Triticeae Genomics and Genetics, 2024, Vol.15, No.2, 77-87 http://cropscipublisher.com/index.php/lgg 85 7.4 Market potential and consumer acceptance The market potential for allergen-free wheat is substantial, given the increasing prevalence of gluten-related disorders and the growing demand for gluten-free products. Consumers with CD, NCWS, and wheat allergies are actively seeking safe and nutritious alternatives to traditional wheat products. The development of allergen-free wheat varieties that retain desirable agronomic and quality traits can meet this demand and expand market opportunities. Consumer acceptance will depend on the sensory qualities, nutritional value, and safety of the new wheat products. Effective communication and education about the benefits and safety of allergen-free wheat will be crucial in gaining consumer trust and acceptance. The diverse genetic resources available in wild wheat relatives, such as T. urartu, provide a promising foundation for breeding programs aimed at meeting these market needs (Talini et al., 2019). 8 Conclusion Remarks Research on the Triticeae tribe and gluten has revealed significant findings regarding the genetic bases of wheat allergies and sensitivities. Domestication and breeding have reduced the content of gliadins in cultivated Triticeae species, which are major components responsible for triggering celiac disease (CD) and non-celiac wheat sensitivity (NCWS). Genetic modifications, such as the inactivation of the lys3a gene in barley, have successfully lowered the accumulation of gliadins and low-molecular-weight glutenins in modified wheat lines, providing new avenues for developing hypoallergenic wheat. Additionally, the discovery of new allergens like Tri a 36 highlights the complexity of wheat allergies and underscores the need for improved diagnostic tools and specific immunotherapy strategies. The identification of new high-molecular-weight glutenin subunits in spelt wheat, such as 1Ax2.1 and 1By19, offers new genetic resources for improving wheat quality. However, these studies also present several challenges and opportunities. The genetic complexity of gluten proteins and their immunogenic epitopes complicates the development of hypoallergenic wheat varieties. Genetically modified wheat may face consumer resistance, and public perception and regulatory hurdles need to be addressed. Furthermore, the identification of new allergens like Tri a 36 necessitates the development of better diagnostic tools and targeted immunotherapy strategies. The integration of new glutenin genes from spelt wheat into bread wheat breeding programs offers opportunities to enhance wheat quality but requires careful selection and validation in breeding populations. Future research should focus on comprehensive genomic studies to identify and characterize all potential immunogenic epitopes in gluten proteins across different Triticeae species. Advanced breeding techniques, such as CRISPR/Cas9, should be utilized to precisely edit genes associated with gluten content and allergenicity. Further characterization of newly identified allergens and the exploration of integrating novel glutenin genes into commercial wheat varieties are also crucial. Through these efforts, safer and higher-quality wheat products can be developed, benefiting individuals with wheat allergies and sensitivities. 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 Alotaibi F., Alharbi S., Alotaibi M., Mosallam M., Motawei M., and Alrajhi A., 2020, Wheat omics: classical breeding to new breeding technologies, Saudi Journal of Biological Sciences, 28: 1433-1444. https://doi.org/10.1016/j.sjbs.2020.11.083 Altenbach S., Tanaka C., Pineau F., Lupi R., Drouet M., Beaudouin E., Morisset M., and Denery-Papini S., 2015, Assessment of the allergenic potential of transgenic wheat, (Triticum aestivum) with reduced levels of ω5-gliadins the major sensitizing allergen in wheat-dependent exercise-induced anaphylaxis, Journal of Agricultural and Food Chemistry, 63(42): 9323-9332. https://doi.org/10.1021/acs.jafc.5b03557 Baar A., Pahr S., Constantin C., Scheiblhofer S., Thalhamer J., Giavi S., Papadopoulos N., Ebner C., Mari A., Vrtala S., and Valenta R., 2012, Molecular and immunological characterization of Tri a 36 a low molecular weight glutenin as a novel major wheat food allergen, The Journal of Immunology, 189(6): 3018-3025. https://doi.org/10.4049/jimmunol.1200438
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