A Breakthrough in Gluten-Free Solutions for Coeliac Disease
Coeliac disease is a condition where the body reacts negatively to gluten, a protein found in wheat, barley, and rye. For those with this condition, consuming gluten triggers an immune response that damages the small intestine, leading to nutrient malabsorption and a host of other health issues. Because of this, people with coeliac disease must follow a strict gluten-free diet for life, which can be challenging given the prevalence of gluten in many foods.
Advancements in genetic editing, however, could offer hope to individuals with coeliac disease. A study, published in BMC Plant Biology, explores how gene editing can be used to modify wheat to produce gluten that is less harmful—or even completely safe—for coeliac patients. This breakthrough could transform the way coeliac disease is managed, making it easier for those affected to enjoy traditional wheat-based foods without the risk of intestinal damage.
What Is Coeliac Disease and Why Is Gluten the Problem?
Coeliac disease is an autoimmune disorder where the body attacks its own tissues when gluten is consumed. The immune system’s response to gluten specifically targets the small intestine, causing inflammation and damage to the villi, tiny finger-like projections that line the gut and absorb nutrients. Over time, this damage impairs nutrient absorption, which can lead to various symptoms, from gastrointestinal issues like bloating and diarrhea to more serious conditions like anemia, osteoporosis, and infertility.
Gluten is made up of different proteins, primarily gliadins and glutenins. It’s the gliadins—particularly the alpha and gamma types—that are most problematic for people with coeliac disease. These proteins contain sequences that trigger the harmful immune response in coeliac patients.
How Can Gene Editing Help?
The study discussed in BMC Plant Biology focuses on using CRISPR/Cas9 gene-editing technology to target and alter the genes responsible for producing harmful gluten proteins in wheat. By editing out or mutating the specific genes that produce the immunogenic alpha- and gamma-gliadins, scientists aim to create a type of wheat that still has gluten for baking but doesn’t cause the same harmful reactions in coeliac patients.
CRISPR/Cas9 is a powerful tool that allows scientists to make precise edits to the genome. In this case, researchers are targeting multiple gene families within the wheat genome that code for the problematic gliadins. The goal is to reduce or eliminate the sequences within these proteins that trigger the immune response in people with coeliac disease, while still retaining the baking qualities of wheat that make it so valuable in foods like bread and pasta.
Why Is This Important?
Currently, the only treatment for coeliac disease is a lifelong gluten-free diet. This means avoiding not just obvious sources of gluten like bread, pasta, and baked goods, but also hidden sources in processed foods, sauces, and even medications. Maintaining such a strict diet can be difficult, and accidental gluten ingestion is common. Even small amounts of gluten can cause symptoms and damage the intestines.
A hypoimmunogenic wheat—wheat that has been genetically modified to produce gluten that doesn’t trigger an immune response—could drastically improve the quality of life for people with coeliac disease. It would allow them to consume wheat-based products without the risk of intestinal damage or other symptoms. This could reduce the social and psychological burden of the disease, as people with coeliac disease often feel left out or stressed when dining out or attending social events due to the strictness of their diet.
Potential Challenges and Concerns
While the promise of hypoimmunogenic wheat is exciting, there are still some challenges to consider. First, wheat has a very complex genome, and gluten proteins are coded by a large number of genes. Editing out or mutating the genes responsible for coeliac-triggering gluten sequences without affecting other important aspects of wheat (like its baking properties) is a delicate balancing act.
There’s also the question of consumer acceptance. Genetically modified organisms (GMOs) have been a topic of controversy for years, and even though CRISPR is more precise than older methods of genetic modification, some consumers may still be wary of eating genetically edited wheat. Ensuring that the public understands the benefits and safety of this new wheat will be key to its success.
Moreover, it will take time to test and regulate this new type of wheat. Even after successful development in the lab, hypoimmunogenic wheat would need to undergo extensive testing in clinical trials to ensure it is truly safe for people with coeliac disease. Additionally, regulatory approval would be required before this wheat could be grown and sold commercially.
What Does the Future Hold?
Despite the challenges, the future looks bright for coeliac patients. The research highlighted in the BMC Plant Biology article represents a major step forward in the quest to create safe, gluten-containing foods for people with coeliac disease. If successful, gene-edited wheat could revolutionise the food industry and offer millions of people a more varied and enjoyable diet.
This innovation isn’t just a matter of convenience—it’s about improving health and quality of life for people with coeliac disease. A world where those with coeliac disease can safely enjoy a slice of bread or a bowl of pasta without fear of harming their bodies could be closer than we think.
In the meantime, awareness and understanding of coeliac disease are growing, and the scientific community continues to make strides toward better treatments and solutions. While a strict gluten-free diet remains the standard today, gene editing could very well change the landscape of coeliac disease management in the near future.
This article has been adapted from research published in BMC Plant Biology. We used insights from the study on gene-edited wheat for coeliac disease patients, which can be found here. We extend our thanks to the authors for their valuable contributions to this field. Jouanin, A., Schaart, J.G., Boyd, L.A. et al. Outlook for coeliac disease patients: towards bread wheat with hypoimmunogenic gluten by gene editing of α- and γ-gliadin gene families. BMC Plant Biol 19, 333 (2019).