Talking Biotech with Dr. Kevin Folta Old Tricks, New Wheat for Celiacs - Maria Rottersman
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Jul 12, 2025 Maria Rottersman, a Ph.D. candidate at UC Davis, is pioneering research to create wheat with reduced gluten content for celiac disease sufferers. She explores the complex nature of wheat's genetics and the implications of rising gluten sensitivities. The conversation dives into traditional and modern methods, including radiation-induced mutations and CRISPR, aimed at developing immunogenicity-safe wheat. Rottersman also emphasizes the importance of maintaining bread quality while meeting the needs of gluten-intolerant individuals, showcasing her commitment to impactful science communication.
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Wheat's Nutritional and Structural Role
- Wheat is a staple food providing 20% of global calories and protein, mostly gluten.
- Gluten contributes to bread's structure but can trigger immune issues.
Celiac Disease Prevalence and Genetics
- Approximately 1% of people have celiac disease and incidence is rising globally.
- Around 30-40% have genetic risk factors for celiac disease development.
Celiac Disease vs Gluten Sensitivity
- Celiac disease is an autoimmune response involving specific HLA-DQ molecules reacting to gluten peptides.
- Gluten sensitivity and wheat allergies have different mechanisms and symptoms.