Bioscience Evidence 2025, Vol.15, No.5, 228-236 http://bioscipublisher.com/index.php/be 234 The future improvement direction may integrate multiple technologies, such as multi-genome editing, molecular breeding and multi-omics screening. New tools such as CRISPR/Cas9 are expected to precisely replace or eliminate immune epitopes, maintaining food quality while ensuring safety. Multi-omics technologies (genomics, proteomics, and immunopeptidomics) will help identify safer wheat materials and promote the development of personalized and customized staple foods. Emerging methods such as synthetic biology may also create brand-new low-gluten grains, expanding the sources of healthy food. Acknowledgments We are grateful to Ms. Yan for her critically reading the manuscript and providing valuable feedback. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Altenbach S., Chang H., Yu X., Seabourn B., Green P., and Alaedini A., 2019, Elimination of Omega-1,2 Gliadins from bread wheat (Triticum aestivum) flour: effects on immunogenic potential and end-use quality, Frontiers in Plant Science, 10: 580. https://doi.org/10.3389/fpls.2019.00580 Asri N., Rostami-Nejad M., Anderson R., and Rostami K., 2021, The gluten gene: unlocking the understanding of gluten sensitivity and intolerance, The Application of Clinical Genetics, 14: 37-50. https://doi.org/10.2147/TACG.S276596 Bennur S., Ram M., and Shalini, 2024, Marker-assisted breeding techniques for the development of gluten-free wheat varieties: a comprehensive review, Journal of Advances in Biology & Biotechnology, 27(5): 256-267. https://doi.org/10.9734/jabb/2024/v27i5785 Biesiekierski J., 2017, What is gluten? Journal of Gastroenterology and Hepatology, 32: 78-81. https://doi.org/10.1111/jgh.13703 Buczek J., 2024, The effect of tillage systems and weed control methods on grain yield and gluten protein compositional and content-related changes in hybrid bread wheat, Agriculture, 14(9): 1558. https://doi.org/10.3390/agriculture14091558 Call L., Kapeller M., Grausgruber H., Reiter E., Schoenlechner R., and D’amico S., 2020, Effects of species and breeding on wheat protein composition, Journal of Cereal Science, 93: 102974. https://doi.org/10.1016/j.jcs.2020.102974 Cui Y., Chen J., and Zhang S., 2022, The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein, Food Hydrocolloids, 136(Pt A): 108272. https://doi.org/10.1016/j.foodhyd.2022.108272 García-Molina M., Giménez M., Sánchez-León S., and Barro F., 2019, Gluten free wheat: are we there? Nutrients, 11(3): 487. https://doi.org/10.3390/nu11030487 Gil‐Humanes J., Pistón F., Altamirano-Fortoul R., Real A., Comino I., Sousa C., Rosell C., and Barro F., 2014, Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies, PLoS ONE, 9(3): e90898. https://doi.org/10.1371/journal.pone.0090898 Girard A., and Awika J., 2020, Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions, Comprehensive reviews in food science and food safety, 19(4): 2164-2199. https://doi.org/10.1111/1541-4337.12572 Guzmán-López M., Marín-Sanz M., Sánchez-León S., and Barro F., 2021, A bioinformatic workflow for InDel analysis in the wheat multi-copy α-gliadin gene family engineered with CRISPR/Cas9, International Journal of Molecular Sciences, 22(23): 13076. https://doi.org/10.3390/ijms222313076 Jouanin A., Gilissen L., Boyd L., Cockram J., Leigh F., Wallington E., Van Den Broeck H., Van Der Meer I., Schaart J., Visser R., and Smulders M., 2017, Food processing and breeding strategies for coeliac-safe and healthy wheat products, Food Research International, 110: 11-21. https://doi.org/10.1016/j.foodres.2017.04.025 Jouanin A., Gilissen L., Schaart J., Leigh F., Cockram J., Wallington E., Boyd L., Van Den Broeck H., Van Der Meer I., America A., Visser R., and Smulders M., 2020, CRISPR/Cas9 gene editing of gluten in wheat to reduce gluten content and exposure—reviewing methods to screen for coeliac safety, Frontiers in Nutrition, 7: 51. https://doi.org/10.3389/fnut.2020.00051 Jouanin A., Schaart J., Boyd L., Cockram J., Leigh F., Bates R., Wallington E., Visser R., and Smulders M., 2019, Outlook for coeliac disease patients: towards bread wheat with hypoimmunogenic gluten by gene editing of α- and γ-gliadin gene families, BMC Plant Biology, 19: 333. https://doi.org/10.1186/s12870-019-1889-5
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