Reduced Gluten Grains via WPBF Gene Mutation
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Solution Overview
Problem
There is a clinical need to reduce gluten consumption due to conditions like coeliac disease and general intolerance, but current wheat cultivars have limited genetic diversity and a complex genome, making it difficult to identify mutations that reduce gluten levels effectively.
Innovation Solution
The development of plants with non-transgenic mutations or transgenes in the wheat prolamin box binding factor (WPBF) genes, or through genomic editing, to produce reduced gluten grains, including wheat, barley, and rye.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional wheat cultivars are used, then genetic diversity is limited and genome complexity is high, but identifying mutations to reduce gluten levels becomes difficult
Solution Approach 1:
The patent extracts and focuses on a specific gene region (WPBF gene) within the complex wheat genome that controls gluten protein expression. By isolating this particular genetic locus, the invention simplifies the search for gluten-reducing mutations from examining the entire complex genome to targeting a specific functional region, thereby making mutation identification feasible despite overall genome complexity.
Solution Approach 2:
The patent utilizes parameter changes by creating specific mutations (e.g., point mutations, insertions, deletions) in the WPBF gene sequence to alter its function. These parameter changes in the gene structure directly affect gluten protein production, enabling reduction of gluten levels through controlled genetic modification rather than relying on natural variation in a complex genome.
2Reliability
If non-transgenic methods are used to maintain genetic integrity, then clinical acceptance is improved, but the ability to reduce gluten effectively is limited
Solution Approach 1:
Instead of introducing external transgenic genes to reduce gluten, the invention inverts the approach by utilizing and modifying existing endogenous wheat genes (WPBF gene) that naturally control gluten protein expression. This inversion allows gluten reduction through legitimate genetic variation and mutation of native genes, maintaining genetic integrity while achieving the desired health outcome.
Solution Approach 2:
The patent applies self-service by enabling the wheat plant's own genetic system to produce gluten-reducing variants through mutation of its native WPBF gene. The plant utilizes its inherent genetic machinery to create beneficial variations without requiring external transgenic intervention, thereby maintaining genetic integrity while effectively reducing gluten levels through endogenous genetic modification.
3Quantity of substance
If transgenes are introduced to reduce gluten, then gluten levels can be reduced effectively, but genetic integrity and regulatory acceptance are compromised
Solution Approach 1:
The patent extracts the essential function of gluten control from the complex wheat genome and concentrates it in the WPBF gene. By focusing modification efforts on this single extracted gene region rather than introducing multiple transgenes throughout the genome, the invention achieves effective gluten reduction while minimizing disruptions to overall genetic integrity and simplifying regulatory assessment.
Data Source
AI summary
Plants with reduced gluten grains and compositions thereof are disclosed herein.