Reduced-Immunogenicity Wheat and Peanut Lines for People with Foodborne Disorders

Rustgi, Sachin; Alam, Tauqeer; Jones, Zachary Tyler; Brar, Amanpreet Kaur; Kashyap, Samneet

doi:10.3390/iocag2022-12221

Cited by 1 publication

(1 citation statement)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similarly, the roles of nod factor receptors (AhNFRs) were verified by using CRISPR/Cas9 (Shu et al, 2020). The research group of Rustgi et al (2022) has developed low-gluten producing wheat by expressing glutenases through genetic engineering. They have also screened selected genotypes of the USDA and ICRISAT mini-core of peanuts for low allergenic content and targeted the major allergen genes by CRISPR/Cas approaches.…”

Section: Developing Varieties With Reduced Allergen Content Using Gen...mentioning

confidence: 99%

Prospects for developing allergen‐depleted food crops

Lokya,

Parmar,

Pandey

et al. 2023

The Plant Genome

View full text Add to dashboard Cite

In addition to the challenge of meeting global demand for food production, there are increasing concerns about food safety and the need to protect consumer health from the negative effects of foodborne allergies. Certain bio‐molecules (usually proteins) present in food can act as allergens that trigger unusual immunological reactions, with potentially life‐threatening consequences. The relentless working lifestyles of the modern era often incorporate poor eating habits that include readymade prepackaged and processed foods, which contain additives such as peanuts, tree nuts, wheat, and soy‐based products, rather than traditional home cooking. Of the predominant allergenic foods (soybean, wheat, fish, peanut, shellfish, tree nuts, eggs, and milk), peanuts (Arachis hypogaea) are the best characterized source of allergens, followed by tree nuts (Juglans regia, Prunus amygdalus, Corylus avellana, Carya illinoinensis, Anacardium occidentale, Pistacia vera, Bertholletia excels), wheat (Triticum aestivum), soybeans (Glycine max), and kidney beans (Phaseolus vulgaris). The prevalence of food allergies has risen significantly in recent years including chance of accidental exposure to such foods. In contrast, the standards of detection, diagnosis, and cure have not kept pace and unfortunately are often suboptimal. In this review, we mainly focus on the prevalence of allergies associated with peanut, tree nuts, wheat, soybean, and kidney bean, highlighting their physiological properties and functions as well as considering research directions for tailoring allergen gene expression. In particular, we discuss how recent advances in molecular breeding, genetic engineering, and genome editing can be used to develop potential low allergen food crops that protect consumer health.

show abstract

Section: Developing Varieties With Reduced Allergen Content Using Gen...mentioning

confidence: 99%