Exploring the Impact of Wheat and Rising Gluten Sensitivities

Summary

In this episode of the Talking Biotech Podcast, Kevin Folta speaks with Maria Rodtersman, a Ph.D. candidate at UC Davis, about her research on developing wheat to reduce gluten content, specifically targeting immunogenic proteins that trigger celiac disease. They discuss the significance of wheat as a staple crop, the differences between celiac disease and gluten sensitivity, and the use of radiation-induced mutations, the old-school brute force genetic methods used to create wheat lines with lower immunogenicity. The conversation also covers the challenges of wheat's hexaploid nature, the testing of modified wheat for bread quality and immunogenicity, and the future directions of this research.

Bluesky   @dubcovskylab.bsky.social‬