Barley's gluten challenge: A path to hordein-free food and malt

Tobias Hanak; Olga A. Andrzejczak; Kim Hebelstrup; Henrik Brinch-Pedersen

doi:10.1016/j.plaphy.2024.109174

Barley's gluten challenge: A path to hordein-free food and malt

Tobias Hanak^*, Olga A. Andrzejczak, Kim Hebelstrup, Henrik Brinch-Pedersen

^*Corresponding author af dette arbejde

Institut for Agroøkologi - Afgrødegenetik og Bioteknologi

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Review › Forskning › peer review

Abstract

Barley, a vital cereal crop worldwide, is hindered by hordeins, gluten proteins triggering adverse reactions in those with celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). Recent barley breeding advancements focus on creating varieties with reduced hordein content. Researchers have developed ultra-low gluten barley mutants via targeted genetic modifications, showing significantly decreased hordein levels, potentially safe for CeD and NCGS individuals. However, some mutants carry undesirable traits, which are addressed through further breeding and new genomic techniques. These innovative methods offer promising ways to eliminate unwanted traits and transfer the ultra-low gluten characteristic to diverse barley cultivars, expanding dietary choices and potentially transforming the food and beverage industry with gluten-free barley-based products. This review addresses hordeins' impact and ultra-low gluten barley development and proposes using new genomic techniques for safe barley lines.

Originalsprog	Engelsk
Artikelnummer	109174
Tidsskrift	Plant Physiology and Biochemistry
Vol/bind	216
ISSN	0981-9428
DOI	https://doi.org/10.1016/j.plaphy.2024.109174
Status	Udgivet - nov. 2024

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AU - Brinch-Pedersen, Henrik

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Barley's gluten challenge: A path to hordein-free food and malt

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