Using Mass Spectrometry to Accelerate Plant Breeding: The Developing Ultra-low Gluten Barley
Michelle Colgrave, Ph.D.
CSIRO Agricutlure and Food
St. Lucia Queensland Australia
Professor, Food and Agricultural Proteomics
School of Science, Edith Cowan University, Perth Australia
Coleman Library, Room 117
June 7, 2019
10 a.m. – 11:30 a.m.
Gluten is a diverse class of proteins found in wheat, rye, barley and oats. Coeliac disease (CD) affects ~70 million people globally. When CD patients ingest gluten, it triggers an inappropriate auto-immune reaction resulting in intestinal inflammation and damage. The only current treatment for CD and gluten intolerants is lifelong avoidance of dietary gluten. In this presentation, the development of a novel ultra-low gluten (ULG) barley variety in which the hordein (gluten) content was reduced to below five ppm will bedescribed. This was achieved using traditional breeding strategies to combine three recessive alleles, which act independently of each other to lower the hordein content in theparental varieties. By employing advanced proteomics analysis it was possible to select the lines which showed the lowest gluten content and validate the low gluten content of the finished product.
For more details, contact Ramesh Katam, Ph.D., at Ramesh.email@example.com.