Guiping Zhang , Wei Wang

Institute of Life Sciences, Jiyang College of Zhejiang A&F University, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
Biological Evidence, 2025, Vol. 15, No. 5   
Received: 03 Aug., 2025    Accepted: 11 Sep., 2025    Published: 24 Sep., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The gluten in wheat is the key to making staple foods like bread taste good. But it is also the main cause of celiac disease and some gluten intolerance diseases. Nowadays, there are many ways to reduce gluten, such as RNA interference, gene editing, mutagenesis screening and molecular marker breeding. Gene editing technologies like CRISPR/Cas9 can precisely knock out or modify multiple copies of the alcohol-soluble protein gene. This can significantly reduce the immune response while still retaining the processing performance of the dough. Researchers have obtained low-gluten wheat strains without genetically modified residues. Methods such as RNAi and TILLING can also lower the level of low-gluten protein and improve the nutritional components of wheat. These improvement measures not only offer celiac disease patients safer choices of staple foods, but also drive the development of healthy foods. In the future, if multi-omics analysis, personalized breeding and synthetic biology can be combined, it is possible to cultivate a new generation of low-gluten wheat that is both safe and delicious. This is precisely the goal of our research.

Wheat; Gluten; Gene editing; CRISPR/Cas9; RNA interference