Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive individuals have been identified showing that they vary in distribution among and between different groups of gluten proteins. Conventional breeding may therefore be used to select for gluten protein fractions with lower contents of coeliac epitopes. Molecular breeding approaches can also be used to specifically down-regulate coeliac-toxic proteins or mutate coeliac epitopes within individual proteins. A combination of these approaches may therefore be used to develop a “coeliac-safe” wheat. However, this remains a formidable challenge due to the complex multigenic control of gluten protein composition. Furthermore, any modified wheats must retain acceptable properties for making bread and other processed foods. Not surprisingly, such coeliac-safe wheats have not yet been developed despite over a decade of research.

中文翻译：

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改进小麦以去除腹腔表位但保留功能

乳糜泻是由摄入小麦面筋蛋白引发的不耐受。由于其发病率似乎在增加，因此它越来越受到消费者和卫生专业人员的关注。负责触发敏感个体反应的麸质蛋白中的氨基酸序列已被确定，表明它们在不同的麸质蛋白组之间和之间的分布不同。因此，常规育种可用于选择乳糜泻表位含量较低的麸质蛋白级分。分子育种方法也可用于特异性下调腹腔毒性蛋白质或突变单个蛋白质内的腹腔表位。因此，这些方法的组合可用于开发“腹腔安全”小麦。然而，由于面筋蛋白组成的复杂多基因控制，这仍然是一项艰巨的挑战。此外，任何改良的小麦都必须保留可接受的特性，用于制作面包和其他加工食品。毫不奇怪，尽管经过十多年的研究，但尚未开发出这种对乳糜泻安全的小麦。