{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:59:17Z","timestamp":1787029157815,"version":"build-2736575974"},"reference-count":62,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2019,2,26]],"date-time":"2019-02-26T00:00:00Z","timestamp":1551139200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011011","name":"Junta de Andaluc\u00eda","doi-asserted-by":"publisher","award":["P11-AGR-7920"],"award-info":[{"award-number":["P11-AGR-7920"]}],"id":[{"id":"10.13039\/501100011011","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010198","name":"Ministerio de Econom\u00eda, Industria y Competitividad, Gobierno de Espa\u00f1a","doi-asserted-by":"publisher","award":["AGL2013-48946-C3-1-R"],"award-info":[{"award-number":["AGL2013-48946-C3-1-R"]}],"id":[{"id":"10.13039\/501100010198","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010198","name":"Ministerio de Econom\u00eda, Industria y Competitividad, Gobierno de Espa\u00f1a","doi-asserted-by":"publisher","award":["AGL2016-80566-P"],"award-info":[{"award-number":["AGL2016-80566-P"]}],"id":[{"id":"10.13039\/501100010198","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies. In this review, we carried out a comprehensive study of the application of these cutting-edge technologies towards the development of wheat lines devoid of immunogenic gluten, and their genetic, nutritional and clinical characterization. One line, named E82, showed outstanding nutritional properties, with very low immunogenic gluten and a low stimulation capacity of T-cells from celiac patients. Moreover, a clinical trial with non-celiac wheat sensitivity (NCWS) patients showed that the consumption of bread made with this E82 low gliadin line induced positive changes in the gut microbiota composition.<\/jats:p>","DOI":"10.3390\/nu11030487","type":"journal-article","created":{"date-parts":[[2019,2,26]],"date-time":"2019-02-26T11:00:44Z","timestamp":1551178844000},"page":"487","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":59,"title":["Gluten Free Wheat: Are We There?"],"prefix":"10.3390","volume":"11","author":[{"given":"Mar\u00eda Dolores","family":"Garc\u00eda-Molina","sequence":"first","affiliation":[{"name":"Department of Plant Breeding, Institute for Sustainable Agriculture (IAS-CSIC), 14004 C\u00f3rdoba, Spain"},{"name":"DAFNE Department, University of Tuscia, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3854-5746","authenticated-orcid":false,"given":"Mar\u00eda Jos\u00e9","family":"Gim\u00e9nez","sequence":"additional","affiliation":[{"name":"Department of Plant Breeding, Institute for Sustainable Agriculture (IAS-CSIC), 14004 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susana","family":"S\u00e1nchez-Le\u00f3n","sequence":"additional","affiliation":[{"name":"Department of Plant Breeding, Institute for Sustainable Agriculture (IAS-CSIC), 14004 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francisco","family":"Barro","sequence":"additional","affiliation":[{"name":"Department of Plant Breeding, Institute for Sustainable Agriculture (IAS-CSIC), 14004 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,2,26]]},"reference":[{"key":"ref_1","first-page":"945","article-title":"Seed storage proteins: Structures and biosynthesis","volume":"7","author":"Shewry","year":"1995","journal-title":"Plant Cell"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"947","DOI":"10.1093\/jexbot\/53.370.947","article-title":"Cereal seed storage proteins: Structures, properties and role in grain utilization","volume":"53","author":"Shewry","year":"2002","journal-title":"J. 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