stefania Masci²  Roberta Lupi³  Sandra Denery-Papini³  Colette Larré³  Stefano D’Amico⁴ 

[1] Australia China Centre for Wheat Improvement, College of Science Health Engineering and Education, Murdoch University, Murdoch, WA 6150, Australia;

[2] Department of Agriculture and Forest Science (DAFNE), University of Tuscia, 01100 Viterbo, Italy;

[3] INRAE UR1268 BIA, 44000 Nantes, France;

[4] Institute for Animal Nutrition and Feed, AGES-Austrian Agency for Health and Food Safety, 1220 Vienna, Austria;

关键词: wheat;    RNAi silencing;    α-amylase/trypsin inhibitor (ATI);    allergy;    non celiac wheat sensitivity (NCWS);   

DOI  :  10.3390/ijms21165817

来源: DOAJ

【 摘 要 】

Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Among these latter proteins, α-amylase/trypsin inhibitors (ATI) are involved in baker’s asthma and realistically in Non Celiac Wheat Sensitivity (NCWS). In this paper, we report characterization of three transgenic lines obtained from the bread wheat cultivar Bobwhite silenced by RNAi in the three ATI genes CM3, CM16 and 0.28. We have obtained transgenic lines showing an effective decrease in the activity of target genes that, although showing a higher trypsin inhibition as a pleiotropic effect, generate a lower reaction when tested with sera of patients allergic to wheat, accounting for the important role of the three target proteins in wheat allergies. Finally, these lines show unintended differences in high molecular weight glutenin subunits (HMW-GS) accumulation, involved in technological performances, but do not show differences in terms of yield. The development of new genotypes accumulating a lower amount of proteins potentially or effectively involved in allergies to wheat and NCWS, not only offers the possibility to use them as a basis for the production of varieties with a lower impact on adverse reaction, but also to test if these proteins are actually implicated in those pathologies for which the triggering factor has not been established yet.

【 授权许可】

Unknown