Triticeae Genomics and Genetics, 2024, Vol.15, No.2, 77-87 http://cropscipublisher.com/index.php/lgg 77 Research Article Open Access Triticeae and Gluten: Genetic Bases of Wheat Allergies and Sensitivities Triticeae Jin Zhou, Xuemei Liu Hainan Key Laboratory of Crop Molecular Breeding, Sanya, 572025, China Corresponding author: Xuemei.liu@hitar.org Triticeae Genomics and Genetics, 2024, Vol.15, No.2 doi: 10.5376/tgg.2024.15.0008 Received: 06 Feb., 2024 Accepted: 10 Mar., 2024 Published: 20 Mar., 2024 Copyright © 2024 Zhou and Liu, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhou J., and Liu X.M., 2024, Triticeae and gluten: genetic bases of wheat allergies and sensitivities Triticeae, Triticeae Genomics and Genetics, 15(2): 77-87 (doi: 10.5376/tgg.2024.15.0008) Abstract The Triticeae tribe, including major cereals such as wheat, oats, and rye, plays a crucial role in global agriculture and human nutrition. Gluten, the main protein complex in wheat, is indispensable in food processing due to its unique viscoelastic properties but is also a major concern for health issues such as celiac disease (CD), non-celiac wheat sensitivity (NCWS), and wheat allergies. This study aims to review the genetic bases of wheat allergies and sensitivities, including the structure and function of gluten proteins, the genetic variability of allergenic gluten proteins, and diagnostic methods. By exploring the mechanisms of NCWS and the genetic predisposition to CD, this study will also introduce the latest advances in genomic research and molecular breeding techniques, particularly the application of CRISPR/Cas9 gene editing technology in reducing wheat allergens. The goal is to integrate genomic approaches and advanced breeding techniques to develop hypoallergenic wheat varieties, thereby improving the safety and quality of wheat products to meet the growing consumer demand for allergen-free foods. This study hopes to provide new insights into the understanding of wheat allergies and sensitivities and offer scientific basis and practical guidance for developing safer and higher-quality wheat products in the future. Keywords Triticeae tribe; Gluten; Wheat allergies; Non-celiac wheat sensitivity; CRISPR/Cas9 1 Introducion The Triticeae tribe, including major cereal crops such as wheat (Triticum aestivum), barley (Hordeum vulgare), and rye (Secale cereale), plays a crucial role in global agriculture and human nutrition. Wheat, in particular, is a staple food for a significant portion of the world's population, providing essential nutrients and energy (Mochida and Shinozaki, 2013). The primary protein complex in wheat, gluten, is composed of gliadins and glutenins, which are responsible for the unique viscoelastic properties of dough (Zhou et al., 2021). However, gluten is also the main culprit behind several wheat-related disorders, including celiac disease (CD), non-celiac wheat sensitivity (NCWS), and wheat-dependent exercise-induced anaphylaxis (WDEIA) (Mameri et al., 2012; Ozuna and Barro, 2018). The prevalence of gluten-related disorders has been on the rise, making it imperative to understand the genetic and immunological bases of these conditions (Ozuna and Barro, 2018). Celiac disease, an autoimmune disorder triggered by gluten ingestion, affects approximately 1% of the global population. NCWS and WDEIA, although less understood, also pose significant health risks (Altenbach et al., 2015; Lombardo et al., 2015). The complexity of these conditions is highlighted by the diverse immunological responses to different gluten proteins, such as α-gliadins, ω-gliadins, and high-molecular-weight glutenin subunits (HMW-GSs) (Altenbach et al., 2015; Cao et al., 2022). Understanding the genetic factors that influence gluten protein composition and immunogenicity can lead to the development of hypoallergenic wheat varieties and improve the quality of life for affected individuals (Rogers et al., 2004; Lombardo et al., 2015). This study aims to comprehensively explore the genetic bases of wheat allergies and sensitivities, focusing on the Triticeae tribe. It will elucidate the genetic diversity and evolution of gluten proteins within the Triticeae tribe, analyze the immunogenic properties of different gluten proteins and their roles in wheat-related disorders, and explore recent advancements in genetic and genomic tools that facilitate the breeding of hypoallergenic wheat varieties. Additionally, the study will discuss potential strategies for mitigating the impact of gluten-related
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